Let’s toast Spring! The days grow warmer and longer, menus are removing their comforting winter dressing and our chefs love their lighter and brighter fare. Imagine all of the fresh spring dishes that are ‘sprouting’ up on our ECHO menus that pair produce-forward combinations. Chef James Flack and Chef Nick Janos are introducing playfully delicious additions to breakfast, lunch and dinner ~ that are also drop-dead gorgeous!
ECHO’s morning wake-up call welcomes guests to breakfast, a colorful blend of a healthy first meal that might be enjoyed as early as a glimpse of the gentle sunrise giving way to teeming bright colors peeking over the horizon. Begin with a ‘Breakfast Smoothie from the Bar’ packed with Spring flavors of Greek yogurt, banana, blueberries, kale and orange juice. Take it ‘to go’ if a long beach walk is your favorite way to begin the day. Or relax on the oceanfront verandah enjoying Chef’s newly created ‘Garden Grit Bowl’ that features spinach, mushrooms, tomatoes, onions, peppers, scrambled eggs, cheddar cheese and a biscuit. Don’t forget room service while on vacation where you might indulge in our popular breakfast wrap ~ the ‘Produce Stand’ ~ filled with broccoli, arugula, tomatoes, onions, mushrooms, gouda and scrambled eggs in a flour tortilla!
SPRING MINT is EVERYWHERE:
With its peak season already here, mint’s hardy yet cool flavor makes it a very versatile herb that plays perfectly in both savory and sweet dishes. The bright, clean coolness of mint transforms most dishes into a breath of fresh air, which is why it’s often included in pretty as a picture dessert as an aromatic garnish. At ECHO this season, Chef Nick’s ‘Herb Crusted Salmon’ bursts with the flavor of spring as it tops the Atlantic salmon and grilled polenta cake with smoked gouda. Complete the plate with garlic roasted asparagus and roasted tomato beurre blanc!
LUNCH …RELAXING AT THE BEACH:
When you’re at The King and Prince on ‘island time’, there’s never a rush to eat lunch at any particular time. ECHO Chefs and the culinary team are always preparing something delicious in their open kitchen. Whether you dine in the restaurant, linger on a chaise lounge, stop in at the ECHO bar or dine-in on your balcony, the Spring lunch menu boasts ingredients that are light and simple, many of them coming from NLawsProduce ~ a local family-owned produce company of the Coastal Empire, headquartered in Savannah, Georgia. Partner Steve Kaplan is proud of their company’s “Untouched Service & Unmatched Quality’ as they provide so many of the Hotel’s farm to table products ~ from typical greens to micro greens!
One new salad tells a luscious story ~ the ECHO ‘Watermelon Salad’ ~ chunks of sweet red watermelon tossed with lotus root, dried pomegranate seeds, blackberries, cucumbers, toasted pistachios, frisee, watercress and topped with fried goat cheese. It’s dressed with lemon crème fraiche and mint foam!
Adventurous guests who love to eat light and share the bounty at lunch, consider one of Chef’s over-the-tope garden dishes “Super Greens Lobster’ ~ kale, spinach, arugula, chilled lobster, spring peas, shoots, tendrils, sprouts, grapes, candied fennel, mango, celery and chives in a Cognac and lemon vinaigrette.
For our very special vegan diners ~ don’t miss ECHO’s ‘Grilled Tofu Tacos’ ~ soy and sweet thai chili marinade, Asian slaw, bean sprouts, toasted Georgia peanuts in a flour tortilla.
What Spring menu would be complete without a delectable taste and simplified recipe of ‘Spring Lamb’ ~ two bones and two noisettes, pistachio and mint crusted with seasonal farm risotto!
DINNER DELICACIES WITH CHEF NICK JANOS:
After soaking up the early Spring sun and thinking about all of the possibilities of dinner, it’s time to get into the kitchen with Chef Nick Janos. A confessed cheese lover who can discuss aged cheeses endlessly with a twinkle in his eye, we’ve settled on a discussion about authentic Manchego Cheese from LaMancha, Spain. It’s a celebrated cheese that consistently wins international cheese awards for its sweet lingering flavor, lovingly aged until it achieves a butterscotch color. Its nutty taste and recognizable rind has a distinctive herringbone basket weave pattern and only made from the Manchego sheep’s milk. It’s not only one of the most popular Spanish cheeses but makes a stunning pairing for Chef Nick’s ‘Lobster in Manchego’ ~ a succulent 10 oz. cold water lobster tail, broiled and placed atop house made pappardelle pasta, with grilled artichokes ~ all lavishly dancing in the Manchego Alfredo Sauce!
LATE NIGHT ECHOes:
Who doesn’t occasionally get a late night snack attack? The ECHO bar serves until 10pm and many of the new Spring dishes have become very popular ~ along with the traditional selections over the years. Fried Pickles (southern breaded with comeback sauce), Blue Crab & Avocado (lump crab, avocado, seasonal fruit, petite summer greens, tobiko and cilantro) and Octopus Two Ways (citrus and watermelon ceviche, charred octopus with peach gremolata)are newcomers worthy of a sampling.
We’re saving you an oceanfront seat to come enjoy our menus with a refreshing fruity cocktail!