Lily’s Bistro, located at 329 E. Fifth Street in Dayton’s Oregon District, has launched their latest seasonal menu featuring springtime fare.
General Manager Emily Mendenhall says, “everyone is so beyond ready for spring time, and we are thrilled to have a new menu that reflects the season. I love root vegetables but we’ve been eating them for months. Our new menu drops them in favor of springtime produce like asparagus and sugar snap peas. Additionally, our wine, beer, and cocktail offerings have changed with the season. No more apple cider in cocktails, and a lot more focus on refreshing, crisp white wines.
Executive Chef Mariah Gahagan says “This menu is a big milestone for us. We opened late last spring, so thisis the first time we’ve brought back an existing entrée, which is the Cobia surf n’ turf. Cobia is a meaty white fish and it’s served with Spanish chorizo and fingerling potatoes in a sherry broth—kind of my version of a bouillabaisse. We’ve also brought back lamb chops, which to me are the perfect spring protein. We are serving them grilled over a light chickpea and tomato stew with roasted asparagus, then topped with flash fried kalamata olives and harissa-a Tunisian hot pepper chili paste.”
Lily’s Bistro offers their seasonal lunch menu Tuesday-Saturday from 11am-3pm, and their full dinner menu Tuesday-Thursday from 5-10pm as well as Friday and Saturday from 5-11pm. On Friday and Saturday they also have a full bar and late night kitchen until 1am. On Sundays, Lily’s serves their brunch menu from 11am-3pm, and has “Family Style Fried Chicken Dinner” from 5-10pm, a more casual dinner menu focusing on local, free-range fried chicken and assorted sides with a good deal of southern influence.