EXKI NYC has New Spring and Summer Menu

EXKi, which stands out in the quick-casual arena with its focus on recipes created with fresh, locally-produced, seasonal ingredients, prepared daily from scratch in its on-site kitchens, is launching a new Spring / Summer 2015 menu for its two New York City locations, boasting 11 new dishes by Consulting Chef Galen Zamarra of Mas (Farmhouse) and Almanac. Several are distinguished by the use of EXKi's signature emulsions, which provide a healthful alternative to mayonnaise and dressings in sandwiches and salads as they are 80 percent vegetable, low in fat and yet full of favor. The new menu will be augmented by daily specials featuring ingredients at their seasonal prime. EXKI's dedication to the seasons is also represented by its new beverage options for the spring and summer. They include five variations of green tea smoothies, each defined by the intriguing combinations of seasonal fruits and blended to order to maximize flavor and freshness.

New for the warmer months, and an integral element of several highlights of the Spring / Summer 2015 menu are the Fennel Emulsion, Red Pepper Emulsion and Ginger-Miso Emulsion. The five dishes which utilize EXKi's vegetable emulsions are: Fen' Beans, a petite salad of grape tomatoes, giant beans, fennel emulsion, pickled onions and parsley; Tofu Thai, an entrée salad of roasted local organic tofu, ginger-miso emulsion, rice vermicelli, spinach, romaine, carrots, daikon, cilantro, basil and peanuts; Tuna Bagnat, modeled after Nice, France's popular pan-bagnat with wild caught albacore tuna fished according the sustainable guidelines; red pepper emulsion, pickled red onion, tomato, romaine, olive tapenade on multigrain ciabatta; B.T.F. roast beef, tomato fennel-horseradish emulsion, arugula, radish, Parmesan on a baguette; and the Tunini, wild caught albacore tuna, fennel emulsion, romaine, red pepper, tomato, paprika in a whole wheat wrap.

Of the new Spring / Summer offerings, including the green tea smoothies, several (10) are vegetarian and gluten-free and many (12) are dairy free, including the green tea smoothies. Green tea smoothies are available in five flavors including Passion Tea, Strawberry, Mint and Green Tea, On the Beach, Pineapple, Mint and Green Tea, Tropical Kick, Pineapple, Banana and Green Tea, The Amazon, Strawberry, Kiwi, Banana and Green Tea, and Spa Relief, Pineapple, Cucumber, Mint and Green Tea. All recipes contain Thé du Hammam green tea (a fruit forward blend green tea from Palais des Thés) and fresh fruits. Guests bring the cup to the cashier, and it is blended with ice on order.

EXKi has an entire well-balanced, savory and colorful menu for the warmer months in addition to the dishes and drinks above, including the Gazpacho Ceviche, a petite salad of marinated shrimp, tomato and vegetable loaded gazpacho sauce, Panzanella, an antipasti salad with tomatoes, arugula, sourdough croutons, peppers, red onion, zucchini, roasted garlic vinaigrette, Tuscan Garden, antipasti salad of penne, roasted Freebird chicken, kale, zucchini, cherry tomatoes, artichoke, red peppers, basil, sundried tomatoes, and OPA, a Greek tartine of feta, artichoke, baby spinach, zucchini, caramelized onions, pesto on sourdough bread (local flour).

Some staples remain on the available, such as a variety of EXKi breakfast signature menu items, including croissants, egg wraps, and the light Yogurt Parfait, granola and fruit slices. For lunch, there are still nearly 20 salad options offered in five sizes - petites and duos as appetizer portions and trio, antipasti and entrée as main course salads, along with nearly 20 varieties of sandwiches, including favorites like Just 3 Guys, mozzarella, tomato Kalamata olive tapenade, basil, and Green Vermont, Vermont cheddar, edamame hummus, daikon radish, organic mesclun, honey and parsley.

EXKi NYC continues to serve its locally-roasted coffee - from Manhattan's backyard of Long Island City - the finest Fair Trade Certified™ Organic coffee beans to ensure sustainable living standards for the coffee industry workers and producers alike. Moreover, EXKi is a member of the Green Restaurant Association with a 2 Star Certification at the Park Avenue South location due to its level of environmental responsibility and sustainability. And both locations compost waste, as well as donate unused product to City Harvest, the New York City organization dedicated to helping feed the more than 1.4 million New Yorkers facing hunger.

For more information, please visit www.EXKiNYC.com.

ABOUT EXKI NYC

EXKi was founded in 2001 in Brussels, Belgium by three college friends, Nicolas Steisel, Frédéric Rouvez and Arnaud de Meeûs, who were driven by their passion for quality ingredients and flavorful food. EXKi, a play on the French word 'exquis' for exquisite or delightful, offers top quality recipes with a focus on fresh, local and seasonal vegetables. Currently there are 78 locations in Europe including Brussels, Paris and Turin. Its first employee Laurent Kahn is now the CEO of EXKi NYC, leading the team on its endeavor throughout the United States. The first location in New York opened in 2014 and the second location opened the end of February 2015, with a goal to roll out 20 additional locations in the New York area by 2025.

Photo Credit: EXKi

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