Summer Menu Changes Featured Across Cameron Mitchell Restaurants

Restaurants update menus to highlight new drinks, entrees, desserts

COLUMBUS (June 27, 2012):  An array of new selections highlights the menus at the restaurants of Cameron Mitchell Restaurants (CMR).  To take advantage of fresh, seasonal items available during the warmer months, the culinary team at CMR has made changes at the company’s concepts that will entice diners all summer long.
    
“The change in seasons is an ideal time to include on our menus these delicious foods that may only be available at that time of year,” said Brian Hinshaw, vice president and corporate executive chef.  “Introducing to our guests these unique flavors and features allows us to put a fresh perspective on our menus, while continuing to offer the traditional favorites that have made our restaurants dining destinations for years.”

Cameron's American Bistro
Cameron’s American Bistro in Linworth has added a Smoked Salmon appetizer, featuring chives and capers and served with a brioche crostini, and a fresh Heirloom Tomato salad with mozzarella, basil, Extra Virgin Olive Oil, balsamic vinegar and chili flakes. Also new to the menu are three entrees: fresh Ponzu Salmon served with stir-fried vegetables and sticky rice in a citrus soy butter; Lamb Loin served with Yukon Gold potato gratin, English peas, pearl onions and forest mushrooms in a natural sauce reduction; and an asiago-crusted Heritage Farm Pork Chop served with cracked redskin potatoes and herb-roasted vegetables in a whole grain mustard jus.  Closing out the menu additions is a seasonal favorite - fresh Berry Cobbler served warm and accompanied by Johnson’s Triple Vanilla Bean Ice Cream.

M

CMR’s premiere downtown dining destination – M – features a number of new items ,including a light and delicious Strawberry salad with candied pistachios and pickled onions on a bed of greens with a goat cheese vinaigrette and three new entrees: fresh Ahi Tuna with Hudson Valley foie gras, asparagus, mushrooms and carrots in a black truffle reduction; fresh Halibut accompanied by an Alaskan king crab cake, a puree of English peas and a snap pea sauté in a black truffle reduction; and a classic steak favorite – Filet Mignon poached in butter and served with creamed spinach, all in a roasted garlic jus.

Asparagus with black truffle, milled egg and topped with Parmigiano-Reggiano is a new featured side at M.  Also introduced as a new menu item is the Bento Box, featuring a chef’s selection of sushi, salads and Dim Sum.  A childlike dessert made just for adults rounds out the M menu – a Milkshake made with bourbon and butterscotch and accompanied by a house-made candy bar.

Marcella's
Enhancing the menu at Marcella’s Short North and Polaris locations are several new items.  Starting off the lineup are Italian favorites – new cheeses, meats and antipasto. A Fontina Valle de Aoste cow’s milk cheese that is sweet and semi firm, along with Coppa – a mild, spice-cured pork, have been added, along with a new Antipasto Salad with marinated artichokes, oven-roasted tomatoes, olives, sopressata, capicola and banana peppers all in a lemon vinaigrette. Also on the menu is a Calabrese Potato served with roasted peppers, lemon and olives and topped with Parmigiano-Reggiano.

Two entrees have been added at Marcella’s, including Tortellini Alla Manzo served with mushrooms, parmesan cream and spinach; and Chicken Marsala, featuring carrots, mushrooms and shallots in a Marsala wine sauce, along with Tuscan potatoes.  Two Italian dessert traditions have been updated for the summer menu, including a Vanilla Panna Cotta served with apricot marmalade and house-made cookies, and Cappuccino & Biscotti, featuring a walnut crescent, mascarpone cheese and raspberry thumbprint cookies.

Cap City
The Cap City Fine Diner menu highlights numerous additions from start to finish, each complementing the restaurant’s favorite diner features.  A new Maryland Crab Cake made with broiled jumbo lump crab, tomato and chili flakes served with balsamic vinegar and a basil aioli starts off the appetizer menu.  

Cap City has three new Famous Large Plates for guests, including Shrimp Linguini with roasted garlic marinated shrimp, asparagus, tomatoes, mushrooms and lemon jus; Crab-Crusted Tilapia accompanied by crushed red skin potatoes and roasted vegetables, all in a lemon butter sauce; and an exceptional New York Strip Steak dinner, served with a mix of broccoli, zucchini, bell peppers and red onions; cheddar-chipotle mashed potatoes along with chili steak sauce and lemon butter.

Two new diner sandwiches have been added to the Cap City menu. A Turkey Burger is house-ground and served with hummus and a red pepper onion relish on a sesame seed bun.  The new Shrimp Wrap with an Asian theme has marinated shrimp, mixed greens, carrots, scallions and red peppers, along with sticky rice, ponzu sauce and peanut sauce.

Cap City’s brunch menu, served from 11am to 3pm on Saturdays and Sundays, has three new features.  Stuffed French Toast is decadent with candied pecans and bananas foster sauce, all topped with whipped cream. A comfort favorite, Country Fried Steak and Eggs, gets the diner touch with two eggs served any way, house-made buttermilk biscuits and sausage gravy. A brunch favorite, Spinach Quiche features asiago cheese, farm-fresh eggs and spinach, accompanied by a fresh fruit medley.

Back by popular demand, Cap City has added a Comeback Monday Blue Plate favorite - Southern Barbecue Platter, featuring Carolina pulled pork with corn bread pudding, Dr. Pepper baked beans and vinegar-braised collard greens.

Molly Woo's
At Asian destination restaurant Molly Woo’s, appetizers, entrees and daily features have been added.  Leading off the appetizers are Kung Pao Calamari, crispy fried and accompanied with snow peas, sprouts, peppers and carrots with a ginger ponzu sauce and sriracha mayonnaise; Egg Rolls with roasted pork and shredded Chinese vegetables with a sweet chili dipping sauce; Tempura Shrimp and Vegetables served with ponzu sauce and sriracha mayonnaise. Several Sushi features are offered, including Poke, tuna tossed with pineapple, avocado and red onion served over sticky rice with ginger soy and sriracha chili sauce; a Philly roll with smoked salmon, cucumber and cream cheese; and a Spicy Scallop Roll including crab, cucumber and avocado topped with spicy scallops and eel sauce.

Two seafood entrees added at Molly Woo’s include Miso Marinated Cod, served with wok-seared bok choy cabbage, ginger garlic ponzu sauce and sesame brown rice; and Ginger-Crusted Salmon with snap peas and sticky rice, accompanied by a soy butter sauce. Three of the restaurant’s signature Red Lantern features are on the new menu, including Beef and Asparagus – marinated beef tips, asparagus, red onion and shitake mushrooms in a savory brown sauce and served with seasoned rice; Coconut Shrimp served with seasoned rice, sugar snap peas and red onion in a Thai lemon grass sauce; and Szechwan Chicken featuring roasted chicken breast, Szechwan peppercorn and wok-seared bok choy cabbage served with a sweet chili sauce.

“Keeping our menus fresh and unique, while maintaining the signature menu items that guests have loved, is a way to keep dining at Cameron Mitchell Restaurants fun and interesting,” said Hinshaw. “This season is no exception – as across our company – we have introduced a variety of great new items that highlight the best available foods of the season and are driven by our commitment to always serving great food and providing outstanding service to our guests.”