Monday, June 2, 2008

English Grill Premieres New Summer Menu

The Brown Hotel Executive Chef Laurent Géroli has introduced an entirely new menu at The English Grill in the Brown Hotel. This fresh menu is just in time for summer, and one of the most exciting new elements to the menu is the Plat du Jour. A different entrée showcases distinctive flavors each night, ranging from Domestic Lamb (Tuesdays, $36); Dover Sole (Wednesdays, $38); Pork Chop (Thursdays, $28) North Atlantic Bouillabaisse (Fridays, $26); and Canadian Duck (Saturdays, $30).

The appetizer menu features unique choices, as well as some classic favorites with an English Grill twist. Appetizers include Homemade Tagliatelle Pasta with caramelized sweet onion, fresh green peas, yellow tomato broth and mascarpone chive cheese, $11; Kentucky Bourbon Barbecue Shrimp with shaved fennel and corn shoot salad paired with a smoked tomato vinaigrette, $16; and Georges Bank Scallops with carrot shoot salad and a blackberry and raspberry reduction, $15.

The new entrées are as follows:

Curry Marinated Seared Tofu
Steamed Broccoli Rabe, Ginger Infused Shiitake Stew, Carrot Reduction

Pan Roasted Veal Chop and Corn Lardon Relish
Red Currant Pinot Noir Sauce, Fossil Potato Garnish

Coffee Rubbed Angus Filet Mignon
Tournée Potatoes, Grilled Japanese Eggplant, Shiraz Sauce

Sautéed Georges Bank Cod with Mirin Glaze
Haricot Vert, Carrots, Baby Corn and Zucchini Salad

Amish Free Range Chicken stuffed with Mushroom Mousse
Pattypan Squash and Pearl Onions, Riesling Glace de Volaille

Buffalo Strip Steak
Caramelized White Asparagus, Pommes Frites, Green Peppercorn Sauce

Charred Blue Fin Tuna
Sweet Carrots, Coconut Passion Fruit Frappé

Sautéed Shrimp and Scallops
Wilted Swiss Chard, Radicchio and Green Asparagus
Lobster Sauce

Dessert selections include Rice Paper Ravioli with peach and litchi sake chutney and various sorbets, $9; Pecan Coated Bananas Foster with fried plantain and caramel ice cream and honey bourbon coconut anglaise, $9; Cheese Plate with assorted artisan cheeses, $16; and an updated version of the signature dessert of the English Grill Praline Chocolate Striptease which is served with a plum concassé sauce and tuaca liquor, $10.

The Brown Hotel, located at Fourth and Broadway, has been a Louisville tradition for more than 80 years. It is home to the four-diamond English Grill and two casual dining venues where guest can try the legendary sandwich called “The Hot Brown.” For more information on this luxury hotel or a recipe of “The Hot Brown,” visit The Brown’s website at or call 502-583-1234.

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