Rack House Kitchen and Tavern and Executive Chef Nestor Soto introduce fresh, new menu items this spring. The barbeque restaurant, recently named the Daily Herald’s Reader’s Choice award for “Best Ribs”, launched the revamped menu this March. New starters include ginger soy steak skewers, marinated tenderloin with a teriyaki glaze and fried wontons, smoked “Peel N’Eat” shrimp, served cold with spicy cocktail sauce, and gluten free whiskey BBQ rib fingers, slow smoked baby back rib fingers in whiskey BBQ sauce.
The restaurant expanded its salad and wrap menu with a Waldorf salad and a fresh citrus salad, greens capers, red onions, feta, tomatoes, cucumbers, deviled eggs and a citrus vinaigrette. Featured entrees include beer can chicken, roasted half chicken, fresh herbs, asparagus and garlic mashed potatoes, whiskey BBQ smoked salmon, pineapple relish, asparagus, and garlic mashed potatoes, and sausage rigatoni, Italian sausage, tomatoes, basil, peas, goat cheese and tomato cream sauce.
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On the sandwich side, customers can go light with the new caprese sandwich, grilled chicken, greens, beefsteak tomato, fresh mozzarella and pesto mayo on tomato focaccia bread or go all out with the Horseshoe, an open faced burger topped with French fries, jalapeno cheese sauce and green onions (add beer chili or chorizo sausage for $2). Full menu available upon request.
