Chef John Castro is celebrating the arrival of fall with new menu items at Winston’s at Sullivan University. The brunch, lunch and dinner menus have all been updated with small plates, entrées and sandwiches. Several Winston’s classics, including the Not Brown and the Mojo Risin’ will remain on the menu. New dishes include the following:
Deconstructed Pork Tamale ($8)
Spice rubbed roasted pork shoulder, masa, roasted corn salsa, mojo and orange aji criollo
Laughing Shrimp Stir Fry ($10)
Broccoli, carrots, scallions, basil, rice noodles, Three Dynasty sauce and crispy rice stick
Ravioli “Gnudi” ($7)
Ricotta and parmesan cheese, arugula, spinach, caramelized shallots, mushrooms, garlic cream and lemon
Kuhio Spicy Crab Salad ($13)
Grilled avocado, cucumber, tomato, nori, rice stick, black pepper and powdered vinegar
Thai Beef Salad ($7)
Grilled beef, chow-chow, broccoli, carrots, herbs and peanut dressing
Frittata ($10)
Asparagus, mushrooms, roasted red peppers, roasted garlic and Gruyere cheese
Roasted Pork With Green Chili Sauce and Eggs ($11)
Green chili sauce, eggs served on fried hominy, sour cream and roasted corn salsa
Steak and Eggs ($13)
Flat iron steak, eggs, hash browns and sauce marchands de vin
Vegetable Goat Cheese Panini ($9)
Grilled portobello mushroom, asparagus, goat cheese, bell pepper and orange tzatziki sauce on ciabatta
Chicken Salad ($10)
Smoked almonds, grapes and celery on a pineapple raft
Turkey Sandwich on Ciabatta ($10)
Avocado, bacon, arugula and green goddess lemon dressing, served with chips and coleslaw
Pan Seared Salmon ($22)
With country ham, spinach, laughing shrimp, bell pepper, potato and garlic cream with cilantro emulsion
Winston’s
3101 Bardstown Road
456-0980
http://sullivan.edu/winstons