Peg's Cantina in Gulfport may be known for their homey Mexican fare and hand-crafted brews, but as of this evening they're putting a more sustainable spin on their menu -- offering dishes with locally-sourced ingredients.
Chef Joe Voller has taken over Peg's kitchen to create rotating weekly 'farm-to-table' menus that consist of local, seasonal, sustainable fare -- with proteins and vegetables being sourced "as much as possible within 100-miles of the restaurant," says Voller.
Working with the Suncoast Food Alliance, Voller is acquiring the local ingredients to feature on these special menus that will be available at Peg's on Tuesday through Thursdays and Saturdays.
This week's menu includes: roasted beet and butter lettuce salad with pumpkin seeds and a cumin vinaigrette, watercress Greek salad topped with creamer potato salad and red wine vinaigrette, and burnt orange-honey-lavender glazed chicken with potatoes and caramelized onion puree.
Fans of Peg's classic menu, fear not: the restaurant's regular menu will still be available every day. Voller says they're hoping to be able to use as many local ingredients as possible in Peg's menu in the future.
And as always, diners can enjoy Peg's award-winning, ultra-local craft beers and soda on tap -- as her son, Doug Dozark, brews them behind the restaurant!
Open from 5-9 p.m. Tues.-Fri., 12 p.m.-9 p.m. on Saturday and Sunday, closed Mondays. Cash and checks only. 3038 Beach Blvd S, Gulfport, 727-328-2720, pegscantina.com