TAPS Fish House & Brewery
101 E. Imperial Hwy.
Brea, CA 92821
Phone: 714.257.0101
Website | Map

Dinner $30

Online Reservations

Dinner $30

First Course

Oxtail Pozole
Slow braised oxtail topped with cilantro cabbage salad and lime

Grilled Calamari
Tossed with sliced onions, squeeze of fresh yuzu, served with thai curried congee,
crispy gar- lic,  cilantro and chopped peanuts

Chef’s Charcuterie
Spanish style dried chorizo, California aged white fiscalini cheddar and Faux Gras pate served with crispy toast points, mixed olives and brewer’s mustard

Second Course

House cured and Smoked Skuna Salmon Tart
Mesquite smoked and tossed with freshly picked parsley, crispy capers, and thinly sliced red onions
tossed with baby arugula and horseradish creme

Duck Mole Poblano
Crispy duck confit served with roasted corn cheddar tamale, grilled nopales and topped with
pomegranate and queso fresco ensalada

TAPS Red  Ale Beer Can Chicken
Slow roasted and basted with fresh herbs, garlic and TAPS award winning Red Ale served with
roasted baby vegetables

Third Course

Banana Pudding
Sliced bananas, Nilla wafers, banana pudding and vanilla whipped creme Assembled parfait style

Sorbet Cones
Our housemade Sorbets scooped into mini cones and served with fresh berries

Root Beer Float and Ding Dong
Two scoops of vanilla bean ice cream and Barqs Root beer poured tableside with housemade
Ding Dong chocolate cake topped with chocolate stuffed with sweet creamy filling 

Chef Manny Gonzalez
 

Question: How long have you been a chef?
Answer: All my life... professionally, 15years.
 
Question: How long have you been at this restaurant?
Answer: I'm going on my 5th glorious year, here at my home, Taps Fish House Brea
 
Question: Who or what inspired you to become a chef?
Answer: My Dad, who always experimented with food (trying to stretch his dollar) My first employer Sam Harvey, who convinced me that I could make a living following my passion and of course Jack Tripper from three's company
 
Question: What do you enjoy most about your profession?
Answer: Making people smile when they eat, and the beautiful art of organized kaos
 
Question: When you’re not in the kitchen what are you doing?
Answer: Spending  time with my family,  Enjoying my friends, sipping on delicious wine & searching for Good Eats
 
Question: What is your most popular dish?
Answer: At TAPS... hands down is the miso  Chilean Sea bass, cant keep enough in stock.
 
Question: Your last meal on Earth would be??
Answer: PHO!!!!!!
 
Question: What's your favorite item on the Restaurant Week Menu?
Answer: To me each course is outstanding. This menu is truly a reflection of me and the food I would eat. Everyone who knows me knows I'm a sucker for a French Macaroon, I'd walk into oncoming traffic just to get one. So if I had to pick, I would choose the French Smackaroon dessert.

I hope everyone enjoys!!!