Yard House introduces an variety of new menu items, including some new meaty options and a new vegan burger. Joining the extensive menu, is the Kurobuta Pork Burger. This special breed of Japanese pork from Snake River Farms is topped with spicy candied bacon, white American cheese and arugula with a schmear of house-made blueberry ketchup.
Last summer Chef Jocson added Nashville Hot Chicken to the lineup of House Favorites and, this summer, he has created a sandwich inspired by this popular dish. The all-white meat Nashville Hot Chicken Sandwich is battered and deep fried then bathed in a blend of spices. Its topped with spicy sweet slaw and an aged white cheddar spread reminiscent of the southern pimiento cheese. An all-white meat Fried Chicken Sandwich with a shatteringly crispy crust is also a new addition and features lettuce, tomato, aged white cheddar spread and sweet maple Dijon mustard.
After visiting his cousin on the Big Island of Hawaii and enjoying poke nachos at a local seaside restaurant, Chef Jocson decided to bring the dish to the mainland. Adding his own signature touch along with many flavor profiles that include a blend of sweet, creamy and spicy ingredients, Chef Jocson calls his version elevated nachos. With the consistency and texture of ceviche, Yard Houses Poke Nachos feature marinated ahi, avocado, cilantro, serrano peppers, green onions, sesame seeds and nori served with a sweet soy and sriracha aioli along with white truffle sauce and crispy wontons.
Joining Yard Houses growing list of healthful options is the Red Quinoa Salad Bowl, which Chef Jocson describes as the greatest hits of all super foods. The salad is a nice shareable dish or can be an entrée for one with a garden of kale, parsley, Brussels sprouts, roasted beets, cauliflower, pomegranate seeds, blueberries, baby tomatoes, pumpkin seeds and feta cheese. Guests can request that the cheese be removed for a vegan option. Carnivores can choose to add chicken or steak for a heartier meal. Creating a more interactive dining experience is the side of blood orange olive oil vinaigrette, which guests add and toss themselves.
The Vegan Burger is made from plant-based gardein and an umami-flavored veggie patty that our chefs mix with red quinoa, kale and shiitake mushrooms that have been seasoned with garlic, onions and miso, topped with dairy-free Daiya mozzarella, avocado, tomato, arugula, and onion on an onion, poppy seed bun.
In order to stay relevant menus have to evolve, added Chef Jocson. Five years ago no one would have imagined blueberry ketchup, but its an amazing condiment for our Kurobuta Pork Burger and ours is made in-house. These days offering vegan and vegetarian selections arent an option, but a necessity as more people reevaluate their diets and intake. We already have several of such items, including our new Vegan Burger, as well as gluten-sensitive options.
Yard House will debut its new menu items June 27 at all 65 locations. Open daily for lunch, dinner and late-night dining, Yard House offers one of the largest selections of beers on tap plus a creative list of cocktails and wine by the bottle or glass. For more information, visit yardhouse.com or follow on Facebook at facebook.com/yardhouse or Twitter @yardhouse