Taste of spring arrives at Solihull restaurant with new seasonal menu
A new seasonal menu that is perfect for the spring is launching at a popular Solihull restaurant on Wednesday, 27 March.
Available at the Marco Pierre White Steakhouse Bar & Grill in Meriden the new dishes include a range of seasonal specials on the main à la carte plus a brand-new spring set menu. There is also a new puddings menu that has been brought out for the time of year.
Ouissem Mzihi at the venue said: “It’s vital that in order to attract guests back again and again we provide as wide a variety of menus as possible throughout the year. This new spring launch does just that and we can’t wait to serve it to guests old and new.
“Very few restaurants bring out seasonal menus every quarter and is why we’ve remained a popular destination for eating out to a wide range of guest.
“It also reflects Marco’s ethos of serving up-to-date dishes that are not only in keeping with the time of year but use ingredients that are fresh, simple and classically prepared.”
On the à la carte alongside the classic starters, steaks and mains the seasonal special starters include Classic English Asparagus, Cream of Cauliflower Velouté and Tartlette of Mushrooms Maintenon.
Mains are just as mouthwatering and include Supreme Salmon, Spring Vegetable Spaetzle, A Great British Cheese & Onion Pig Burger and a Chimichurri Glazed Baked Cauliflower.
The seasonal set menu is just as appealing and also reflects ingredients that are perfect for the time of year. Starters include Roasted Tomato Soup, Piperade of Red Bell Peppers and a deliciously balanced Beetroot & Hen’s Egg Salad.
Alongside a selection of grass-fed steaks, main courses include a Pomodoro Linguine and Chimichurri Glazed Chicken.
Ouissem added “It’s always exciting to bring out a new menu and this latest spring edition not only fits perfectly with the ambience of the restaurant.
“People love to eat out, even if it is just going to somewhere casual and the new spring menu is focused around our belief that good quality food should be an experience that is shared and enjoyed with friends and family, whatever the occasion.”
