Ormsby’s executive chef Nick Anderson has his own kind of spring cleaning -- giving some cold weather craves time off and ushering spring’s seasonal flavors onto the menu. Pork belly bites with General Tso’s sauce, green onion and cilantro ($7) are new “Snacks & Starters,” and a cornmeal-crusted Georgia trout with roasted spaghetti squash, seasonal beans, pecans, arugula, basil and saba ($18) is a fine new entrée catch. Sandwich devotees chomp into several newbies: a Philly sandwich true to its namesake with house-made “cheese whiz” on a pretzel hoagie ($13); the roast beef sandwich with horseradish cream, arugula and onion on rye ($12); and the veggie ciabatta plump with grilled portobello mushroom, mozzarella, tomato, arugula and saba ($10). Crispy s’more sandwich with house-made whipped cream ($4) camps out in the dessert section. Lots of go-with options in the craft beer and cocktail department! Westsiders note, several Ormsby’s favorites have Cinco de Mayo potential – guac and warm tortilla chips ($7), crispy shrimp tacos ($13) and the black bean burger with tortilla chips, guac and aged cheddar ($10).
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