Grill on the Alley at Galleria Dallas introduces gluten-free menu for lunch and dinner

by PegNews wire

DALLAS — The Grill on the Alley announced the creation of a new gluten-free menu for lunch and dinner, developed in cooperation with The Gluten Intolerance Group and its Gluten-Free Restaurant Awareness Program.

About one in 133 people suffer from gluten intolerance, also known as Celiac disease (or Coeliac disease). Celiac disease is a genetic disorder caused by a reaction to gliadin (a gluten protein found in wheat). The most common foods that contain gluten are wheat, rye, and barley and many products contain hidden gluten.

There is no cure for celiac disease. People with CD should avoid all products that contain gluten for the rest of their life to be free of the complications and risks of CD. Avoiding gluten is not so easy. The GFRAP program helps develop more dining out options for those with gluten intolerance.

Some items on The Grill on the Alley gluten-free menu are original Grill recipes that have been modified to make them gluten-free, such as "Pork Chops served with No Marionberry Sauce," and "Pan-Seared Chicken Piccata" made in a "clean" skillet with no flour. "Clean" means not previously used with wheat products.

Items on The Grill gluten-free menu include: Trio of Hummus (Kalamata Olive, Sun Dried Tomato & Traditional Hummus served with Sliced Cucumbers); Seared Rare Ahi Tuna (Pickled Cucumber, Wasabi and Ginger); Mixed Green Salad; The Grill Chopped Salad (Iceberg, Tomatoes, Bacon & Bleu Cheese); Gazpacho; Manhattan Clam Chowder (Eastern Chopped Clams with Vegetables in a rich Tomato Broth); Cobb Salad (Tossed with Diced Chicken, Lettuce, Tomato, Bleu Cheese, Bacon, Egg, Avocado and Scallions in our Creamy House Dressing); Grilled Lime Chicken Salad (Mixed Greens with Chopped Vegetables, Asparagus, Avocado, Cherry Tomatoes and Corn, tossed in our Citrus Vinaigrette); Charbroiled Chicken Caesar Salad (Romaine Hearts and Parmesan Cheese, tossed in our Caesar Dressing); Pan-Seared Salmon (With Sautéed Spinach, Mushrooms and finished with a Lemon Butter Sauce); Charbroiled Trout (Fresh Idaho Trout simply grilled served with choice of Vegetable); and Blackened Catfish (topped with a Lemon Butter Caper Sauce and served with Spinach Mashed Potatoes).

Grill Classics include Filet Mignon (simply grilled and served with Yukon Gold Mashed Potatoes), Grilled Herb Chicken Breasts (with Fresh Fruit and Tomatoes); New York Pepper Steak (simply grilled 16 oz. USDA Prime Steak with Cracked Black Pepper, Chopped Bacon and Onion); Grilled Vegetable Plate (served with Steamed Spinach, Broccoli, Asparagus and Jasmine Rice); Pan Seared Chicken Piccata (topped with a Lemon Butter Caper Sauce with Mashed Potatoes and Vegetable); and Double Cut Pork Chop (served with Yukon Gold Mashed Potatoes, Sautéed Zucchini, Onions and Apples).

Desserts include Sorbet and Berries and All Natural Vanilla Ice Cream (with choice of Raspberry Sauce, Hot Fudge or Caramel Sauce topping).

Sides and sauces to compliment any entrée include Yukon Gold Mashed Potatoes, Garlic Mashed Potatoes, Baked Potato, Jasmine Rice, Spinach (Steamed or Sautéed), Grilled Asparagus, Carrots, Broccoli, Lemon Butter Sauce, Beurre Blanc Sauce, Salsa Fresca, and Pomodoro Sauce.

Source: Grill on the Alley