Petit & Keet Gears Up for Fall with New Menus

Fall weather is hesitantly starting to roll in and with it we are starting to see some new menus pop up at restaurants around the city. It is a welcome site to see a return to seasonal menus, and Petit & Keet is welcoming in both dinner and cocktail menus that take full advantage of the fresh fall air.

A bit has changed since our last menu update with the Petit & Keet team. They opened up Cypress Social with previous PK executive chef Steve Binotti, in his place is now Jason Reynolds. There are some immediate differences in this PK menu compared to some other ones. A few of the menu staples since opening like the shrimp and grits are taking a break, replaced by some solid offerings along the same lines like a BBQ Shrimp and Risotto.

Along with several other seafood offerings is the Prosciutto Wrapped Sea Bass, which is a great combination of flavors that works perfectly for the seasons. They are also bringing in a Miso Salmon as another fish option and a Crab Manicotti that is a great replacement for the seafood pasta that has been on the menu since opening.

One of my favorite fall flavors in Arkansas has to be duck, and they bring it on strong with a Seared Duck Breast, pared with some of the best greens around. I am also glad to see the Paneed Chicken that has been a special several times over the past few make it to the menu. They are also bringing back my favorite, the Duck Gumbo, which is great as either a full meal or a side.

On the cocktail side, bar manager Trey Kidwell is back for a new menu update. There are some obvious fall flavors like a Dutch Apple Old Fashion, but my favorite has to be the Over the Garden Wall. It has a tequila base with carrot juice, fall spice syrup, and is garnished with a fried sweet potato. It is everything fall should be in a drink.

Another favorite was the Figley Down Under. It is Maker’s Mark and house made fig syrup, for a slow sipping fall old fashioned cocktail. I am also always a sucker for a spicy cocktail in the fall, the Devil’s Playground fits that bill with Devil’s River Rye and Thai Chili Aperol.
On the lighter side of fall, because we still for some reason have 85 degree days, is the Wooden Shoe. It is Gin, elderflower liqueur, and a scorched rosemary garnish. Also there is the Drunken Minuteman that comes with vodka and thyme syrup. Both are great for a warm fall day, or just to kick off your meal.

Both the dinner menu and cocktail menu are out now at Petit & Keet. You can also order the dinner menu online for curbside, to go, and delivery.

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