To welcome in warmer temperatures and longer days, Paul Martin’s American Grill in Scottsdale has debuted a new spring/summer menu, chock-full of delicious new eats from the from-scratch kitchen. Among the new spring eats, is the spring veggie salad made with lemon fettuccine tossed with white wine, parmesan and garlic, then topped with a toasted walnut pesto (available of the $12 lunch menu); the seared ahi salad with snow peas, red onion, daikon sprouts, red peppers and mint in a sesame-ginger dressing; the grilled lamb sirloin with wild mushroom farro, Bloomsdale spinach and cipolline onions; the St. Lois-style BBQ pork ribs with slaw and fries; the linguine and clams pasta, tossed with la quercia prosciutto and chile flakes, in a white wine-garlic butter sauce; and more. The spring/summer menu is available through mid-September.
Of course, diners can still enjoy Paul Martin’s regularly-scheduled eats alongside the new favorites. The salt-and-pepper shrimp, with crispy Pacific wild prawns, is an appetizer standout, served with a additive pesto aioli. For lunch, the house-smoked salmon salad is hearty but healthy pick, with fresh greens, beets, radish, oranges and buttermilk-dill ranch dressing. This salad is towering with delicious smoked salmon; no one puny piece like many salads out there. The steak-and-bacon tacos are another lunchtime favorite, served in handmade corn tortillas with a refreshing avocado-cucumber salad on the side. For a extra punch of veggies, try the pan-roasted cauliflower on the side, crowned with fresh parmesan.
Though Paul Martin’s is well known for its banana creme pie, the lemon crème brulee, one of the springtime menu additions, is perfect for a warm-weather treat. It features lemon-infused vanilla bean crème, giving it just the right amount of tartness and summery goodness, and is paired with airy homemade shortbread cookies.
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