Tis the season for restaurants to change up that menu to match the weather and the season, a little bit of comfort food and a little bit of festive food. Paul Martin’s American Grill has pushed out their new fall and holiday menu and we were 100% pleased with the new options! While the fall menu is full of delectable options from appetizers like Castroville Artichoke served with a pesto aioli or Roasted Butternut Squash Soup garnished with Sonoma sage pesto. We couldn’t pass up on starting the meal with a half-pound of Chilled Alaska King Crab Legs, served with house cocktail sauce and lemon, this item is found on their holiday menu.
For entrees you could try out Chimichurri Chicken accompanied by wild mushroom faro, cipolline onions, and Bloomsdale spinach or the double cut, Hoisin Marinated Pork Chop paired with sautéed Brussels sprouts, topped with warm bacon vinaigrette, to name a few. We opted for the holiday menu again and ordered Herb Crusted all natural Filet Mignon with mashed potatoes, Bloomsdale spinach and garlic confit. The filet came out with a perfect sear and that nice medium rare inside, mix that in with some buttery mashed potatoes and you’ve got yourself some upscale comfort food. Speaking of comfort food, let’s not forget to order a side of their creamy mac & cheese with tillamook 2 yr aged white cheddar, baked with crispy la quercia prosciutto.
Also new on the fall menu is a dessert, which I had to try and it was glorious! A nice helping of Apple Cinnamon Crisp with its crumbly, golden topping of oats, walnuts and brown sugar served with vanilla bean ice cream.
Although we sipped on mojitos during our meal, Paul Martin’s American Grill came up with some drinks to complement the fall dishes. Several cool weather worthy cocktails have been added to the bar menu. The Makers Mark Manhattan is a classic, featuring Makers Mark whisky aged six years, sweet vermouth, stirred, served in a Fernet–Branca rinsed martini glass, with a Luxardo cherry. The Ketel One Moscow Mule is made with Ketel One vodka, fresh lime juice, and Fever Tree ginger beer. The Dickel Rye Peach Sour has Dickel Rye aged whisky, peach essence, housemade sweet and sour, egg white, Angostura bitters and a Luxardo cherry. Another classic cocktail, the Bulleit Old Fashion features Bulleit Bourbon aged six years, muddled, stirred and served on the rocks, with an orange twist and Luxardo cherries. Packing a punch, the Lemon Ginger Punch is shaken with Pussers Aged rum, Domaine de Canton, fresh lemon juice, cane syrup and Angostura bitters.
6186 N Scottsdale Rd, Scottsdale, AZ 85253