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.
Outside dining available Thursday, Friday and Saturday nights.
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
Sweet Potato & Carrot Soup
hazelnut cream| cayenne pepper || 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
Panzanella Toast
toasted levain | serrano ham | burrata | heirloom tomatoes | cucumber red onion | red bell pepper | black pepper gastrique roasted red pepper vinaigrette || 16
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
Maine Diver Scallops
butternut squash risotto | brown butter | toasted pecans sage || 36
Alaskan Halibut
pan seared | saffron yukon potatoes | orbit carrots | lobster cream sauce lobster meat | chili oil || 40
Faroe Island Salmon
pan seared salmon | english peas | shitake mushrooms | pancetta
roasted fennel | fingerlings | lemon e.v.o.o. || 32
Mary’s Organic Chicken
roasted boneless chicken | salsa verde | carolina gold rice | red onion escabeche | roasted parsnips || 28
Niman Ranch Pork Chop
ansen mills grits| mixed mushrooms | acorn squash | creamy marsala || 37
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 Cauliflower | tahini | benne seeds | currants
lemon e.v.o.o. || 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.
Outside dining available Thursday, Friday and Saturday nights.