Stonegate’s Slug & Lettuce chain is adopting some modern culinary trends with its new food menu, in addition to a new cocktail menu.
The new mneu, launched on 2 April, will see the addition of sliders – mini burgers –onto the sharing platters, while pulled pork features in a number of guises: served spicy with nachos, on artisan bread with melted smoked mozzarella and chilli coleslaw and on tostada flatbreads in a tabasco sauce with jalapeno, mozzarella and tomato salsa.
Other new dishes include the Ultimate S&L Burger, Spicy Pork Pad Thai, Beef Madras, Stuffed Chicken Schnitzel, Italian-style Salmon and Grilled Salmon Risotto.
Two dishes have been added to the ‘under 500-calorie’ menu - Spicy Pork Pad Thai (498 cal) and Grilled Asparagus and King Prawn Salad (350 cal), while Millionaire’s Meringue and Passion Fruit Syllabub join the desserts.
“The new Slug and Lettuce menu incorporates a range of dishes that give the customer real choice, from brunch options, sharing dishes, sandwiches and wraps to classic main courses,” said senior brand development manager Nicola Stuart. “We have also introduced some of the latest culinary trends, such as pulled pork.”
Promotions include ‘Kids For A Quid’ on Sundays, 50% off on ‘Happy Mondays’ and two-for-one curries on ‘Tikka Tuesdays’.
On the new cocktail menu, Stuart said: “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.
“We will now be using Havana three-year-old rum in our rum-based drinks, including the new Rumberry Mojito made with black raspberry liqueur and pomegranate juice, and the Redberry Iced Tea, a blend of five spirits topped with strawberry puree and Red Bull.”
Selected sites will also be introducing ‘Slug’s Finest’, a selection of five premium wines including Vacheron, a dry Sancerre, and The Federalist Zinfandel.