OC Restaurant Week Menu
March 8th through 14th
Cocktail Specials
~ Please select one ~
Fashion 43
High West bourbon, Licor 43, Bitters & Orange Bitters
Italian Paloma
Mi Campo Tequila, Aperol, Lime Juice, Grapefruit Juice, Agave
First Course
Tempura Artichoke Heart
Avocado, cucumber and blend of crab flavored seafood rolled in nori and topped with an eel sauce
Italian Paloma
Artichoke Hearts, fired in rice tempura batter, burrata cheese, Italian pesto, and spicy aioli
Or
Salad Course
White House Greens
Fresh greens, carrots and cherry tomatoes tossed with a passion fruit and ginger vinaigrette in a rice paper nest
Entrée
~ Please select one ~
Manzo Brasato
Succulent Midwest beef braised in an orange, cranberry and Cabernet Sauvignon reduction, served over golden polenta
Scaloppini Funghi
Tender veal scaloppini sautéed with “Chefs favorite” wild Morel mushrooms
Bucatini Gamberoni
Thick bucatini pasta with succulent langostino shrimp in a delicate soy cream sauce 43.95 shrimp in a delicate soy cream sauce
Salmon Chocolat
Steamed Atlantic salmon, with Chef Bruno’s creation of Belgium “white chocolate mashed potato” with Japanese ginger, orange, and a citrus beurre blanc
Pesce Bianco Florentine
Delicate Orange Roughy sautéed and topped with spinach and Pacific shrimp in a fragrant saffron beurre blanc
Filet Mignon
Tenderloin of Angus filet mignon served with mixed mushrooms and Italian Porcini sauce
Dessert
Pineapple Coconut Cheesecake
Graham Cracker Crust topped with Coconut Cheesecake below a Pineapple, Mango, & Passion Fruit Compote finished with Strawberry Compote cherry and Chantilly
$60 Per Person
Additional beverages, Tax and Gratuity not included
~ Not valid with any other discount or promotion. No Splitting ~