Staff Reports | Business & Commerce
Thirsty Lion is celebrating the arrival of spring with a new seasonal menu that highlights fresh ingredients and bold flavors.
Guests at all five Arizona locations can enjoy a variety of new appetizers, entrées, and craft cocktails featuring seasonal produce such as strawberries, arugula, cucumbers, carrots, asparagus, and radishes, all reflecting the best of Arizona’s spring harvest welcoming the warmer days and patio season.
New appetizers include Mediterranean meatballs with harissa and tzatziki, and a sweet and spicy hot honey flatbread with calabrese salami and pepperoni. Among the new entrées is the garden power bowl, a fresh and customizable dish made with quinoa, brown rice, shaved brussel sprouts, edamame, garbanzo beans, avocado, and lemon basil vinaigrette.
It can be enjoyed as a vegan option or paired with grilled chicken, shrimp, salmon, or steak for a protein-packed meal.
Other spring entrées include miso and orange glazed salmon, grilled shrimp pad thai with tamarind coconut sauce, and the BBQ pulled pork sandwich with housemade slaw and pickles.
For burger lovers, the wagyu beef and prosciutto burger features premium American wagyu beef sourced from Snake River Farms, a family-owned operation that started near the banks of the Snake River in American Falls, Idaho, known for its high-quality, sustainably raised beef.
“Our culinary team has outdone themselves this spring,” said Keith Castro, vice president of food and beverage for Thirsty Lion in Arizona, in a prepared statement. “From the fresh flavors in our grilled shrimp pad thai to the crisp, colorful ingredients in our garden power bowl, this menu captures the spirit of the season in every bite and sip.”
