Raleigh, NC (PressExposure) March 26, 2010 -- FOR IMMEDIATE RELEASE
Media Contact: Brian Van Norman 919.232.5008 brian@articulon.com
Restaurant SAVOY Introduces Gluten-free Menu Items
Restaurant SAVOY (www.restaurantsavoy.com), North Raleigh's affordable fine dining experience, announces the addition of 20 gluten-free menu items across their lunch, Sunday brunch and dinner offerings to accommodate customers who have gluten allergies or celiac disease.
Highlighted gluten-free menu items include: ⢠Duck confit with truffled honey and apple cardamom chutney ⢠Pan-roasted Maple Leaf Farms duck with rosemary scented sweet potato, Vidalia onion hash and Banyuls cherry glaze ⢠Organic Scottish salmon with sour cream and dill smashed new potatoes, green bean almondine and toasted shallot vinaigrette ⢠Certified angus New York strip" Steak Frites" hand-cut fries, béarnaise, red wine reduction and chiffonade spinach ⢠Spinach salad with hot bacon dressing, boiled egg, mushroom and shaved onion* * All salads must be ordered without croutons to be gluten-free.
"With gluten intolerances becoming more common, we want to have menu items that all of our customers can enjoy," says Pete Gibson, SAVOY's executive chef.
Gluten is the protein found in wheat, rye, and barley and is the common denominator in most of the grain-based products individuals eat such as cereals, breads, and pasta. Simple gluten intolerance can be uncomfortable, but manageable. However, a more serious intolerance is celiac disease. This is when gluten triggers the body's immune system to respond by damaging the villi, which absorb nutrients from food in the small intestine. Approximately one out of every 133 people in the United States has celiac disease according to the National Institutes of Health.
To view SAVOY's full menu, please visit http://www.restaurantsavoy.com.
About Restaurant SAVOY: SAVOY, located in the Greystone Village shopping center on Lead Mine Road in North Raleigh, combines affordable fine dining with American cuisine prepared using European techniques. The Four-Star restaurant offers prix fixe and a la carte options, as well as an extensive wine list. The frequently changing menu is designed as a multi-course culinary experience influenced by seasonal fare. Breads and desserts are made daily by Peter Gibson, executive chef. The restaurant is completely smoke-free, offers multiple private dining options, and offers substantial gluten-free and vegetarian options. For lunch, Sunday brunch, dinner and private dining reservations, visit http://www.restaurantsavoy.com or call 919.848.3535.
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