Tommy Bahama's Island Grille - Newport Beach

Tommy Bahama's Island Grille
Corona del Mar Plaza
854 Avocado Avenue
Newport Beach, CA 92660
Phone: 949.760.8686 
Website | Map

Lunch $15 / Dinner $30
Online Reservations

Lunch $15



APPETIZERS
Choose one

World Famous Coconut Shrimp
Papaya-Mango Chutney
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Roasted Heirloom Tomato Soup
Micro Arugula
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Kobe Beef Slider
Brioche, Dry Aged Jack, Tomato Jam, Guacamole

ENTRÉES
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Organic Roasted Chicken Salad
Petaluma Farms White & Dark Meat, Heirloom Tomatoes, Pepitas, Cranberries, Mango, Meyer Lemon Vinaigrette

Spinach Salad
Fried Egg, Crispy Pancetta, Snap Peas, Herb Croutons, Queso Fresco, Warm Bacon Shallot Dressing

Chicken Breast Sandwich
Toasted Brioche, Tomato, Avocado, Mango Aioli, Sweet Potato

Blackened Fish Tacos
Tomato Relish, Chipotle Aioli, Lime Sour Cream, Asian Slaw

DESSERT
Choose one

Key Lime Pie
Graham Cracker Crust, White Chocolate Mousse

Piña Colada Cake
Vanilla Cake, Myers Dark Rum, Diced Pineapple, White Chocolate Mousse, Toasted Coconut

Butterscotch Pudding
Chocolate Ganache, Scratch Caramel, White Chocolate Mousse

Dinner $30


APPETIZERS
Choose one

World Famous Coconut Shrimp
Papaya-Mango Chutney

Crab Bisque
Lump Blue Crab, Sherry, Cream, Crushed Croutons

The Harvest Salad
California Baby Greens, Heirloom Tomatoes, Pepitas, Cranberries, Mango, Meyer Lemon Vinaigrette

ENTRÉES
Choose One

Blackberry Brandy Pork Ribs
Slow Roasted With Coca-Cola, Jerk Spice, Fries

Tiger Shrimp Angel Hair Pasta
Oven Dried Tomatoes, Cippolinis, Spinach, White Wine

Smoked & Grilled Chicken
Supreme Cut Breast, Mango-Mustard Glaze, Garlic Smashed Potatoes, String Beans 

DESSERTS
Choose one

Key Lime Pie
Graham Cracker Crust, White Chocolate Mousse

Piña Colada Cake
Vanilla Cake, Myers Dark Rum, Diced Pineapple, White Chocolate Mousse, Toasted Coconut

Malted Chocolate Pie
Chocolate Cookie Crust, Mocha Mousse, English Toffee Crumble

Chef Jacquelyn Nabong

Question: How long have you been a chef?
Answer: 15 years

Question: How long have you been at this restaurant?
Answer: Nearly 4 years

Question: Who or what inspired you to become a chef?
Answer: I was inspired by my mother and large family gatherings back in Hawaii.  This always meant lots of food to be made and good times spent in the kitchen.

Question: What do you enjoy most about your profession?
Answer: I enjoy creating and researching my profession.   Learning about food is fun which makes it a great medium to express my creative side.

Question: When you’re not in the kitchen what are you doing?
Answer: I am on the archery range practicing my shots.

Question: What is your most popular dish?
Answer: At the moment, it's my miso marinated Hawaiian butterfish.  It was a special item we were running but now it is so popular, we're adding it to our next menu.

Question: Your last meal on Earth would be??
Answer: Spam Musubi

Question: What's your favorite item on the Restaurant Week Menu?
Answer: The Blackberry Pork Ribs.  Slow cooking them with Coca-cola makes them fall off the bone and our dry jerk rub adds a nice amout of spice.