The Cowford Chophouse has launched its spring lunch, dinner, dessert, and cocktail menus. The menus feature recipes that have been updated to include seasonal ingredients and new recipes by the culinary and beverage teams, alongside menu staples that have become guest favorites since the restaurant opened in October 2017.

“Our chefs, managers and beverage teams spent a lot of time listening to our guests to learn how we could enhance the Cowford Chophouse experience,” says Jacques Klempf, owner of the Cowford Chophouse. “We have made seasonal changes to our dinner, dessert and cocktail menus, and expanded our lunch menu to include more light options that can be enjoyed in a faster service setting.”

New menu items include:

Starters:

• Crispy Fish & Oysters: Flash-fried fish and oysters, served with dill pickle rémoulade, local radish, chive and dill
• Smoked Salmon Toast: House-smoked salmon, lemon and herb cream cheese, dill, local radish and pea tendrils, served on a grilled baguette
• Salads and Sandwiches (available during lunch only):
• Cowford Chicken Salad: Pulled chicken, red grapes, celery, toasted sunflower seeds, green onion, dill and tarragon, served on local greens
• Farro & Kale Salad: Local kale, toasted farro, chickpeas, tomato, onion, kalamata olives, feta and herbs
• Chicken Salad Sandwich: Pulled chicken, red grapes, celery, toasted sunflower seeds, green onion, dill, tarragon and local greens, served on 8 Grain bread
• The Local Garden Sandwich: Pimento cheese, radish, carrots, cucumber, heirloom tomato, greens and avocado crema, served on 8 Grain bread

Entrées:

• Wood-Fired Chicken: Served with roasted summer vegetables, cornbread pudding and natural jus (available during dinner only)
• Fish of the Day: Served with sorrel and pea purée, heirloom carrots, local radish, sugar snap peas, pearl onions, lemon verbena butter and herbs (available during lunch and dinner)
• Halibut: Pan-seared and served with roasted corn, heirloom tomatoes, fava beans, corn purée and herbs (available during dinner only)

Desserts:

• Strawberry Crunch Sundae: Chocolate chip blondie served with caramelized banana, strawberry ice cream, chocolate sauce, house-made Cap’n Crunch whipped cream, house-made Cap’n Crunch candy and Filthy maraschino cherries
• Red Velvet Cake: Served with cream cheese buttercream, cereal crunch, Valrhona Dulcey ice cream and chocolate sauce
• Blueberry Crisp: Vanilla shortbread, blueberry filling and lemon buttermilk ice cream
• Blackout Cake: Black cocoa cake, dark chocolate ganache, dark chocolate custard, raspberry sherbet, Oreo cocoa nib rocher, Chambord pearls, whipped crème fraîche and chocolate caramel
• Boston Cream Doughnut: House-made glazed doughnut, cream cheese vanilla bean ice cream, dark chocolate sauce, tart cherry compote, whipped cream and toasted almonds
• Doughnuts & Cold Brew: Organic house-roasted cold brew coffee and sweetened vanilla cream ice cube served with custard filled doughnuts
• Pint To-Go: A pint of house-made ice cream; flavors change daily

Cocktails:

• Berry Bramble: Boodles British gin, lemon juice, simple syrup, fresh seasonal berries
• Negroni: Manifest barrel-aged gin, Cocchi Vermouth di Torino, Campari, orange bitters
• Vieux Cowrre: Redemption rye whiskey, Rémy Martin VSOP, Carpano Antica sweet vermouth, Bénédictine, Peychaud’s bitters, Angostura bitters, balsamic oil
• Aviation: St. Augustine Distillery Co. gin, Luxardo maraschino liqueur, lemon juice, simple syrup, Giffard Crème de Violette
• Last Word: Montelobos mezcal, Green Chartreuse, Luxardo maraschino liqueur, lime juice, Kaffir simple syrup
• Cow Crossing Cosmo: Manifest Florida citrus vodka, Bauchant orange liqueur, cranberry juice, citrus coriander syrup, lime juice, topped with bubbles
• Paper Plane: Angel’s Envy bourbon, Amaro Nonino, Aperol Aperitivo, lemon juice, simple syrup