Starfish

Starfish
30832 S Pacific Coast Hwy.
Laguna Beach, CA. 92651
Phone: 949.715.9200
Website | Map

Lunch $15 / Dinner $30

Online Reservations

Lunch $15

*All dishes are presented family style, and meant to be shared amongst friends*

Small plates
(choose one)

Crispy Chicken Spring Rolls
grilled chicken breast, garlic chive, jalapeno, sweet n sour dipping sauce

Mixed Herb Calamari
Thai basil, rau rum, cilantro, mint, kaffir lime aioli, blue ginger cocktail sauce

Crab Wontons
Blend of stone crab, cream cheese, red & green bell pepper, green onion, sweet chili plum sauce

Omakase Vegetable Spring Roll
Chef’s choice of seasonal vegetables and herbs, rice paper wrap, starfish dipping sauce

Chilled Cambodian Cucumbers
Persian cucumber, baby heirloom tomato, mint, Thai basil, chili lime vinaigrette

Large plates
(choose one)

Spicy Chicken
Tender diced chicken breast, wok fired sweet and tangy sauce, choice of rice

Chicken lettuce wraps
Shiitake mushrooms, caramelized onions, bell peppers, cashews, iceberg lettuce

Shiro Miso Salmon Salad
Broiled miso marinated Atlantic salmon, organic baby greens, sesame miso dressing

Wild Mushroom Garlic Noodles
Shiitake, Shemiji, King mushrooms, vine ripened tomato, bean sprouts, crispy shallots

Vegetable Green Curry
Seasonal vegetables in a Thai basil green curry sauce

Filet Mignon Pho
Thinly sliced filet mignon, aromatic beef broth, rice noodles, cilantro, basil, mint

Korean Galbi Tacos (3)
Barbequed sesame soy seasoned natural angus beef, spicy gochujang aioli, pickle root vegetables

Dessert

Vanilla Bean Panna Cotta, Passion Fruit Sabayon

Dinner $30

*All dishes are presented family style, and meant to be shared amongst friends*

Small plates
(choose one)

Crab Wontons
Blend of stone crab, cream cheese, red & green bell pepper, green onion, sweet chili plum sauce

Korean Galbi Tacos (3)
Barbequed sesame soy seasoned natural angus beef, spicy gochujang aioli, pickled root vegetables

Chicken Lettuce Wraps
Shiitake mushrooms, caramelized onions, bell peppers, cashews, iceberg lettuce

Crispy Chicken Spring Rolls
Grilled chicken breast, garlic chive, jalapeno, sweet n sour dipping sauce

Wonton Soup
Chicken and shrimp wontons, water chestnuts, spinach, sesame oil drizzle

Omakase Vegetable Spring Roll
Chef’s choice of seasonal vegetables and herbs, rice paper wrap, Bangkok dipping sauce

Large plates
(choose one)

Wild Mushroom Garlic Noodles
Shiitake, Shemiji, King mushrooms, vine ripened tomato, bean sprouts, crispy shallots

Filet Mignon Pho
Thinly sliced filet mignon, aromatic beef broth, rice noodles, cilantro, basil, mint

Kung Pao Prawns
Wild prawns, summer squash, water chestnuts, red & green bell pepper, peanuts, green onion

Thai Crab Fried Rice
Lump crab, basil, cilantro, asparagus, green onion, jalapeno, Thai peppers, cucumber, citrus

Wok Thai Curry Chicken
Steamed chicken breast, Yukon gold potato, edamame, baby spinach, heirloom tomato, choice of rice

Prawn Pad Thai
Rice noodles, egg, green onion, carrot, bean sprouts, cilantro, tamarind puree, peanuts

Sichuan Japanese Eggplant
House made sambal, Sichuan peppercorn, bell peppers, choice of rice

Dessert
(Choose one)

Vanilla Bean Panna Cotta, Passion Fruit Sabayon

Coconut Crème Brulee, Pineapple Vanilla Bean Sauce

Chef Marco Romero

Question: How long have you been at this restaurant?
Answer:  4 Months

Question: Who or what inspired you to become a chef?
Answer:  The passion I found working in the industry, I have loved it from the first time I started cooking. 

Question: What do you enjoy most about your profession?
Answer: Working with all different types of food and being able to make people happy.

Question: When you’re not in the kitchen what are you doing?
Answer:   Enjoying my family.

Question: What is your most popular dish?
Answer: Our most popular and my favorite to make is the Black Bean Sea Bass.

Question: Last meal on Earth would be??
Answer:  Mexican style beef jerky my wife makes, with hot sauce.

Culinary Partner/Executive Chef: Marco Romero