Sizzling into Summer: A Fresh Menu for Warmer Days

Here in The Woodlands, summer is knocking, and you can feel it—the air’s getting balmy, the evenings are begging for a chilled glass of wine, and the vibe is all about light, bold, and vibrant. As the chef at our wine bar, where boutique wines meet seasonal fare, I’m thrilled to roll out a summer menu that captures that energy. The world outside is buzzing, and our kitchen is answering with dishes that feel like a sunny day on a plate.
As we move into this new season, we’re saying farewell to a few spring favorites to make room for summer’s flair. The Black Bean Hummus, with its carrot sticks and smoky paprika kick, is taking a bow. The Risotto Cakes, with their mushroom-rosemary glow, are stepping off the stage. The Strawberry and Arugula Salad, a springtime star, is also moving on, as is the Garlic Cheesy Bread with its roasted garlic and tomato compote.
Now, let’s talk about what’s landing on the menu—because I’m genuinely excited about these new flavors. First up, we’re introducing a Burrata Salad that’s pure summer indulgence: creamy burrata sits on a bed of baby spring mix, joined by juicy cherry tomatoes, chiffonade basil, crispy prosciutto, and a finish of extra virgin olive oil and balsamic glaze. It’s fresh, it’s luxurious, and it’s made for sipping something crisp from our wine list.
Then there’s the Garlic Blistered Shishito Peppers, a dish that’s as fun as it is flavorful. We’re tossing those vibrant peppers in a soy-maple glaze, topping them with a mix of goat and feta cheeses, and finishing with toasted sesame seeds for a nutty crunch. It’s the kind of shareable plate that sparks conversation over a bottle of wine. And I’m especially pumped about our house-made Pimento Cheese Dip, which gets a twist with our roasted tomato and garlic compote on top—creamy, tangy, and just a little smoky, it’s a crowd-pleaser in the making.
I’ll let you in on a little behind-the-scenes moment: I was this close to pulling the Truffle-Parmesan Potato from the menu. But when I floated the idea, our wine club members and regulars nearly staged a revolt! It’s clear that potato is a fan favorite, so rest assured—it’s staying put, ready to keep pairing perfectly with your favorite reds and whites.
And for that sweet finish? We’re waving goodbye to the Blueberry Crumble Ala Mode, but we’re keeping strawberries in the spotlight with a Strawberry Shortcake that’s all about summer love. Picture homemade lemon drop biscuits, fluffy vanilla bean whipped cream, and strawberries macerated with a touch of lemon for that bright, zesty pop. It’s the kind of dessert that begs for a patio evening and a glass of something sparkling.
This summer menu feels like a celebration of the season—bold, fresh, and full of flavors that make you want to linger a little longer. I can’t wait for you to dive in, pair these dishes with our boutique wines, and soak up the sunny days with us. Come by, grab a seat, and let’s make some summer memories.
Cheers to warm nights and new bites,
Chef Murdok

The Classy Cork Wine Room

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