South Coast Winery's OC Restaurant Week's Specialty Lunches & Dinners

Restaurant Week -- Feb 28 to March 6, 2010
Lunch
Prix Fixe
$15

Please select one for each course

First Course

Soup du Jour
Chef’s selection of the day

Caesar Salad
Tender romaine lettuce, traditional dressing, herbed croutons & shaved Parmesan

French Onion Soup
Beef broth & cave aged Gruyere

House Salad
Organic greens, tomato, candied walnuts, shaved red onion, blue cheese & balsamic vinaigrette

Main Course

Chicken Picatta
Yukon gold potato puree, seasonal vegetables & lemon caper sauce
paired with glass of 2008 South Coast Winery GVR

Filet Mignon “Au Piovre” medallions
Cognac- Dijon sauce with Yukon gold potato puree & seasonal vegetables
paired with glass of 2006 South Coast Winery Wild Horse Peak Mountain Vineyard Petit Syrah

Tagliatelle Bolognese
Peas, Parmesan & traditional Bolognese sauce
paired with glass of 2006 South Coast Winery Wild Horse Peak Mountain Vineyard Sangiovese

Something Sweet

Crème Brulee

Creamy custard with fresh berries

Chocolate Chip Bread Pudding

Toasted brioche, crème Anglaise & coffee gelato

CALL TO RESERVE:  714-957-1857 or SEE DINNER SELECTION BELOW:

Orange County Restaurant Week -- Feb 28 - March 6, 2010
Dinner
Prix Fixe
$30

Please select one for each course

First Course

Soup du Jour
Chef’s selection of the day

Endive Salad
Curly & white endive, radicchio, Clementine, candied walnuts & sherry vinaigrette

French Onion Soup
Beef broth & cave aged Gruyere

House Salad
Organic greens, tomato, candied walnuts, shaved red onion, blue cheese & balsamic vinaigrette

Main Course

Chicken Picatta
10oz pan roasted chicken breast with Yukon gold potato puree, seasonal vegetables & lemon caper sauce, paired with glass of 2008 South Coast Winery GVR

6oz Filet Mignon Medallions “Au Piovre”
Cognac-Dijon sauce with Yukon gold potato puree & seasonal vegetables, paired with glass of 2006 South Coast Winery Wild Horse Peak Mountain Vineyard Petit Syrah

Tagliatelle Bolognese
Peas, Parmesan & traditional Bolognese sauce, paired with glass of 2006 South Coast Winery Wild Horse Peak Mountain Vineyard Sangiovese

Scallop
Pan seared with sweet corn, bacon, wild mushrooms & “Black Jack Port reduction” sauce, paired with glass of 2007 South Coast Winery Semillon

Something Sweet

Crème Brulee

Creamy custard with fresh berries

Chocolate Chip Bread Pudding

Toasted brioche, crème Anglaise & coffee gelato

No substitutions please

CALL TO RESERVE:  714-957-1857