Chef Pat Reding has always been one to keep up with the trends. This is reflected in recent menu additions at Saints on Second Bar & Grill, located in the courtyard by Marriott Hotel, Saint Marys Hospital.
New menu items lean heavily toward Asian flavors, including pickled items. Along the lines of eating healthy, she has introduced a Black Bean Hummus as an appetizer or incorporated into other dishes. As a stand-alone it has already proven popular with guests. Recognizing the trend toward more plant based meals, both a Vegetarian Wrap and Vegetarian Rice Bowl are now offered. Meat eaters won’t want to miss the Ba’nh Mi’ Sandwich.
Several other items not to miss include the Chili Chili Bang Bang Shrimp and Grilled Ahi Tuna Bowl. And now the big question: will her #1 favorite among patrons finally get displaced? Not likely! Reding notes that nothing has ever outsold the Blackened Steak Sandwich; they sell thousands a year!
Grilled Ahi Tuna Bowl
Generous pieces of tuna are coated in toasted sesame seeds, grilled, then placed on top of cilantro lime rice. This is topped with their fresh black bean hummus which offers a little kick – just the right amount to contrast the mild flavor and tenderness of the tuna. A sprinkle of cashews, marinated carrots and daikon add the final niceties. The accompanying in-house prepared Asian vinaigrette makes this dish a standout!
Chitty Chitty Bang Bang Shrimp
Reding’s inspiration for this shrimp appetizer came from a dish she saw on a menu in Memphis when traveling several months ago. She was intrigued as thoughts of “Chitty Chitty Bang Bang” rang through her head. “I could make a dish to fit the name,” she thought. Back in the kitchen she went to work. Lightly coated Gulf shrimp are fried then tossed in a sweet chili sauce. After plating, they are topped with pickled vegetables, a sprinkling of toasted sesame seeds and a drizzle of Siracha lime sauce. Sure enough this sweet-hot, well-balanced dish has proven a winner.
Blackend Steak Sandwich
Beef lovers will rave over the Cajun spice rubbed into choice cut steak, which is then blackend in a cast iron skillet. Placed on a fresh Kaiser bun, it is topped with crispy onions and served with a zesty au jus. What could be nicer than a good steak sandwich?