Inspired by Menu Matters and a few of our ambassadors laying down the roadmap to giving consumers “something new” in 2025, we pulled out some menu ideas in our library to get you going. From tableside preparations to shareables and global flavors to watch, there’s heaps to dive into.
Tableside service is a top-drawer way to add something new via a high-touch and multi-sensory experience. Club Chef “JP” Patterson’s treatment for tahini-crusted lamb rack is a master class that captivates the dining room.
Shareables and family-style service amps up the experience for guests, bringing them in and providing an anchor for friends and family to connect around. Chef Grant Morgan’s Greek-style “Meat and Three” is approachable, shareable and fun…and gets a serious upgrade with Aussie lamb.
Providing escape through global flavors from high-interest destinations like Japan is another path to menu success. These Shio-Koji Skewers with grassfed beef work as a bar menu item, catering star, or appetizer…and fit the snacking culture the experts are telling us to look for in 2025. The fermented ingredient profile from Japan is an instant flavor trip to delicious.
These chimichurri “burnt ends” with Aussie grassfed beef striploin from Miami Chef Ilkay Suuctugu have it all: big, bold flavors in a shareable format, and the luxury appeal of a high-end steak.
