Morton’s Unveils New Seasonal Menu: From Refreshing Appetizers to Meaty Mains, Morton’s Delivers Once Again

Are you looking for the smell of spring to wake up your taste buds after the winter hibernation season? Or do you prefer to experience the joys of spring with your taste as the guiding sense? For those whose spring wishes revolve around tasting the best the season has to offer, the new 2018 spring menu at Morton's The Steakhouse is sure to see your wishes granted. Five new seasonal dishes will cater to all tastes, making Morton’s the place to truly enjoy the spring season.

Beginning with something cool, the Burrata, Grilled Asparagus, and Baby Heirloom Tomato Salad (RMB 218) is a vibrant celebration of flavor and texture. Packed with the season’s most tempting produce this dish is the perfect way to begin a meal.

An innovative addition to the grill comes in the form of the Bacon Steak with Peach Bourbon Glaze (RMB 108) – a thick cut of smoked pork belly that is prepared in the same manner as a traditional steak. Perfect as an appetizer or side dish, the impressive slabs are prepared with a peach-bourbon glaze for an extra dose of all-American flavor; an indulgent treat that is worth the extra few calories.

Moving onto the main course, two new steak additions steal the show. The 500g USDA Prime Dry Aged Bone-In Ribeye (RMB 998) is popular among customers thanks to its unique cut and the delicate contrast between the seared outside of the steak and its tender center. Meanwhile, the mild spicy butter sauce and unbelievably tender beef complement each other perfectly in the 210g Wagyu Filet Mignon with Fire Roasted Pepper and Jalapeño Butter (RMB 788, pictured at top), broadening the overall taste of the steak and bringing it to a new level.

Morton's The Steakhouse also offers delicious seafood main courses for those who are feeling a bit more ‘surf’ than ‘turf’. Morton's The Steakhouse offers Seared Halibut with Romesco Sauce (RMB 428). Rooted in Catalonia cuisine, the red sauce features roasted red peppers and almonds; a wonderful blend of sweet and earthy flavors.

Spring was made to be enjoyed over a glass of wine or two. For the new seasonal menu, Morton’s also provides guests with a sommelier recommendation of the Beaulieu Vineyard, Tapestry, Red Blend, Napa Valley, 2013. Coming from Napa Valley, one of the leading wine regions in the United States, this blended red wine contains notes of multiple spiced herbs, dried currants, and cedar, with a heavy bodied and lasting aftertaste – perfect for a fragrant spring evening. This fantastic wine can be enjoyed at RMB 1,188 as part of the seasonal menu.

These new dishes are sure to delight both regulars and new visitors alike. The new menu is available from Apr 17 for a limited time only. Advance reservations are highly recommended (all prices are subject to a 15 percent service charge).

This post was provided by Morton’s of Chicago
Photos courtesy of Morton’s of Chicago