The Wyndham Orange County, located on Avenue of the Arts in Costa Mesa’s thriving arts district, proudly unveils its recently redesigned dining destination: Silver Trumpet Restaurant and Bar. Following the announcement of the hotel’s new ownership and its $14 million redesign slated for completion in December 2011 the property invites locals and visitors alike to experience its most recent transformation. With a culinary program led by seasoned Executive Chef Robert Biebrich, formerly of the Michelin-starred Martini House and the Restaurant at Meadowood in St. Helena, CA, the menu reflects an approachable and innovative California farm-to-table experience with an emphasis on featuring the finest seasonal ingredients available, sourced from regional farmers and fishermen.
“Food tells a story. I feel that by paying meticulous attention to the quality of the ingredients we put on the plate and developing strong relationships with our local farmers, we honor that story,” says Biebrich. Food and Beverage Director Christopher Roman further adds, “At the heart of our concept, we’re a warm and casual destination where guests are welcome in jeans or in a suit. We’re committed to providing a degree of service, culinary expertise, and overall experience that will truly wow our local community and beyond.”
The restaurant’s all-new menus including offerings for breakfast, lunch, dinner, and weekend brunch feature an array of fresh seasonal dishes and items made in-house daily. Hotel guests, ornearby Orange County locals, may begin their day with the “Rise and Shine” menu, featuring Organic Coffee, fresh-squeezed Orange Juice, or made-to-order fresh fruit Smoothies, alongside freshly baked Pastries or Housemade Granola. Additional breakfast and brunch dishes include the Healthy Heart Tartine, made with Smoked Salmon, Scrambled Eggs, and Roasted Peppers ($10); Banana Cream-Stuffed French Toast, served with Fruit Compote and Artisanal Syrup ($10); and the Omelette du Jour, made with market-fresh ingredients that inspired the chef that day, alongside a Green Salad and Potato Cake ($10).
Moving into the lunch and dinner hours, Biebrich offers an array of seasonal soups, salads, and full-size entrees. Lunch highlights include the Braised Pastrami Reuben with Housemade “1000 Island” Dressing, Swiss Cheese, and House-Cured Sauerkraut ($10) and the Roasted Local Halibut with Lentils, Lardon, and Roasted Shallot Vinaigrette ($21). Additionally, Silver Trumpet offers a Daily Sushi Roll ($11) featuring a rotating selection of fresh fish sourced from local coastal purveyors.
Featured items on the dinner menu include House-Pulled Mozzarella, with Sherry-Marinated Peppers and Toasted Almonds ($11); Sauteed Sea Scallops, with Cauliflower Cream, Peas, Pancetta, and Cipollini Onions ($27); Short Rib Bourguignonne, with Potato Puree, Lardon, Root Vegetables, and Horseradish Gremolata ($24); and Grilled Quail, served with Spaetzle, Swiss Chard, and Smoked Ham Broth ($15).
The restaurant’s wine list focuses on boutique California wineries, with both half-bottle and by-the-glass offerings available. Over 15 beers, including small-batch craft brews from around the world, and a seasonal list of handcrafted cocktails are also available. Overseen by Mixologist Don Domingue, signature cocktails include the vibrant purple Avant Garden, made with Pages Parfait Amour Violet Liqueur, Vodka, Fresh Lemon Juice, and a flower garnish ($11) and the similarly flora-inspired Tequila Daisy made with Don Julio Tequila, Cilantro-Infused Simple Syrup, Lemon, and Pomegranate ($11).
Posted 4/12/11 by Kelly.
