orange County Restaurant Week
Crème of asparagus soup
Served with grilled Mexican white shrimp topped with asparagus tips
Beet Salad Carpaccio
Baby Beets are roasted and sliced. Topped with arugula and shaved fennel tossed with pomegranate vinaigrette, toasted hazelnuts and goat cheese crumbles.
Lobster & Shrimp Dumplings
Main lobster and bay shrimp pot sticker steamed and served on bed of lobster sauce and truffled white foam.
Pan seared Tasmanian trout served on top of a white bean puree, roasted wild mushrooms, and garnished with crispy prosciutto and aged balsamic.
Duo of Filet Medallions
Two 3 oz tenderloin medallions broiled to perfection. One topped with shrimp & lobster diablo, and the other with blue cheese crumbles. Accompanied by side of Lyonnaise potatoes.
Egg pasta stuffed with lobster, shrimp, and crab meat served with a sweet corn hollandaise and sautéed rainbow chard.
Chocolate hazelnut crème angleise, fresh whipped cream, and sprinkled powdered sugar.
Trio of Sorbets
Chef’s selection of fresh sorbets and berries.
House Made Doughnuts
Mini doughnuts tossed in cinnamon. Served three ways (caramel, hazelnut, and raspberry)
Question: How long have you been a chef?
Answer: 15 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 family. Cooking together keeps us together.
Question: What do you enjoy most about your profession?
Answer: Interacting with our guests. They inspire me to constantly evolve my skills.
Question: When you’re not in the kitchen what are you doing?
Answer: With my family watching my son play baseball.
Question: What is your most popular dish?
Answer: Chilean Sea Bass
Question: Your last meal on Earth would be??
Answer: Homemade with my family.
Question: What's your favorite item on the Restaurant Week Menu?
Answer: Tableside Caesar for two.