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SideDoor, 100 E. Ontario, launches a new lunch and dinner menu from new Executive Chef Ryan Wombacher that include fresh seafood.
Others items among the new offerings include snack portions such as summer avocado mash (corn, charred tomatoes, jalapeños, and polenta toast); warm cheddar biscuits (maple-bacon-bourbon butter and red pepper jelly) and housemade Angus Beef jerky in sweet teriyaki, mild chipotle barbecue, and hot piri piri.
Others items among the new offerings include snack portions such as summer avocado mash (corn, charred tomatoes, jalapeños, and polenta toast); warm cheddar biscuits (maple-bacon-bourbon butter and red pepper jelly) and housemade Angus Beef jerky in sweet teriyaki, mild chipotle barbecue, and hot piri piri.
New small plates include: PEI mussels in a Miller High Life broth with bacon and tomatoes; lamb meatballs with tzatziki, piquillo-tomato sauce and favas; grilled peaches with Marcona almonds, Mache, and sherry vinaigrette along with daily selections of oysters and tartare.
Large plates include a house cured and smoked pastrami sandwich with Scottish rarebit and Chicago-style giardiniera; crispy seared scallops with nduja sausage, potatoes, sweet corn and salsa verde; Southern-style fried chicken wings (pictured); slaw; baby lamb chops with summer fruit, mint gremolata and candied pistachios and a seafood platter.
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