TAPS New Menu Refocuses on Seafood for 20th Anniversary


TAPS Fish House & Brewery Introduces Enhanced Menu with Renewed Focus on Seafood, Fresh Spins on Old Favorites

TAPS Fish House & Brewery has rolled out a new menu for lunch and dinner with exciting new additions and re-imagined old favorites, solidifying its standing as an innovative regional leader in fresh fish and seafood-related dining. In development since last fall, the new menu launched at the Brea, Corona and Irvine locations, represents a significant change and was made in anticipation of TAPS’ upcoming 20th anniversary this fall.

The menu, created in partnership with TAPS’ longtime purveyor, Santa Monica Seafood, introduces new items such as Hamachi collar, Spanish octopus and rare fin fish, and updates such bellwether classics as Louie salad from TAPS’ original menu with fresh twists.


“Jet Fresh” section – Unique, seasonal fresh fish offerings from the Pacific, Mediterranean and Atlantic waters, that change daily.  New items include Opakapaka from Hawaii and Gunard from New Zealand. Also new is a “Dress It Up” section of six sauces and toppings for the fish. Guests select two sides, which newly offered are: fried rice, butternut squash ravioli, spring ratatouille, baby artichokes and cashew Chinese long beans.

  • Grilled Spanish octopusTaps Octopus And Hamachi CollarCevicheTaps Lobster Scallops And Ceviche
  • Seafood tower
  • Double the number of  fresh oyster selectionsTaps Seafood Tower
  • Two stone-oven pizzas: soppressata salumi and garlic roasted shrimp
  • Maine Lobster roll


  • Louie “Slice of Ice” salad, reinterpreted with a wedge presentation
  • Crab Stuffed Shrimp Christopher, reimagined with a touch of spiceTaps Crab Christopher Cocktail And Slice Of Ice


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