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Beggar’s Banquet rings in spring with a new menu
By Lamont
E. Clegg
For some reason, this has seemed like the winter that just won’t
go away. Even after a couple of days of 80-plus degree temperatures,
we had more snow. Like most people here in mid-Michigan, I am ready
for spring. One sure sign of impending warmer weather is Beggar’s
Banquet’s Spring/Summer menu.
Introduced last week at its Menu Preview Dinner, the new items, coupled
with Beggar’s favorites, have made this one of the restaurant’s
most innovative menus in quite some time.
Chef Cindi Swope and her staff have created a spring menu that is not
too heavy for warm days and evenings; not too light for chilly early
spring nights; not too unusual for the not-too-daring; and not too traditional
for those looking for something a little different.
From the restaurant’s appetizer section, Margarita Scallops are
a welcome addition. This recipe has the little sea creatures pan-seared
with garlic, minced onion and fresh lime, then deglazed with tequila
and triple sec. Another appetizer from the sea is the Seared Tuna, cooked
to medium rare perfection and served with a ruby red grapefruit-avocado
sauce. The Mediterranean Fresco antipasto of hard salami, feta and mozzarella
cheeses, with tomato, cucumber, pepperoncini, kalamata olives and red
onion looks like a party on the plate, and a full-fledged festival in
the mouth.
Other appetizers of note include Grilled Brie (served atop raspberry
coulis), Grilled Chicken Quesadilla, Artichoke Dip, Liver Paté,
Hummus and Chili Nachos.
One particularly interesting addition to the salad menu is the Aztec
Salad. With generous portions of jicama, black beans, carrot, red onion,
fresh tomato wedges, and topped with a potato slice, it is enough for
a meal. Other salad options include Caesar, spinach and dried cherry,
tomato and mozzarella and chef.
Complementing Beggar’s traditional favorites like Chicken Kiev
and Lemon Pecan Chicken, the restaurant now offers Tournedos Madeira
(pan seared with artichoke bottoms, housemade bleu cheese crisps and
a Madeira accented demi glacé), Blackberry Mint Lamb (I’m
not ashamed to admit I picked up the chops to insure I had gotten to
all available meat from the bones), Seafood Fantasia (with scallops,
shrimp and a seafood mélange stir fried with oriental-style veggies,
and tossed with sweet and sour sauce, it’s impossible to stop eating
it), and Stuffed Shells, which left me speechless.
Rounding out the menu are items like Vegetarian Manicotti, Wild Napolean,
Angel Hair Pasta, London Broil, T-Bone Steak and Salmon Picatta.
Beggar’s Banquet has always been a very good restaurant with a
wonderful atmosphere where business dress or shorts are welcome. Now
it has taken a chance with its spring menu. It will keep Beggulars quite
happy, while bringing the most sophisticated diner into its fold. Bravo!
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