Published On: May 24, 2018

Spring has Sprung at OTG

Just in time for spring, our Culinary team has developed new dishes that are now featured at our concepts. These dishes are made with seasonal ingredients sourced weekly by our chefs from local farmers markets located in the regions we serve.


Leeks are related to garlic and onions, however they have a more delicate and sweeter flavor. The staple spring vegetable is best served 60 days after planting and is one of the ingredients in the Traditional Pot-Au-Feu, our take on the classic French beef stew. The pot-au-feu is also boiled with carrots, fingerling potatoes and pearl onions. The savory broth and tender meat bring a homey feel to the #preFLIGHT meal.


The peak season for this leafy green is early spring and fall. With spicy and peppery undertones, it’s the perfect addition to salads, sandwiches and even pizza. Wild arugula is the main ingredient of the new Spring Salad added to our menu. Tossed with red onion, shaved asparagus, walnuts and caciocavallo, this salad is a nutritious and flavorful choice for travelers.


Carrot’s favorite companion is the sweetest vegetable of the spring season. Used in everything from soups to dips, peas add a pop of freshness to any dish. The Sautéed Mushroom combines the peppery flavor of oyster mushrooms with the sweetness of green peas and pearl onion confits.


Asparagus are one of the most versatile vegetables, they can be the perfect side to a protein dish or shaved in a salad. Our Truffle Eggs incorporate the mild, earthy flavor of asparagus with sunny side up eggs topped with truffle oil.

Be sure to swing by our locations and enjoy our new spring dishes!


*preFLIGHT Insight: DAILY at EWR, features a different menu every day to reflect the freshest market selections of produce, meats and fish.

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