The menu, by the bone.
USDA prime broiled at twelve hundred degrees, finished with house-made merlot butter. Australian wagyu on the bill. Seafood, pasta, the OC Register's #4 burger. The menu rotates with the season.
Call (949) 709-2300 for current pricing and reservations.
To Start
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Hanna's Black Pepper Thyme Parker Rolls
honey thyme butter, cranberry honey butter, spinach onion cream cheese
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Wagyu Meatballs
kobe meatballs, garlic toast
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Truffle Arancini
gruyère risotto, truffle, pecorino romano, lemon garlic aïoli
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Ahi Tower
sashimi-grade ahi, avocado, sushi rice, toasted macadamia, edamame, sriracha aïoli, tobiko roe
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Burrata + Brussels
crispy brussel sprout leaves, whipped burrata, huckleberry balsamic, herb oil, lemon pepper salt
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Deviled Eggs
hummus mousse, pickled serrano chilies, candied applewood bacon, truffle vinaigrette
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Calamari Fritti
herb crusted, spicy marinara, garlic basil aïoli, grana padano, fried shishito, pickled fresnos
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Hanna's Tacos
the bar plate
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Chips & Guac
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Zucchini Fries
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Edamame
Soups & Salads
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Soup du Jour
ask your server
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Filet Mignon Chili
the house cup
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House Salad
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Caesar
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Wedge
baby iceberg, applewood bacon, red onion, point reyes bleu cheese, tomato, hard-boiled egg, balsamic reduction
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Santa Margarita Chopped
santa maria mixed lettuce + napa cabbage, red onion, bacon, chopped egg, almonds, white cheddar, honey mustard bacon vinaigrette
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Chopped Arugula
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Crunchy Chicken
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Steak Salad
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Paleo Bowl
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Laguna Bowl
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Natural Bowl
Prime Cuts
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Filet Mignon · 6 oz
the tenderloin, the gentle cut
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Filet Mignon · 8 oz
the most-ordered filet
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Filet Mignon · 10 oz
for the hungrier hand
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Skirt Steak · 10 oz
diaphragm, grain-against-the-knife
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New York Strip · 14 oz
short loin, classic, charred
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Bone-in Ribeye · 16 oz
the rib primal, marbled, broiled
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Porterhouse · 32 oz
filet plus strip, one bone, for two
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Bone-in Duroc Pork Chop · 14 oz
heritage breed, slow-broiled
Wagyu
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Australian Wagyu Filet · 6 oz
butter-soft, marbled
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Australian Wagyu Tomahawk · 40 oz
table presentation
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Wagyu Beef Wellington
wagyu filet, truffle mashed potatoes, asparagus, bourbon demi
From the Sea
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Alaskan Halibut · 8 oz
mango relish, coconut beurre blanc
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Mediterranean Branzino · 10 oz
meyer lemon beurre blanc, spring garnish
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Pesto Macadamia Crusted Skuna Bay Salmon · 10 oz
cara cara beurre blanc, pomegranate caviar
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Pan-Seared Scallops · 10 oz
carrot vellutata, lemon beurre blanc
The Other Mains
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Prime Short Ribs
fork-pull tender
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Mediterranean Chicken
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Bolognese
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Short Rib Stroganoff
pappardelle, mushroom
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Spicy Vodka Pasta
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Wagyu French Dip
Australian wagyu, jus
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Ultimate O.C. Cheeseburger
OC Register #4 burger
Sauces & Add-Ons
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Bleu Cheese
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Chimichurri
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Roasted Brandy Peppercorn
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Béarnaise
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Bacon Gouda
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Caramelized Onion
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Sautéed Mushrooms
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Point Reyes Bleu Cheese
crumbled and broiled atop
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Oscar Style
lump crab, asparagus, béarnaise
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Jumbo Shrimp
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6 oz Maine Lobster Tail
cold-water, drawn butter
Sides for the Table
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Truffle Mac N' Cheese
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Whipped Garlic Mash
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Jalapeño Potato Au Gratin
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Potato Trio
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Smashed Herb Potatoes
chipotle honey sauce
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Pomme Frites or Sweet Potato Fries
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Onion Rings
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Seasonal Risotto
what the market gave us this week
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Broccolini
parmesan and lemon
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Sautéed Mushrooms
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Charred Baby Heirloom Carrots
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Charred Asparagus
Dessert
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Butter Cake
the dessert that gets ordered first
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Chocolate Lava Cake
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Vanilla Cheesecake
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Lemon Crème Brûlée
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Sticky Toffee Pudding
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Sorbet Trio
three scoops
- · All steaks seasoned, broiled at 1200°, finished with house-made merlot butter.
- · Oscar Style adds lump crab, asparagus, and béarnaise.
- · Wagyu cuts subject to availability. Tomahawk reservations recommended.
- · The menu rotates quarterly with local, seasonal offerings.
- · Call (949) 709-2300 for current pricing, specials, and dietary accommodations.
The broiler is on at five.
Friday and Saturday fill early. Bar seats walk-in most nights. Private dining for parties of eight to forty.
