Olive Oil Savor Menus Highlight the Harvest Season at Three Pelican Hill Restaurants

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At Andrea at Pelican Hill Resort – Newport Beach Ristorante, Pelican Hill’s rustic olive oil will be featured in a special collaborative six-course menu by Chef Luca Cesarini of Andrea at Pelican Hill Resort – Newport Beach and Chef Suzette Gresham-Tognetti of San Francisco’s Michelin-rated Acquerello restaurant. Featured dishes include Insalata of Shaved Root Vegetables, Tepid "Mosaic" of Monkfish Carpaccio, Green Onion Tagliarini, Lobster Panzerotti, Olive oil Poached Walu, Char Grilled American Kobe Beef Bavette, Crispy Breast of Duck and Torta di Mele with Dry Plumped Fruit and Rosemary Gelato. $95 per person (excluding tax and gratuity)
At Pelican Grill and Coliseum Pool & Grill, a la carte seasonal lunch and dinner items will highlight the fresh flavors of locally sourced Irvine Ranch® ingredients. At Pelican Grill, Chef Chang features olive-inspired dishes, including Organic Baby Beet Salad, Hamachi Crudo, Slow Braised Jidori Chicken, Olive Oil Poached Alaskan King Salmon and Baked Apple Tart with Olive Oil Gelato with Lemon Thyme Crumble. At Coliseum Pool & Grill, Chef Marc presents Olive Roasted Lamb, Olive Oil Polenta and Stewed Irvine Ranch Vegetables.