Rusty Pelican
2735 West Coast Hwy
Newport Beach, CA 92663
Phone: 949.642.3431
Website | Map

Lunch $20 / Dinner $30
Online Reservations 

Lunch $20
(Choose one item from each category)

Appetizers

Ichiban Skewers
Featured fresh fish, marinated and chargrilled

Calamari Fritti
Steak cut calamari with chili ancho sauce

Cajun Shrimp
A fiery blend of garlic and Cajun spices
                         
                     

Entree

Simply Grilled Fresh Fish
In the spirit of showcasing the quality of our Fresh Fish, we simply season and grill our selections,
pairing them with the season’s freshest vegetables and a light lemon herb sauce. 
Choose either Salmon, Mahi Mahi, or Trout

Spicy Orange Ginger Glaze Mahi Mahi
Chargrilled, sweet and spicy glaze, jasmine rice

Pear & Berry Salad
Mixed greens, strawberries, raspberries, red pears, glazed pecans, feta cheese, raspberry vinaigrette

Grilled Chicken Sandwich
Pepperjack cheese, crispy bacon, chili ancho sauce

Desserts

Cheesecake
New York style cheesecake with fresh raspberry or strawberry sauce.

Fresh Berries
with amaretto cream

Key Lime Pie
with traditional graham cracker crust

Dinner $30
(Choose one item from each category)

Appetizers

Ichiban Skewers
Featured fresh fish, marinated and chargrilled

Calamari Fritti
Steak cut calamari with chili ancho sauce

Cajun Shrimp
A fiery blend of garlic and Cajun spices

Entree

Simply Grilled Fresh Fish
In the spirit of showcasing the quality of our Fresh Fish, we simply season and grill our selections,
pairing them with the season’s freshest vegetables and a light lemon herb sauce. 
Choose either Salmon, Mahi Mahi, or Trout

Spicy Orange Ginger Glaze Mahi Mahi
Chargrilled, sweet and spicy glaze, jasmine rice

Mediterrean Barramundi
Pan seared, tomatoes, kalamata olives, capers, basil, crushed potatoes

Shrimp Scampi
Tender shrimp, lemon butter sauce, angel hair pasta

Chicken Picatta
Lemon butter sauce, white wine, tomatoes, capers, angel hair pasta

Desserts

Chocolate Torte
Decadent flourless chocolate cake served warm with vanilla ice cream

Cheesecake
New York style cheesecake with fresh raspberry or strawberry sauce

Key Lime Pie
with traditional graham cracker crust

Chef Joel Lambert

Question: How long have you been a chef?
Answer: I have been working in a kitchen for about 17 years.  I have been a chef for the last 6 years
 
Question: How long have you been at this restaurant?
Answer: 1 Year
 
Question: Who or what inspired you to become a chef?
Answer:  Both my parents and grandmother inspired me to cook and work hard, but it was a mentor of mine in Seattle, WA who showed me what it is like to be a chef.
 
Question: What do you enjoy most about your profession?
Answer: I enjoy the challenge of having to be creative with food.  I enjoy getting to put my teams passion on a plate for our guests to enjoy, and the fact that everyday brings new challenges that require creative solutions.
 
Question: When you’re not in the kitchen what are you doing?
Answer: I am watching sports, teaching my 3 year old to hit a baseball, and spending time with my family.
 
Question: What is your most popular dish?
Answer: Halibut is our most popular when it is in season, right now it’s a close race between Macadamia Crusted Mahi with orange pineapple reduction, and grilled Swordfish “Firepot” served over jasmine rice and sautéed shrimp in a Pacific Rim style BBQ sauce.
 
Question: Your last meal on Earth would be??
Answer: Braised Short Ribs, Risotto, and a sauce from the braising jus with carrots and cipollini onions.  A nice big Cab or merlot to go with it would make me happy.
 
Question: What's your favorite item on the Restaurant Week Menu?
Answer: Spicy Orange Ginger Glazed Mahi Mahi and a flourless Chocolate Torte for dessert.