Laguna Beach Menu

SMALL PLATES

ORGANIC BASIL GRILLED CAULIFLOWER
basil pesto, goat cheese, pine nuts, roasted garlic, browned butter & thyme cream sauce, micro basil 11

ROASTED POBLANO CHILE
stuffed with fresh spinach, artichoke hearts, shallots, cream, parmesan cheese with a cream cheese garlic toast 11

WILD MUSHROOM RAGOUT
wild mushroom, wine, & herb ragout, served with goat cheese, thyme & polenta 9

ROASTED BRUSSELS SPROUTS
crisp oven roasted brussels sprouts with applewood smoked bacon & creamy cambazola blue cheese 10

SWEET POTATO FRIES
sweet potato fries with cinnamon & parsley, maple paprika créme frâiche 9

CHICKEN WONTONS
organic Mary’s chicken, manchego cheese, sweet corn, shallots, cilantro, & chipotle cream sauce 10

BLUE LUMP CRAB CAKES
blue crab, red bell pepper, chives with a crisp panko crust, creole aioli, corn & wild arugula salad 11

BLUE LIP MUSSELS
tomato, leek, fines herbs & white wine in a light cream broth, thyme paprika french fries 12

CHEESE BOARD TRIO
cambazola, poached pear, thyme honey, marinated goat cheese, herb crostini, manchego, olives & marcona almonds 14

SALADS

ENTRÉE SIZE Add 5 or FAMILY STYLE SALAD BOWL Add 15 to original price

BURRATA & ORGANIC HEIRLOOM TOMATO SALAD
burrata cheese, heirloom cherry tomatoes, basil pesto, balsamic reduction, kalamata olives, basil, & micro arugula 11

KITCHEN SINK CHOP SALAD
spinach, romaine, bacon, blue cheese, red onion, roasted beets, green beans, croutons & creamy balsamic dressing 10

RAW KALE & BRUSSELS SPROUT SALAD
curly green kale, shaved brussels sprouts, dried cranberries, roasted pistachio nuts,
red onion, feta cheese, & a preserved lemon herb vinaigrette 10

TRIO OF GREENS SALAD
spinach, wild arugula, yellow endive, poached pear, roasted beet, candied pecans, blue cheese, balsamic vinaigrette 11

LARGE PLATES

WHOLE ‘LOUP DE MER’ SEA BASS
fresh herb grilled, browned butter, lemon, seasonal sautéed mixed vegetables, sautéed french lentils 33

GINGER, MUSTARD & MAPLE GLAZED STEELHEAD SALMON
oven roasted atop a cedar plank, wilted rainbow chard, root vegetable puree 27

BLACKENED PRAWNS
4 Mexican white prawns with our house earthy aromatic seasoning,
tomato, citrus, & herb compote, creamy parmesan polenta, julienne fresh spinach 28

ROASTED KABOCHA SQUASH RISOTTO
kabocha squash, butternut squash,arborio rice, shallots, cream, white wine, parmesan, sage browned butter 24

SEITAN NAPOLEON

blackened seitan wheat protein, mushroom ragout, grilled tomato, wilted swiss chard, goat cheese,
basil pesto, atop a hearts of rainbow chard & coconut milk risotto 24

NIRVANA VEGETABLE PLATE
herb roasted carrots, wilted rainbow chard, mushroom ragout, balsamic caramelized onions, sautéed mixed vegetables,
roasted brussels sprouts with cambazola, root vegetable puree, sautéed french lentils 22

HERBS DE PROVENCE ROASTED BONE IN MARY’S CHICKEN BREAST
shallot, white wine, & cream pan sauce, mushroom, hearts of chard & parmesan risotto, fresh rainbow chard 27

GRAIN MUSTARD ROASTED BONE IN PORK LOIN
shallot & herb pan reduction, cinnamon & thyme roasted Fuji apples, root vegetable puree, herb roasted carrots 29

GRILLED FILET MIGNON
grilled center cut filet mignon, herb Maitre’D butter, green peppercorn cream sauce,
mashed yukon gold potatoes, roasted brussels sprouts with bacon & cambazola cheese 37

BEEF STROGANOFF
filet & prime sirloin cutlets, pappardelle noodles, tarragon, mustard, sour cream, mushrooms & beef reduction 27
Substitute Gluten Free Pasta 2

ADD TO SALAD, SMALL, OR LARGE PLATE – CHOICE OF HERB, BLACKENED OR GRILLED
1/2 Loup de Mer                       12 4oz Salmon 9                        3 Prawns 11                        3 Scallops 10
4 oz Mushroom Ragout 6                   4 oz Seitan Wheat Protein 8                   6oz Chicken Breast 9                   4 oz Filet Mignon 13

Split Charge- Salads & Small Plates 2, Large Plates 6. 18% Gratuity is added to parties of 6 or more