Savoy at The Hotel Hanford

Savoy
at the Hotel Hanford
3131 Bristol St
Costa Mesa, CA. 92626
Phone: 714.557.3000
Website | Map

Lunch $20 / Dinner $40
Online Reservations

Lunch $20

cours1 one
(choose one)

Hydroponic Bibb Lettuce
gorgonzola, nueske’s bacon, candied walnuts, ‘ranch’ fraiche dressing

or

Daily Soup
chef’s inspiration

course 2wo
(choose one)

Caviar Bonneville
fingerling potato confit, garlic crème, spicy savoy nueske’s bacon,onion marmalade, crème fraiche

or

Wagyu Beef Burger
Endive + arugula kim chee, onion marmalade, low-temp Tomatoes

or

3131 Pappardelle
peas, coppa, pecorino, almonds, quail egg

a gift from ‘don’

chocolate gelato
organic ice cream from San Francisco

Dinner $40

cours1 one
(choose one)

Local Grapefruit+Shaved Octopus
with shaved local vegetable mesclun salad

or

Daily Soup
chef’s inspiration

course 2wo
(choose one)

Hydroponic Bibb Lettuce
gorgonzola, nueske’s bacon, candied walnuts, ‘ranch’ fraiche dressing

or

Bacon Wrapped Gorgonzola+Dates
with shaved local vegetable mesclun salad

course thr3e
(choose one)

California Seabass
turnip, brussel sprouts, fingerling potatoes, lobster+fennel jus

or

Meyers Ranch Filet Mignon
naturally raised beef, 8brix demi-glace,braised white asparagus, elderflower glazed carrots, beet+carrot puree, fingerling potato

or

3131 Pappardelle
peas+tendrils, coppa, pecorino, almonds, quail eggs

or

Duroc Pork Tasting
hindshank osso bucco, braised cheek, roasted medallion, calcot+horseradish soubise, brussels sprout

a gift from the chefs

Kids Flight
artisan kit kat, snicker cake, cake-pop,
aspuma inspiration

Chef David Fune

Question: How long have you been a chef?
Answer: I accepted my first Chef de Cuisine position in 1997 at The Bird Rock Cafe in La Jolla California. Where I took my passion for fresh-honest ingredients and Pacific Northwest flavor profiles and infused them with the booming California Cuisine scene. Building an exciting fan following & up-and-coming neighborhood beach food buzz.

Question: How long have you been at this restaurant?
Answer: I was named Executive Chef of Restaurant Savoy in July 2011. I was brought here to finalize the rebranding of OC's newest boutique hotel & lounge restaurant property.

Question: Who or what inspired you to become a chef?
Answer: Art & Culture led me to my career in food. I was inspired and "romanced" by the lifestyle & dedication displayed by the chef I trained under- Ok-san Tadashi to excel as a chef or leader in this art form

Question: What do you enjoy most about your profession?
Answer: the culture, color, education, energy, and most of all the people and stories around restaurants

Question: When you’re not in the kitchen what are you doing?
Answer: Enjoying my family, riding my Harley, or playing ice hockey...and talking to my vendors

Question: What is your most popular dish?
Answer: Bar snacks: the Spicy Popcorn, Nueske's Wrapped Dates, Spanish Charcuterie. The Burger and Bonneville Piadina for crust selections. Meyers Filet w/Local Carrots, Butternut Squash Ravioli with Black PIg Bacon, and Pacific Seabass w/St George Risotto for savory dishes. A must have is our artisan Kit Kat

Question: Your last meal on Earth would be??
Answer: ...eaten with people who I love

Question: What's your favorite item on the Restaurant Week Menu?
Answer: Meyers Ranch Filet, Fingerling Potatoes Confit, Tasting of Local Carrot