Everything from Appetizers to Desserts and Cocktails Gets an Infusion of Fall and Winter Flavors
A shift in the weather means it’s time to check out the latest food and cocktail offerings from Marlow’s Tavern. From start to finish, the arrival of fresh fall and winter ingredients gives every meal at Marlow’s seasonal flair.
“Infusing our menus with of-the-moment flavors and getting creative with the best ingredients each season has to offer are two of the best parts of our job in the Marlow’s Tavern kitchen,” says executive chef, CEO, and co-founder John Metz. “The fall and winter months are the perfect opportunity to add a layer of comfort to dishes that leave our guests feeling warm and sated.”
Many Tavern favorites are still around but served with heartier accompaniments, such as the Chicken Stack now with duck and sweet potato hash, snap peas, shiitake mushrooms, and purple cabbage, and the Grilled Atlantic Salmon now plated alongside leeks, creamer potatoes, asparagus, and sunchoke chips.
Additional new items gracing the menu as of Oct. 29 include:
- Beet Tartare – roasted beet, capers, miso, shallot, grainy mustard, hard-boiled egg, and horseradish aioli; served with house-made wheat thins
- Carnitas Duck Spring Rolls – Dr. Joe’s pulled duck confit, queso fresco, black bean and corn salsa, salsa verde, and cilantro
- Banh Mi Chicken Wrap – Chicken tenders (grilled or fried), Napa cabbage pickled veggies, cilantro, and sweet and spicy Vietnamese chili sauce
- Brisket Grilled Cheese – CAB smoked brisket, cheddar, Swiss, and horseradish aioli on chili-slathered multi-grain bread
- Vegetable Lasagna – roasted sweet potato, spinach and red onion, basil, ricotta, provolone, Parmesan, roasted tomato cream, and chive oil
- Miso Black Cod – miso broiled and served with shrimp fried rice, kung pao green beans, and Thai sweet chili sauce
- New York-Style Pumpkin Cheesecake – bourbon caramel and pecan crumble
As always, handcrafted cocktails complement the Marlow’s experience. New options for fall and winter include:
- Gin Job – Gray Whale gin, basil syrup, fresh cucumber, lemon and lime
- Ancho Pineapple Margarita – Insolito Blanco tequila, Ancho Reyes chile, pineapple, fresh lime, agave nectar and orange bitters
- Tokyo Boulevardier – Suntory Whisky Toki, St. George Bruto Americano, Cocchi di Torino, and orange
- Luxardo Manhattan – High West double rye, Luxardo Maraschino, Cardamaro, and cherry bitters
- Pomegranate Spice Mojito – Bacardi Superior, Pama liqueur, house-made mojito syrup, lime and fresh mint
- The Vesper – Conniption American dry gin, Bare Bone vodka, Cocchi Americano, orange citrate, and lemon
Marlow’s Tavern serves lunch and dinner daily. For more information, visit marlowstavern.com.
About Marlow’s Tavern
Marlow’s Tavern was established in 2004 with the opening of its first location in Alpharetta, Georgia, and has continued to grow over the years, adding many Atlanta-area restaurants and locations in Orlando, Florida. John C. Metz, executive chef, CEO, and co-founder of Marlow’s Tavern, was named an “Atlanta Most Admired CEO” by the Atlanta Business Chronicle in 2020. In 2018, the Georgia Restaurant Association named Marlow’s Tavern one of the Restaurant Neighbor Award winners. Each neighborhood restaurant is open for lunch and dinner daily, offering guests classic American tavern fare with an upscale twist. For more information and location addresses, visit marlowstavern.com.
