Dining: New Flights menu brings back favorites from Hult’s first restaurant.
The people have spoken, and according to Alex Hult, they want their steak. And salmon. On a plank. With potatoes.
In response, Hult has introduced new menus at all of his Flights Restaurants, including Campbell and Los Gatos.
“We are returning to the ‘old days’ of Hult’s, with highquality ingredients and fancier food,” Hult said. “That formula worked.”
The new menu is a combination of the Flights “trio” approach and the larger-portion meals of the original Hult’s Los Gatos. Popular trios such as Ahi tuna, skewers and sliders remain, but are now joined on the appetizer menu by shrimp skagen (toast), lamb lollipops and shrimp ceviche. Back are all the popular salads, in single-plate configurations so diners can focus on beets, the wedge, caprese or kale.
Dinner entrees now include old favorites such as oak plank filet mignon, served with duchess potatoes, Bearnaise sauce and prosciutto-wrapped asparagus and New York strip steak accompanied by roasted heirloom potatoes, sauteed green beans and green peppercorn sauce.
Also making a comeback are the Snake River Farms ribeye with truffle French fries, roasted bone marrow, garlic butter and broccolini; classic meatloaf with mushroom gravy; and pan-roasted chicken with lemon orzo, glazed heirloom baby carrots, honey, dill and Greek yogurt.
Hult said customer favorites are back: cedar plank salmon with duchess potatoes, his mother’s “frigging delicious” signature lemon and dill sauce and salmon caviar. Day boat scallops also are back, served with parsnip puree, pistachio nut crumble and heirloom potato chips.
Of course, the Swedish meatballs never went away, but now they’re joined by vegan meatballs and gluten-free pasta pomodoro. The trio flight of French fries remains.
The change is good, Hult said. “Sales volumes are way up at all locations, which is great,” he said. “All our locations have been packed since the change. We’re super grateful.”
All Flights locations are open 5-9 p.m. Wednesday and Thursday; noon-10 p.m. Friday and Saturday and noon-9 p.m. Sunday.