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Five Sixty by Wolfgang Puck Introduces Seasonal Additions for Summer

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Five Sixty by Wolfgang Puck introduces new, seasonal summer menu items showcasing big, bold and refreshing flavors that will wow guests. Executive Chef Jacob Williamson has incorporated some of the most iconic ingredients of the season to his contemporary Asian dishes, including peaches, green tomatoes, oysters, and squash blossoms, to name a few.

Chef Williamson has longstanding relationships with many local farmers and purveyors, as is seen on his a la carte and tasting menus over the years. His summer additions to the menu are no different, with ingredients from Larken Farms (Waxahachie, TX), Dallas Mozzarella Company (Dallas, TX), Profound Microfarms (Lucas, TX), Vertigrow (Waxahachie, TX), Wagyu Exelente (Midlothian, TX), and A Bar N Ranch (Celina, TX). The new summer menu additions include:

Copper River Sockeye Salmon

Cumin Braised Spring Lamb Shank

Tempura Squash Blossoms


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