News

True Food Kitchen intros fall menu

September 29, 2011

True Food Kitchen in Newport Beach, Calif., will add 12 seasonal dishes to its menu Oct. 4.

The restaurant, which sources food from local growers and purveyors, has created its fall menu around produce that is at its seasonal peak, such as squash, apples, arugula, kale, pomegranate and walnuts.

"In creating our fall menu, we used only the finest and freshest seasonal ingredients while introducing memorable dishes and bold flavor combinations," said Michael Stebner, brand chef of True Food Kitchen. "Our menu changes four times a year in an effort to capture the best flavors each season has to offer."

Fall menu highlights include:

• Roasted Beet and Mozzarella Agrodolce with Pistachio, Arugula and Extra Virgin Olive Oil
• Thai Shrimp Dumplings with Basil, Mint and Jalapeno
• Harvest Chopped Salad with Squash, Apple, Pomegranate, Walnuts, Goat Cheese and Balsamic Vinaigrette (gluten-free)
• Squash and Ricotta Ravioli with Kale and Maitake Mushroom Soy Broth (vegetarian)
• Squash Pie with Coconut Whipped Cream (vegan)

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