Spring has finally come to downtown Greenville. Not only does that mean khaki shorts and flip flops have returned, restaurants are rolling out their springtime fare.
Roost just released their new Spring menu that just screams southern summer sunshine. Some of the new additions include Sweet Tea Brined Pork Rack, Pan Seared Herb Rubbed Chicken Breast, Rosemary Brined Hanger Steak, Herb and Lemon Stuffed Trout, Buttermilk Fried Chicken, Big Bowl of Mussels and Clams, Grilled Garden Vegetable Flatbread, and Harvest Vegetable Curry Bowl.
Chef Trevor Higgins has created a Pan Seared Herb Rubbed Chicken Breast made with Ashley Farms chicken over a bed of zucchini noodles with tangy Parmesan vinaigrette. The dish takes advantage of the abundance of herbs growing this spring.
Sous Chef Aaron Franklin created the recipe for the new pork dish. He brines the pork for 18 hours before grilling. Then, he pairs it with a creamy, spicy pepper jack grit galette and locally grown asparagus, topped with a Roost Red Eye bordelaise.
In addition to the new entrees, pastry chef Arelis Silva been in the kitchen whipping up new warm weather desserts. Vanilla Bean Flan with Frangelico, caramel syrup and fresh berries has hit the menu, as has a new house made coconut cheesecake with caramel and fresh cream, and a Black Forest Tart with Grand Marnier chocolate and a cherry compote. She is amazing. I can’t wait to get out there to try these new items!
(You’re flipping through Open Table now looking for available dinner times now, aren’t you?)
If you are a Roost regular, don’t fret. Roost’s signature Shrimp & Grits made with Adluh Mills grits, bacon and shrimp and the Bacon Wrapped Meatloaf with Yukon potatoes and tomato jam are still on the menu!
Also coming to Roost this Spring is the May 20th Timberock Farms dinner at NOMA Square featuring fabulous recipes prepared by Chef Trevor . More information about the dinner will be available soon on the Roost website and Roost’s Facebook Page.
Don’t forget about Roost’s amazing outdoor seating. Shed those heals and work shoes, grab your flip flops and soak up springtime in Downtown Greenville while enjoying the new menu! Cheers!
*from press release