On Tuesday, May 30, nine stories above Philadelphia’s Benjamin Franklin Parkway, Assembly Rooftop Lounge will officially debut their new Season Two Menu and Hours. Crafted by Executive Chef Terry White, the menu includes fun seasonal plates perfect for pairing with their more affordable menu of cocktails, wine, and beer, and is influenced by Chef White’s eight years of experience working at the Jersey shore and serving the freshest seafood around. It will nicely complement the bar’s fun new Happy Hour offerings, as well.
New-for-2017 cocktails include Frosé, rosé with Petal & Thorn vermouth and strawberry; and Eternal Springtime, Stateside vodka with St. Germain elderflower liqueur, lemon, rhubarb shrub and club soda.
Chef White’s new summer dishes, which will range in price from $8 to $16, include:
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Cold-Smoked Scallops, brown sugar cold-smoked diver scallop with black garlic aioli, sea beans, cucumber, compressed pear-St. Germain and marigolds
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Tuna Watermelon Poke, sushi-grade ahi tuna with ripe baby melon, sambal oelek and candied kumquats
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Korean Chicken Bao Buns, Korean fried chicken with kimchi slaw on house-made bao buns
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Honduran Fire-and-Ice Lobster, fresh Maine lobster with coconut milk, fresh ginger, red jalapeño and fried plantains
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Tequila-Lime Salmon Ceviche, tequila-lime cured salmon with smoked pineapple, red onion, cilantro, jalapeño and orange-fresno reduction
Assembly is also proud to introduce their new Happy Hour, with deals on drinks offered Monday through Friday from 4 p.m. until 6 p.m. Happy Hour specials will include:
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$4 featured beer
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$8 featured cocktail, beginning with a refreshing Daiquiri on 5/30
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$8 sparkling, white and red wines
Assembly will open at 3 p.m. Friday through Sunday.
Food enthusiast. Travel lover. Social media maven.
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Email: phillygrub@gmail.com
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Marilyn Johnson
Food enthusiast. Travel lover. Social media maven. Independent Journalist. Food marketing/PR. https://sogoodpr.com/ https://original.newsbreak.com/@marilyn-johnson-1587690 https://southjerseyfoodscene.com/ Email: phillygrub@gmail.com
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