orange County Restaurant Week
Lunch $15
CHOICE OF ONE STARTER
Cup of Our Signature Creamy Sundried Tomato Soup
gorgonzola cheese
Cup of Our Daily Soup Creation
*Small Chopped Salad
organic baby greens, dried cranberries, pine nuts, gorgonzola, golden beets,
red onions, cilantro-caper vinaigrette
*Blackened Chicken Spring Rolls
honey-cilantro pesto
CHOICE OF ONE ENTREE
*Pasta-less Vegetarian Lasagna
goat cheese, fresh tomato sauce, eggplant, zucchini, yellow squash,
carrots, red bell pepper, spinach
*Braised Beef Pappardelle
roasted portobellos, red bell pepper, goat cheese
RQ’s Lamb Cheese Burger
gorgonzola, tomato, Bermuda onion, lettuce, aioli, brioche bun
served with french fries
Honey-Cilantro Chicken Pesto Sandwich
brie, baguette served with french fries
DESSERT
Chocolate bourbon pecan and lemon bar duo
no substitutions, please
*portion size is smaller than our regular menu size
Dinner $20
CHOICE OF ONE STARTER
Cup of Our Signature Creamy Sundried Tomato Soup
gorgonzola cheese
Cup of Our Daily Soup Creation
*Small Chopped Salad
organic baby greens, dried cranberries, pine nuts, gorgonzola, golden beets,
red onions, cilantro-caper vinaigrette
*Carlsbad Black Mussels with Saffron Cream
one pound of mussels, saffron cream, pancetta, sundried tomato
*Blackened Chicken Spring Rolls
honey-cilantro pesto
CHOICE OF ONE ENTREE
Fresh Atlantic Salmon Filet
saffron cream sauce, quinoa with vegetables and spinach
Mary’s Natural Half Chicken
marinated with preserved lemons, garlic and rosemary, pine nut piccata,
beurre blanc, green beans, mashed potatoes
Prime Sirloin Coulotte Steak
sundried tomato-gorgonzola-portobello mac ’n cheese,
pine nut piccata crumble, red wine reduction
*Pasta-less Vegetarian Lasagna
goat cheese, fresh tomato sauce, eggplant, zucchini, yellow squash,
carrots, red bell pepper, spinach
*Braised Beef Pappardelle
roasted portobellos, red bell pepper, goat cheese
DESSERT
*Chocolate Espresso Brownie Sundae
vanilla bean ice cream drizzled with homemade hot fudge
no substitutions, please
*portion size is smaller than our regular menu size
Chef: Robert Opelle
Question: How long have you been a chef?
Answer: 27 years
Question: How long have you been at this restaurant?
Answer: 3 years
Question: Who or what inspired you to become a chef?
Answer: My father and my Mother
Question: What do you enjoy most about your profession?
Answer: Food, Handling food, New ideas. Always changing and being different
Question: When you’re not in the kitchen what are you doing?
Answer: surfing
Question: What is your most popular dish?
Answer:
Question: Your last meal on Earth would be??
Answer: Well aged steak
Question: What's your favorite item on the Restaurant Week Menu?
Answer :Blackened chicken spring rolls
