TOP FIVE:

SALAD

A quintet of tasty things to try this month

SOUTHERN FRIED SALAD at Cowboy Chicken 

PROMENADE AT SUNSET WALK

Paired with Cowboy Chicken’s hand-breaded and seasoned chicken tenders, this salad consists of tomatoes, red onions, avocado, corn, Monterey Jack cheese and cheese crisps. It is drizzled with honey mustard dressing.  

GRILLED STEAK SALAD at McCoy’s Bar & Grill

HYATT REGENCY, ORLANDO INTERNATIONAL AIRPORT

This hearty platter features four ounces of grilled steak and mixed greens. Piled atop are blue cheese, tomatoes, hardboiled egg, sweet onion dressing and croutons.

NILE HOUSE SALAD at Nile Ethiopian

INTERNATIONAL DRIVE

A delectable medley of heat and freshness, this dish is made with romaine lettuce, tomatoes, red onions and jalapeno peppers and is tossed with Nile house dressing.

SMOKEY’S SMOKED SALMON SALAD at Yellow Dog Eats

GOTHA

Served on a bed of field greens and garnished with cucumbers, grape tomatoes, carrots, a sundried fruit and nut blend, sprouts, red peppers, scallions and sliced red onions, the fresh salmon is dry rubbed with Yellow Dog’s special seasoning blend and smoked to perfection. 

WHITE BEAN SALAD at Bosphorous Turkish Cuisine

MULTIPLE LOCATIONS

Consisting of white beans, tomatoes, bell pepper and parsley, this salad is topped with a hard-boiled egg and freshly made vinaigrette.

RAISE A GLASS: 

WHISKEY

Libations you’re sure to love

FRISKY WHISKEY at Icebar

INTERNATIONAL DRIVE

Offering a fusion of flavors, this refreshing cocktail is crafted with Jameson Irish Whiskey, mint, fresh lemon, simple syrup and soda water.

WHISKEY SMASH at The Guesthouse

MILLS 50

This bold and piquant concoction is made of Slane Irish whiskey, lemon, peach, almond and absinthe.

“THE WHISKEY” OLD FASHIONED at The Whiskey

THE FOUNTAINS AT BAY HILL

A harmony of sweet and tangy, this drink features “The Whiskey” Single Barrel Jack, orange bitters, rhubarb bitters, raw cane sugar, fresh orange, Traverse City black cherry and a rock candy stir.