Located in the historic St. Ann’s Parochial School building within the Harwood District, Saint Ann Restaurant & Bar is offering a refreshed seasonal lunch, dinner, weekend brunch and signature cocktail menu.
Harwood’s Corporate Chef Taylor Kearney says of the new menu “You will find modern classics that you know and love, utilizing seasonal and local ingredients. Whether you are dining for lunch, dinner or brunch there is something on the menu for everyone.”
Lunch and dinner menu highlights include starters such as White Bean Hummus – cucumber mint salad, radish, pita; Butcher’s Cut Meatballs – parmesan, grilled bread, tomato basil sauce; and Tuna Poké Tostada – gyoza, avocado, serrano, cilantro.
Entrée standouts are the Crispy Chicken Sandwich – brioche bun, honey mustard slaw, pickle, remoulade; Short Rib Tacos – flour tortillas, pico de gallo, cilantro rice, jalapeño crema; Turkey Club – Texas toast, iceberg, bacon, avocado, tomato, mayo; Tortilla Soup – roasted chicken, avocado, pico de gallo, roasted corn. Lighter entrees are also available including Southwest Cobb – achiote grilled chicken, black bean, pico de gallo, corn, avocado, tortilla strips, pepper jack, ranch; and Baby Kale Salad – compressed watermelon, chevre, marcona almond, sherry vinaigrette.
Dessert additions round out the meal with Peach & Blueberry Crumble topped with ice cream; Wanda’s Chocolate Pie – meringue and chocolate sauce; Sticky Toffee Pudding topped with a toffee sauce; and Millionaire’s Sundae – chef’s daily creation.
The beverage menu features all-new specialty cocktails to pair with the seasonally-inspired entrees such as The One with Vodka – vodka, lavender lemonade, soda water; The One with Gin – gin, lemon, honeysuckle, simple syrup; The One with Whiskey – whiskey, jasmine, lemon, simple syrup, soda water; The One with Tequila – blanco tequila, poblano, lime, hibiscus; and The One with Caffeine – vanilla vodka, espresso, coffee beans.
Weekend brunch is available on Saturdays and Sundays with new sweet and savory entrees including the Big Cat Biscuit – sausage or bacon, cheddar, scrambled egg, sweet and spicy aioli and hash; B.L.E.A.T. – slab bacon, gem lettuce, egg, smashed avocado, beefsteak tomato, salad; Hot Chicken – brioche, slaw, hash, hot honey; S’mores Pancake– graham cracker, marshmallow fluff, Nutella; and Hash Brown Benedict – crisp hash patties, poached egg, pork belly, poblano hollandaise.
Lunch is offered Wednesday – Friday, Dinner is available Wednesday – Saturday and weekend brunch is served on Saturday and Sunday. To make a reservation go to the website.