The new spring menu features starters such as Brussels Sprout Leaves (with capers, lemon, butter, shallots and grilled croutons), BBQ Octopus (crispy chickpeas, black olives, avocado, orange and cumin seed), Crispy Pork Belly (Cripps apple, watercress, carmelized onion and black pepper gastrique), and Spring Garlic and Wine Sausage (herb spaetzle, charred cabbage and mustard emulsion).
New dinner entrees include Jumbo Diver Scallops (Nante carrot mash, Vadouvan curry, coconut milk, English peas, sugar snaps and pea tendrils), Scottish Salmon (artichoke barigoule, saffron, Carolina gold rice and dill crème fraiche), Alaskan Halibut (crushed Yukon, scallions, mustard, asparagus, oyster mushrooms and black garlic), Free Range Veal Chop (Anson Mills grits, hedgehog mushrooms, baby spinach, leeks and Marsala reduction), Slow Cooked Lamb Shank (flageolet beans, Swiss chard, reduced lamb jus, fava bean gremolata), and other selections.
On the Bar Menu, the new Blue Crab Beignets with jalapeno jelly, petite sorrels and cracked pepper are perfect to enjoy with A’s new craft cocktails. Some of the new cocktails include The Floozey with Chandon, crème Yvette and lavender, The Old Newport withTempleton Rye – Grand Poppy liqueur (local amaro) and Cocchi di Torino (sweet vermouth), and The Boss (Don Julio 1942 Tequila, Agave, lime and salt), named after A’s co-owner Doug Garn. The restaurant has also expanded wine selection to nearly 200 varietals, to reflect a wider array of blends and price points.
A new dessert menu has also been introduced by pastry chef Tara Bui, who recently joined A Restaurant following stints at The Montage and Ritz-Carlton. Desserts include Caraibe Chocolate Tart with blueberries and voilas; Japanese Cheesecake (citrus salad, dandelion wine jelly and avocado shake); Early Grey Custard (with preserved kumquats, tea-soaked mejools and lavender cookies; Tropical Vacherin (custard-apple, coconut and macadamias), Fluffernutter Sundae (do-si-do gelato, liquid marshmallow, peanut butter powder and crunchy honeycomb) Rhubarb Crisp (Tamai Farms strawberries and cream) and a variety of house-made ice cream and sorbet.
Chef Jon Blackford focuses on the highest quality seasonal ingredients in creating his modern American menu. A Restaurant is known for its upscale yet relaxed atmosphere with retro chic decor. A also has a Social Hour, Monday through Friday from 3 to 6 p.m. A Restaurant is located at3334 W Coast Hwy., just south of Newport Blvd., in Newport Beach. For reservations or more information, please call (949) 650-6505
Posted By: Alexis Perry
5/28/14
