Coconut mango margarita, white peach whisky sour, sesame citrus noodle bowl, Cobb salad, Yuzu calamari, roast beef sliders and key lime pie.
They are just a sampling of the new, delish drinks and eats on Earls' revamped spring menu.
"Earls Restaurant Group is celebrating spring 2024 with a new menu focused on refreshing cocktails...(and) introducing new dishes, offering a selection of new and exciting options packed with fresh and vibrant ingredients," reads the news release announcing the new menu.
Earls, which touts sophisticated, yet casual, dining in compelling locations, has 58 eateries in Canada and 10 in the US, including outlets in Kelowna, Penticton, Vernon, Kamloops, Victoria and Prince George.
Let's start with the new cocktails on the drinks list because the creator of them, bartender Katie Ingram, is also new to Earls' cocktail development team.
Ingram's expertise and passion for cocktails was honed from her time working at Flore, a two-Michelin star resto in Amsterdam, and time behind the bar at top Vancouver spots L'Abattoir, Elisa and AnnaLena.
"My favourite cocktail is, and always has been, a margarita," she said.
"I am most excited about creating variations on a hero cocktail that I cannot get enough of."
Therefore, two new margs on the menu -- the fruity coconut mango and the luxe crystal, which comes in a glass rimmed in black gold salt.
To nail tropical vacation vibes there's the strawberry guava slush and for a twist on a classic there's the white peach whisky sour.
"I love being able to flex our creative and curious muscles as we experiment with trends and innovative flavour combinations," said Ingram.
"I love elevating each of our guest's experiences with their new favourite cocktail."
OK now, let's talk nosh.
Earls' executive chef David Wong and the Earls Chef Collective have come up with an array of new dishes aimed at putting a new spin on favourite classics.
For instance, a sesame citrus noodle bowl topped with your choice of ahi tuna, grilled chicken or tofu,; a reinvented Cobb salad topped with your choice of chicken, steak or prawns; roast beef sliders; yuzu (it's an Asian citrus fruit) calamari with yuzu aioli; and key lime pie for dessert.
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