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Hendrix Debuts Seasonal Menu

10.08.19

Hendrix Restaurant & Bar’s new seasonal menu showcases the best of the season much of which is sourced from local and regional farms. Executive Chef Rainer Schwarz and Chef de Cuisine Allan Aguinaga present lighter salads and shareable starters, as well as protein-focused items featuring signature meats from the rotisserie.

Many of the new dishes are a collaboration between Chef Schwarz and Chef Aguinaga, who recently joined the Hendrix team. Having served as Chef de Cuisine at Juliette Kitchen+Bar and Farmhouse at Roger’s Gardens, Chef Aguinaga brings a love of utilizing farm-fresh ingredients into the dishes he helps to create.

The following dishes are new on Hendrix’s menu:
Spanish Octopus Ceviche – garbanzos | fennel | sweet peppers | lime vinaigrette (L,D)
Roasted Cauliflower Steak – Moroccan spices | salsa verde (L,D)
Artisan Cheese & Charcuterie Plate – Grilled country bread | accompaniments (L,D)
Hamachi Crudo – Fuji apples | avocado | blood oranges | tangerine – yuzu dressing (L,D)
Iceberg Wedge – Asian pears | gorgonzola | radish | buttermilk chive dressing (L,D)
Roasted Heirloom Beet Salad – Baby arugula | lemon thyme vinaigrette (L,D)
Chopped Salad – Tuscan salami | garbanzo beans | aged provolone | basil radicchio | redwine vinaigrette (L,D)
Tomato and Fresh Mozzarella Salad – Watermelon | fresh basil | balsamic glaze (L,D)
Quinoa Bowl – Roasted corn & squash | toasted garbanzo | cashews | avocado | herb vinaigrette (L)
Vegan Pumpkin Soup – non-dairy lemon crème fraîche (L)
Kale Pesto Spaghetti – Broccolini | asparagus | parmigiano reggiano (L,D)
Thai Steak Salad – Noodles | napa cabbage | cucumbers | fresh mint | sweet chili-lime dressing (L)
Hendrix Grilled Salmon – Shishito peppers | caramelized cauliflower | peewee potatoes
lemon basil dressing (L)
Cozen's Fried Catfish – Cornmeal breading | cilantro lime coleslaw | creole tartar sauce (L,D)
Double R Ranch Rotisserie Prime Rib – Parsnips and sweet corn potato puree | garlicky (L)
Grilled Mexican Shrimp – White butter bean puree | sweet roasted garlic sauce | crispy shallots (D)

Hendrix is open daily with lunch service Tuesday through Friday from 11:30 a.m. to 2:30 p.m.; Dinner service Sunday through Thursday from 5 p.m. to 9:45 p.m., and Friday and Saturday from 5 p.m. to 10:30; and Weekend Brunch service Saturday and Sunday from 10:30 a.m. to 2 pm.

Hendrix is located at 32431 Golden Lantern in Laguna Niguel (located at the corner of Del Avion and Golden Lantern in the Ocean Ranch Village).

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“Duck Duck Goose” at Cucina Enoteca

10.08.19

Beast Feast continues at CUCINA enoteca Newport Beach on Thursday, Oct. 17 at 6:30 p.m. This whole-animal cooking series consists of intimate, 20-person family style dinners that highlight a different protein at each quarterly event.

For October, the “Duck Duck Goose” event will showcase sustainably sourced duck dishes. Executive Chef Tim Kolanko chose duck to demystify the bird and educate guests on the dietary benefits: Duck is a lean protein, comparable to skinless chicken or turkey breast in fat and calories.- An excellent source of selenium and zinc + higher iron than white meats- Rendered duck fat cooks similarly to olive oil and is low in saturated fat.

Chef Tim has partnered with Jim Reichardt, fourth generation duck farmer and founder of Sonoma County Poultry to source their sustainable “Liberty Ducks.” Liberty is a strain of Pekin duck that was developed in Denmark, fed year round on straw litter in an open environment, antibiotic and hormone-free, and raised in a slower, less stressful environment compared to commercially raised fowl.

Price is $70 + service fee + tax. Tickets are available here.

CUCINA enoteca Newport Beach is at Fashion Island in Newport Beach.