Tampa Bay Lightning and Delaware North Companies Sportservice Unveil Enhanced Concessions and Premium Menus at Tampa Bay Times Forum
The Tampa Bay Lightning and food, beverage and retail partner Delaware North Companies Sportservice today unveiled several new menu items that will be available in general concessions and premium areas this season at Tampa Bay Times Forum.
Sportservice Executive Chef Rich Mathis previewed a selection of new items at a tasting event held for media members.
The following menu items were created for general concessions: Coconut Shrimp Basket (coconut-battered shrimp, served on a bed of waffle fries with sweet-and-sour sauce; available at Newks, near Section 322), Crab Fries (crab-seasoned fries, topped with crab meat remoulade and melted cheese; served at Newks), Holy Hog Trio Sampler (served at the Holy Hog Stand on the Bud Light Party Deck, it includes three sliders; smoked summer sausage, which is grilled, sliced and smothered with beer-braised onions and peppers; smoked beef brisket, which is hand-carved and served on a slider roll with a choice of Holy Hog BBQ Sauce; and a smoked, pulled pork slider, served with choice of Holy Hog BBQ Sauce), Fish and Chips (beer-battered cod atop a large portion of fries; offered at Four Green Fields on the promenade level, near section 123), Jalapeno Mac and Cheese (a medley of peppers in a velvety smooth cheddar cheese sauce and baked to perfection; offered at the Holy Hog Stand) and the Hog Tied Hot Dog (all-beef hot dog, wrapped in bacon with melted cheese and onion frizzles; offered at Dock Side Dogs on the promenade level, near section 109).
Additions to premium areas include Trio of Egg Mousse Au Natural (truffle, mote marine caviar and warm-water lobster), Gulf Coast Spinach Salad (baby spinach, grilled shrimp, strawberries, red onions, candied pecans, feta cheese and Greek vinaigrette), House-Cured Duck Breast and Confit (rosemary and feta crispy polenta rounds with orange demi glaze), Taste of Tampa (mojo-marinated roasted pork loin, yellow rice, black beans, sweet plantains and Cuban bread), Saffron Poached Sea Bass (pernod, shallot and tarragon wilted spinach, and curried yogurt), Seared Prime Beef Tournedos (caramelized Vidalia onions and Boursin cheese fondue) and Assorted Mini Desserts.
“Each year, we try to add to the menu,” Mathis said. “It’s a process of listening to our guests, keeping up with the latest food trends and always trying to keep things fresh, fun and locally focused.”