Yard House, known for its menu of American favorites and 100-plus taps of beer, will introduce an array of new menu items on June 27. In addition to some new meaty options, a new vegan burger has been added as well.
Joining the restaurant’s extensive menu, with more than 100 items made-from-scratch, is the Kurobuta Pork Burger. This special breed of Japanese pork from Snake River Farms is topped with spicy candied bacon, white American cheese and arugula with a schmear of house-made blueberry ketchup.
“We feel that this is the year of the pork burger,” said Carlito Jocson, executive chef of Yard House. “We worked closely with Snake River Farms in Boise, Idaho, to procure Kurobuta pork, which is pork’s equivalent of Kobe Beef and made from 100% purebred Berkshire hogs as mandated by the Japanese Ministry of Agriculture. We balance the spice and richness with sweet blueberry ketchup to create a very flavorful burger.”
Last summer Chef Jocson added Nashville Hot Chicken to the lineup of House Favorites and, this summer, he has created a sandwich inspired by this popular dish. The all-white meat Nashville Hot Chicken Sandwich is battered and deep fried then bathed in a blend of spices. It’s topped with spicy sweet slaw and an aged white cheddar spread reminiscent of the southern pimiento cheese. An all-white meat Fried Chicken Sandwich with a shatteringly crispy crust is also a new addition and features lettuce, tomato, aged white cheddar spread and sweet maple Dijon mustard.
After visiting his cousin on the Big Island of Hawaii and enjoying poke nachos at a local seaside restaurant, Chef Jocson decided to bring the dish to the mainland. Adding his own signature touch along with many flavor profiles that include a blend of sweet, creamy and spicy ingredients, Chef Jocson calls his version “elevated nachos.” With the consistency and texture of ceviche, Yard House’s Poke Nachos feature marinated ahi, avocado, cilantro, serrano peppers, green onions, sesame seeds and nori served with a sweet soy and sriracha aioli along with white truffle sauce and crispy wontons.
Joining Yard House’s growing list of healthful options is the Red Quinoa Salad Bowl, which Chef Jocson describes as the greatest hits of all super foods. The salad is a nice shareable dish or can be an entrée for one with a garden of kale, parsley, Brussels sprouts, roasted beets, cauliflower, pomegranate seeds, blueberries, baby tomatoes, pumpkin seeds and feta cheese. Guests can request that the cheese be removed for a vegan option. Carnivores can choose to add chicken or steak for a heartier meal. Creating a more interactive dining experience is the side of blood orange olive oil vinaigrette, which guests add and toss themselves.
The Vegan Burger is made from plant-based gardein™ and an umami-flavored veggie patty that our chefs mix with red quinoa, kale and shiitake mushrooms that have been seasoned with garlic, onions and miso, topped with dairy-free Daiya mozzarella, avocado, tomato, arugula, and onion on an onion, poppy seed bun.
“In order to stay relevant menus have to evolve,” added Chef Jocson. “Five years ago no one would have imagined blueberry ketchup, but it’s an amazing condiment for our Kurobuta Pork Burger and ours is made in-house. These days offering vegan and vegetarian selections aren’t an option, but a necessity as more people reevaluate their diets and intake. We already have several of such items, including our new Vegan Burger, as well as gluten-sensitive options.”