orange County Restaurant Week
Soupe du Jour
Non-dairy, Heart-Healthy Vegetable Soup
Sautéed Shrimp swimming in a Dijon & Cognac Mustard Sauce
Smokey Artichoke Marinated with Aromatic Herbs, Garlic, and Bell Peppers
With a Parmesan & Dijon Aiol
Crispy Bacon, sliced Mushrooms, fresh Tomatoes and chopped hard boiled Eggs
Tossed with a Warm Bacon Dressing
Coq Au Vin
Red Wine Braised Hen Leg and Thigh, slow cooked until tender, sautéed in a full-bodied Red Wine with Pearl Onions and Bacon
Grilled Sterling Silver Flat Iron Steak
Skillfully Char-Broiled to perfection with Roasted Tomato Provencal, Braised Leek Pommes Puree and Bordelaise Sauce
Pan Roasted Herb Crusted Sea Bass
Served with Wild Mushroom Pommes Puree and Drizzled with a
Champagne Buerre Blanc
Orange Crème Brulee
Velvety Crème Brulee with a Hint of Orange Topped with Fresh Raspberries
Our Famous Petit Chocolate Soufflé
Topped with Vanilla Whipping Cream and a drizzled with Warm Belgium Chocolate
Chef Isidro Zuniga
Question: How long have you been a chef?
Answer: 12 years
Question: How long have you been at this restaurant?
Answer: 6 years
Question: Who or what inspired you to become a chef?
Answer: Mark Dillinger, the executive Chef before me. I started as a dishwasher and he gave me my first opportunity to cook.
Question: What do you enjoy most about your profession?
Answer: I enjoy creating dishes out of nothing
Question: When you’re not in the kitchen what are you doing?
Answer: I like to spend what little time I have with my family.
Question: What is your most popular dish?
Answer: A tie between the Pan Seared Salmon with Béarnaise and the Almond Trout Menuire.
Question: Your last meal on Earth would be??
Answer: I don’t like to think about my last meal, but Foie Gras on toast sounds good.
Question: What's your favorite item on the Restaurant Week Menu?
Answer: Herb Crusted Sea Bass, I love fish.