![]() At dinner, grilled swordfish graces quinoa, roasted corn, peppers, tomatoes, and tarragon lemon vinaigrette. At lunch, grilled albacore joins Napa cabbage slaw, avocado, wonton crisps and sweet chile mayo in a sandwich. For Newport Beach Restaurant Week, he’s featuring a baby gem lettuce salad with green goddess dressing. In the kitchen, Chef Ryan Sumner is strong on salads and seafood. The steel and glass structure resembles a lighthouse and overlooks the harbor. This restaurant from Ruby’s Diner founder Doug Cavanaugh debuted in December at Balboa Peninsula’s Marina Park. Dinner stars pan-seared barramundi with herb-roasted baby potatoes, sautéed spinach, charred corn, and fire-roasted red pepper coulis. Lunch brings maple-glazed salmon with sautéed baby kale, toasted farro, butternut squash, apple, and salsify purée. Fish is a promising option at either meal. ![]() ![]() His menu for Newport Beach Restaurant Week leans lean, with dishes like a wedge salad with honey crisp apple, candied walnuts, golden raisins, Roquefort blue cheese, and sparkling apple vinaigrette. For lunch at this ocean-inspired restaurant at The Resort at Pelican Hill, which provides views of the Pacific Ocean and sidles up to a pool coated with sea-blue mosaic tiles, Chef Micah Severeid prepares seasonal food with an emphasis on local ingredients. After all, it’s key to stay svelte in a swimsuit. Poolside dining dictates that you eat relatively light.
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