New entrees at Front Street Brewery include a jalapeno lime tuna dish. (Photo courtesy of Front Street Brewery)
Front Street Brewery has launched a new menu, with several new salads, appetizers, sides and entrées created by the FSB culinary team.
Ellie Craig, director of sales and public relations, describes the new menu as where the South meets the coast.
“We take a lot into consideration when planning a new menu,” Craig said. “We incorporate new items from our executive chef and general manager, menu items that our staff have suggested and menu items from previous years that our repeat and loyal customers consistently request. Above all else we select what will pair well with our beer.”
The Southport Burger was one of the items that Craig said regular customers lobbied for. The "surf-n-turf" burger features a half pound of Certified Angus Beef topped with blackened shrimp and American cheese.
New appetizers include Poutine Fries and Chipotle Black Bean Hummus with pita points and cucumbers, and seafood entrees include jalapeno lime tuna, grilled pink snapper with fresh crab slaw and basil pesto, and shrimp cakes with a chipotle remoulade. Those opting for a salad might consider the crispy kale salad with pears, sliced raw almonds, white cheddar cheese and pickled onions, with honey mustard dressing.
Craig said that one of the staff’s favorite additions to the new menu is the Alabama White Sauce, a tangy mayonnaise-based condiment traditionally used in northern Alabama to dress chicken. It’s available on the pretzel chicken sandwich as well as with the chicken tenders and fried shrimp plate.
Every Memorial Day, Front Street releases a celebration beer and this year the Battleship Pacific India Pale Ale will feature Galaxy, a rare Southern Pacific hop with bold fruity aromas. Created by brewmaster Christopher McGarvey for the USS North Carolina Battleship Generations Campaign, $1 from every pint of Battleship IPA will aid in repairing the ship's hull.
Front Street Brewery is located at 9 N. Front St. and is open from 11:30 a.m. to midnight, seven days a week.
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