Cliff Notes

Categories: Hash Over

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There's a new executive chef in the kitchen at the Belmont Hotel's Cliff Café. And she's been busy. Robin Gill Lacy has already revamped the café's menu, and her experience as prepared foods team leader at Whole Food Markets and culinary research and development coordinator at Veria Natural Wellness in Arlington comes through in its focus on local and organic ingredients, including Frans Fryer's all natural meats, and cheese from the Dallas Mozzarella Company.

Chef Lacy's new breakfast, lunch, and dinner menus blend traditional comfort food favorites with a new American twist. Menu items include: maple pepper pork tenderloin with warm apple bacon chutney, mashed sweet potatoes and green beans; grilled sirloin steak and onions with house-made fries and a grilled tomato; grilled cheese with smoked mozzarella and roasted tomatoes on spinach parmesan bread and almond butter oatmeal made with apple juice sweetened oats and almond butter.

The Cliff Café serves breakfast from 7 a.m. to 11 a.m., Mondays through Fridays and from 7 a.m. to 3 p.m., Saturdays and Sundays. Lunch is served daily from 11 a.m. to 3 p.m. Dinner is served Sundays and Mondays from 5 p.m. to 9 p.m. and Tuesdays through Saturdays from 5 p.m. to 10 p.m.


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