Charlie Palmer

Charlie Palmer
(at Bloomingdale's South Coast Plaza)
3333 Bristol Street
Costa Mesa, CA 92626
Phone: 714.352.2525
Website | Map


Lunch $20 / Dinner $30

Online Reservations

Lunch $20

FIRST COURSE

CREAM OF WHITE ASPARAGUS SOUP
CHICKEN POLPETTE, PARSLEY, MEYER LEMON

OR

POACHED ASIAN PEAR SALAD
RED OAK LETTUCE, HAZELNUT, GORGONZOLA, CARAMELIZED HONEY-CORIANDER VINAIGRETTE

MAIN COURSE

PAPPARDELLE PASTA
PANCETTA, BRUSSEL SPROUTS, PARMESAN, RAISINS, CAPERS

OR

6OZ GRILLED BEEF FLATIRON
TRUFFLE WHITE POLENTA CAKE, PEPPERONATA, ARUGULA, RED WINE JUS

ROCK SHRIMP ADDITION AVAILABLE ON ENTREES FOR $8 SUPPLEMENTAL CHARGE

DESSERT

BANANA FOSTER UPSIDE DOWN CAKE
RUM CARAMEL, CINNAMON CHANTILLY

OR

FRESH SORBET

ADD A GLASS OF WINE $9
BENZIGER, CHARDONNAY, CARNEROS
CRIOS, CABERNET SAUVIGNON, MENDOZA, ARGENTINA

Dinner $30

FIRST COURSE

CREAM OF WHITE ASPARAGUS SOUP
CHICKEN POLPETTE, PARSLEY, MEYER LEMON

 OR

WILD MUSHROOM A LA GRECQUE
GOAT CHEESE ÉCLAIR, PEQUILLO PEPPER, CHIVE

MAIN COURSE

CARAMELIZED SEA SCALLOPS
SPRING GARLIC NAGE, FAVA BEANS, CHICK PEAS, LEEKS, CRISPY GINGER

OR

RED WINE BRAISED SHORT RIB
ESPRESSO SPATZLE, SPINACH, PARSNIP

SURF AND TURF OPTION AVAILABLE FOR A $10 SUPPLEMENTAL CHARGE
SURF AND TURF INCLUDES SHORT RIB WITH ADDED SAUTEED ROCK SHRIMP

DESSERT

VANILLA PANNA COTTA
KEY LIME STREUSEL, POMEGRANATE CONSOMME

OR

BANANA FOSTER UPSIDE DOWN CAKE
RUM CARAMEL, CINNAMON CHANTILLY

ADD A GLASS OF WINE $9
BENZIGER, CHARDONNAY, CARNEROS, 2010
CRIOS, CABERNET SAUVIGNON, MENDOZA, ARGENTINA

ADD A GLASS OF WINE $14
TRINITAS, CHARDONNAY, CARNEROS
BLACK SLATE, GARNACHA BLEND, PRIORAT, SPAIN

Chef Seakyeong Kim

Question: How long have you been a chef?
Answer: about 12 years.

Question: How long have you been at this restaurant?
Answer: Since day one, about 3 1/2 years. I open CP and became the executive chef last April 2011.

Question: Who or what inspired you to become a chef?
Answer: Hmm... My mom? I don't know I have not found anything I can do better or enjoy yet. :)

Question: What do you enjoy most about your profession?
Answer: When people appreciate my food and I can make them happy with my food.

Question: When you’re not in the kitchen what are you doing?
Answer: Making food for myself at home... Doing my laundry.. Haha.. I am trying to experience other chef's food as much as I can.

Question: What is your most popular dish?
Answer: Steamed escargot dumplings, Octopus...

Question: Your last meal on Earth would be??
Answer: Korean Pork belly BBQ with Sojoo (Korean liquor)