Agustín Kitchen has been on a roll since re-opening in December with a new menu and new chef – three-time Tucson Iron Chef winner and author, Ryan Clark. After a Celebrity Chef event with SAACA, an almost standing room only demo at the Tucson Festival of Books, and a Monday at the Museum event for the Crush Festival, Clark rolled out new seasonal spring menus for Agustín Kitchen yesterday.
(Scroll to bottom for PDFs of menus)
It’s not a total revamp of the prior menu – many favorites are still present, but there are plenty of fresh additions such as:
- Braised Berkshire Pork Shank with calvados brandy, apple-lemon butter, roasted pearl onions, beet paint, and apple-coriander-parsley salad.
- Sucotash and Such with apricot stuffed zucchini blossoms, crispy falafel, grilled veggies, english peas, and sweet corn ragout.
- Bamboo Rice and Top Knot Chicken with yellow thai chile, galangal, nuoc cham, coriander, banana, squash + onions, haricot vert, and fresh lime
Look for some tweaks to current dishes, as well. For example…
- Naked Diver Scallops will replace the Diver Scallop + Pork Belly
- Grilled Shetland’s Salmon will replace Washington King Salmon
- New lineup of raw, seasonal oysters along with a Cherry Wood Smoked Pacific Oyster replacing the Fried Oysters.
New menus should be up on their site, soon, I imagine, but for now, here are all of the new spring menus, below.
Oh, and if you missed Dan Gibson’s rave review of Agustín Kitchen in the Tucson Weekly, check it out.
