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Punk’s Backyard Grill Introduces New Seasonal Menu Items
Warm Weather Brings Cool, Crisp Sandwiches and Salads
Annapolis, MD (May 1, 2010)— Punk’s Backyard Grill’s Executive Chef Dean Maupin unveils new spring/summer dishes to complement the grilled specialties at Punk’s Backyard Grill (2188 Annapolis Mall; (410) 571-7744). The first warm weather addition to Punk’s garden fresh salads is the new Grilled Salmon Salad ($7.49), featuring chilled, grilled Atlantic salmon over bibb lettuce with avocado, pickled cucumbers, red onion, and feta dill dressing. The second salad addition is the Duck Confit Salad ($7.49), featuring duck confit over a bed of mixed greens with toasted almonds, and pickled red grapes, tossed in lemon vinaigrette and topped with shaved manchego cheese and a drizzle of Pinot Noir reduction.
New to the sandwich lineup are cold sandwich favorites served on sliced Lyon Bakery Pain Levain bread. Maupin has created a classic Bacon, Lettuce, and Tomato ($6.49) with applewood smoked bacon, bibb lettuce, tomato, and herb aioli as well as a rotating selection of Seasonal Picnic Sandwiches ($6.49) that will feature Maupin’s versions of traditional chicken salad, farm egg salad, and cold steak salad.
Picnic Table Sides are the perfect complement to Punk’s entrees, and on account of popular demand, Maupin welcomes back the Tomato, Mozzarella, and Basil ($4.29) and Gazpacho ($3.79), two popular sides that highlight the seasonal produce of spring and summer.
New to the dessert selection this season is Grilled Pineapple a la Mode ($3.79), thick sliced pineapple caramelized on the grill, drizzled with vanilla-rum syrup, and topped with Gifford’s vanilla ice cream. Maupin also introduces his twist on classic Strawberry “Shortcake” ($3.79) with lemon pound cake, fresh strawberries, and vanilla whipped cream.
Warmer weather also brings an expanded beverage selection in the cooler at Punk’s with a greater emphasis on small craft breweries. Victory Prima Pils ($5.95) and North Coast Pranqster ($5.95) have been added alongside Allagash White ($5.95), Dogfish Head Aprihop Ale ($5.95), and Delirium Tremens ($8.00).
Punk’s mixologist and General Manager, David McCabe, spent the winter months creating infused syrups and bitters, and he will show them off in a variety of spring cocktails like the Pineapple Cocktail ($6.95) that includes a pineapple, ginger and lemongrass syrup, and the Strawberry Caipiroska ($6.95) which showcases house made falernum. “Punk’s is all about quality ingredients and made-from-scratch care, and we treat our cocktails the same way we treat our food, using only homemade syrups, premium liquors and fresh fruits,” says McCabe.
About Punk’s Backyard Grill
Punks Backyard Grill is a contemporary, fast casual restaurant that re-creates the classic backyard cookout for today’s busy, health-conscious lifestyle all year round. The menu includes savory homemade foods, such as fresh-grilled meats, chicken, and seafood; fresh-made garden salads; and classic side dishes, all served by and to friends in a casual neighborhood environment.
A privately-owned company located in Annapolis, Maryland, Punk’s Backyard Grill is committed to the quality of its product, its people, and its practices. In September 2009 Punk’s was the first restaurant in Maryland to be certified by the state’s Green Registry. For more information, please visit www.punksbackyardgrill.com.
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