Memphis at the Santora

Memphis at the Santora
201 N Broadway
Santa Ana, CA 92701
Phone: 714.564.1064 
Website | Map

Lunch $15 / Dinner $20 & $30
Online Reservations

Lunch $15

first

roasted beet salad
hazelnuts, goat cheese , arugula, roasted garlic vinaigrette
-or-
chicken & shrimp gumbo
okra, steamed rice, cornbread muffin
-or-
barbecued duck quesadilla
jalapeno-lime crema, black eyed pea salad

next

the 'cobra' - fried chicken sandwich
bacon, cheddar, ranch, matchstick fries
-or-
buttermilk fried chicken
potato pancake, mustard greens, country gravy
-or-
southern meatloaf
mashed potatoes, green beans, red wine gravy
-or-
popcorn shrimp tacos
pepper  jack cheese, chipotle aioli, fresh corn salsa

last

bourbon-pecan tart, vanilla bean ice cream, chocolate sauce




Dinner $20

first

mixed green salad
golden raisins, gorgonzola, pears, sherry vinaigrette
-or-
chicken & shrimp gumbo
okra, steamed rice, cornbread muffin
-or-
pulled pork sliders
brioche bun, housemade barbecue sauce, onion strings

next

buttermilk fried chicken
mustard greens, mashed potatoes, country gravy
-or-
southern meatloaf stack
cheddar, mashed potatoes, haricot vert, red wine gravy
-or-
hickory smoked barbecue
dry rubbed, black eyed pea salad, grilled corn on the cob
-or-
cornmeal fried catfish
hoppin' john, mustard greens, hush puppies, roasted jalapeno tartar sauce

last

bourbon-pecan tart
vanilla bean ice cream, chocolate sauce
-or-
whiskey-raisin bread pudding
whipped cream, caramel sauce

Dinner $30

first

roasted beet salad
hazelnuts, goat cheese, arugula, roasted garlic vinaigrette
-or-
barbecued duck quesadilla
jalapeno-lime crema, black eyed pea salad
-or-
carlsbad mussels & manila clams
andouille sausage, tomato-wine broth, grilled baguette

next

seared jidori duck breast
brussel sprouts with bacon, thyme, caramelized onions, black truffle sauce
-or-
braised lamb shank
polenta with gorgonzola, roasted broccolini, red wine jus
-or-
vintage natural block-cut strip steak
au gratin potatoes, baby spinach, red wine butter
-or-
pan roasted trout
potato & fennel hash, lemon-thyme beurre blanc

last

bourbon-pecan tart
vanilla bean ice cream, chocolate sauce
-or-
whiskey-raisin bread pudding
whipped cream, caramel sauce

Chef Diego Velasco

Question: How long have you been a chef?
Answer: My cooking career began when I was 19, so just over 20 years now.

Question: How long have you been at this restaurant?
Answer: My business partner Dan Bradley and I co-founded the Memphis Group with our first Memphis Cafe in Costa Mesa which opened in August of 1995

Question: Who or what inspired you to become a chef?
Answer: I was going to Cal State Fullerton for my MBA and working at a financial planning firm right out of high school.  I grew up near Los Angeles and had many opportunities to explore the exploding food scene there in the late 80s.  A time when Spago was in its prime, Patina and Citrus were on Melrose and a mentor, John Sedlar's restaurants were thriving.  It was the combination of those experiences and the experiences with food I had growing up as a child that made me realize I can make a career out of the things I enjoyed being around so much - food and the kitchen.

Question: What do you enjoy most about your profession?
Answer: I really enjoy the social aspect of the restaurant world.  All the individual pieces such as the food, bar, music, ambiance, coming together for the common purpose of bringing people together.  Making that first time customer part of the family along with our long time regulars, owners, management and staff.  It is a wonderful, extended family environment and it brings great joy to nurture those relationships the way only we know how.

Question: When you’re not in the kitchen what are you doing?
Answer: At work, I also take on a lot of the financial responsibilities as well as oversee the wine list.  Away from work, I have a few hobbies including playing the drums, learning the guitar, get in a few personal training sessions and yoga a couple times a week, going to Hollingshead for a beer, sandwich and a crossword puzzle and of course, getting out with my wife and two daughters.

Question: What is your most popular dish?
Answer: Our most popular dishes are some of our Southern staples which have been on the menu forever.  It fluctuates between our Southern Meatloaf and our Buttermilk Fried Chicken.  Of course people, especially regulars, appreciate our seasonal specials and other menu supplements as a break from the norm but new customers and long time regulars really enjoy the basics because I feel we do them really well.

Question: Your last meal on Earth would be??
Answer: It's a toss up, will probably depend on the circumstances, but it would be between an In-N-Out double double combo or a nice, large, lobster placed live, directly on mesquite charcoal with lemon and drawn butter. 

Question: What's your favorite item on the Restaurant Week Menu?
Answer: I am really liking the Duck.  I know some people have a hard time with brussel sprouts but this dish is comforting, yet elegant - slightly rustic yet richly finessed with the black truffle sauce.