Taste the New Teton Pines Menu

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One of our favorite summertime outings here at Dishing is to enjoy a wine-fueled, long lunch at Teton Pines. We love to sit outside, order house-made chips, salads and sandwiches, and escape some of the crowds over a nice Sancerre.

This summer, chef Joseph McGarry has introduced some new items that have us excited for dinner, too. From amped up chips to hearty steaks, we sampled many of the new options. Here are our suggestions. Find the full dinner menu here and lunch here.

Start the meal with their new Swanky Chips. Conceived of as suggestion from one of their members, this starter is a play on their classic house-made potato chips. The “swank” comes from a topping of bleu cheese fondue, applewood smoked bacon and chives.

While you’re ordering starters, try the grilled asparagus and whipped burrata, which comes with prosciutto, heirloom tomatoes and aged balsamic. The proscuitto they use is aged for 600 days, and tomatoes are the best of the season (when available).

This season has introduced quite a few new entrees as well. For a light and summery dinner, try the seared ahi tuna, which is rubbed in jerk seasoning and comes on top a bed of Napa cabbage slaw with carrot, pepper and pineapple, along with mango ginger dressing and sweet soy aioli. Pair it with Quinta De Gomariz, Espardeiro Rose from Portugal.

Sticking with seafood, McGarry has brought back halibut to the menu (apparently it has been a few years since they have featured this fish). For this entree, the light and flaky fish comes with an Asian flair for a fresh summer flavor: teriyaki- and Sriracha-glazed and served atop sesame noodles, bok choy, edamame, purple cabbage and shiitake mushrooms with a miso broth. Pair this with Phelps Creek Vineyards’ pino gris.

Southerners rejoice, because the Pines has also introduced a shrimp and grits this season. Served in the traditional style with andouille sausage, peppers and onions, along with cheddar grits, anyone missing home should head on out for this. The decadent lobster shellfish broth will leave you licking your plate clean.

Carnivores won’t want to miss the truly local New York Strip, featuring beef from Jackson Hole Hereford Ranch New York Strip with arugula, roasted fennel, tomato, roasted potato and basil pesto. We loved the seared beef tenderloin (below), with Crimini mushroom, asparagus tips, cherry tomato, demi glace, butternut squash purée, paired with Urlari, Pervale, Super Tuscan.

Finish the meal with a sweet bite of cheesecake, made with Greek yogurt and served with raspberry coulis for a dessert that has the right amount of sweet and tang.

 

 

 

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About Author

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.

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