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What's cooking April 20 

What's cooking

Chef Donnie Ferneau has introduced a new menu for spring, with 12 varied entrees as well as tapas (appetizer-sized entrees) and salads.
Some of the seasonal entrees include hot smoked wild salmon and spinach salad, barbecue-grilled pork tenderloin on soft polenta, margarita-grilled shrimp, sake-grilled ahi tuna on sticky rice, Hawaiian sea bass on sweet pea orzo, and cumin-dusted diver scallops. Tapas include a duck confit with balsamic onions, potato crisps and manchego finished with the black truffle vinaigrette, and escargot with puff pastry and white truffle Maytag cream. Among the salads are sous chef Randy Murray’s mixed green salad with cantaloupe, raisins, sunflower seeds and feta cheese with a white balsamic champagne vinaigrette.
Chef Ferneau says he’s waiting on lumber to begin rebuilding his side patio for the restaurant in the Ice House revival, while there is new seating now in the front patio that faces Kavanaugh. The side patio will have the feel of an Asian garden, Ferneau said.


Hooters is up and running in North Little Rock on East McCain Boulevard, just east of Highway 67-167. It opened April 10, returning Hooters to the market for the first time since the well-known national franchised closed a store on Rodney Parham Road in the early 1990s following a fatal automobile accident involving an under-age driver leaving the parking lot.

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