House of Big Fish

House of Big Fish and Ice Cold Beer
540 South Coast Highway #200
Laguna Beach, CA 92651
Phone: 949.715.4500
Website | Map

Lunch $10 / Dinner $20
Online Reservations

Lunch $10
Choose One from each section

- Starter -

Cup of Chowder

Caesar Salad
garlic-anchovy dressing, parmesan, croutons

Garden Salad
tomato, cucumber, croutons, onion, white balsamic vinaigrette

- Entree -

Daily Catch
Tilapia, Mahi Mahi, Catfish or Salmon

Grilled Mahi Mahi Sandwich
lettuce, cilantro-chili sauce. served with fries

Sirloin Burger
american cheese, lettuce, tomato, onion served with fries

Fish Taco Platter
cabbage, pico de gallo, rice and bean

Kalua Pork Plate Lunch
smokey shredded pork with cabbage



Dinner $20

- Starter -

Caesar Salad
garlic-anchovy dressing, parmesan, croutons

Garden Salad
tomato, cucumber, croutons, onion, white balsamic vinaigrette

Cup of Chowder

- Entree -

Daily Catch
Mahi Mahi, Salmon, Tilapia, Swordfish or Catfish

6oz Filet Mignon
grilled, blackened or teriyaki topped with teriyaki mushrooms

Jambalaya
seafood and rice

Macadamia Nut Crusted Mahi Mahi
guava butter sauce

- DESSERT -

S’mores Sundae
marshmallow, chocolate and graham crackers

Brownie Sundae
chocolate sauce & vanilla ice cream

Carrot Cake Cupcake

Chef Craig Connole

Question: How long have you been a chef?
Answer: I have been cooking professionally for 32yrs. I don't really know at what point I became a Chef.

Question: How long have you been at this restaurant?
Answer: I have been working as the Corporate Executive Chef for K’ya Bistro Bar and The Rooftop Lounge for over 7 years in Laguna Beach, 5 years as Corporate Executive Chef at Hotel Menage’s K’ya Street Fare in Anaheim,  and 2 years as Corporate Executive Chef and Co-owner at House of BIG FISH And Ice Cold Beer in Laguna Beach.

Question: Who or what inspired you to become a chef?
Answer: I started working at Gina's pizza in Corona del Mar when I was 15yrs old to make some money for a car. Cooking ended up being more fun than work so I just kept doing it.

Question: What do you enjoy most about your profession?
Answer: The satisfaction of hard work paying off when things are going well.

Question: When you’re not in the kitchen what are you doing?
Answer: Enjoying the spoils of living at the beach and being with family.

Question: What is your most popular dish?
Answer: K’ya Bistro and K’ya Street Fares Hibachi Salmon with coconut curry sauce.

Question: Your last meal on Earth would be?
Answer: The Chefs tasting menu at the French Laundry.

Question: What's your favorite item on the Restaurant Week Menu?
Answer:  K’ya Bistro Bars Lobster & Mushroom Risotto, House of BIG FISH And Ice Cold Beer’s  Macadamia Nut Crusted Mahi Mahi with guava butter sauce, The Rooftop Lounge Braised Beef Short Rib with spinach, mushroom and onion polenta, and K’ya Street Fare’s Berry Bread Pudding with Vanilla ice cream and Bourbon sauce.