Spring in here at Nitehawk! Which means that along with a slew of new movies and our annual baseball film series we have a new Spring Menu! Nitehawk’s Chef Michael Franey explains four of the delicious debuts…

springmenu-arugalaArugula Salad (wax beans, haricot vert, roasted cherry tomatoes, red onion, lemon oil)
A great salad that celebrates the freshness of spring. Lemon, along with the fresh haricot vert and wax beans, bring lightness that is balanced nicely with the sweetness of the roasted tomatoes and the spicy bitterness from the baby arugula.

springmenu-hotdogHot Dog (Brooklyn Bangers kosher hot dog, sauerkraut, house made relish, whole grain mustard)
What better way to welcome spring, then with the return to the diamond and an All-American favorite? Brooklyn Bangers’ Kosher Hot Dog is grilled and served with sauerkraut, a house made sweet and sour relish, and whole grain mustard.

springmenu-tacosShrimp and Fish Tacos (shrimp and fish escabeche, roasted pineapple salsa, radish, cilantro, lime)
Shrimp and fish are grilled and marinated in a bright, sweet and sour marinade with jalapeno, onion, garlic and spices. The richness of the escabeche is cut by the pineapple salsa, sweet and juicy with a slight kick from fresh jalapeno and lime. 

springmenu-empanadaEmpanada (Jamaican spiced potatoes, green lentils, carrots, coconut milk, coconut lime sauce)
Caribbean fusion. Potatoes, carrots, green lentils, coconut milk, habanero peppers and traditional Jamaican spices are all mixed together to create a vegetarian version of a Caribbean staple, the Jamaican patty. This is folded into a Mexican pastry shell and served with a sauce made from coconut milk, lime juice and zest and thickened with agar. This is something that I like to do often, take traditional flavors and ingredients and try to find new ways to showcase them. All of the flavors in the empanada are in a Jamaican beef patty, just presented in a new and different way.