by Adam Roth on April 15, 2013
In an exciting bit of news, Emeril’s Restaurant Orlando and Emeril’s Tchoup Chop have announced the addition of Mother’s Day menus (each unique to their respective restaurant) available for lunch and dinner on May 12, 2013. Both restaurants will continue to offer their standard menus on that day, allowing guests to partake in the pleasures of both lists.
Emeril’s Orlando at Universal CityWalk has crafted a bevy of indulgent starts including New Orleans Barbecue Shrimp, Creole Marinated Fried Calamari, an Oyster & Artichoke Dome and a Veal & Shrimp Stuffed Bell Pepper. Other starts such as the Smoked Wild & Exotic Mushrooms and the Poor Man’s Chicken & Biscuit served with Redeye gravy have certainly caught my attention.
Unique soups and salads added to the list include Rotisserie Chicken & Adouille Gumbo, Emeril’s Salad with sun dried tomatoes, brioche croutons, and pepper jack cheese, and Cornmeal Fried Oyster Salad (this one has me salivating).
Wood-Oven Pizzas highlight the classic Margherita along with a delicious-sounding White Truffle pizza with confit cremini mushrooms, Gruyere cheese and a truffle emulsion–the most sophisticated pizza I’ve read about in quite a while! Entrees such as the Pecan Crusted Drum, the Mushroom Duxelle Stuffed Quail, the Slow Braised Pork Chops (anything braised at an Emeril’s restaurant has been amazing in my experience) all sound delectable.
And to close out the meal are the Bananas Foster Pancakes, which if Tchoup Chop’s Banana Cream Pie is anything to base our expectations off of, this will be incredible!
I’ve already been thoroughly impressed by Emeril’s Tchoup Chop (see our lengthy, in-depth review of the normal menu here) so it should come as no surprise that the special Mother’s Day menu for one of my new favorites has my eyes watering just reading about it. A unique appetizer serving of Ragoût of Duck Pastrami Confit with a Coconut-Sriracha Biscut easily demands my attention. A Warm Spinach Salad served with five spiced pickled red onions (*drools*) and macadamia crusted goat cheese with a chorizo vinaigrette has all the right notes that I look for in a salad and I’m dying to know just what this will taste like!
Three new entrees have been created for this annual one-day occasion including the Fire Cracker Fish “Wok Fry,” served with sticky rice, papaya-serano salsa and a kaffir lime butter sauce. Seafood fans will surely go for the Pan Roasted Jumbo Sea Scallops with Mâche and a yellow curry-coconut lobster cream sauce. And knowing the impeccable record Tchoup Chop has in my book with meats, the Grilled Hangar Steak with a hoisin barbecue glaze, brabant potato hash and Chinese mustard will surely impress!
Tchoup Chop has also added a few items to its tasting menu (another aspect of this fabulous restaurant I hope to test soon enough) such as the Pan Seared Jumbo Sea Scallops.