Supper just got more Summery.
The East Side’s Supper at the Shorecrest Hotel (1962 N. Prospect Ave.) has summer-ified its menu. Executive chef Erik Hansen incorporated seasonal ingredients like asparagus, radishes and heirloom tomatoes. He’s also planning to add more salads and sandwiches in the coming weeks for lighter-style dining.
New dishes include heirloom tomato salad with burrata cheese, basil, arugula and bread tuile; fresh gazpacho; scallops with sweet pea-ricotta ravioli, black pepper nage and ramp powder; surf and turf (flat-iron steak with bacon-wrapped shrimp, corn flan, fava bean hash and Memphis-style BBQ sauce); and potato gnocchi with pickled ramps, peas, grilled raddichio, Sarvecchio cheese and corn puree. (soups/salads $6-$10; entrées $28-$40)
Managing partner Erich Wilz’s new cocktails are likewise driven by seasonal flavors. The gin-based Destination Unknown also has Copper & Kings Absinthe, lavender-Riesling syrup and lemon. Mule Variations offers a choice of Aylesbury Duck Vodka or Slaughterhouse American Whiskey with Barrow’s Intense Ginger Liqueur and lime juice. Another cocktail, Grapefruit Moon, combines Partida Blanco Tequila with Saler’s Aperitif, grapefruit, lime and sparkling rosé. And finally, Wilz was inspired by German chocolate cake for his drink, the Shipwreck, featuring chocolate ice cream, Crusoe Spiced Rum, Kalani Coconut Liqueur and toasted coconut.
Hours: Wed-Sat 3-10 p.m.; Sun 3-9 p.m.