The days are getting shorter, but we’re putting in more time than ever on our exciting new menu items at Paul Martin’s, starting with the Hoisin-Marinated Pork Chop that’s marinated for twenty-four hours before it ever meets our mesquite grill. Because you can’t rush perfection, we braise the all-natural beef for our Pappardelle Short Rib Ragu until it’s fork-tender, and lay it on top of fresh ribbons of pasta topped with slow-cooked San Marzano tomato sauce.
While the nights are turning colder, we’re turning up the heat, southwest-style, with a new Roasted Chicken Tortilla Soup featuring deep, roasted flavors. We garnish each bowl of this savory soup with grilled chicken, crispy tortilla strips, cilantro, cotija cheese, and avocado oil.
With autumn comes the arrival of farm stands bursting with seasonal apples. Here at Paul Martin’s, we’ve picked the best of the crop to be transformed into our tantalizing Apple Crisp. Served warm with house made vanilla ice cream and caramel (and perhaps paired with a glass of tawny port), this is a dish that can turn any table at Paul Martin’s into the coziest spot on Earth.
Sweet, smoky, savory, and spicy: we have all your favorite autumn flavors. Your table awaits – it’s time to experience more good times and thoughtful food with Paul Martin’s.
