Cliff Cafe at Belmont Hotel in Dallas has new executive chef

by PegNews wire

DALLAS — The Belmont Hotel is pleased to announce Robin Gill Lacy as the new Executive Chef at Cliff Cafe. In her new position, Chef Lacy oversees all kitchen operations, menu planning and direction, including seasonal additions and daily menu specials.

She previously served as Prepared Foods Team Leader at Whole Food Markets, and Culinary Research and Development Coordinator at Veria Natural Wellness in Arlington. In both positions she oversaw operational procedures, managed staff and developed new recipes and menus.

Chef Lacy's new breakfast, lunch, and dinner menus blend traditional comfort food and homestyle favorites with a new American twist. When available, all dishes focus on local and organic ingredients. Current local vendors include Frans Fryers and the Dallas Mozzarella Company.

Starters include ginger garlic hummus with herbed pita chips, salmon cakes topped with stewed tomatoes, and the Asian ahi tuna salad with seared ahi tuna, red and green cabbage, carrots, peanuts and orange-ginger vinaigrette.

Entrees include the Buffalo chicken mac & cheese served with creamy blue cheese mac and breaded chicken finished with red-hot sauce; maple pepper pork tenderloin with warm apple bacon chutney, mashed sweet potatoes and green beans; grilled sirloin steak and onions with house-made fries and a grilled tomato; and spicy mango glazed pork shanks served with sauteed spinach and roasted garlic mashed potatoes.

Lunch includes grilled cheese with smoked mozzarella and roasted tomatoes on spinach parmesan bread; rosemary chicken salad sandwich on sourdough with mesclun greens; BLT with pork, turkey, or tempeh bacon on whole wheat with iceberg lettuce, tomato, and horseradish mayo; several varieties of burgers: beef, turkey, bison, and housemade vegetarian black bean, with topping options that include BBQ, bacon blue, Buffalo blue, brie, and spinach mushroom.

Breakfast includes almond butter oatmeal made with apple juice sweetened oats and almond butter; sweet potato pecan pancakes; cranberry orange French toast with maple butter and fresh fruit; egg sandwich on whole wheat with lettuce, tomato, avocado, and horseradish mayo; and breakfast tacos with scrambled eggs, black beans, potato, tomato, pepper jack cheese, and jalapeos in flour tortillas served with Greek yogurt and salsa.

Source: Belmont Hotel