by Max Marbut
Staff Writer
“We’re getting ready for lovely summertime,” said Hyatt Executive Chef Scott Brittingham as he unveiled one of the hotel’s new menu choices, a baby spinach, frisee and strawberry salad with toasted almonds, enoki mushrooms and beet curls with a balsamic vinaigrette dressing.
The new menu reflects a desire to offer the hotel’s restaurant and room service patrons the freshest local ingredients at the peak of their seasons.
“Strawberries are always delicious in the summer and baby spinach not only tastes good, it also looks good,” said Brittingham. “And we know people are looking for healthy alternatives.”
The Hyatt’s restaurant, Trellises, is previewing some of the new menu items as lunch specials before the menu officially debuts in July. There’s also marinated grilled chicken and tabbouleh wrapped in warm flat bread and a seared ahi tuna salad with tomato, avocado and jicama over baby field greens and a cilantro vinaigrette.
The dessert section will feature bananas Foster bread pudding with caramel sauce and chocolate and double chocolate brownie cheesecake with fresh berry compote.
Beginning June 28, the hotel is bringing back the “Scoops” ice cream summer specials.
“They’re based around sundaes like Dulce de Leche ice cream with caramelized apple wedges, toasted pecans, apple chips and whipped cream,” said Brittingham.
“We keep the menu fresh. That’s especially important for our returning guests,” said Executive Assistant Food and Beverage Manager Connie Paulikas. “Changing the menu from time to time means good variety and we get feedback from our guests. If they ask why we took something off the menu, it can go back on the menu. We always listen to our customers.”
The summer menu and Scoops desserts will be available in Trellises, Currents lounge, Jaxx Sports Bar and for room and pool-side service.
356-2466