We’ve added NINE new menu items to the Good Eats Kitchen prepared meal menu. Beginning on Monday August 26th, we will have a menu shift that will add nine new prepared meals to our menu and roll off nine of the slower moving items. We understand that some of these items are enjoyed by customers, we are sad to see some go (for now), but it is strictly numbers driven.
We excited to introduce the following flavors to the menu:
Shrimp & Pimento Stuffed Mushrooms
Back by popular demand, House-made Pimento cheese with roasted jalapeno and peppers tossed with shrimp and bake inside a white mushroom cap to perfection. Served over fresh spinach and blistered heirloom tomatoes. This item previously graced the GEK menu for a short time as a Chef’s Feature in 2018.
“Bibimbap” Korean Beef Rice Bowl
Korean style marinated beef : ginger, garlic, apple, coconut amino, sesame oil, brown sugar. Served over brown rice, with Culture Guru Kimchi, cucumber and carrot salad, soft boiled egg, green onions, sriracha aioli: spicy mayo.
Vegan Spring Rolls
Very fresh tasting dish includes julienne cucumbers, bell pepper, and purple cabbage with fresh basil, cilantro, and green onions wrapped inside a translucent rice paper wrapper. At the heart of the roll is sriracha roasted tofu for the “meat” element. To finish off this fresh flavor profile is a vegan “nuoc cham” pronounced “new oak cham” this is a traditional Vietnamese dipping sauce. The sauce contains: garlic, ginger, lime, rice vinegar, sriracha, coconut aminos, green onion and pistachio.
This vegan dish is an interpretation of a traditional spanish tapas dish involving potatoes and red sauce. What we have done is taken roasted yukon gold potatoes and tossed them in a very brightly flavored chive pesto made from chives, green onions, arugula, lemon, garlic, and olive oil. These potatoes sit in a pool of our house made poppa rossi red sauce. To add a few earthy elements to balance out the bright acidity we topped this dish with chopped fire grilled asparagus and finished with crushed pistachios.
Buffalo Chicken Breast
Herb char grilled chicken breast tossed in house buffalo sauce, sliced on a bed of spinach and served with sweet potato fries . For the garnishment we have created a blue cheese and celery coleslaw made from shaved celery, cabbage, carrots, red onion, blue cheese, Greek yogurt, cane vinegar, garlic, red pepper flakes, and chives. The slaw was intended to be added to the meal after it has been heated to bring the full heat and cool contrast to life.
Caribbean Jerk Chicken
This dish is full flavored. We have created a house made spice rub including allspice, cinnamon, thyme, cayenne, brown sugar, and black pepper. Along with this rub, we marinade chicken thighs in garlic, ginger, gluten free soy sauce, lime juice and honey. Then we roast the thighs on a wire rack so that we maximize our crispy edges. We slice them up and lay it across a mound of cilantro rice made with spinach, onions, cilantro, bell peppers, garlic, coconut milk, and brown rice. This is all topped with a grilled pineapple relish with peppers and red onions for cool crisp bites.
Chicken Piccata Meatballs
Chicken piccata is a classic Italian dish involving lemon, garlic, and capers usually with pan seared chicken. This is simplified into meatball form for easier consumption and flavor infusion. We grind up chicken thighs for a juicier meatball and mix it with a little ground turkey along with gluten free panko bread crumbs, lemon zest, parsley, and spices. We also make a sauce for the meatballs from low sodium chicken broth, roasted garlic, capers, lemon juice and ghee. To accompany them we paired tahini cauliflower mash and sauteed green beans with onions. Many good comfort flavors.
Lemon Grilled Gulf Fish
We find the best local gulf fish available and grill it simply with sea salt, pepper, and fresh thyme. While it’s searing on the grill we bathe it fresh squeezed lemon juice. Following the same process we grill up fresh veggies including: eggplant, sweet red bell pepper, zucchini, squash, and purple onion. This low calorie dish offers a fresh light lunch for fish lovers.
Poached Shrimp w/ Corn Zoodles
Inspired by local flavors, we boiled shrimp and button mushrooms in crab boil then tossed them with fresh veggies and lemon vinaigrette including celery, red onion, roasted peppers, rosemary, and parsley. When the shrimp mixture has had time to marinade for a while, we serve them over corn and zucchini noodles. This is a dish that can be consumed hot or cold. Chef Jacob’s preference is hot to “wake up the flavors.”
The meals that will be removed from the Good Eats Kitchen menu as of August 26th are:
Tofu Pad Thai
Shrimp & Grits