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Marlow’s Tavern Welcomes New Season with New Menu Additions
Unique Tavern Fare is a Wintry Mix of Shareable Snacks, Elevated Entrées
ATLANTA (Nov. 6, 2017) – Just in time for the fall and holiday seasons, Marlow’s Tavern is launching a seasonal menu of sensational new dishes and drinks to help keep guests warm and captivated during the winter months. From a new “For the Table” section of small plates and starters to creative cocktails from manager of adult beverages Rick Blumberg, the updated menu debuting Nov. 7 presents new takes on classic tavern fare while maintaining the high standards of craftsmanship and quality that have made Marlow’s the leading destination for affordable chef-driven cuisine.
“We are extremely excited about our new additions,” said Marlow’s executive chef, CEO and co-founder John C. Metz. “We’re always striving to push the envelope with unique, creative items. We believe we’ve done just that with a great selection of fun dishes and drinks our guests will enjoy, filled with the terrific flavor and quality ingredients they’ve come to associate with Marlow’s.”
One new group of items on the menu that Metz is most excited about is unique toast, with toasty rosemary ciabatta serving as the base for a delicious variety of toppings such as artichoke and arugula, roast tomato, and fig and bacon.
In addition, dishes such as Seared Diver Scallops (with carrot purée, roasted parsnip, bacon and sweet pea hash with roasted tomato fondue and parslied olive oil), Grilled Chicken Stack (Prestige Farms chicken with roasted mushrooms, fingerling potatoes, blistered grape tomatoes and green beans in a creamy roasted chicken glace with fine herbs and parslied olive oil), Beef Carpaccio (thinly sliced filet mignon, housemade Dijonnaise, Parmesan, fine herbs and crispy capers) and Jumbo Lump Crab Cake (blue crab, red cabbage and jicama slaw with horseradish aioli) show how serious the Marlow’s team is about quality ingredients in tune with the season.
“The name of our game is excellence and execution, and we continually elevate that game by upgrading our ingredients and staying on-trend with high-quality, high-value dishes,” says Metz.
To complement these new offerings, Blumberg, Marlow’s manager of adult beverages, research, development and purchasing, has developed several inventive additions to the cocktail menu.
- Professor Plum – Cathead pecan vodka, Roland plum shrub, simple syrup and a splash of Regan’s orange bitters
- The Vesper Classique – American Harvest vodka, St. George Botanivore gin, Cocchi Americano and Fee Brothers peach bitters
- Aspen Line – Ford’s gin, Pierre Ferrand dry curaçao, egg white, fresh lemon and nutmeg
- Aperol Spritz (Brunch Only) – Michelle brut, Aperol and a splash of soda
About Marlow’s Tavern
Marlow’s Tavern was established in 2004 with the opening of its first location in Alpharetta, Georgia, and has continued to grow over the years, adding many Atlanta-area restaurants, as well as locations throughout Orlando and Tampa, Florida. In 2013, Nation’s Restaurant News named Marlow’s Tavern one of its “NRN 50 Breakout Brands” for the year. The neighborhood restaurant is open for lunch and dinner daily, offering guests classic American tavern fare with an upscale twist. For more information and location addresses, visit marlowstavern.com.
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