April 26, 2016
Spring has sprung and we’ve got new menu items to celebrate, including a new soup, salads and a handful of sandwiches that will keep you coming back for more.
Our new soup is a Chicken Green Chili, crafted from an old Macias family recipe featuring fresh Pueblo and Poblano chiles, tomatillos, tomato and garlic, enriched with gluten-free chicken stock and Red Bird Farms chicken. Topped with chicharrons.
When it comes to new salads, we’re now featuring a Brazilian Tropical Shrimp Salad, with mixed greens in cilantro-lime vinaigrette with hearts of palm, pineapple, avocado and roasted red bell pepper.
Also new is our Aphrodite Summer Salad, with mixed greens tossed with fresh summer strawberries, mandarin oranges, red onion, feta cheese, toasted almonds, heirloom cherry tomatoes and Meyer lemon vinaigrette.
We’re also celebrating the return of the Boulder Farmers Market with the Colorado Farmers Market salad, with ingredients from our bounty of the current week’s market tossed with mixed greens, balsamic vinaigrette, medjool dates, Haystack Mountain goat cheese, fresh corn kernels and toasted almonds. Ask your server for details!
As for sandwiches, you’ll definitely want to try the new Pork Belly Po-Boy, with sliced and fried pork belly, crisp bacon and chicharron over shredded lettuce with tomato and Cajun remoulade sauce, all served on a French baguette. Also new are the Baltimore Pit Beef Sandwich and the Jamaican Jerk Chicken Wrap.
For your daily serving of greens, we’ve got you covered with the Super Spinach Veggie Wrap, with fresh spinach, cucumber, avocado, eggplant hummus, tomato and red onion wrapped in a spinach tortilla and served with a side of cucumber tzatziki sauce for dipping.
Rounding out our new menu are the Northwest Salmon Mango Tacos, featuring grilled salmon, mango salsa, fresh cabbage and avocado crema served on corn tortillas and Mexican rice.
If we’re counting right, nine new menu items equals nine reasons to stop in at The Sink this spring!
