Spring Arrives in Fenway at Cask ‘n Flagon

Just in time for the start of the 2014 Red Sox season, Executive Chef Donley Liburd is debuting the new spring menu at Cask ‘n Flagon to highlight the bounty of the season at this beloved Fenway landmark. Chef Liburd’s new menu items exhibit his unique culinary flair and will complement signature Cask favorites – such as wings, burgers, sandwiches and pizzas – at Boston’s premier restaurant and sports bar.

For appetizers, Chef Liburd will dish out creations such as: Pale Ale Fried Shrimp (beer battered shrimp, fried golden brown, served with tartar sauce or served with buffalo style with bleu cheese dressing - $10); Malaysian-Style Ribs (tender pork ribs, glazed with a sweet & salty coffee reduction, Asian slaw - $13); and, Black Bean Hummus (pulled pork, pico de gallo, guacamole, pita chips - $10).

Fresh additions to the selection of salads will include: Crab Cake Salad (mixed greens, corn, avocado, red onion and cornbread croutons tossed in a lemon thyme dressing and topped with house-made crab cake - $18); Spicy Tuna Salad (sashimi style tuna topped with a spicy aioli served with mixed greens, carrots, fresh avocado, lo mein noodles, red onion and fried wonton strips tossed in a spicy Thai dressing with pickled ginger, wasabi and soy sauce served on the side - market price); and, the Apple Salad (Granny Smith apples, Romaine lettuce, golden raisins and celery tossed in an herb yogurt vinaigrette topped with craisins and grilled chicken breast - $14).

Newcomer savory sandwiches will be as follows: Lobster Roll (100% fresh lobster meat tossed in our lobster dressing with shredded lettuce, on a toasted buttery roll - market price); Bánh Mi (marinated, roasted pork, sliced and served with Vietnamese mayonnaise carrots, fresh cilantro, daikon and cucumber and a French baguette - $13.50); and, Pit Stop Pulled Pork (pork butt, slow smoked for seven hours by Cask ‘n Flagon’s pit-master, then hand-pulled with Big D’s BBQ sauce, served with BBQ baked beans - $10).

From the grill, Chef Liburd will serve up: Grilled Ribeye (16 ounce ribeye finished with herb butter, served with roasted potato wedges, fried onion strings and vegetable of the day - $24); Steak Frites (marinated grilled hanger steak and pommes frites served with a blue cheese sauce - $22); Fisherman’s Platter (fresh day boat sea scallops, whole belly clams, haddock and shrimp lightly batter and fried to a golden brown, served with French fries, coleslaw, tartar sauce and lemon - $23); Shrimp & Chicken Kabobs (marinated chicken and shrimp with peppers and onions grilled with a  citrus glaze served over seasonal rice - $16.50); and, Asian Glazed Salmon (fresh Atlantic salmon, pan roasted with Asian chili glaze, served with seasoned rice and sautéed spinach - $20).

Chef Liburd also is giving diners a taste of Italy right in Fenway with his fresh pasta lineup. Also available in gluten-free, new pasta selections are: Pasta Primavera (roasted vegetable hash with squash, zucchini, red pepper, green pepper, crimini mushrooms, garlic and red onion, roasted with fresh herbs and crushed red pepper, tossed with penne pasta - $14); Pan-Seared Scallops (pan-seared day boat sea scallops, lemon pepper fettuccine, asparagus spears and chives tossed with a garlic sauce – market price); and, Shrimp Pad Thai (shrimp, fresh ginger, garlic, rice noodles, scallions, chili flakes and lime juice tossed with Pad Thai sauce - $17). To continue the carbo-loading, pizza lovers will also enjoy the new Prosciutto & Fig Pizza (white sauce and mozzarella cheese topped with prosciutto, dry black missionary figs, arugula and parmesan cheese drizzled with a balsamic glaze - $14.50)

What’s more? Cask ‘n Flagon boasts a 100% nut-free kitchen and most menu items are available gluten-free.

Cask ‘n Flagon is open Sunday through Thursday from 11am – 1am and Friday and Saturday from 11am – 2am.  Cask ‘n Flagon is located at 62 Brookline Avenue in Boston’s Fenway neighborhood. For more information, please call 617.536.4840 or visit www.casknflagon.com.