940’s knocked it out of the park with their Spring cocktails and continue to set the bar high with their new menu additions and new Happy Hour, featuring shared plate options, cocktail, and wine specials. You can settle down for some $5 libations every Monday through Friday from 3pm to 6:30pm and Sunday from 3pm to close that includes martinis, house wines, Watermelon Jalapeno Mule and the Black Cherry Basil Mule, the Smoked Sea Salt Paloma, and the Old Old Fashioned just to name a few. You can pair these cocktails with a plate from their Happy Hour $5 shareable plates featuring their out of this world Elotes, House made Beef/Pork blend Meatballs, fresh made Roasted Red Pepper Hummus, their ever popular Crushed Avocado Toast, savory Gouda Mac and Cheese, and the Chicken Satay with Peanut and Chili sauces.
Latest addition to the team is Executive Chef Brandon Wertz, and he gave us a tour of the updated menu and these plates are something to get excited about.
The Roasted Red Pepper Hummus is bold in flavor and taste amazingly fresh, the chickpeas are roasted each morning so you know it is. Topped with a Romesco sauce that brings additional earthy flavors from the roasted red peppers. Served with fluffy flatbread, celery, carrots, cucumbers, and olives with plenty to share.
Buffalo Grit Cakes with Shrimp hold nothing back, delicious poblano cheddar grit cakes topped with meaty grilled shrimp, bleu cheese, and drizzled with a house made buffalo sauce that offers layers of heat that linger on the palate. The briny flavor of the shrimp is complimented by the spice of the sauce and the savory grit cake, with the bleu cheese offering a cooling factor that helps balance out the heat. This falls under their shareable plate, but you will be hard pressed to even give up one bite.
A lover of all things pasta, I was so excited to see this the Short Rib Stroganoff has an addition to the menu. Thick slices of short ribs that have been braised for 8 hours in red wine and bourbon, piled atop fresh pappardelle pasta that is served in a mushroom sauce, drizzled with creamy horseradish, and topped with crispy onion rings. The tender short rib falls apart with the slightest touch of a fork, and the mushrooms add an earthy flavor that is brought out by the creamy horseradish, with the onion strings adding additional texture, and a brightness to the rich flavors of the sauce.
Caprese Sandwich is a vegetarians dream. Thick slices of roma tomatoes, buffalo mozzarella, served on a crispy ciabatta roll with cilantro pesto and olive oil creating a filling but light sandwich that offers a balance of flavors. Served alongside a shaved brussel sprout salad topped with candied pecans, green apples, goat cheese, and tossed in a honey mustard vinaigrette that keeps seasonal flavors to compliment the plate.
The Romesco Salmon is brined, dried, and smoked, to create a tender and juicy filet that offers a taste of the ocean, that like the short rib, also falls apart at the fork. Served on a bed of seasoned Mediterranean quinoa, paired with the house made Romesco sauce, and served with a seared lemon, green beans, and topped with red bell pepper chutney. The crisp briny flavors of the thick salmon filet is balanced by the paired earthy tones on the plate from the green beans and the quinoa, with the chutney adding a touch of heat.
The Elotes mix authentic flavors with a 940’s custom twist. Sweet tender corn, a refreshing bite of lime, the sweetness of mango, topped with queso fresco and dried chili powder. The white corn chips are tossed in lime juice and made to order, coming out hot, crisp, and so fresh with a touch of smoked sea salt. This dish made their happy hour menu, and like the hummus, you will be hard pressed to share, it’s so good you’ll be eating every last bite.
The Smoked Salmon Deviled Eggs are an elevated take on a summer classic. The house smoked salmon, with capers, dill, and dijon is topped with paprika, onion, and micro greens for a nostalgic picnic treat. The richness of the dish is offset by the brightness of the garnish, cutting through the smokey flavors of salmon, complimenting by the mild and warm flavors of dill, and tang of dijon.
BONUS, there are also new dessert items.
The pie sampler features a rotating fruit pie with a buttermilk pie base filled with a seasonal fruit, Key Lime with a toasted meringue, and a French Silk topped with house made whip cream and chocolate shavings. The crust for each of these is crispy, flaky, and packed full of flavor. I got to try the peach pie, and the fruit was sweet, bright, and tasted just like Spring. The Key Lime has a light and tart filling with the fluffy toasted meringue adding the right amount of sweetness. Last, but certainly not least, the French silk is rich and indulgent and stays true to the classic dessert.
The Dark Chocolate Bundt Cake layers vanilla Chantilly creme between to pieces of fluffy chocolate cake, is garnished with dried strawberries, powdered sugar, and served with warm ganache on the side.The cake is fluffy and rich, the decadent ganache soaks into the cake and cream, and the tartness of the strawberries cutting through the richness.