Scott's Restaurant & Bar

Scott's Restaurant & Bar
3300 Bristol Street
Costa Mesa, CA 92626
Phone: 714.979.2400
Website | Map

Lunch $20 / Dinner $40
Online Reservations

Lunch $20

first course
-choice of one-

peruvian ceviche
ginger, macadamia, cilantro

heirloom carrot salad
organic arugula, huckleberry

second course
-choice of one-

homemade orrechiette pasta
mustard greens, red chili

miso glazed hawaiian ono
crispy rice, peanut sauce

third course
-choice of one-

drunken strawberries genoise
vanilla cake, grand marnier, whipped cream

chocolate beignets
chocolate sauce, raspberries, vanilla bean crema glaze

Dinner $40

first course
-choice of one-

grilled asparagus
crab dressing

ahi salad
white beans, tomatoes, capers, lemon

second course
-choice of one-

grilled swordfish
chimichurri sauce, roasted cous cous, organic peppers

roasted skuna salmon
organic farm to table vegetables, vanilla yogurt essence, huckleberry

third course
-choice of one-

chocolate terrine
almond brittle

cheesecake stuffed beignets
strawberry, caramel sauce, sliced almonds, powdered sugar

Chef Name Michael J. Doctulero

Question: How long have you been a chef?
Answer: As an Executive Chef, over 34 years.

Question: How long have you been at this restaurant?
Answer: 10 years.

Question: Who or what inspired you to become a chef?
Answer: my grandfather was a chef, and helping him when I was young forged my love for food.  Being creative with food and continuously evolving is a joy.

Question: What do you enjoy most about your profession?
Answer: People within our field forget that in essence, we are in service to others. What I enjoy about what we do is that we get to create and work with beautiful food that has been harvested, and in the end, making people happy with what we cook for them.  Going back to the simple ritual of breaking bread is sacred.

Question: When you're not in the kitchen what are you doing?
Answer: Counterbalancing, or doing things that are positive and important outside my time at work. Spending time with family, and being outdoors.

Question: What is your most popular dish?
Answer: Our most popular dish that we sell is the Chilean seabass with spinach and red pepper relish, it has been one of our enduring signature dishes. The most popular dish that I get to cook, is anything harvested from our friend's local organic farm. 

Question: Your last meal on Earth would be??
Answer: Wow, tough choices. Maybe Cantonese won ton soup, seared ahi with Japanese short grain rice, & fresh summer casaba melon.

Question: What's your favorite item on the Restaurant Week Menu?
Answer: Organic beet salad with Soledad goat cheese, Mache, white balsamic, & vincotto.