The first day of Summer is a reasonable day to introduce some new summer menu items and that’s exactly what Kevin Sbraga has done. New for summer is the grilled Wagyu steak with cumin yogurt, shaved cucumbers, radishes, and beet tops.

Sbraga has also changed up the cocktails for the warmer months. Check out the updated menu and recipe for the Broad Street Punch after the jump.

Sbraga Menu for Summer 2012

FIRST COURSE

Salmon sashimi . Frozen yogurt . mango salad
Blend, VinhoBranco, Maritavora, Douro, Portugal, 2008

Gem Lettuce . tuna confit . piquillo . Vinaigrette
Vermentino, Villa Solais, Santadi, Italy, 2010

foie gras soup . rose petal relish
Rose Brut, ContaldiCastaldi, Franciacorta, Lombardy, Italy, NV

fried green tomato . smoked sweetbreads .cumin aioli
White Maggick of the Sun, Voodoo Brewing Co., Meadville, PA

Wedge salad . ranch dressing . avocado . bacon . blue
Chardonnay, Catena, Mendoza, Argentina, 2007

foie gras terrine . almond crumble . melon sorbet
($8 supplement)
“Summer Lovin’,” Pyrat Rum, Cantelope, Amaro

SECOND COURSE

parsley risotto . escargot . garlic cream .prosciutto
Barbera D’ Asti, CantinePovero, Piedmont, Italy, 2010

scallop . pork belly . tabbouleh . watermelon . jalapeno
Pecorino, Li Coste, Le Marche, Italy, 2010

cider-glazed sturgeon . bok choy . kim chee . apple
Falanghina, Rocca Del Dragone, Campania, Italy, 2010

spicy fluke . cashew-beans . pickled mushrooms . aioli
Riesling, St. Urbans-Hof, Mosel, Germany, 2011

sea bream. hummus . rustic bread salad
Blend, Regaleali, TascaD’Almerita, Sicily, Italy, 2010

grilled lobstertail . spring roll . duck sauce
($16 supplement)
GrunerVetliner, “Lois,” Fred Loimer, Kamptal, Austria, 2011

THIRD COURSE

orecchiette . tomato sauce .artichokes .olives . arugula
Sangiovese, Fattoria Di Magliano “Heba,” Morellino Di Scansano, Tuscany, Italy, 2010

Cornish hen .cauliflower .carrots . Broken pastilla
Mekeweight, Furthermore Brewing Co., Spring Green, WI

meatloaf .asparagus . bacon marmalade
Zweigelt, Heinrich, Burgenland, Austria, 2007

lamb belly .peas .ham .onions . curry sauce
Blend, Altos del Cuco, Jumilla, Spain, 2010

Pork tenderloin .scallions .pickled berries . granola
Rosat, Celler el Masroig, Montsant, Spain, 2010

ribeyesteak .friedegg . fava beans . broth
($22 supplement)
Merlot, Trefethen, Oak Knoll Estate, Napa, California, 2008

DESSERT

“orange creamsicle” . yogurt mousse . variations of orange
Moscatel, Finca Antiqua, La Mancha, Spain, 2010

strawberry . rhubarb . streusel . vanilla ice cream
Albana Passito DOCG, Tre Monti Casa Lola, Emilio-Romagna, Italy, 2009

mascarpone . coffee granita . chocolate
Peruvian Morning, Central Waters Brewing Co., Amherst, MI

lemon crÉmeux . blueberry jam . mÍlle-feuille
Semillion, Chateau Loupiac-Gaudet, Bordeaux, France, 2007

Chocolate tart . pistachio ice cream
“Pistachio Latte,” Rum, Pistachio, Cream

artisanal cheese plate
Grenache, M. Chapoutier, Rivesaltes, France, 1999

COCKTAILS

Sbraga punch $10
Absolut Mandarin, Amaretto, Fresh Orange, Pineapple

Monticello Vineyard $12
Jefferson’s Bourbon, Dark fruit, Honey, Herbs

Sangria $11
White Wine, Seasonal Fruit

Manhattan $12
Rye, Dolin, Angostura Bitters

Symphony $12
Absolut Citron, Canton Ginger, Red fruit, Bubbles

Te Della Nonna $10
Pimms, Gin, Ginger, Tea

Pine Street $12
Rye, Damson Plum, Orange

Broad street $12
Bluecoat Gin, Herbal Syrup, Lime, Cucumber

Summer Lovin’ $12
Pyrat Rum, Cantelope, Amaro

Make Your Own Sbraga Cocktail

Sbraga Broad Street Punch
-2oz. Bluecoat Gin
-1/2 fresh lime
-3 slices of English cucumber
-1oz. lemongrass-mint syrup*

To prepare the lemongrass-mint syrup, combine 1C sugar with 1C water in a saucepan. Add a handful of bruised lemongrass and a couple of mint sprigs, also bruised. Bring to a boil, then cool and store in the refrigerator until ready to use.
To prepare the drink, quickly muddle the cucumber slices in a cocktail shaker. Add gin, leomgrass-mint syrup, and the juice of half of a lime. Add ice, shake briefly, then strain into an ice-filled rocks glass. Garnish with a cucumber slice and enjoy being as cool as a cucumber in the summer heat.

Sbraga [Official Site]