The Ultimate S&L Burger, Spicy Pork Pad Thai and Beef Madras are just three of the new dishes being offered on the latest Slug and Lettuce menu.
“The new Slug and Lettuce menu offers something for everyone from brunch options, sharing dishes, sandwiches and wraps to classic main course choices, salads, curries, burger and pasta dishes,” said Nicola Stuart, senior brand development manager for the Slug and Lettuce, which is owned and operated by Stonegate Pub Company.
Introducing culinary trends
“The latest menu incorporates a range of dishes that give the customer real choice from lighter dishes and sharing platters to pub food favourites and mouth-watering desserts. We have introduced some of the latest culinary trends such as pulled pork to the menu and are delighted with the end result.”
The famous sharing platters will see the addition of Sliders, a range of mini burgers; Southern-fried chicken; pulled pork in a sticky Tabasco sauce; and beef topped with smoked mozzarella cheese and served with chips and dips.
Pulled pork has also been introduced in new dishes across the menu including sharing nachos with Spicy Sticky Pulled Pork; the Pulled Pork sandwich served on artisan bread with melted smoked mozzarella cheese and crunchy chilli coleslaw and the popular Tostada flatbreads now have the new option of Pulled Pork in Spicy Tabasco sauce with Jalapeno, melted smoked mozzarella and tomato salsa.
Two new dishes have been added to the popular ‘under 500-calorie’ menu with the Spicy Pork Pad Thai (498 Cal) and Grilled Asparagus and King Prawn Salad (350 Cal).
Children can still choose from a range of tasty options from the under 8’s menu. On Sunday’s the ‘Kids For A Quid’ promotion means that for every adult dining at full price a child can eat for £1. Guests can also receive 50% off their food bill on ‘Happy Mondays’ and ‘Tikka Tuesdays’ offers 2 for 1 curries.
Spring forward with new cocktails
The warm weather brings a fresh selection of fruity cocktails:
“The Slug and Lettuce is famed for its range of tasty cocktails and we value innovation; it is important to offer guests a variety of options,” said Nicola Stuart, “We have spruced up a few classics by adding our own, special twist to them and will be introducing eight new cocktails to our existing menu.
“In addition to the new cocktails, we will also be using Havana three-year-old rum in our rum based drinks, giving these a deeper and more distinct taste. Those with a sweet tooth should try the Rumberry Mojito made with Havana three-year-old rum; black raspberry liqueur; mint; lime juice; sugar and topped with pomegranate juice. If you prefer something with a kick, I would recommend the Redberry Iced Tea – a delicate blend of five spirits, topped with strawberry puree and Red Bull.”
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