The manager, Joel, also took time to show us some of the other new seasonal menu items and we couldn't resist giving a couple a try. I'm a huge fan of grilled fruits, so I had to try out the Grilled Watermelon Wedge Salad. It was uber amazing! I'm such a salad girl and this is a salad I could eat every day and never get tired of it. It was a creative change from the kale or romaine with strawberries that is so common in restaurants this time of year. The grilled watermelon is brushed with honey and served along with romaine, kale, quinoa and goat cheese and tossed in a lemon viaigrette drizzled in balsamic glaze.
The other item we tried was the new Fire Grilled Hawaiian Ribeye, a boneless ribeye steak marinated in sweet ginger garlic soy sauce topped with roasted pineapple compote. We paired it with rice pilaf and fire-grilled asparagus. Joel told us how the restaurant uses only fresh high-quality steaks and we could tell the difference at the first bite. It was so tender, juicy and full of flavor. The pineapple compote was an awesome compliment and the asparagus was a perfect side. I would recommend it for any steak lover who wants a little splash of summer along with their dinner. This is one of the limited time chef selections which change frequently, so be sure to get in soon to taste both of these fantastic seasonal dishes!