With an emphasis on fresh flavors signature to the warmer months, Scout’s Pub has released its spring menu to include updates to its burgers, pizzas and other “modern pub” dishes that carry the ingredients of the new season. In an effort to accommodate diners with food sensitivities, many dishes are denoted gluten-sensitive, vegetarian or dairy-free upon request.
Standout starters include a cheesy flatbread with black garlic, Gruyère, fontina, parmesan, feta and truffle oil and a Gerst beer cheese dip, while shrimp tacos with ugli-shrimp ceviche, jicama, tomatillo ranch, lettuce and radish replace the fall’s brisket version.
“We are always looking for innovative items to add to our menu, while maintaining the same quality offerings that people expect from Scout’s,” Jesse Quatro, head chef at Scout’s Pub, said. “Our team has put a tremendous amount of hard work into this spring menu, and we hope our guests are as excited about it as we are.”
A few new seafood and vegetarian dishes lend some lighter fare to the new menu, including grilled ginger-glazed salmon accompanied by jasmine rice, miso sofrito sauce, caulilini and creamy herb pico; lemon-basil zucchini noodles with blistered tomatoes, grilled caulilini, petite pickled carrots, sorghum grain and arugula pesto; and wild mushroom and cream cheese risotto with asparagus, leeks and Gruyère.
Traditional steak frites gets an updated twist with ugli fruit and ponzu-marinated flat iron steak topped with chimichurri and served with curly fries, and a grilled whiskey pork chop with chia cheddar grit cakes, grilled caulilini and roasted tomato offers a creative take on a Southern dinner staple.
Additions to Scout’s burger list include the Smashburger with black bean aioli, red onion, pickled jalapeño, fried egg and ghost pepper jack cheese, as well as recent Nashville Restaurant Week feature, the Gru Burger with beer-battered onion rings, Gruyère, cremini mushroom and sriracha aioli.
Popular among guests for lunch and dinner, Scout’s new pizzas add unexpected flavors and unique pairings to the menu, like the Odyssey, topped with miso sofrito sauce, bacon, pineapple, fontina-feta and duck prosciutto. For sandwiches, the Que-Bano, with smoked Cuban pork butt, pickles, beer mustard, Swiss and country ham; and the Bourbonyaki — grilled chicken, bourbon teriyaki, caramelized onions, cremini mushrooms and white cheddar on multigrain bread — are sure to be favorites for diners this spring.
Berry chia pudding, served with vanilla ice cream from Hattie Jane’s Creamery, and Nutella cheesecake are sweet new desserts worth the indulgence.
Scout’s Pub is open Monday through Thursday from 11 a.m. to 9 p.m.; on Friday from 11 a.m. to 10 p.m.; on Saturday from 10 a.m. from 10 p.m. and on Sunday from 10 a.m. to 9 p.m. Brunch is served from 10 a.m. to 2 p.m. on Saturday and Sunday. Go to www.scoutspub.com for more information and reservations.