Charlie Palmer

Charlie Palmer
(at Bloomingdale's South Coast Plaza)
3333 Bristol Street
Costa Mesa, CA 92626
Phone: 714.352.2525
Website | Map

Lunch $20 / Dinner $30
Online Reservations

Lunch $20

ADD A GLASS OF WINE $9

CHARDONNAY, BENZIGER “SANGIOCOMO,” CARNEROS, 2009
CABERNET FRANC, CHATEAU DE MINIERE, LOIRE, FRANCE, 2008

FIRST COURSE

CREAMY CALIFLOWER SOUP
SMOKED SEA SCALLOPS, BLACK TRUFFLE CRISPY CAPERS
 
 OR

WATERCRESS SALAD
PICKLED RED BEETS, FETA CHEESE TOASTED ALMONDS

MAIN ENTRÉE
 
PAPPARDELLE PASTA
GARLIC BUTTER, CAPERS, PARSLEY PROSCIUTTO CHIPS

OR

6oz GRILLED PORK FLATIRON
CREAMY POLENTA, PORT CARAMELIZED FIGS SAUTEED ARUGULA

DESSERT

MEXICAN BREAD PUDDING
“CAPIROTADA”
PRALINES, CARAMELIZED BANANAS, CHIPOTLE CHOCOLATE SAUCE  SOUR CREAM CINNAMON GELATO

 OR

PASSIONFRUIT SOUFFLE TART
WHITE CHOCOLATE CREAM, BLACKBERRY COULIS, COCONUT MERINGUE, CHAMPAGNE GRANITA

Dinner $30

ADD A GLASS OF WINE $9

ALBARINO, ZIOS DE LUSCO, RIAS BIAXAS, SPAIN, 2010
MALBEC, LA POSTA, MENDOZA, ARGENTINA, 2010

FIRST COURSE

CREAM OF CALIFLOWER SOUP
SMOKED SEA SCALLOPS, BLACK TRUFFLE, CRISPY CAPERS

OR

ROASTED ROOT VEGETABLE SALAD
ARUGULA, WHITE BALSAMIC VINAIGRETTE, GOAT CHEESE, SUNCHOKE CHIPS

MAIN ENTRÉE

SEAFOOD RISOTTO
SAUTEED SHRIMP, CALAMARI, SQUID INK CROUTONS, CITRUS BUTTER SAUCE, SCALLIONS

OR

RED WINE BRAISED SHORT RIB
GARLIC POTATO PUREE, SAUTEED SPINACH, BABY CARROTS, SURF & TURF $10 SUPPLEMENT

DESSERT

MEXICAN BREAD PUDDING
“CAPIROTADA”
PRALINES, CARAMELIZED BANANAS, CHIPOTLE CHOCOLATE SAUCE, SOUR CREAM CINNAMON GELATO

OR

PASSIONFRUIT SOUFFLE TART
WHITE CHOCOLATE CREAM, BLACKBERRY COULIS, COCONUT MERINGUE, CHAMPAGNE GRANITA

Chef Seakyeong Kim

Question: How long have you been a chef?
Answer: about 12 years.

Question: How long have you been at this restaurant?
Answer: Since day one, about 3 1/2 years. I open CP and became the executive chef last April 2011.

Question: Who or what inspired you to become a chef?
Answer: Hmm... My mom? I don't know I have not found anything I can do better or enjoy yet. :)

Question: What do you enjoy most about your profession?
Answer: When people appreciate my food and I can make them happy with my food.

Question: When you’re not in the kitchen what are you doing?
Answer: Making food for myself at home... Doing my laundry.. Haha.. I am trying to experience other chef's food as much as I can.

Question: What is your most popular dish?
Answer: Steamed escargot dumplings, Octopus...

Question: Your last meal on Earth would be??
Answer: Korean Pork belly BBQ with Sojoo (Korean liquor)