Reservations
Menu
3334 W Coast Hwy • Newport Beach, CA 92663
949-650-6505 | [email protected]
Hours: Sun-Thurs: 5–10 p.m. | Fri-Sat: 5–11 p.m.
Sample Menu. Items are subject to seasonal changes. Please call the restaurant with any questions regarding specific items.
Cheese and Charcutrie
Prosciutto San Daniele 8
2 years aged, DOC protected, mild and salty
White Truffle Salumi 6
white truffle salumi, 100% berkshire pork
Smoking Goose Lomo 9
whole dried and cured pork loin, sweet, mild salt
Spanish Chorizo 5
sweet and mild, slightly spicy and smoked paprika
Capicola 8
prized pork neck + shoulder, fennel, coriander
Fino 7
salted, cured pork, fennel seed + garlic
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More bread 2.5
More condiments 2.5
Hook’s 10yr Cheddar 8
sharp with good crystal formation, cow’s milk
Appalachian 10
raw cow’s milk, semi-soft virginia mountain style
Melkbus 149 Truffle 9
raw cow’s milk from Holland with black truffles
Pleasant Ridge 9
raw cow’s milk, domestic alpine style
Roquefort 10
sheeps milk, blue, France
Flora “Capriole“ 8
soft ripened goat’s milk with a bloomy rind
Barbander 10
hard gouda, goat’s milk
Trillium 10
triple cream, cow’s milk
Dinner Menu
Brussel Sprout Leaves
capers | lemon | butter | shallots | grilled crouton || 14
Calamari
fried calamari | ginger | green onions | sweet siracha || 14
Hamachi Crudo
avocado| togarashi | blood orange | micro cilantro | ponzu || 18
Meatballs
pork, veal & beef | provolone cheese | spicy marinara | micro basil
ciabatta toast || 18
Spicy Yellowfin Tuna
crispy eggplant | chili aioli | sweet soy || 16
Fish Tacos
beer battered alaskan halibut | cabbage | cilantro | chipotle aioli
escabeche|| 18
1855 Steak Tartar
grain mustard | quail egg | rustic crostinis | black garlic aioli || 18
Maine Diver Scallops
saffron risotto | foraged mushrooms | chervil | pea tendrils
lemon zest || 36
Alaskan Halibut
pan seared | fingerling potatoes | fava beans | asparagus
heirloom tomatoes | fried fennel || 39
Faroe Island Salmon
pan seared salmon | warm potato salad | rapini || 32
Mary’s Organic Chicken 2 Ways
pan seared chicken breast | stuffed and fried thigh and leg
cremini mushrooms| wild rice | confit king trumpet mushrooms
carrots | seranno ham | chicken gravy || 28
Niman Ranch Pork Chop
truffle potato gnocchi | morel mushrooms | english peas | black truffle | sweet vermouth sauce || 37
White Corn & Lobster Soup
sweet white corn| lobster | cream | chives | d’espelette || 14
Butterleaf Wedge Salad
red onion | blue cheese | maple bacon | tomato | blue cheese dressing || 13
Caesar Salad
hearts of romaine | croutons | crispy capers | parmesan
white anchovy + lemon dressing || 13
Mixed Baby Beets Salad
roasted baby beets| pecorino romano| toasted pistachios
sherry vinaigrette | pesto || 15
Hearts of Palm Salad
white corn | avocado | heirloom cherry tomatoes | mint
tamarind vinaigrette || 14
TUESDAY
Mary’s Organic Chicken Picatta
lemon + caper butter | cherry tomato + shallot salad | basil || 27
WEDNESDAY
Smoked Baby Back Ribs
herb potato salad | carolina bbq | creamed corn || 29
THURSDAY
Akaushi Skirt Steak
chimichurri | bistro fries || 40
FRIDAY
Chicken Pot Pie
puff pastry crust | peas | carrots | celery | chicken gravy || 27
Hanger Steak 8oz
Imperial Wagyu | highly marbled with a rich meaty flavor cross breed of japanese cattle with american cattle || 39
Filet Mignon 8oz
1855 all natural beef | the most tender of all the steaks || 52
Block Cut New York 12oz
pure breed Akaushi beef | great flavor and marbling | the block cut has a little more bite to it with a strong beef flavor || 53
Boneless Ribeye 16oz
1855 all natural beef | highest marbling of the house cuts || 55
22oz Bone-in Ribeye
1855 all natural beef | highest marbling of the house cuts || 95
Japanese A5 Miyazaki Beef (only served rare)
some of the highest quality beef in the world
extremely high marbling || 22 per ounce
Bistro Fries | twice fried | truffle aioli || 8
Potato Puree | clarified butter | heavy cream | chives || 8
Sauteed Mushrooms | sweet garlic | shallots | parsley || 12
Grilled Asparagus | olive oil | shaved parmesan || 12
Mac N Cheese | hook’s 4 year white | raclette | parmesan || 14
Broccoli | roasted broccoli crowns | dry chilis | lemon e.v.o.o. || 10
Roasted Baby Root Vegetables | carrots | parsnips | turnips
mint emulsion | herb butter || 14
Managing Partners: McG & Jordan Otterbein •. Executive Chef: Roberto Gomez
Desserts
New York Blueberry Cheesecake
blueberry coulis | poppy seeds | whipped cream || 15
Tres Leches Cake
vanilla cake | white chocolate dome warm tres leches || 14
Corn Madeleines
fresh berries | whipped cream || 16
Three Chocolate Silk Pie
mascarpone topping | oreo cookie crust || 16
please ask your server for the current ice cream and sorbet selections
1 scoop || 5
2 scoops || 9
Pastry Chef Luz Pesqueda
3334 W Coast Hwy • Newport Beach, CA 92663
949-650-6505 | [email protected]
Hours: Sun-Thurs: 5–10 p.m. | Fri-Sat: 5–11 p.m.