September 24, 2020 – Jacksonville, Fla. – The Cowford Chophouse is pleased to announce that new, fall-inspired offerings are now available on its dinner, dessert and cocktail menus. Leveraging fresh local ingredients, Cowford’s team of culinary and beverage experts welcome the autumn season with classic fall flavors, such as pumpkin spice, maple pecan and nutmeg, and refreshing seasonal fruits, including cranberries, apples and citrus, to provide an exceptional dining experience perfect for cooler temperatures in Jacksonville.
“Keeping in theme with Jacksonville’s beautiful fall and winter seasons, our goal was to create dishes that maintain fresh and bright flavors while incorporating those we’ve come to associate with our favorite seasonal gatherings,” said Cowford’s Executive Chef Ian Lynch. “Blending the vibrant and coastal experience you’ve come to expect from Cowford with unique ingredients and flavors is our specialty, and we can’t wait to share these new offerings with our guests.”
Chef Lynch and his team have developed several new dishes that complement the season, including a Crab Napoleon served with golden osetra caviar and crème fraiche and finished with a blood orange gel. The team is also introducing a new Chilean Seabass entrée, which is served with shaved bok choy and brussels sprouts, carrots, wild mushrooms, celery root puree and tare sauce.
In addition to new items, Chef Lynch also reinvented existing menu classics to spotlight seasonal flavors, such as the Fish of the Day which is now served with a creamy gold beet puree, roasted beet succotash, frisee salad topped, green apple, shaved fennel, maple and apple vinaigrette and finished with toasted pecans. Other updated items include the Steak Tartare, which features beef tenderloin with ravigote sauce, caper berry and toasted milk and honey bread, as well as the Pumpkin Spice Latte Crème Brulee.
Cowford’s fall dishes are now available in-restaurant, for take-out and for delivery through Grubhub and Uber Eats. New and updated fall menu items include:
Tuna Tartare: Ahi tuna, avocado, cucumber, green onion, ponzu, togarashi dusted wonton and toasted macadamia nut
Smoked Salmon Dip: Dill and lemon cream cheese, red onion, parsley and radish salad and toasted lavash
Steak Tartare: Beef tenderloin, ravigote sauce, red onion and arugula salad, toasted milk and honey bread and caper berry
Crab Napoleon: Blue crab, golden osetra caviar, crème fraiche, shallot, avocado puree, crispy kataifi, pea tendril and blood orange gel
Roasted Beet & Goat Cheese Salad: Roasted red and gold beets, bibb lettuce, whipped goat cheese, citrus segment, blood orange vinaigrette and toasted pistachios
Fish of the Day: Gold beet puree, roasted beet succotash, green apple, shaved fennel, frisee salad, maple and apple vinaigrette and toasted pecan
Chilean Seabass: Shaved bok choy and brussels sprouts, carrot, wild mushroom, celery root puree and tare sauce
Pumpkin Spice Latte Crème Brulee: Served with seasonal Fruit
Maple Pecan Blondie: Maple drizzle, candied pecans, maple bacon and salted caramel ice cream
Almond Stone Fruit Tart: Shortbread crust, almond frangipan, stone fruit compote, vanilla ice cream and cherry sauce
Cowford Caipirinha: Soul Cachaca, fresh muddled lime and pineapple, simple syrup and pineapple juice
The Players Pick: Burlock & Barrel Whim Honey Whiskey, orange bitters, peach schnapps and peach iced tea
Palomamosa: Milagro Reposado Tequila, aperol, grapefruit juice, lime juice and agave nectar topped with prosecco
Sunshine State: Grey Goose L’Orange vodka, Combier, white cranberry juice, lime juice, simple syrup and orange juice ice cube
Cowford Elite: Stoli Elit vodka, La Madre Rosé vermouth, pomegranate juice, lemon juice, rosemary simple syrup and rhubarb bitters
Festivus for the Restivus: The Botanist gin, St. Germain elderflower liqueur, lime juice, white cranberry juice and simple syrup
Seven Bridges Slinger: Hendricks gin, Herring Cherry liqueur, Bauchant, lime juice, simple syrup and Angostura bitters
Scotland Yard: Balvenie 12Yr scotch, Averna, apple cider, lemon juice, simple syrup, Angostura bitters and nutmeg
To view Cowford’s full menu, guests can visit http://cowfordchophouse.com/menus/.
Be the first to comment