Blog
Chef Steve Kling at Five Crowns Dine Newport Beach Menu
01.19.15
What’s not to love about chefs creating prix-fixe courses to please, knowing that many diners could be first timers at their restaurants? During this two-week culinary celebration, the Dine Newport Beach Restaurant Week through February 1, we picked some of our favorite restaurants that could be new to you, and you surely will love.
It’s been too long since we dined at Five Crowns in Corona del Mar, and if that’s the case for you as well, make your reservation for Executive Chef Steve Kling’s Restaurant Week menu.
Five Crowns is famous for its traditional prime ribs of beef with Yorkshire pudding, and by all means if that’s what you are craving, order it, but Chef Kling also went all out with three other delicious main choices. Choose from a hearty pork tomahawk over braised white beans, broccoli rapini, blood orange; or Grilled Mediterranean Sea Bass tomato, capers, fines herbes, spinach, potato puree; or a vegetarian option, Linguine kale “bolognese”, chili, parmigiano. Starter choices include a rich and delicious mushroom soup with chives, crème fraiche; or our favorite, Mary Alice’s Pride Salad kenter farm greens, toasted pistachios, manchego cheese, and smoked bacon.
The dessert choices include Grand Marnier cheesecake with raspberries, whipped cream or profiteroles coffee ice cream, chocolate. The cost for all of this great food, terrific service and English-style old country inn ambience is just $50 per person.
3801 E. Coast Highway in Corona Del Mar, CA 92625 949.760.0331.
Blog
Chef Cathy Pavlos at Provenance Dine Newport Beach Menu
01.19.15
One of Newport’s newest restaurants, Provenance in Newport Beach is a hidden gem at Eastbluff Village Center and for anyone who loves Napa-style, farm-to-table dining this is the place for you. Chef Cathy Pavlos planted an organic raised-bed garden in the patio where she can incorporate the garden's bounty into her fresh and delicious menu.
For Dine Newport Beach Restaurant Week, Chef Cathy is offering a lunch menu for just $15, and the dinner menu costs $40.
For dinner, you will be overwhelmed by the incredible choices: start with warm yogurt biscuits with honey butter. First courses include cauliflower and quinoa soup, clipped garden lettuce, shaved brussels’ sprouts salad, or housemade duck and pork pate.
Second courses choices include whole smoked Idaho trout, a surf and surf with seared ahi and salmon, turf and turf with rib eye and New Zealand baby lambchops, or Shelton’s free-range turkey meatloaf, or boneless beef shortribs. Dessert choices include dark chocolate crème brulee, old fashioned carrot cake, or gingerbread cookie sandwich.
2531 Eastbluff Drive in Newport Beach. 949.718.0477.
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