 Mediterranean Chicken Pasta |  Vegan BLTA with a side of Rustic Gazpacho Soup |
Summer weather is here in full force in Buffalo. Cold beer, hot lights, my sweet romantic teenage nights…Oh wait, this isn’t a Billy Joel song, but it is a food blog- so let’s talk summer dining. For your summer dining pleasure at The Steer, our Roof Top Patio opens daily at 4pm. Also, the big garage doors are open on nice days in the dining room and you can choose to eat out completely alfresco on the patio or enjoy the indoor/outdoor experience of the open doors while staying with in the dining room area. If you have visited The Steer lately, you may have noticed our ever-changing Weekly Specials. Each week we try to come up with some unique menu items, using seasonal ingredients. Some are original creations, while others may be a new take on an old favorite.
One popular feature last week was the Guacamole Sampler: fresh fried corn tortilla chips served with a selection of 5 assorted guacamoles. Or maybe you tried the Pepper Seared Tuna: Sesame crusted pizza topped with chili sauce, goat cheese, Sriracha cabbage coleslaw, and sliced seared Ahi Tuna. Of course, we would never leave out our Vegan friends. The Ginger And Mushroom Spring Rolls: Ginger marinated mushrooms, fresh micro greens, wrapped in rice paper, and served with Thai chili sauce were a sell out- as were the Roasted Cauliflower Tacos: Roasted beer and lime cauliflower, cilantro, coleslaw, sliced avocado, served in warm corn tortillas. Sadly, these items have come and gone, but fear not- we have a few new items to add to this week’s Weekly Specials List.
Craving a satisfying summer pasta dish? Say hello to the Mediterranean Chicken Pasta Entrée: Sliced marinated chicken sitting atop linguini with diced fresh tomatoes, ripe Kalamata Olives, creamy goat cheese, fresh oregano and lemon juice, sautéed garlic and onions, with a touch of balsamic vinegar. The tangy goat cheese just melts into the warm pasta creating a creamy sauce, which is complemented by the sweet taste of the tomatoes, the brine of the olives, the earthiness of oregano, and the light zest of the bit of lemon juice. Pair it with a chilled, crisp glass of white wine….heaven.
Looking for something with a little spice? The Stuffed Banana Pepper Flatbread Pizza is for you. Chill out and share it with a friend at the bar as an appetizer with a cold beer or order it as a meal on the patio. This specialty pizza features a crisp parmesan crust, topped with freshly made marinara sauce, sliced roasted banana peppers, our own three cheese sausage stuffing, chunks of our house made Italian sausage, and shredded provolone cheese.
Need something healthy, cool, and refreshing? This week we are featuring a chilled Rustic Gazpacho Soup (Vegan). A smooth puree of fresh local tomatoes, cucumbers, red onion, cilantro, lemon and tomato juice garnished with freshly sliced tomatoes and snap peas, and topped with a dollop of basil and cilantro cashew sour cream. It is every bit as lovely to look at as it is to taste and it is the perfect warm weather lunch, appetizer, or light dinner.
Finally, my favorite Special Feature this week is the Vegan BLTA. Our own tempeh “bacon”, lettuce, sliced local heirloom tomato, and sliced avocado served on our house made grilled multigrain bread with a herbed cashew schmear. The sandwich is served with your choice of sides: A cup of the Vegan Rustic Gazpacho or Sweet Potato Fries. Everything about this sandwich in my opinion is spot on summertime eating- and you don’t have to be vegan to enjoy it.
Let's enjoy the flavors of summer now. Soon enough we will be hunkering down in front of a warm fire, sipping a hot toddy, and reminiscing about these hot and hazy days.
One popular feature last week was the Guacamole Sampler: fresh fried corn tortilla chips served with a selection of 5 assorted guacamoles. Or maybe you tried the Pepper Seared Tuna: Sesame crusted pizza topped with chili sauce, goat cheese, Sriracha cabbage coleslaw, and sliced seared Ahi Tuna. Of course, we would never leave out our Vegan friends. The Ginger And Mushroom Spring Rolls: Ginger marinated mushrooms, fresh micro greens, wrapped in rice paper, and served with Thai chili sauce were a sell out- as were the Roasted Cauliflower Tacos: Roasted beer and lime cauliflower, cilantro, coleslaw, sliced avocado, served in warm corn tortillas. Sadly, these items have come and gone, but fear not- we have a few new items to add to this week’s Weekly Specials List.
Craving a satisfying summer pasta dish? Say hello to the Mediterranean Chicken Pasta Entrée: Sliced marinated chicken sitting atop linguini with diced fresh tomatoes, ripe Kalamata Olives, creamy goat cheese, fresh oregano and lemon juice, sautéed garlic and onions, with a touch of balsamic vinegar. The tangy goat cheese just melts into the warm pasta creating a creamy sauce, which is complemented by the sweet taste of the tomatoes, the brine of the olives, the earthiness of oregano, and the light zest of the bit of lemon juice. Pair it with a chilled, crisp glass of white wine….heaven.
Looking for something with a little spice? The Stuffed Banana Pepper Flatbread Pizza is for you. Chill out and share it with a friend at the bar as an appetizer with a cold beer or order it as a meal on the patio. This specialty pizza features a crisp parmesan crust, topped with freshly made marinara sauce, sliced roasted banana peppers, our own three cheese sausage stuffing, chunks of our house made Italian sausage, and shredded provolone cheese.
Need something healthy, cool, and refreshing? This week we are featuring a chilled Rustic Gazpacho Soup (Vegan). A smooth puree of fresh local tomatoes, cucumbers, red onion, cilantro, lemon and tomato juice garnished with freshly sliced tomatoes and snap peas, and topped with a dollop of basil and cilantro cashew sour cream. It is every bit as lovely to look at as it is to taste and it is the perfect warm weather lunch, appetizer, or light dinner.
Finally, my favorite Special Feature this week is the Vegan BLTA. Our own tempeh “bacon”, lettuce, sliced local heirloom tomato, and sliced avocado served on our house made grilled multigrain bread with a herbed cashew schmear. The sandwich is served with your choice of sides: A cup of the Vegan Rustic Gazpacho or Sweet Potato Fries. Everything about this sandwich in my opinion is spot on summertime eating- and you don’t have to be vegan to enjoy it.
Let's enjoy the flavors of summer now. Soon enough we will be hunkering down in front of a warm fire, sipping a hot toddy, and reminiscing about these hot and hazy days.
