The Beachcomber unveil fresh new breakfast, lunch and dinner menu items in celebration of the spring season. Several new dishes come compliments of Executive Chef Carlos Olivera, inspired by fresh seasonal ingredients, showcasing a blend of American Contemporary and California Coastal cuisines.
Executive Chef Carlos Olivera of Costa Mesa, CA, is a veteran in the kitchen with over 15 years experience. “My passion for food began in my childhood, cooking alongside my mother in Oaxaca, Mexico” said Chef Olivera, “I love to use fresh seasonal ingredients to create dishes that are as colorful as they are flavorful. Spring is the season for color, so I aimed to create beautiful Spring dishes with equally delicious flavor profiles.”
The new spring menu items will be available on The Beachcomber breakfast, lunch and dinner menu beginning this March. Limited reservations are available online and viaOpenTable :
Pulled Pork Benedict
Two organic eggs, citrus braised pork shoulder, house-made buttermilk biscuit, roasted poblano peppers and carmelized onions, green poblano hollandaise sauce
Mahi Mahi Spring Rolls
Mahi mahi, zucchini, carrots, green carrots, green onions, mango papaya salsa, huli huli dipping sauce
Roasted Butternut Squash Salad
Kale and red leaf, candied oranges, pecans, parmesan cheese, beets, black figs, mustard vinaigrette
Grilled Cajun Trout
Grilled trout, lemon garlic sauce, lyonnaie potatoes, grapes
Seared Ahi Sandwich
Yellowfin ahi, lime wasabi aioli, grilled pineapple, iceberg lettuce, tomato, avocado, carmelized bun
Island Roasted Chicken
Half roasted chicken, huli huli glaze, coconut rice, bok choy
Honey Maple Glazed Kurobuta Pork Chop
Roasted pork chop, braised rainbow Swiss chard, baby potatoes
Seared Crusted Yellow Tuna
Wasabi potato puree, purple asparagus, forest mushroom wine sauce, watercress
For more information, please call or visit
