CROCKETT'S PUBLIC HOUSE – Puyallup, Washington www.crockettspublichouse.com
As spring approaches TGRCG is assisting the Crockett’s team with new menu additions and new recipes. Just some of the new menu items include two new street tacos—a fired vegetarian avocado taco with pepperjack cheese, shredded cabbage, poblano sauce, vegetarian black benas, and pico di gallo. The second taco is a smoked brisket taco that includes caramelized onions, BBQ sauce, pepperjack cheese, pickled jalapenos and cilantro.
Two new salads have also been added. Forbidden Rice Salad, which includes fresh diced mango, orange segments, arugula, pulled chicken, red onions, cilantro, dry roasted peanuts and honey-lime vinaigrette as well as a Lacinato Kale Caesar Saladwithromaine hearts, house-made croutons, parmesan cheese, Caesar dressing and your choice of proteins.
Spring also brings a Buccatinni with Summer Pesto. The pesto is made from fresh basil, marcona almonds, extra virgin olive oil, Parmesan cheese, calabrian peppers and sea salt. What summer would not be complete without green tomatoes? Crockett’s new Griddled Pimento Cheese and Fried Green Tomato Sandwich is served on thick sourdough with crunchy frisee and classic Louie dressing.
There’s a new sandwich at Crockett’s. Fried Chicken Sandwich with a buttermilk fried chicken breast, rooster sauce and jalapeno cole slaw on a brioche roll. And as salmon season arrives there’s the new Simply Seared Salmon, featuring the latest salmon catch, fresh thyme butter, sautéed Lacinato kale, smashed potatoes and lemon aioli.
Enjoy all that spring and summer have to offer at Crockett’s Public House!