Chapter One: the modern local’s new spring menu brings exciting additions from its Executive Chef Jason Montelibano, also known as, “Chef Chicken Wing”. Since taking over the reins last fall as Executive Chef, Montelibano has shown endless dedication, creative zeal and consistent execution. Montelibano’s new spring menu features many new and revamped dishes that utilize local and sustainable ingredients, which has always remained Chapter One’s focus. With the recent opening of the Farmers’ Market in Downtown Santa Ana on Thursdays, Chef Montelibano is fortunate and proud to add this to his arsenal of fresh, seasonal produce sourcing.
Chef Montelibano’s new seasonal menu stays true to the focus of showcasing classics from around the globe spiced with a unique Chapter One twist. Chef “Chicken Wing” also tapped into his Filipino heritage on several dishes to take Pacific Islander classics he grew up on and make them approachable and contemporary. For guests wanting to try classic Filipino recipes they can dine on Sunday evenings when Chef Montelibano and Sous Chef Rizi Manzon prepare dishes inspired from their grandmothers’ recipes.
Highlights of the new spring lunch and dinner menus include:
Hamachi Collar – Grilled Hamachi collar served with tamarind broth and tomato-onion relish.
Beef Skewers – Filet tips marinated in five-spice, served with cilantro plum sauce
Lumpia Marinated pork and beef blend, fish sauce, scallions, onions, carrots all served with Atchara
Sisig Fries Pulled pork, pig ears, pork belly, pig jowl, salsa criolla, fried egg
Compart Duroc Pork Chop Grilled tomahawk pork chop, peewee potatoes, local vegetables, sauced with cherry demi-glace
Crispy Skin Fried Chicken Two Mary’s Chicken leg quarters, braised and fried, garlic risotto, fried garlic, soy ponzu
Chapter One has also added new and creative seasonal cocktails:
Monkey Party: Illegal Joven, Looza Banana Juice, Stroh 80, St. Elizabeth’s Allspice Dream, egg whites
Druid Divination: Muddled Harry’s Berries Strawberries, thyme and basil, Knot Irish Whiskey, Kappa Pisco, 15-year aged balsamic, lemon juice
Parrots & Death Metal: Fair Vodka, Aperol, simple syrup, muddled grapes and mint leaves, topped with Wit’s End Beer
