RALEIGH, N.C., July 12, 2016 – Ãn Cuisines, a local restaurant showcasing an elegant blend of Southeast Asian flavors and European influences, is announcing their 2016 Summer Menu. The seasonal update includes new appetizers, entrées and desserts as well as additional enhancements to spring menu favorites.

For starters, patrons can enjoy Sesame Tempura Green Beans, Beef Tataki and Korean Salmon. The new main dish, or “Toji,” is Spiced Duck, served with bamboo rice, Romanesco, zephyr squash, pistachios and a cherry hoison glaze. To complete the experience, guests can indulge in the Cherry Cheesecake, White Corn Cake or a Honey Semifreddo dish with roasted pineapple and mango. Ãn regulars will appreciate fresh twists on old favorites, such as the Asian Greens, Pork and Buns, Sea Scallops, Crispy Prawns and Roasted Sea Bass.

Many of the local ingredients used at Ãn are grown at The Umstead Hotel and Spa’s One Oak Farm, which produces fresh fruits, herbs and vegetables. The Ãn culinary team also incorporates authentic Asian ingredients from around the world, creating their signature style.

QUOTES:

“At Ãn, we take pride in bringing a quality, unique dining experience to the Triangle,” said Steven Greene, Culinary Director at Ãn Cuisines. “Summer is the perfect time to experiment with new flavors and ideas, and we are excited for our guests to try Ãn’s newest creations.”

NEW MEDIA CONTENT:

Ãn Cuisines Facebook page:

https://www.facebook.com/ANasiancuisine/?fref=ts

Ãn Cuisines Twitter account:

https://twitter.com/ANasiancuisine

Ãn Cuisines Instagram account:

https://www.instagram.com/anasiancuisine/

ABOUT ÃN ASIAN CUISINES:

Ann Goodnight and CEO Dr. Jim Goodnight founded Ãn Asian Cuisines in 2006. With only one location in Cary, Steven Devereaux Greene, culinary director of Ãn and executive chef of The Umstead Hotel and Spa, leads Ãn’s culinary team. Chef de Cuisine Joshua Hughes and the rest of the culinary team craft unique Asian-inspired cuisine using a combination of not only local ingredients, but also ingredients from around the globe. Ãn changes their menus seasonally to capture the best ingredients available for that time of the year. Ãn received the Diamond Award by Cary Living Magazine in 2011 for its wine list, the Best of Excellence Award in 2010 and 2011 by Wine Spectator and has been mentioned in Cary Magazine, Triangle Business Journal, The News & Observer and Indy Week.

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