Seafood and citrus flavors top spring menu items
April 12, 2010
CHICAGO — New spring dishes at restaurants are featuring seafood as well as citrus flavors, according to market researcher Technomic.
“We found that restaurants have begun rolling out a number of new seafood dishes, especially entrees incorporating grilled shrimp, salmon or tilapia,” said Bernadette Noone, director of product management at Technomic. “We believe that the higher incidence of seafood dishes is the direct result of a fall in seafood’s retail price points. We’ve also seen countless restaurants introduce new menu offerings featuring citrus and other fruit flavors. Lemon and lime have been exceptionally popular.”
Some of the most common seafood entrees include shrimp tacos, lobster tails, grilled salmon and grilled mahi mahi. Specific examples include the Tempura Shrimp & Lobster Tail combo at Charlie Brown’s Steakhouse, Crispy Shrimp Tacos at Carrows Restaurants, Orange-and-Chipotle-Glazed Grilled Salmon at Jackson’s Steakhouse and Blackened Tilapia with Crab-Stuffed Shrimp at Luby’s.