Paul Martin’s American Grill is celebrating its one-year anniversary in Scottsdale with the rollout of a fresh, new springtime-inspired menu. With a focus on seasonal ingredients, Paul Martin’s is committed to using local produce, sustainable fisheries, free-range and natural meats, artisanal cheeses, and house-infused spirits. To welcome warmer weather, Paul Martin’s has added a dozen new, lighter menu items for lunch, dinner and happy hour, as well as several refreshing cocktail selections.
For a starter, go for the Salt and Pepper Shrimp ($17) featuring crispy Pacific wild prawns, served with a pesto aioli; or the Chicken Tortilla Soup ($10) topped with avocado, poblano salsa, crispy tortillas and cilantro. Veggie lovers will enjoy the Spring Vegetable Pasta ($19) made with fresh lemon fettuccine tossed with white wine, parmesan and garlic, then topped with a toasted walnut pesto; or the Seared Ahi Salad ($18) accented with snow peas, red onion, daikon sprouts, red peppers and mint in a sesame ginger dressing.
For a heartier lunch option, try the Turkey Sandwich ($15), with house-smoked turkey, Havarti, tomato, arugula, and pesto aioli on whole wheat. For lunch or dinner, the Hanger Steak ($22 lunch/$24 dinner) is served chimichurri style with fries.
Additional new dinner selections include the Grilled Lamb Sirloin ($32), served with wild mushroom farro, Bloomsdale spinach and cipolline onions; or the St. Lois-style BBQ Pork Ribs ($25) with slaw and fries. For seafood dishes, try the Linguine and Clams pasta ($24), tossed with la quercia prosciutto and chile flakes, in a white wine, garlic butter sauce; or the Seared Ahi Tuna ($28), served with a salad of bok choy, watermelon radishes and snow peas, in a sesame ginger vinaigrette. Finish the meal with Lemon Crème Brulee ($10) with lemon infused vanilla bean crème, with shortbread cookies.
To complement the new menu items, several craft cocktails were added to the bar menu. A simple, yet powerful cocktail, the Woodford Reserve Spring Splash ($11) features Woodford Reserve Bourbon, and fresh lemon juice on the rocks, garnished with toybox tomatoes and fresh basil. The Fresh Berry Cooler ($11) is a mix of Absolut Vodka, Cointreau, muddled blackberries, fresh lime juice, and sparkling water. A twist on a classic, the American Mule ($11) is shaken with Tito’s Vodka and fresh lime juice, topped with Fever Tree Ginger Beer. A refreshing cocktail for two, the St. Germain Cocktail ($15) features Piper Sonoma Sparkling Wine, St. Germain, and fresh fruit. Explore Paul Martin’s extensive spirits menu with a new Rum Flight ($15) of Pusser’s British Navy 5 year, Appleton Reserve 8 year, and Diplomatico Reserva Exclusiva 12 year.
Paul Martin’s has a generous happy hour daily from 3 to 8 p.m. that features a variety of appetizers and entrees exclusive to this menu. New $9 happy hour options include a Butcher’s Board featuring a selection of local cheeses and artisan salumes; and the Fresh Ahi Poke with cucumber, lime, avocado, onion, cilantro, and crispy wontons. The Fresh Berry Cooler, American Mule, and Woodford Reserve Spring Splash are also offered for $9.
