Noble House Hotels Beef Up Bar Menus

Hotel group offers high-end tastes on small plates

By Derek Gale, Senior Editor -- Hotels, 10/21/2008 4:00:00 PM

Responding to the current economic challenges, Noble House hotels and resorts from Key West to Seattle are offering innovative bar menus that give guests the chance to eat well while spending as much or as little as they care to.

Sample menu items range from Kobe beef sliders and yellowfin tuna tacos to pulled pork empanadas and gnocchi tater tots.

“Our bar menus offer a creative way to enjoy dining out,” says Vincent Lombino, vice president of restaurants for Noble House Hotels & Resorts. “Constructed to offer generous tastes of a restaurant’s cuisine, the bar menus spotlight ways to indulge without breaking the bank.”

Bar/Lounge Menus Items By Property
 
Ocean Key Resort & Spa’s (Key West, Florida) Hot Tin Roof lounge:

• Pork lollipops on a sugarcane skewer with jicama cherry slaw and red curry aioli
• Gnocchi tater tots with fresh herbs, truffle salt and sweet tomato marinara
• Pulled tenderloin minis with mango BBQ sauce, heirloom tomato, bacon, asiago  and arugula salad

Little Palm Island Resort & Spa’s (Little Torch Key, Florida) Dining Room:

• “The Big Dog” - Kobe-style beef hot dog on a homemade sesame bun with relish
• Pulled pork empanadas with guava BBQ glaze
• Chef's choice of fresh ceviche
• “Not So Cuban” sandwich with house roasted pork, ham, Mahon cheese, pickled onions and a mango mayonnaise

One Bellevue at the Hotel Viking (Newport, Rhode Island):

• Charcuterie tasting with cured meats, cheeses, mustards, grilled sourdough baguette, assorted olives and sea salt marinated vegetables
• Portuguese steamed clams with chorizo, fennel, cilantro, spicy tomato broth
• The Viking Club sandwich with roasted turkey breast, honey ham, crispy pancetta, cherry tomato salsa, romaine lettuce, grain mustard aioli and toasted sourdough bread

Circa 59 at the Riviera Resort & Spa (Palm Springs, California):

• Deviled eggs stuffed with crisp jumbo crab & butter pickles  
• Short rib chopsticks with scallions
• A choice of sliders:  New England lobster, Kobe beef, oyster, foie gras, or crispy fish
• Yellowfin tuna tacos with Asian avocado, tomato & ginger cabbage and sriracha aioli

Six Seven at the Edgewater Hotel (Seattle):

• Tempura asparagus fries with miso mirin aioli
• Kobe beef & foie gras sliders
• Jamon Serrano with poached quince and walnut coulis