With summer now in full swing, Fox Restaurant Concepts is inviting guests to savor brand-new seasonal dishes launching at all locations of Culinary Dropout — throughout the Southwest in Arizona, Colorado and Texas — and The Henry in Arcadia.
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Culinary Dropout summer menu sizzles
At Culinary Dropout, guests are met with a relaxed yet lively atmosphere and a blend of delicious food, refreshing craft cocktails and entertainment, ensuring the perfect setting for any style of sunny daytime or balmy evening gatherings. Those in search of a more spirited vibe can also revel in the restaurant’s expansive indoor/outdoor spaces that play host to live musicians, big screens airing local sporting events and popular patio games for all ages.
Highlights from the new menu include:
- Strawberry & Spinach Salad ($16.50) with golden raisin, snap pea, goat cheese, farro, garden herbs, smoked almond and poppy seed vinaigrette.
- Asian Crunch Salad ($15) with purple cabbage, avocado, sesame, roasted cashew, Fresno, dried mango and Thai curry vinaigrette.
- Peking Duck & Shrimp Fried Rice ($23) with orange miso sauce, red chili sesame butter, cashew and a little bit of smoke.
- Wagyu Pigs in a Blanket ($16) with honey mustard crème fraiche.
- Chicken Cacio e Pepe ($22) with pecorino, cracked peppercorn butter and parmesan broth.
- Pasta Bolognese ($23) with tagliatelle, Italian meat sauce, parmesan and basil.
The Henry’s summer specialties
Situated on 44th and Camelback in the heart of Arcadia, The Henry offers a chic, contemporary environment where guests can always count on a warm welcome from baristas, servers and bartenders who know their orders by heart. With a menu of craveable eats and downright delicious cocktails, the restaurant features a fusion of industrial and classical, Gatsby-style elegance alongside open dining spaces that are bursting with charm and energy — Making for the ideal spot to enjoy family dinners, happy hour at the bar, coffee and lunch on-the-go and more.
“Summer is here and these new menu additions aim to celebrate seasonal ingredients and incorporate a range of global influences,” says Kenny Woods, Fox Restaurant Concepts Corporate Chef. “At The Henry, we’re embracing summer produce in its peak and leaning into more seafood to create dishes that are light but also really flavorful, while at Culinary Dropout, we’ve focused on adding new and even more delicious twists on beloved classics.”
From modern culinary delights with gourmet twists to internationally influenced and seasonal specialties, here’s what Culinary Dropout and The Henry are dishing up this summer:
Highlights from the new menu include:
- Grilled Shrimp Taco Platter ($25) with charred peppers and onions, sweet corn elote, guacamole, adobo salsa and house-made corn tortillas.
- Heirloom Tomato & Feta Salad ($18) with romaine, cucumber, olive, Tinkerbelle pepper, red wine vinaigrette and za’atar.
- Jumbo Lump Crab Cake ($29) with summer corn salad, remoulade, oven roasted tomato and lemon.
- Whipped Ricotta & Artichoke ($16) with spring asparagus, mint, lemon chili and grilled bread.
- Cinnamon Swirl French Toast ($16) local brioche, whipped cream cheese frosting and cinnamon caramel
Summer booking details
Reservations are highly encouraged for both restaurants. To book, visit https://www.culinarydropout.com/ or https://www.thehenryrestaurant.com/. For more information about Fox Restaurant Concepts, visit FoxRC.com.