This month we rolled out our fall restaurant menu and renovated our offerings to include ingredients of the season featuring local fish and vegetables. Here are some of our heavy hitters:
Beef tenderloin sword, marinated and broiled with quinoa salad and steamed vegetables
Cranberry-walnut chicken salad over shaved red gala apples, cider vinaigrette dressed greens and a mini muffin
Homemade spinach and mushroom quiche with Swiss cheese
Dill crusted local lake trout
Autumn harvest salad with our homemade citrus-honey vinaigrette with roasted local squash, gorgonzola cheese, toasted almonds and cranberries (pictured above)
We've had great feedback since the relaunch and have made some of our new recipes the Moorings signature items.
Silas Pinto
Executive Chef
Moorings of Arlington Heights