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New menu: Babblin’ Babs adds a spring waffle, jerk chicken and smoked salmon tart

Post by Sue Kidd / The News Tribune on May 10, 2012 at 12:49 pm | No Comments »
May 10, 2012 12:55 pm
A waffle made with spring peas from Babblin' Babs. Photo courtesy of William Mueller.

I asked chefs to send me their spring menus (yes! It’s really here! Until the sideways rain starts again. A-hem). Chef William Mueller of Babblin’ Babs Bistro, a breakfast and lunch cafe in the Proctor District, just debuted a menu that incorporates the things we love about spring – fresh peas and light flavors like lemon, guava and arugula. Click to read his menu, which he and wife Shannon Mueller change whenever the mood strikes.

Babblin’ Babs Bistro
Where: 2724 N. Proctor St., Tacoma, 253-761-9099, www.babblinbabs.com

His latest menu:

Let’s Have A Spring Fling!!
Sweet succulent baby spring peas incorporated into a savory waffle batter and grilled golden brown. Then all natural chicken breast and julienne of Jambon (ham) seasoned with our lemon spice and m…ace and oven roasted, then a whole grain mustard Brie sauce napped right down the center. Served with fresh seasonal fruit.

Salmoncello Flambe Tart
Our fresh baked cracker like crust smeared with mascarpone cheese infused with Caravella limoncello, preserved lemon peel, and pink peppercorns. Topped with wild smoked salmon, crunchy shallots and crowned with arugula lettuce tossed in a lemony olive oil. Finished with seasonal fresh fruit! It will bring the summer out in you.

Marley and me mon…that’s Bob to you!
This fresh ground chicken studded with bananas and jerked seasoning, then glazed with a guava lime. Served with black bean Caribbean rice, fresh seasonal fruit and pineapple coconut cornbread. Steel drums will echo through your mind until you get another fix, mon.

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