Spring is upon us and, once again, The Capital Grille is introducing new items to their “Plates” lunch menu. This Season’s items are Asparagus Soup, Shrimp and Piquillo Peppers with Crisp Bomba Rice, and Grilled Spring Vegetables. Chef Matthew Price has specifically chosen these items with the intent to highlight some of the crisp, fresh ingredients that are in season this time of year.
I had the opportunity to try their new menu items the first day it was added to the menu. Beginning with the Asparagus Soup, this is a simple, yet very flavorful soup made with pureed asparagus and a bit of broth resulting in a nice combination of flavors and texture.
Next up was the Shrimp and Piquillo Peppers with Crisp Bomba Rice. Bomba rice is unique because it expands in width rather than length. This allows it to absorb more moisture (about 30%) than other varieties of rice. Bomba Rice is generally used for dishes such as Paella. I really enjoyed this dish; it is served in a small-cast iron skillet where the rice on the bottom is able to become a little crispy. You are able to taste the natural sweetness of the Piquillo peppers with a little bit of spiciness which works very well with the shrimp and rice combination.
Lastly, I also had the Grilled Spring Vegetables as a side. It was a very tasty dish composed of lightly-seasoned, grilled vegetables.