Houston native, Chef Travis Lenig, debuts his new menu additions just in time for the Summer at Field & Tides Restaurant and Bar.
As a huge fan of Field & Tides, I jump at any opportunity to try new menu additions from Executive Chef Travis Lenig. Chefs new menu offers some of the most enticing and delicious vegetarian, seafood & meaty options around.
F&T’s menu boasts of big dishes. Bountiful portions of meat and gulf coast seafood make up the majority of this new menu. Additionally the restaurant offers a variety of well dressed salads. A huge hit during their weekly “Women who Lunch” events.
To learn more about Field & Tides click here!
NEW MENU ADDITIONS
Our meal started with Tuna Poke. Ya’ll know I have been feeling poke a lot lately. When presented with a beautiful plate of cubed Ahi Tuna topped with avocado, sambal honey glaze, sesame seeds, cilantro and a side of fried wonton skins, I was in heaven. That is, until the Fish Collars showed up. “What the hell is a ‘Fish Collar?” was the question of the day, lol. At Field & Tides they’re “the chicken wangz of the sea.” Tiny cut of meat from along the clavicle (red fish), flash fried and dressed with sesame sambal glaze and cilantro aioli. I could have slapped everyone in the kitchen. Who would have thought something so small could be so damn good?!
The salads at Field & Tides are massive and typically stacked with succulent seafood. The Warm Seafood Salad & Seared Tuna Salad were both ten star dishes. Because the warm seafood salad comes topped with scallops, crab and calamari, you’ll want to eat this dish alone. That’s the only way to keep your table mates from wanting a bite. Order the Seared Ahi Tuna salad, it’s killer and is stacked with THE most flavorful seared tuna I’ve had.
F&T’s new entree choices are insane. Additionally, chef has added a hearty *vegetarian option into the mix. Due to my slow transition towards eating only veggies, I murdered these Vegetarian Tostadas. You may remember them from the previous menu, as a lettuce wrap. The massive helping of roasted peppers, guajillo chili braised sweet potatoes, topped with queso fresco, cilantro, serrano chiles and salsa verde is now served atop a crispy tostada shell.
* Make this dish vegan, by simply removing the cheese!
Because transitioning to a vegetarian lifestyle can be quite challenging, I welcome a seafood heavy menu. The 6oz Halibut was like “butta.” It literally melted in my mouth. To make matters even BETTER it’s topped with jumbo lump crab and citrus butter! The Szechuan Peppercorn Crusted Tuna Loin is a total ” lunch list topper.” The jasmine coconut rice served underneath the tuna had everyone begging for the recipe. I ate the remaining rice from their plates as they were writing.
NEW MENU GALLERY
Beverage Director Monique also tossed two new cocktails into the mix. The Range boss and Basic “B” were beautiful and boozy. Just like me! Our first cocktail, the “Range Boss,” was made with Absinthe wash, Yellow Rose Rye Whiskey, bitters and garnished with a Lemon Horses Neck. How I left without commenting on that name, is unbeknownst to me! The Basic “B” was anything but “basic! I really enjoyed the lavender infused simple syrup.