Hotels bars and restaurants across the U.S. are ready for summer with their latest menu offerings.
From simple plates to full meals, surf to turf and vegetarian options, the flavors this season run the full spectrum.
Below is a list of dishes prepared at hotels across the U.S. for the summer. Click through the slideshow for photos of the dishes as well.
Bar Clara at Hotel Per La
Dish: Mediterranean Chicken
Description: Described as “sunshine on a plate,” the Mediterranean chicken is served over saffron rice and topped with fresh, seasonal ingredients like the green harissa, za’atar, Castelvetrano olives, and pickled golden raisins making it a perfectly satisfying and refreshing dish.
Ajax Downtown at Limelight Denver
Dish: BBQ Cauliflower
Description: One of Ajax Downtown’s most revered dishes, the hearth-to-table restaurant concept elevates the oft-overlooked vegetable by drenching it in a sweet and spicy BBQ glaze, then topping it with ember peanuts and cilantro, and laid over a zingy and tart pineapple-lime yoghurt.
Hearth ’61 at Mountain Shadows
Dish: Hiramasa Crudo
Description: A refreshing summer appetizer featuring frisée, crisp sugar snap peas, cucumber, and puffed rice chips, topped with a zesty ginger ponzu dressing.
Daybreak Restaurant at Sheraton Kaua'i Coconut Beach Resort
Dish: Kaua'i Paradise Pancakes
Description: A taste of paradise on your morning plate, Daybreak's purple Ube pancakes are the perfect way to fuel up for a full day of adventures on the Garden Isle. The brilliant violet colored flapjacks capture the vibrancy of the island's East Cape summer sunrises, plating it on a dish topped with delicious Ube-white chocolate syrup, macadamia nuts and golden caramelized bananas.
Dog & Deer Tavern at Stockton Inn
Dish: Burrata
Description: With cloud-like burrata as the foundation, the dish includes a refined medley of wild arugula, strawberry and shallot jam, toasted pistachios and honey vinaigrette. It’s a fresh, modern take on a classic, and utterly satisfying.
Dandelion at Eastwind Oliverea Valley
Dish: Grilled Mahi
Description: A fresh, vibrant dish that consists of a perfectly grilled mahi-mahi fillet with firm and flaky texture, enhanced by clean grill marks and a subtle char that brings out the fish’s naturally sweet and mild flavor. The mahi is accompanied by a creamy herb aioli, lemon-dressed greens and ripe heirloom tomatoes add both visual appeal and a burst of summery freshness to the dish.
Cocktail Bar & Lounge at Hotel Lilien
Dish: Fried Chicken Sandwich
Description: A comfort food classic, featuring a piece of crispy fried chicken, nestled in a soft bun, and topped with creamy homemade slaw and bread-and-butter pickles.
Signature Restaurant at La Cantera Resort & Spa
Dish: Texas Wagyu Strip Loin
Description: Wagyu striploin served with caramelized onions and peppers, sunchoke puree and a bone marrow bordelaise.
Lylo Swim Club at Rise Uptown Hotel
Dish: Arugula Salad
Description: Enjoy all the flavors of summer with peppery arugula tossed with chilled, sweet watermelon. Dressed with an acidic mango vinaigrette and topped with salty dry queso fresco and roasted pepitas.
Calvert’s at Park Lane Hotel New York
Dish: Grilled Octopus Salad
Description: A vibrant, char-kissed twist on a classic salad, Calvert’s Grilled Octopus Salad features smoky, tender octopus atop heirloom cherry tomatoes, tangy capers, fresh parsley, and a zesty lemon vinaigrette, finished with delicate microgreens for a refreshing bite.
Nectar del Caribe at Caribe Hilton
Dish: Piña Colada French Toast
Description: The iconic Caribe Hilton is San Juan's most historic hotel, recognized worldwide as the birthplace of the piña colada. Just in time for National Piña Colada Day on July 10 — and available year-round as a secret menu item — guests can enjoy the delectable piña colada French toast at the hotel's signature day restaurant, Nectar del Caribe. It is made with Puerto Rico's traditional Sobao bread, caramelized pineapples, vanilla, cream of coconut and toasted coconut.
ZuZu at Hotel Valley Ho
Dish: Grilled Jumbo Asparagus
Description: Grilled jumbo asparagus spears served with a poached egg, and topped with pomme frites, salmon roe, lemon pearls, chives and a drizzle of extra virgin olive oil.
1799 Kitchen & Bar Room at The Harpeth Franklin Downtown
Dish: Prime Beef Wellington
Description: Crafted with beef from Simpson’s Farms in Tennessee, the Prime Beef Wellington features a flavorful mushroom duxelle and is wrapped in Swiss chard with a delicious puff pastry crust outside. It’s paired with a red wine bordelaise made with wine from Tennessee’s own Arrington Vineyards.
Southernmost Beach Café at Southernmost Beach Resort
Dish: Maine Lobster Roll
Description: Just 90 miles from Cuba with the beach as its backdoor, the Southernmost Beach Cafè, inside the award-winning Southernmost Beach Resort, serves up local flavor and boat-to-table freshness with a little twist. Come by for lunch to try their Maine Lobster Roll, with a key lime dressing for that traditional Key West touch.
Lifted Rooftop Restaurant & Bar at Omni Boston Seaport Hotel
Dish: Spicy Tuna Poke Bowl
Description: Pickled daikon and carrots, edamame, seaweed salad and spicy mayo top a bed of sushi rice in this creative dish.
Whiskey & Rye at the Omni Fort Worth Hotel
Dish: Smokehouse Board
Description: Brisket burnt ends served with game sausage, Cowboy Caviar, house pickles, saltines and TX Whiskey BBQ sauce.