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New ocean-inspired offerings at Driftwood

05.17.19

Adding to his already acclaimed menu of ocean-inspired offerings, Driftwood executive chef Rainer Schwarz offers dishes featuring fresh, vibrant Spring ingredients. Among the new items is the DK Seafood Tower, a seafood lover’s dream, filled with Maine Lobster Tail, King crab leg, poached jumbo Mexican shrimp, oysters on the half shell, Spanish octopus ceviche, and tuna tartare.

A sampling of Chef Rainer’s new menu items includes the following dishes:
Small Plates
House Cured Steelhead Salmon cucumber and dill creme fraiche, brioche toast points, Peruvian peppadews.
Duck Confit & Goat Cheese Ravioli beurre blanc, sauteed mushrooms, toasted pistachios.
Large Plates
Whole Roasted Dover Sole "sauce Grenoble", potato onion brandade.
Seared Diver Scallops pan seared scallops, fregola pasta, cauliflower, moroccan salsa, morcona almonds.
Pan Seared Thai Snapper roasted eggplant chutney, tomato jam, grilled yellow squash, blistered baby heirloom tomato.
Blackfoot Buffalo Ribeye ancho chili glaze, creamy parsnip puree, green beans, and sweet garlic parsnip chips.
DK Seafood Tower Maine lobster tail, king crab leg, poached jumbo Mexican shrimp, oysters on the half shell, Spanish octopus ceviche, tuna tartare (Petite/Large).

Chef Rainer's menu still includes Driftwood Kitchen’s signature Yellowfin Tuna Tartare Tacos, Grilled Spanish Octopus, and Whole Fried Texas Redfish, which can feed up to 4 guests and must be ordered in advance.

Driftwood Kitchen is located at 619 Sleepy Hollow Lane in Laguna Beach and is open for Breakfast, Lunch, and Dinner daily.

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Flavors of the Season at Andrei’s Conscious Cuisine

05.17.19

Andrei’s Conscious Cuisine & Cocktails welcomed Spring with new menu items that reflect that colors and flavors of the season. The restaurant, known for its commitment to donating 100% of its net profits to benefit many charitable causes and organizations through The Andrei Foundation, celebrates the cultural diversity of California cuisine, while incorporating the flavors and freshness of the Mediterranean.

Highlight from the new menu added by Andrei’s Executive Chef Porfirio Gomez are:

Double Dip Duo – Cilantro-Green Pea Hummus, Avocado Bacon Dip, Warm Pita, Seasonal Vegetables.
Summer Vegetable Platter – Grilled Artichoke, Eggplant, Portobello Mushrooms, Asparagus, Roasted Cauliflower, Feta Cheese, Micro Crudités, Mojo Sauce.
Herb Onion Fritters – Scallions, Greek Feta, Dill, Parsley, Tzatziki.
Grilled Halloumi & Watermelon – Grilled Halloumi Cheese, Watermelon, Chopped Mint, Fresh Basil, Drizzled Herb Olive Oil.
Mediterranean Platter – Cilantro-Green Pea Hummus, Tabbouleh, Kalamata & Castelvetrano Olive, Dolmades, Herb-Crusted Goat Cheese, Warm Pita.
Roasted Chicken – Slow Roasted Mary’s Farm Chicken, Colorful Fingerling Potatoes, Charred Radicchio, Asparagus, Rosemary–Lemon JusHanger Steak – Grilled & Sliced Black Angus Hanger Steak, Heirloom Tomato Carpaccio, Feta, Kale Chips, Grilled Kennebec Potatoes, Green Mojo.
Pacific Sea Bass – Seared Sea Bass, Sautéed Salsify, Braised Red Cabbage, Black Pepper Emulsio.

Andrei’s is open for Lunch and Dinner Monday through Friday from 11:30 p.m. to 9 p.m., and for Brunch, Lunch and Dinner on Saturday from 11 p.m. to 9 p.m.. The restaurant offers Happy Hour Monday through Saturday from 3 p.m. to 6:30 p.m. at andreisrestaurant.com.

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