3801 E. Pacific Coast Hwy.,
CuisineType : American, Fine Dining
Five Crowns Easter menu offers a wide variety of delicious options, adding the contemporary cuisine of Executive Chef Ryan OMelveny Wilson to the restaurant ‘ traditional selections. Diners will be served continuously from 10 a.m. to 7:30 p.m. Reservations are strongly recommended and can be made by calling (949) 760-0331, or online at www.thefivecrowns.com or www.OpenTable.com.
The first course is included in the price of the entrees. Choices include Mary Alice ‘ Pride Salad with Toasted Pistachios, Sheep ‘ Milk Cheese, and Bacon; and a Spring Caesar Salad with Sourdough Croutons, English Peas, and Garlic Flowers. Chilled Asparagus Soup with Black Truffle Oil, and Lobster Bisque with Sherry Foam and a Long Pepper Tuile will also be available. Main dishes start with Pork Belly Hash with Poached Eggs, Spring Vegetables and an Herbed Hollandaise Sauce ($26). Those in the mood for eggs can choose between an Artichoke and Chive Frittata with Local Rock Crab Creme Fraiche and a Frisee Salad ($29), and the Five Crowns Eggs Benedict with House-made Biscuits and Cured Pork Loin ($24), although the breakfast-style dishes will be discontinued at 2 p.m. Additional selections throughout the day include Warm Chicken Confit and Asparagus Salad in a Sparkling Wine Vinaigrette ($26). The popular Seared Skuna Bay Salmon with Wild Nettle Risotto and Pixie Tangerines is also featured ($36). The restaurant ‘ famed Prime Ribs of Beef in both the California and Five Crowns cuts will be served with the traditional accompaniments ($43/$48). Filet Mignon will be presented with Roasted Garlic Mash and Zuckerman Farm ‘ Asparagus ($45). The Jidori Chicken accompaniments will offer a taste of spring in English Peas, Morel Mushrooms and Roasted Fingerling Potatoes ($32). Lamb Sirloin will be served with Yukon Gold Potatoes Anna, and Ramps ($39). Vegetarians will enjoy Spaghetti al Torchio Pasta with Spring Vegetables ($27)
.For dessert, Dark Chocolate Cheesecake with a Pistachio Crust and Fremont Tangerine Coulis ($9), and South Coast Farm Strawberry and Rhubarb Crumble with Vanilla Ice Cream ($10) will be offered.Last May, the 46-year-old Five Crowns re-opened after an unprecedented month-long closure to renovate the interior and renew the menu. While classic dinner items remain available, diners now have the choice of more progressive cuisine.<br