Spring Menu Arrives at The Park Club California

The Park Club California has introduced its spring menu, led by Chef Daniel Hohng, with a focus on seasonal ingredients and a sense of comfort that feels both refined and welcoming.

With more than two decades of experience, including time working alongside Wolfgang Puck and Charlie Palmer, Chef Daniel brings a thoughtful, ingredient-driven approach to the menu, with an emphasis on local sourcing and clean, balanced flavors.

At The Palm Bar, shareable plates set the tone for both meetings and casual gatherings, including the Segerstrom Ranch Lima Bean Hummus, Salmon Lox Pita and Shaking Beef with garlic noodles.

Monet Restaurant offers a more elevated experience, with seasonal highlights like burrata with spring peas, King Crab Pasta with squid linguini and a bright lemon mousse. The eight-course “Picasso Menu” provides a curated tasting for special occasions.

The overall feel is fresh and approachable, with a focus on quality ingredients and a dining experience that feels both polished and comfortable.

For more information, visit parkclubca.com.  

650 Town Center Dr, Costa Mesa. 949.868.6511

Photos by Cara Garcia.