Executive Chef K.C. Fazel has added $10 sides, made with the freshest seasonal ingredients, to Tender’s menu. Selections include Crustless Broccoli Quiche made with broccoli florets, baked in fennel pollen, basil, pumpkin seed and garlic custard; and Creamed Sweet Corn made with roasted kernel sweet corn in a cream corn sauce (Pictured: Tender Pumpkin Pie Martini).
To spice up the season, daring diners may add the Smokin’ Phantom Stinger Hot Chili Sauce to their meal. Priced at $3, the hot sauce is made with scorpion, Bhut Jolokia (ghost pepper), chipotle and Red Thai chili peppers. For spice-sensitive diners, the new Red & Yellow Bell Pepper Sauce is a sweeter, more subtle option.
Several artisan cheeses also have been added for fall, with prices ranging from $19 for three cheeses to $25 for five cheeses. New cheese selections include:
- Beecher’s Flagship Reserve from Beecher’s Handmade Cheese in Seattle, a Parmesan-style cheese, which is citrusy, yet slightly sweet with a nutty finish;
- Rogue River Cave Aged Blue from Rogue Creamery in Central Point, Ore., a complex blue cheese that is sweet and fruity with vanilla tones and buttery texture;
- Goat Cheddar from Central Coast Creamery in Paso Roble, Calif., a cheddar-like, semi-hard cheese that is pure white with a smooth, velvety texture
The popular Pumpkin Pie Martini (Pictured), priced at $12, has returned for the season and is made with a mix of Hiram Walker Pumpkin Spice Liqueur, Captain Morgan rum, vanilla vodka, pumpkin pie mix, half and half and simple syrup.