Red O Restaurant Introduces New Breakfast Menu

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In celebration of Southern California’s favorite meal, Rick Bayless’ sophisticated, Oaxacan-influenced eatery, Red O Restaurant Newport Beach, introduces Sunday brunch beginning April 6, 2014. For a set price of $45 for adults and $15 for children (kids under 6 eat for free), the restaurant will offer each guest enticing Mexican breakfast and lunch favorites alongside refreshing beverages. Inspired by traditional Mexican marketplaces, the restaurant’s patio space will be transformed into a series of stations, each dedicated to a specific dish, including huevos rancheros, chilaquiles, paella, seasonal salads, fresh fruit and pan dulce, and a taco carving station. All stations will feature made-to-order, al gusto dishes, including a dessert station with liquid nitrogen ice cream. Endless Bloody Marys, Tequila Sunrises, and Mimosas are also available for an additional $20.

Menu highlights include, but are not limited to:
Chilaquiles
Crispy yellow corn tortillas tossed in either Colorado sauce or Creamy tomatillo sauce, with choice of toppings (Chorizo, grilled chicken, avocado, crema, tomatoes, onions, black beans, eggs, queso fresco, jack cheese, fresno chili, roasted poblano chili)

Hueveos Ranchero
Fresh white corn tortilla, refried beans, Colorado sauce or creamy tomatillo sauce, topped with a sunny side egg, and choice of toppings (Chorizo, grilled chicken, avocado, crema, tomatoes, onions, black beans, eggs, queso fresco, jack cheese, fresno chili, roasted poblano chili)

Paella
Slow-cooked rice with shrimp, chicken, chorizo, black mussels, roasted poblano chilies, grilled corn, white onions, calibicitas, baja olive oil, and roasted tomatoes

Grilled Tacos
Charcoal grilled steak, chicken, and shrimp with fresh white corn tortillas, Mexican red rice, refried black beans, and choice of toppings (Red salsa, green salsa, pineapple salsa, onions, cilantro, crema, napa cabbage slaw, avocado, tomato, jack cheese & cotija cheese, escabeche)

Ceviche
Yucatecan shrimp and calamari, classic Albacore, served with plantain chips

Sundae Bar & Mini Mexican Deserts
Made-to-order liquid nitrogen ice cream with choice of toppings (Cajeta, hot fudge, candied almonds, chocolate streusel, canella whipped cream, blueberry compote, bacon streusel), and an assortment of mini Mexican inspired desserts (Tres leches with torched meringue, Guajillo chocolate fudge with coconut, and assorted tropical jelly candies)

WHEN: Every Sunday, beginning April 6, 2014
11:00 a.m. 3:00 p.m.
*Reservations recommended

WHERE:
RED O Restaurant
143 Newport Center Drive
Newport Beach, CA 92660
(949) 718-0300
www.RedORestaurant.com
Facebook (RedORestaurantNewportBeach)
Twitter (@RedORestaurant)

posted by Cynthia Le
4/5/14