Glasspar in Dana Point Debuts Artfully Plated Menu Highlighting Seasonal Seafood
On the heels of Glasspar’s third anniversary, Chef-Owner Rob Wilson debuts a new dinner menu highlighting seasonal seafood and brought to life with bold ingredients that boast the bounty of coastal California.
The new menu features starters including a refreshing Salmon Tartare with cucumber, pickled ginger, and scallions dressed in yuzu and soy truffle vinaigrette topped with squid ink tuille and wasabi caviar; and its signature Charred Spanish Octopus with pickled yellow pole beans, duck fat roasted potatoes, and cracked Mediterranean olives plated alongside saffron aioli and piquillo romesco. Hearty salads like the Duck Confit and Butter Lettuce salad showcase Wilson’s finesse in traditional French cooking brought to life with tangy goat cheese, tart dried cranberries, and vibrant orange-thyme vinaigrette.
Wilson’s mastery of seafood shines through artfully plated entrees like Day Boat Scallops with parsnip puree, roasted squash, and Shimeji mushrooms atop a Pollack-esque splatter of beurre noir. Seared Nordic Salmon features fennel-scented baby carrots, shaved vegetables, and fresh herbs contrasted by bold pops of color from yellow beet coulis and orange tuille. When available, Wilson offers specials featuring locally caught seafood, including uni from Santa Barbara and line-caught Swordfish from the Avalon Trench off the coast of Catalina.
Guests can also embark on a multi-course menu exploration with Glasspar’s new Regatta Nights, a prix-fixe dinner offered exclusively on Tuesdays and Wednesdays. At only $35, the three-course dinner includes a selection of starters, including signature salads and soup, hearty entrees like Shrimp Pappardelle, Duck Confit Cassoulet, and Ragout of Filet, and for dessert, a petite apple galette topped with warm maple chai-spiced ricotta and vanilla Chantilly cream.
Guests can also look forward to Glasspar’s Industry Night on Tuesday, offering hospitality workers 30% off all food and happy hour specials all night; Oyster Night on Thursdays featuring $2.50 oysters and $6 bubbly by the glass; and Happy Hour offered Tuesday – Thursday from 5 p.m. – 6 p.m. and Fridays from 4 p.m. – 6 p.m.
Glasspar is located at 24961 Dana Point Harbor Dr. in Dana Point and is open for dinner Tuesday-Thursday from 5 p.m. - 9 p.m. and Friday-Sunday from 4 p.m. – 9:30 p.m. Brunch is served Sunday from 10:30 a.m. - 4 p.m. For more information, visit glasspar.com.
