Earls adds new offerings to its menus seasonally. The new plates are developed by the in-house Chef Collective, a team of diverse and delightful chefs who each bring a unique creative twist to the process. #EarlsSpringMenu
The flavours of Lebanon, Morocco and Korea dance through Earls spring menu resulting in plates full of colour, aroma and tempting tastes that will have you planning your next visit.
The Canadian, family-owned restaurant group adds new offerings to its menus seasonally. The new plates are developed by the in-house Chef Collective, a team of diverse and delightful chefs who each bring a unique creative twist to the process.
New for Spring
Fattoush Salad: A Lebanese-inspired dish with roasted peppers, cucumbers, red onions, grapes, arugula, pita chip croutons, sumac yogurt and a preserved lemon dressing.
Oven Roasted Moroccan Salmon: Light and delicious, the dish features smoked paprika oil, chermoula (an herb marinade), pearl onions, peas and Persian cauliflower.
Bibimbap: A Korean mainstay with marinated striploin, crispy jasmine rice, zucchini, oyster mushrooms, carrots, pickled vegetables and a pouched egg. Sesame chili hot sauce with kimchi flavours in served on the side.
Spring Creek Ranch Steaks: From a farm just outside Edmonton, beef is raised without antibiotics or added hormones. It’s a fourth-generation, family-owned ranch that’s supplying delicious cuts to Earls. A little salt and a few shreds of horseradish is all it needs.
Berry Shortcake: Just in time for the tastes of summer, this dessert features seasonal berries, vanilla mousse and an almond crumble.
With 63 restaurants across North America, it’s hard not to think of Earls a chain, but with 47 different menus, use of local and regional ingredients, a team of award winning chefs and different design looks to each location, it’s definitely not your typical chain.
Most new menu items are available now with the remainder making their debut in the coming month.
Drinks Too!
While Earls Signature Caesar will always be a mainstay on the cocktail menu, there’s always something new and delicious to try.
For something both sweet and sour, try the Amaretto Sour (pictured, bottom) with Bulleit rye, amaretto, lemon and meringue foam. Served in a teddy bear jar, the Bees Knees (pictured, top) features Hendricks gin, Cointreau, honey, fresh lemon and Angostura bitters. And for summer freshness, the Paloma includes El Jimador reposado tequila, fresh lime juice and Jarritos grapefruit soda.
