The Deck on Laguna Beach has introduced a new Spring Menu that showcases the season’s most delicious ingredients, including English peas, sugar snap pea vines, asparagus, artichokes and sweet onions. Executive Chef Rainer Schwarz’s menu will still feature noted “ocean-to-table” favorites, such as Oysters on the Half Shell, New England-Style Clam Chowder, and Shrimp & Dungeness Crab Louie Salad, while seeing the addition of nearly a dozen new items.
The Deck’s new Spring menu now sees the addition of the following dishes:
TUNA NICOISE TARTINE – olive oil poached yellow fin tuna/ French baguette/ radish/ sliced egg/ root vegetable chips
DECK TACOS – Mexican white shrimp/ chorizo/ avocado salsa verde/ grilled scallions
SEARED YELLOWFIN AHI TUNA – quinoa and avocado salad/ tomato-coriander vinaigrette
GRILLED CHEESE – Vermont cheddar / Danish fontina/ Nueske bacon / caramelized onions / rustic French bread/ tomato soup
STROZZAPRETI PASTA – Baja wild Shrimp/ tomato concasse/ Sicilian caper berries/ piquillo pepper sauce
VANCOUVER ISLAND KING SALMON – English pea coulis/ roasted cipollini onions/ oyster mushrooms
PAN ROASTED ALASKAN HALIBUTfresh corn pudding/ artichokes/ asparagus/ sugar snap pea vines
FREE RANGE MARY’S FARM CHICKEN zucchini chorizo succotash/ Spanish sherry-pimiento coulis
RIB EYE – GREATER OMAHA ANGUS/ whipped Yukon gold potatoes/ creamed kale/ caramelized shallot/ Cabernet reduction
AUSTRALIAN LAMB CHOPS – Provencal vegetables/ Gaeta olives/ basil pistu
The new menu is available daily for lunch and dinner. The Deck on Laguna Beach is located at 627 Sleepy Hollow Lane, nestled between the Pacific Edge Hotel and the Pacific Ocean, just off Pacific Coast Highway. For more information please visit http://www.thedeckonlaguna.com.
posted by Sarah McCallum