Set the Menu: Spring Soiree

It's almost al fresco season, and there's nothing we love more than enjoying a good meal with even better company in the great outdoors. Plan on playing host with the most this season? Leave the menu to us. Three of our chefs have set the courses for your next gathering—it's the perfect dinner party—planned for you.

APPETIZER: GOAT CHEESE AND ASPARAGUS QUESADILLA

“The super-sweet asparagus acts as a reminder that spring is here, and I love the pairing of sweet, in-season asparagus with a tangy, creamy goat cheese,” says Tommy Bahama Restaurant & Bar - Scottsdale Executive Chef Erik Forrest. He recommends garnishing with freshly chopped cilantro and serving the tomato jam on the side to preserve the freshness.

The newness of spring is a great inspiration for Chef Erik. “I love spring cooking because it feels like a new beginning … The beautiful spring ingredients speak so eloquently on their own, they require little manipulation to create an extraordinary dish.”

Enjoy this crowd-pleasing starter with our signature Pineapple-Yuzu Mojito for an exciting pairing that'll have your guests ready for the next course.

MAIN: GRILLED SKIRT STEAK

“This is a great grilling steak that can be seasoned or marinated,” says Tommy Bahama Restaurant & Bar - Naples Executive Chef Todd Vento. “I'd serve it with new potatoes and flavor them with butter, sea salt, and black pepper.”

Preparing a dish like this is one of the best ways to celebrate the season for Chef Todd. “Spring to me is about being outdoors, enjoying the change in weather—and more daylight! Plus, there's nothing like firing up the grill,” he adds.

You can pair your grilled steak with a variety of beverages, like a nutty brown ale or a glass of Tommy Bahama Bourbon or Rye for a smokier pairing that will have you savoring every last sip.

DESSERT: KEY LIME PIE, OR (BONUS!) PINEAPPLE CREME BRULEE

“Key Lime Pie is one of my all-time favorites,” says Tommy Bahama Restaurant & Bar - Legacy West Plano Executive Chef Richard Silva. “My second favorite would be the Pineapple Crème Brûlée.”

With heavy-dessert season over, he looks to something lighter for the new season—and Key Lime Pie with a macadamia nut-shortbread crust perfectly balances lightness and decadence. “I would serve it with vanilla mousse and lots of lime zest.” He also recommends enjoying it with a glass of prosecco or coffee with Kahlua to complement the acidity of the pie.

“I love food,” Chef Richard says. “It brings people—families—all together.” And we agree that food is best when it's shared. With warmer weather and summer holidays on the horizon, springtime offers a special opportunity for us all to gather.

Love dinner parties but don't feel up to hosting? We get it. Let us do it for you! Book your next gathering at one of our restaurants or Marlin Bars for seasonal, inspired plates that never fail to impress—and always give a little taste of the island.

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