Savor Spring by the Forkful at J&G Steakhouse
(PRESS RELEASE) - Hailing from the rustic farmlands of France's Franche-Comté region and an avid outdoorsman, no one appreciates the fresh flavors of spring more than J&G Steakhouse's Chef de Cuisine, Jacques Qualin. And now he's serving up spring by the forkful with J&G's new seasonal menu, featuring all-new dishes such as Sweet Pea Soup poured over a bed of creamy but airy parmesan foam. Or Foie Gras Terrine paired with another seasonal specialty, a sweetly-tart compote of rhubarb. And putting the steak in J&G Steakhouse, enjoy the new Marinated Beef Tenderloin with charred fava beans, spring garlic and parmesan.
But nothing says spring like J&G's new Roasted Striped Bass served with asparagus, shitake sesame vinaigrette and sea beans. Also known as samphire, glasswort, pickleweed, or sea asparagus, sea beans are a slightly salty green sprout that traditionally grows by the seashore, but has been slowly making its way to farmers markets and vegetable gardens right here in the desert. Plus, Chef Jacques continues to incorporate locally-grown seasonal herbs such as lavender, and AZ-grown pecans, which are bigger and meatier than the varieties grown in Georgia or Texas, adding them to the ever-changing J&G Chopped Salad.
Available nightly from 5 - 10 pm, J&G pairs its stunning spring menu with a Wine Spectator Award of Excellence wine list, craft cocktails and the Valley's most stunning views from atop The Phoenician's perch on Camelback Mountain.
J&G Steakhouse at The Phoenician
6000 E. Camelback Rd., Scottsdale, AZ 85251