Executive Chef Adam Gottlieb brings the flavors of fall to life at the Atlantic Grille.

Experience the authentic taste of the Atlantic this season with a winter menu that will enliven your senses and satisfy every craving. Executive Chef Adam Gottlieb marries seasonal ingredients with staple dishes to bring the flavors of fall to life at the Atlantic Grille.

The new menu highlights locally sourced seafood and bistro favorites, like the Grilled Snapper with a potato medley, brussels sprouts & green bean hash, over a maple rum butter; and the classic Filet Mignon with frites, roasted broccoli & cauliflower, and béarnaise sauce.

“Nothing is too heavy and the portions are just right,” says Chef Adam. “We are offering fresh, comfort food without the carbs and extra calories.”

An array of signature appetizers have remained the same, such as the Mediterranean Hummus Plate, Iceberg Wedge Salad and Cheeseburger, to name a few, while the Crispy Calamari has been enhanced with peperoncini, parmesan, and sweet & sour sauce, and the Atlantic Grille Salad now features kale instead of the traditional mesclun greens.

When Chef Adam was asked which new dishes have become bestsellers, his response was simply, “everything.” The Mushroom Tart with goat cheese, arugula, and caramelized onions made its debut as a popular choice, as well as the slightly modified Grilled Ahi Tuna, now partnered with vermicelli noodles, peanut vinaigrette, sesame seeds, pickled ginger, and edamame purée.

Faro risotto, butternut squash, mushrooms, parmesan, and sage accompany the Pan-Roasted Hanger Steak, which has soft, earthy flavors to harmonize with the tender meat. On the lighter side of the menu, the subtly sweet Pan-Roasted Sea Scallops are balanced by pomegranate & toasted-almond couscous, arugula, and mandarin & blood oranges.

Although we may not experience a dramatic change of weather in sunny South Florida, the vegetables featured on the new menu complement the protein selections, which are thoughtfully paired to emphasize the seasonal shift. Brussels sprouts sautéed with bacon have been added as a side dish to savor or share.

The Seagate Hotel & Spa is a luxury boutique resort in Delray Beach, Florida. The 154-room beach-inspired property offers upscale dining options, an 8,000-square-foot on-site spa and exclusive privileges at the private Seagate Beach Club, located less than a mile from the hotel, as well as access to the private Seagate Country Club, complete with championship golf courses, Har-Tru tennis courts, full-service clubhouse and more. Signature restaurant, Atlantic Grille, features contemporary American cuisine with a focus on locally sourced seafood. The Seagate Hotel & Spa offers nine meeting rooms totaling 14,000 square feet and banqueting for up to 300 guests. For more information or reservations, call 877-577-3243 or visit www.theseagatehotel.com

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