Travelle at the Langham Introduces New Seasonal Dishes

With spring in full swing and summer just around the corner, Travelle at the Langham has added new seasonal dish offerings to their menu. Travelle Chef de Cuisine Qi Ai puts a twist on seasonal American cuisine, all while utilizing this season’s ingredients.

Some of these dishes include:

• Strawberry Caprese Salad ($19) with heirloom tomato, delice bavarian, strawberry balsamic, basil
• Spring Chicken ($34) with mushrooms, peas, chasseur sauce
• Braised Pork Belly ($32) with carrot puree, cucumber, pickled carrot and radish, hoisin glaze
• Steak & Truffle ($39 for 6oz/$48 for 9oz) with filet mignon, truffle espuma, shishito, spring onion
• Stir Fried Green Beans ($10) with bacon, almond, miso, sesame

Other new offerings include the strawberry rhubarb mignonette, a seasonal condiment to accompany Travelle’s Oysters. Additionally, the Butter Chicken is served alongside seasonal components including apple amba and pea shots.

In addition to Travelle’s new dishes, the restaurant has brought back its Pasta Kits for those looking to whip up a pasta meal from the comfort of their own home. These all-in-one kits from Travelle To-Go feature two new options for savory, summer dishes. The kits require 1-day prior order lead time by 5 p.m. and are available through tock. Hand-made gluten free pasta is available upon request. 

Spring Market Mushroom Risotto (New)

• $48 for 2 guests, $94 for 4 guests

Lobster Pasta with Saffron Bouillabaisse (New)

• $50 for 2 guests, $96 for 4 guests.  Option to add on an additional cooked one-pound lobster enhancement.

Squid Ink Ziti

• $50 for 2 guests, $90 for 4 guests.