Bar food goes beyond jalapeño poppers in Incognito Lounge's new menu

When I first met Incognito Lounge owners Kevin and Kristina Knott, they were scurrying around getting their Apollo Beach restaurant ready to open. Kevin was on his hands and knees installing wood floors, and Kristina was directing deliveries and instructing workmen.

"It's hard to believe it's almost been three years," Kevin said recently. "I think we've found our niche."

I caught up with the couple recently to check out changes to their menu.

"We've revamped just about everything, mainly because people wanted more of a meal, and healthier options," Kevin said.

The chic restaurant and lounge's new offerings now include flatbreads, wraps, more salads — even smoothies.

Spice lovers will want to try Sweet & Spicy, featuring diced chicken, jalapeño, pineapple and red onion on flat bread topped with a sesame ginger sauce.

The couple also added a number of small-plate dishes. These include crispy battered green beans, California and mushroom Swiss sliders, chicken and lemongrass spring rolls, and one of my favorites: blue cheese kettle chips drizzled with a balsamic reduction.

I also enjoy the jumbo shrimp wrapped with crispy bacon that's served with a cilantro lime sauce. Delicious! In fact, I was able to twist Kristina's arm into sharing the recipe with you this week.

Care for a cocktail?

"We've revamped everything on the bar menu, too," said Kristina, as she showed me a long list of beverages to explore: 15 martinis, 27 types of beer, frozen and coffee drinks, classic cocktails and an expanded selection of wines. Now we're talking!

On that note, for people who are serious about watching their weight, Incognito offers "skinny" cocktails. The most popular is the Skinny Cosmo, made with Voli light vodka and light cranberry juice.

For dessert, don't miss the turtle chocolate lava cake. It's sinful.

CILANTRO-LIME DRESSING

1 jalapeño pepper, seeded and coarsely chopped
1 clove garlic
1/4 cup lime juice
1/2 cup extra-virgin olive oil
1/3 cup honey
2 teaspoons balsamic vinegar
1/2 teaspoon salt, or to taste
1/4 cup packed cilantro leaves

Place the jalapeño pepper and garlic clove into a food processor or blender; pulse until the jalapeño and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar and salt, add the cilantro leaves; pulse until incorporated into the dressing. Add salt to taste before serving.