TAPS Fish House & Brewery
101 E. Imperial Hwy.
Brea, CA 92821
Phone: 714.257.0101
Website | Map

Dinner $30
Online Reservations
Phone reservations 714.257.0101

Dinner $30

1st Course
(Please make your selection)

Baked Brie Waldorf Salad
Croissant wrapped triple cream French Brie accompanied with watercress, frisée, arugula and bib greens tossed with sweet Fiji apples, red grapes, baby celery, candied walnuts in creamy Champagne dressing

Short Rib Poutine
Braised beef short ribs & wild mushroom gravy, crispy French fries topped with melted cheese curds and a fried egg.

A Chefs Charcuterie Snack
Selection of cured meats and pate along side baby gherkins, whole grain mustard and a petite arugula salad served with petite baguette and house made chips

 
Entrée
(Please make your selection)

Chorizo Sole and Clams
Pan seared Gray Sole served with fresh clams sautéed housemade chorizo, kale, & potato confit 

Free Range Chicken Pot Pie
Peas, carrots, pearl onions, wild mushrooms in a tarragon scented cream sauce topped with a pie pastry and baked, served with fresh asparagus

Crispy Slow Brasied  Porkchetta
Belly wrapped pork loin, slow braised and seared crisp served with chipotle pumpkin polenta, sautéed kale, and red grapes. accompanied with a petite apple & baby celery salad  finished with brown butter balsamic

Dessert

Peanut Butter and Jelly Cobbler
Mixed wild berries & peanut butter cookie topping baked and crowned with peanut brittle ice cream

French Smackaroon
Chefs selection of fresh sorbets and berries with a complementing French style macaroons

A Good Night Breakfast
Flourless chocolate cake layered with dark chocolate mousse served with a chocolate bowl of chocolate covered coco puffs, fresh berries and a side of chocolate almond milk

Chef Manny Gonzalez
 

Question: How long have you been a chef?
Answer: All my life... professionally, 15years.
 
Question: How long have you been at this restaurant?
Answer: I'm going on my 5th glorious year, here at my home, Taps Fish House Brea
 
Question: Who or what inspired you to become a chef?
Answer: My Dad, who always experimented with food (trying to stretch his dollar) My first employer Sam Harvey, who convinced me that I could make a living following my passion and of course Jack Tripper from three's company
 
Question: What do you enjoy most about your profession?
Answer: Making people smile when they eat, and the beautiful art of organized kaos
 
Question: When you’re not in the kitchen what are you doing?
Answer: Spending  time with my family,  Enjoying my friends, sipping on delicious wine & searching for Good Eats
 
Question: What is your most popular dish?
Answer: At TAPS... hands down is the miso  Chilean Sea bass, cant keep enough in stock.
 
Question: Your last meal on Earth would be??
Answer: PHO!!!!!!
 
Question: What's your favorite item on the Restaurant Week Menu?
Answer: To me each course is outstanding. This menu is truly a reflection of me and the food I would eat. Everyone who knows me knows I'm a sucker for a French Macaroon, I'd walk into oncoming traffic just to get one. So if I had to pick, I would choose the French Smackaroon dessert.

I hope everyone enjoys!!!