Peninsula Grill is getting into the action — spreading the news about new drinks and new menus for the spring season.

First, the Tax’Tini. I love martinis. I hate taxes. I should love this drink. It looks good, but for some reason I want it to be green in color, you know? This bright pink drink is just too damned cheery. But maybe that’s the point. We should be drowning our sorrows not being reminded of them. Here’s the recipe:


Peninsula Grill’s Tax’Tini Recipe:

1 1/2 oz Tezon Tequila

1/2 oz Fresh squeezed Orange Juice

1/2 oz Sweet-n-Sour

Splash of Fresh pomegranate juice

Splash of Fresh lime juice

1/4 oz Triple sec

1/2 oz Pama (pomegranate Kiquor)

In other Peninsula Grill news, they’ve released a new spring menu that makes me think I should stop in and eat it up.


Sauteed Veal Sweetbreads

with Butterbean and Shiitake Ravioli, Grilled Shiitake Mushrooms and Marsala Veal Butter

Chilled Wadmalaw Spring Onion, Leek and Potato Soup

with Pickled Crab and Corn Chow

Chef’s Suggestions:

Pan Roasted Muscovy Duck Breast

with Creamy Spinach Flan, Duck Confit Spring Roll and Port Wine Jus

Grilled Peach Glazed Jumbo Gulf Shrimp

with Sweet Corn Risotto, Brandied Peach Butter and Green Onion Horseradish Hushpuppies

Peppered Seared NY Strip “Au Poivre”

with Crispy Potato Cake, Teeny Weeny Benne Beans and Brandy Pan Sauce

Pan Roasted ‘Natural’ Breast of Chicken

with Crispy and Creamy Vidalia Potatoes, Young Green Beans and Mushroom-Chicken Jus

Sauteed North Carolina Mountain Trout

with Spicy Grits Fries, Spring Peas, Wild Mushrooms, and Sweet Onions with a Garlic-Herb Butter

Side Items:

Asparagus with Deviled Egg Crumb Crust

Citrus Glazed Spinach

Caper-Brown Butter Roasted Cauliflower

I highlighted in red the foods that appeal to me the most. What does that say about me? That I love veggies! I have gone to P-Grill before and ordered a plate of sides, foregoing the protein entirely. Off of this menu? I’d order the trout*.

* my mouth is watering