Westin Southlake Hotel Restaurant Unveils Chef Jenna Kinard’s Menu

Count the days because Jellico’s, a new restaurant in Southlake starring chef Jenna Kinard, has an opening date. According to a statement, the restaurant formerly known as Seasons 114 will open on Wednesday, November 17.

The restaurant is on the first floor of the Westin Southlake Hotel at 1200 E. State Hwy. 114, and will offer breakfast, lunch, dinner and weekend brunch.

The name has a historical connection: it comes from the original settlement, Jellico, which existed in Southlake from the late 1800s to the early 1900s.

The cuisine is classic American with southern roots but with a modern twist. In a statement, Kinard says Jellico’s is more than just a dining experience, it’s a place to make memories with friends and family.

“We hope our customers will experience a sense of comfort and familiarity when they dine with us, from the recipes we have carefully created over the past year to the warm and welcoming design of the restaurant to our Southern hospitality,” says -she.

The menu will include dishes to share such as:

  • Chili Garlic Chicken Wings – Puffy Shishito Peppers, Ginger Lemongrass Infused Chili Oil, Lime
  • Crudo tuna – cherry shoyu, avocado cucumber salad, ginger-lemongrass vinaigrette, toasted sesame
  • Roasted beets – whipped ricotta with honey, pear, balsamic fig, pistachio; and Fromage & Charcuterie – toast, cold cuts, local cheese, seasonal fruits, pickled vegetables, jams, mustard.

Dinner highlights include

  • Joséphine’s Burger (named after Kinard’s grandmother) – chuck, pork belly and belly, aged cheddar, onion jam with bacon, black garlic aioli, pickled tomato, bibb lettuce
  • Butternut squash ravioli – grilled brown butter, candied enoki mushrooms, fried sage, local honey, sea salt
  • Roast chicken – pumpkin risotto, asiago, truffle, pomegranate
  • Seared halibut – braised brussels and golden potato, caramelized shallot, white wine garlic sauce, sea salt
  • Shrimps & Oatmeal – gouda, corn cream, bacon, smoked ham shank juice.

Lunch includes lighter options including

  • Veggie Burger – farro, dates, sweet potato, piquillo peppers, sharp cheddar
  • Fried chicken sandwich – chili mayo, sesame coleslaw, dill pickle, brioche bread
  • Shrimp tacos – garlic, sesame coleslaw, avocado cream, feta cheese, cilantro
  • Grilled grain bowl – farro, kale, grilled mushrooms, winter squash curry, chili crema, farm egg (can add chicken, shrimp or steak for extra)
  • Sesame Tuna Poke Bowl – jasmine rice, edamame, pickled carrot, avocado, ginger lemongrass vinaigrette.

The dessert menu includes coconut panna cotta, S’mores Pop tart and berry spinach.

There’s a separate menu for weekend brunch with Blueberry Cobbler Pancakes, a “Texas Benny” on a buttermilk cornbread cookie, and Chicken & Donuts with fried chicken, glazed donut, jalapeño jam and orange, fried sage.

Adjacent to Jellico’s is a lounge-style bar called The Curve, with cocktails such as Billionaire Sour and a Prickly Pear Rita; and wine by the glass and by the bottle.

The space contains 2,100 square feet of indoor dining area with 90 seats and a 1,500 square foot patio with 36 seats. The Curve Lounge offers 1,000 square feet of space with 25 seats.

The Westin Southlake is from Southlake resident Paul Barnham of SRH Hospitality Holdings. The hotel has 261 guest rooms and suites, 34,000 square feet of indoor and outdoor space for events and meetings, a resort-style pool, club-level fitness center, and three bars.

Kinard will act as Executive Chef for the entire property in charge of all catering services including room service, restaurant, bar and banquet.

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About Angelita A. Blanchard

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