orange County Restaurant Week
Slow braised oxtail topped with cilantro cabbage salad and lime
Tossed with sliced onions, squeeze of fresh yuzu, served with thai curried congee,
crispy gar- lic, cilantro and chopped peanuts
Spanish style dried chorizo, California aged white fiscalini cheddar and Faux Gras pate served with crispy toast points, mixed olives and brewer’s mustard
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
Sliced bananas, Nilla wafers, banana pudding and vanilla whipped creme Assembled parfait style
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??
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!!!