Página 88 - Fall-Winter-2015

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88 • island
temptations
T
he chic interior of this cosmopolitan
steakhouse at the Renaissance Aruba Resort, with
views of bustling downtown and the marina, sets
the stage for a culinary experience that brings
diners modern American steakhouse fare with
inventive twists and presentations. A new menu
was launched this fall with intriguing flavors and
compositions.
Specializing in USDA Certified Angus Beef,
LG Smith’s now adds to its must-have cuts of
filet mignon, porterhouse, and rib eye with the
shareable tomahawk—a mammoth on-the-bone
rib steak known for its outstanding flavor derived
from the bone and the marbling of the cut. Other
notable meat dishes debuting on the menu include
pink pepper and herb-crusted lamb chops served
with Gorgonzola and pear ravioli, spinach, and
port wine sauce, and a bourbon-smoked 12-hour
sous-vide boneless pork sirloin served with sweet
potato and salsa criollo.
Other new highlights include appetizers
like the tuna cube brûlée made with lemon-
infused milk, herbs, fennel, and roasted garlic,
and the bruschetta topped with Certified Angus
Beef, spinach, Kalamata olives, and a jam of
roasted tomatoes and onion. Seafood lovers will
enjoy the fragrant lavender jumbo shrimp served
with potato gnocchi in lavender cream sauce,
while vegetarians can savor a number of dishes
including the pumpkin ravioli in a tarragon sauce
with lemon and orange zest.
For more information, visit www.lgsmiths.com.
N E W A R R I V A L S
LG Smith’s Steak
& Chop House
launches new menu