FIVE CROWNS FALL/WINTER MENU ENTICES DINERS TO EAT DESSERT FIRST

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Even for those who don’t think that life will be short, Five Crowns’ new menu for fall and early winter gives reason enough to eat dessert first. The Gelati flavors alone include pear-champagne, caramel-maple and spice-chocolate. Schoolgirls would line up for the apple-blueberry crisp. And for those yearning for richness, the Dark Chocolate Soufflé made to order arrives with an ample supply of ultra-fat whipped cream and silky crème Anglaise. So why wait for the holidays to indulge? Executive Chef Ryan O’Melveny Wilson’s fall-winter specialties on the appetizer menu include Oxtail and Farro Soup with roasted chanterelles, and Creamy Sunchoke Soup with preserved cherry tomatoes and toasted hazelnuts. Caesar Salad has been brought back to join new dishes such as Seared Dayboat Scallops with cauliflower purée, vadouvan curry, and key lime. Crispy Rock Shrimp is served with horseradish aioli and tomato foam.
The season’s peak produce is tucked in with the entrées: Seared Duck Breast is accompanied by crispy spaetzle, butternut squash, and roasted grapes. Grilled California Lamb is served with vegetable ratatouille, and Grilled Sturgeon comes with spaghetti squash. Grilled Veal Chop arrives at the table with savory braised cabbage and heirloom apple gastrique. Signature sides include Roasted Cauliflower & Brussels Sprouts and Moroccan Spiced Sweet Carrots, among others.
The stellar list of artisanal cheeses is constantly changing, along with their carefully chosen accompaniments, both house-made and imported. Traditional menu favorites including the finest Roasted Prime Ribs of Beef, Lawry’s Signature Rib Eye, Creamed Spinach, Creamed Corn will always be available. The varied beverage selection includes craft beers, sophisticated cocktails, and an expertly curated wine list.
In May, the 46-year-old Five Crowns re-opened after an unprecedented month-long closure to renovate the interior and renew the menu. Throughout the years, generations of loyal customers have returned again and again to celebrate special occasions at Five Crowns. Its greenhouse patio and beautiful English garden remain perfect settings for outdoor dining and festive events.
The restaurant has earned the Automobile Club of Southern California Four-Diamond Award, the Mobil Travel Guide Four-Star Award, and the DiRoNA Award, marking it as one of the distinguished restaurants of North America. It has also received the Wine Spectator Grand Award, the Southern California Restaurant Writers’ Gold Award, and the Golden Bacchus Award for its wine list. It was singled out this year for “Best Hospitality” by Orange Coast magazine.
Five Crowns is a member of the Lawry’s family of fine-dining restaurants, which includes Lawry’s The Prime Rib with locations in Beverly Hills, Chicago, Dallas, Las Vegas, Tokyo, Singapore, Taipei, and Hong Kong, and the Tam O’Shanter in Los Angeles. Lawry’s Carvery, with locations in South Coast Plaza, Costa Mesa, and at L.A. LIVE, Los Angeles, represents the company’s unique quick-service concept. SideDoor gastropub, recipient of Orange Coast magazine’s “2010 Restaurant of the Year” Award, is also housed within the historic Five Crowns building; its primary entrance is on Poppy Street.