Blue Hound Kitchen and Cocktails at Hotel Palomar Phoenix has rolled out new spring menus – brunch, lunch and dinner.
The brunch includes tasty dishes such as Lemon-Ricotta Pancakes, Brioche French Toast, Eggs Benedict, Tomato Soup and Grilled Cheese, Steak and Eggs, Fried Chicken and Waffles and a Brunch Punch.
The new lunch menu includes Hickman’s Farm Deviled Eggs, Bulgur Wheat Salad, Dinosaur Kale Caesar Salad, Turkey Burger, Crab Cake and Heirloom Prosciutto Flatbread.
For dinner, more than half of the menu is new items and Chef Stephen Jones has put a big focus on seafood, which highlights his culinary background. Standouts are the Smoked Block Island Swordfish, “Tucson” Seafood Chowda and Whole Roasted Branzino for Two. He also has the only bone-in pork belly in the state.
Some of the Fab AZ favorites were the Endless “Caramel” Popcorn, Dinosaur Kale Caesar Salad, Bone in Pork Belly, BBQ’D Kobe Beef Short Ribs and the Caramelized Pineapple Upside Down Cake.
For more information and complete menus, visit bluehoundkitchen.com.