Executive Chef Tommy Nevill’s terrific III Forks steakhouse in Palm Beach Gardens, Fl., is ushering in the Fall season with some new starters, sides, and entrées inspired by the garden and pasture.
Among the new dishes, the Spinach Artichoke Dip is crafted from local-sourced spinach, artichokes, roasted red bell peppers, Gruyère cheese, and fresh garlic and accompanied with toasted challah bread. The Fried Brussels Sprouts tossed with citrusy lemon aioli and III Forks seasoning.
On the protein side, the menu features 12 ounce Steakhouse Burgers, including the Prime Burger (my favorite) with four-year aged cheddar and lemon aioli dip; the Truffled Mushroom Burger with portabella mushrooms, King’s butter, and crispy yellow onions; the Bacon Gouda Melt with crisp Neuske’s bacon and smoked gouda and sandwiched between slices of Texas toast; and the Crispy Veggie Burger, a lentil cake crowned with crisp lettuce, thick-cut tomatoes, red onions, sliced pickles, and a creamy Dijon sauce.
Steakhouse Burgers, excluding the Crispy Veggie Burger, each are crafted from 100 percent Angus Certified Beef.
Nevill’s latest Prime steak options include Baseball Cut Filet Mignon; Eye of Ribeye Pepper Steak; New York Strip Filet; and bacon-wrapped Ribeye Cap. For those looking for a healthy alternative, try the Charred Cauliflower Steak with red chili-and-sesame crust and silken mashed potatoes.
Feature Photo: Fried Brussels Sprouts
Photo Credits: The Buzz Agency