Scott's Restaurant & Bar

Scott's Restaurant & Bar
3300 Bristol Street
Costa Mesa, CA 92626
Phone: 714.979.2400
Website | Map

Lunch $20 / Dinner $40


Online Reservations

Lunch $20

first course
(choice of one)

gravlax cucumber salad
crème fraiche, hawaiian sea salt, coriander oil

crispy skin whitefish
pickled chilis, serrano aioli, shaved organic carrots

organic kale salad
toasted almonds, medjool dates

second course
(choice of one)

oregon petrale sole
curried organic vegetables, pickled chilis

organic vegetable linguini
local harvest, chimichurri, fresh pasta

mixed grill
dungeness crab cake, wild salmon, mahi mahi

third course
(choice of one)

skillet chocolate chip cookie
white chocolate gelato, caramel

lemon bar
meringue, blackberry sauce

Dinner $40

first course
(choice of one)

grilled hangar steak carpaccio
fresh herb pesto, pink peppercorns

farm to table organic salad
blackberry vinaigrette, crimson beets

grilled portobello mushroom
ponzu, pomegrante, seaweed salad

second course
(choice of one)

seared scallop with ahi poki
togarashi spinach, organic winter squash

crudo platter
peruvian ceviche,  gravlax, tuna tartare

braised skuna bay salmon
toasted cous cous , pickled cauliflower

free range chicken
sautéed organic greens, whipped potatoes, natural jus

prime hanger steak
fig emulsion sauce, bliss potatoes, organic harvest vegetables

third course
(choice of one)

buttermilk panna cotta
lemon gelee, praline sprinkle

prickly pear sorbet
lychee essence, blackberries, citrus

poached pears
walnut cake, dulce de leche sauce

Chef Name Michael J. Doctulero

Question: How long have you been a chef?
Answer: As an Executive Chef, over 34 years.

Question: How long have you been at this restaurant?
Answer: 10 years.

Question: Who or what inspired you to become a chef?
Answer: my grandfather was a chef, and helping him when I was young forged my love for food.  Being creative with food and continuously evolving is a joy.

Question: What do you enjoy most about your profession?
Answer: People within our field forget that in essence, we are in service to others. What I enjoy about what we do is that we get to create and work with beautiful food that has been harvested, and in the end, making people happy with what we cook for them.  Going back to the simple ritual of breaking bread is sacred.

Question: When you're not in the kitchen what are you doing?
Answer: Counterbalancing, or doing things that are positive and important outside my time at work. Spending time with family, and being outdoors.

Question: What is your most popular dish?
Answer: Our most popular dish that we sell is the Chilean seabass with spinach and red pepper relish, it has been one of our enduring signature dishes. The most popular dish that I get to cook, is anything harvested from our friend's local organic farm. 

Question: Your last meal on Earth would be??
Answer: Wow, tough choices. Maybe Cantonese won ton soup, seared ahi with Japanese short grain rice, & fresh summer casaba melon.

Question: What's your favorite item on the Restaurant Week Menu?
Answer: Organic beet salad with Soledad goat cheese, Mache, white balsamic, & vincotto.