orange County Restaurant Week
Glass of House Wine or Beer
Chardonnay, Cabernet, Pinot Grigio or Merlot
Any Bottled or Draft Beer
New England Clam Chowder
Chicken Tortilla Soup
Blackened Mahi Mahi
cajun spices over sautéed spinach, chipotle cream sauce and avocado relish with red rose potatoes (gf)
Baby Back Ribs
full slab of ribs with Harborside’s house BBQ sauce, peanut cole slaw and french fries
Fish and Chips
filet of Atlantic cod with cocktail and tartar sauce, served with peanut cole slaw and french fries
New York Steak
12oz choice strip loin hand cut with onion straws, fire roasted tomato and red rose potatoes
Macadamia Nut Opakapaka
macadamia nut crusted, tropical fresh fruit relish and cream sauce with rice pilaf
Roasted Red Snapper
pan seared then oven roasted, lemon beurre blanc with rice pilaf and seasonal vegetables
Orange Coconut Crusted Salmon
rolled in shredded coconut and panko bread crumbs, drizzled with sweet ginger soy glaze atop mashed potatoes
New Zealand Rack of Lamb
half rack with nine spices, oven roasted with homemade mint jelly au jus,
green bean almondine and mashed potatoes
Prime Top Sirloin
8oz prime sirloin side of teriyaki sauce and mashed potatoes
Banana and Cream Cheese rolled Bunuelos
Vanilla Crème Brulee
Chocolate Lava Cake ala mode
Ice Cream Sundae or Sorbet
(gf) means Gluten Free
Tax and gratuity not included
Sorry, no discounts or Entertainment Card are not allowed for this promotional value menu
Chef Luis Zaragoza
Question: How long have you been a chef?
Answer: My opportunity of become a chef came on 1995
Question: How long have you been at this restaurant?
Answer: Harborside is been my work place since 2009
Question: Who or what inspired you to become a chef?
Answer: As a child watching Mon and Grandma Cooking in a small food stand.
Question: What do you enjoy most about your profession?
Answer: It is very rewarding having many guest enjoying the food you create.
Question: When you’re not in the kitchen what are you doing?
Answer: Most of the times searching for novelties in the culinary field.
Question: What is your most popular dish?
Answer: corn husk wrapped BBQ Salmon with Spicy Coriander cream sauce and southwest avocado relish.
Question: Your last meal on Earth would be??
Answer: Black peppercorn crusted Blue fin tuna steak over stir fried bok choy and bamboo shoots.
Question: What's your favorite item on the Restaurant Week Menu?
Answer: Orange, coconut crusted Salmon with sweet thai chili infused buerre blanc and hoisin ginger glaze.