New late-summer menu at Equus and Jack's

[Robin Garr]

Following up on Dallas McGarity's appointment as chef (details on the forum, viewtopic.php?f=1&t=11195&p=98767 ), Equus and Jack's Lounge have now rolled out a late-summer menu, combining new seasonal offerings from McGarity along with some of the restaurant's signature dishes.

A PR release lists "a sampling of new items:"

Beef Tenderloin Sliders with provolone, onion compote, red wine aïoli ($9)

Honey Chipotle Glazed Chicken Bites with blue cheese and red cabbage cole slaw ($8)

Shrimp and Cream Cheese Crostini with marinated tomatoes ($9)

BLT Salad with tomatoes, bacon, Bibb lettuce, onion-sherry vinaigrette and goat cheese ($8)

Baked Turkey and Bacon Sandwich with sourdough, roasted tomato aïoli, onion compote, mushrooms and provolone ($12)

Shrimp and Grits with roasted garlic, shitake mushrooms, green onions, lemon, Tasso ham grits, wilted greens and pan butter sauce ($22)

Rosemary and Garlic Marinated Pork Loin with whipped potatoes, braised kale, lemon-basil-bourbon glaze and tobacco onions ($18)

Steak Frites, a 10 oz NY Strip Steak with charred tomatoes, rosemary, caramelized onions, wilted greens and truffle-parmesan sweet potato fries ($26)

Spice Grilled Ahi Tuna with fried green tomatoes, soybeans, onion compote, wilted green and pineapple barbeque sauce ($26)

Angry Crawfish Pasta with spicy tomato sauce, bacon, red onions, rosemary and spaghetti ($18)

Gnocchi Bolognese with parmesan chives ($14)

Equus and Jack's Lounge
122 Sears Ave.
897-9721
www.equusrestaurant.com

Thanks for the post - headed over there Saturday night.

My sweetie and I took out of town friends to Equus & Jack's (can't they just pick one name?) last Friday, and had a really great time.

My starter was the BLT salad, and as a Friend Of Bacon (FOB) I must say it was a tasty choice. I had the shrimp and grits with garlic as my main course. This selection was based on one my other food groups, garlic. The balance between ingredients in this dish was spot on, and I enjoyed every bite.

Barbara started with the crab cakes. Though they were deep-fried she found them light and tasty accompanied by the red pepper tartar sauce. Her main was the pot roast, one of the evening's specials. The meat was tender and the gravy smooth. It was comfort food raised to the next level, something Equus and Jack's is really good at.

Our friends Donna and Arthur shared their Caesar salad, and Donna in her usual elegant manner declared it MAHvelous. Donna then had the angry crawfish, and enjoyed the bit of zippiness it offered. Arthur had the Rock Shrimp Jenkins, and thought it had a great taste, though he was a little surprised this dish was served with mashed potatoes.

The service was excellent. We were well taken care of by a charming gentleman name Gary, who even found a coat for the ever-chilly Donna. I'd like to describe the way Donna demonstrated to Gary how cold she was, but you had to be there. Gary was not ruffled in the least, which is a testament to his professionalism.

All in all it was a fun evening with great food and friends.