A Taste Of Spring At Balaban's Wine Cellar & Tapas Bar
With springtime hopefully here to stay, the culinary team at Balaban’s Wine Cellar & Tapas Bar has revamped their menu to reflect the change in season. Chef Scott Phillips and co-owner Steve McIntyre have worked in tandem to bring back Balaban’s crowd-pleasing pasta Ligurian along with new salads and a vibrant selection of seafood starters.
Restaurant manager Scott Krietemeyer explained in a press release that the menu changes have been made with the palates of Balaban’s diners in mind. “Favorite classics stay and reappear on the menu, but we like to vary the options and try new tastes each season,” said Krietemeyer.
Guests who have tasted pasta Ligurian in the past at Balaban’s know that the dish is a complex creation—shrimp, sun-dried tomatoes, feta cheese and walnuts tossed with ribbons of fettuccini and drizzled with fine olive oil. Those looking for a boost in vitamins or just a delicious, fresh start to their meal should consider the new Piedmonte spinach or kale and candied pecan salads. The Piedmonte salad combines rice from the northern region of Italy along with wild grains, marinated vegetables, spinach and crème fraiche. Classic springtime flavors are found in the kale salad, which tosses goat cheese, strawberries, candied pecans and the popular leafy green in a Poppy vinaigrette.
Balaban’s seasonal lineup of starters will also include lightly battered and flash fried Ceylon shrimp served with a citrus aioli, escargot vol-au-vent tossed in a decadent garlic cream sauce and served in a pastry shell, and twin New England crab cakes served with chipotle aioli that pair beautifully with a glass of zinfandel.