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Springin’ Along: Nitehawk’s 2016 Spring Menu [Photos]

It’s finally time to shake the slushy, weirdly mild, gross winter of 2015 off our heels and celebrate the dawn of Spring with an overhauled dinner menu to nosh on in our theaters. Along with the highlights below, we’ve got a new seasonal popcorn (chipotle ranch), new small plates (tuna wontons, heirloom tomatoes with burrata), and a (eeee!) Pina Colada Float made with coconut sorbet, pineapple Jarritos and rum.

We’ve already got a great line up of exciting new first run films and repertory movies lined up to pair with these dishes, and before long we’ll be dishing out even more new goods with a Summer menu and programming.

00 image11Fried Calamari
squid, zucchini, red pepper, chipotle aioli, lemon

We haven’t had calamari on the menu in a while, so we’ve decided to bring it back with a bang. Battered in buttermilk and corn meal flour, we’re serving the deep fried calamari along with zucchini and red peppers on a bed of chopped romaine. For dippin’ we’ve got a kick-y chipotle aioli that’s made in house.

Grubbin’ on some crispy sea critters makes for a perfect match for Yorgos Lanthimos’s The Lobster. Set in a near future where single people get turned into animals if they don’t find a mate by a certain age – troublesome. Colin Farrell decides, that if things don’t work out for him and his prospective mates, he’ll spend the rest of his life as a lobster.

00 image46Spring Salad
baby gem lettuce, strawberries, blue cheese, candied pecans, truffle-balsamic vinaigrette

A colorful, sweet and spicy salad for spring. Baby gem lettuce that’s tossed with a vegan, truffle-balsamic vinaigrette, blue cheese crumbles, candied pecans and strawberries. Classic combo.

For this light green salad, we recommend Green Room – which… isn’t really light or sweet. About a punk band who takes a po-dunk gig in a backwood town only to get trapped backstage by the club’s racist beast of an owner…. Patrick Stewart.

image26Grilled Steak Tacos
marinated flank steak, pico de gallo, chipotle aioli, white corn tortilla

We’ve had a taco of some form on our menu ever since we’ve opened, but never have we had two kinds of tacos on the menu. Along with out crispy fish tacos, we’re adding grilled steak tacos made with sous vide Flank steak that’s been marinated in guajillo puree, orange and lime juice, garlic and salt. Finished on the grill, the beef is then topped with pico de gallo of tomatoes, red onions, cilantro and jalapeños.

Just about everything goes with tacos. A sad biopic about heroin-ravaged jazz legend Chet Baker? Tacos. An Italian disco caper starring Lee Van Cleef? Tacos. Cannibal movies? Oh you better believe it’s taco time.