Battleground Country Club (Manalapan, N.J.) is opting for weekend specials to showcase different cuisines, rather than large theme buffets.
One recent menu took a classic South American dish and gave it a Caribbean-inspired twist: Shrimp Ceviche, made with tomatoes, jalapeño, lime and a dash of Tabasco, and served with rainbow microgreens and a fried plantain chip.
“The flavors from this dish are are fresh, clean and bold,” says Executive Chef Jen Landy—perfect for a hot summer night.
She cites the recipe’s simplicity of ingredients—and presentation—as key factors to its success.
“I was proud of the presentation of this dish because it was simple and elegant,” she notes,
and easily served outside on our pavilion.”