After the crazy winter we had, I am so ready to enjoy the Spring weather and new Spring menus.
My husband and I had the pleasure of dining at our local Bonefish Grill last week and tried out the new Grill Spice + Nice Dishes.
We started off we an order of Bang Bang Shrimp which is always a favorite.
For the entrees, I chose the Shrimp + Scallop Firepot and chose the Price Fixe for $23.50 which makes it a 3 course meal and my husband ordered the Spring Steelhead Trout. We both loved our choices and of course shared with each other. I am not big on spicy items but loved the Shrimp + Scallop Firepot.
Since I chose to do the Price Fixe with my meal, we shared the DIY Doughnuts for dessert. Let's just say they went super quick. They are served with chocolate and caramel sauce along with whip cream and are wonderful.
Whether your looking for a nice place to dine for a special occasion or just to try something different, I highly recommend stopping into your local Bonefish Grill and trying out the new menu.
Plus, CLICK HERE to print a $10 off coupon. Valid now through April 20th.
Bonefish Grill’s award-winning Chef Cliff Pleau has juxtaposed flavors + textures that are both spicy + nice. The new Fire + Ice Pre-Fixe menu features three innovatively generous courses starting at $19.90, focused on providing an incredible experience at a great value. Bonefish Grill features culinary forward and unique combinations on the three-course menu (from both land and sea) including:
•Cold Water Lobster Tail — Steamed and seasoned, served with warm drawn butter, crispy smashed Yukon Gold potatoes and spring sugar Snap peas.
•Dynamite Opah — Nicknamed “moonfish,” Opah is a great fish for the grill with a firm steak-like texture. It’s topped with lump Crab meat, sautéed spinach, and finished with a creamy aioli.
•Shrimp + Scallop Firepot — Jumbo shrimps and scallops finished firepot style, served with rustic cut vegetables and Yukon gold potatoes. Finished with spring sugar snap peas.
•Grilled Lamb Chops — Seasoned and lightly caramelized, served with crispy Yukon gold potatoes.
•Oscar Turbot — From the land of fire and ice, Greenland Turbot is sautéed piccata-style and topped with jumbo lump crab meat and asparagus. Served with mushroom ravioli, spring peas and roasted pepper.
Each dish is served with a choice of fresh salad and perfectly finished with delectable DIY Doughnuts — a Bonefish Grill house specialty of croissant-like doughnut holes, tossed in cinnamon sugar that guests fill with sea salt caramel and chocolate sauce using mini squeezable bottles.
To add more splendor to the spring menu, Bonefish Grill has also introduced a new Blueberry Cold Snap Cocktail, served in a frozen glass made entirely of ice. It’s a house-made infusion of fresh blueberries + Reyka vodka, organic Art in the Age Rhubarb liqueur + lemon. Finished in seasonal fashion with a hint or lavender bitters + aromatic lavender stem.
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