Tommy Bahama's Island Grille - Newport Beach

Tommy Bahama's Island Grille
Corona del Mar Plaza
854 Avocado Avenue
Newport Beach, CA 92660
Phone: 949.760.8686 
Website | Map

Lunch $15 / Dinner $30

Online Reservations

Lunch $15

APPETIZERS
(Choose One)

World Famous Coconut Shrimp
Papaya-Mango Chutney, Asian Slaw
 
Chicken Tortilla Soup
Puréed Tortillas & Vegetables, Corn Salsa
   
Heirloom Tomato Soup 
Micro Arugula  

ENTRÉES
(Choose One)

American Kobe Beef & Scallop Sliders
Wagyu Beef, Aged Jack, Tomato Jam, Guacamole
Maine Sea Scallop, Chipotle Aïoli, Basil, Asian Slaw, Fries

Organic Roasted Chicken & Mango Salad
Petaluma Farms White & Dark Meat, Heirloom Tomatoes, Dried Cranberries,
Pepitas, Meyer Lemon Vinaigrette

Blackened Fish Tacos
Tomato Relish, Chipotle Aïoli, Lime Sour Cream, Asian Slaw 

DESSERTS
(Choose One)

Key Lime Pie
Graham Cracker Crust, White Chocolate Mousse

Piña Colada Cake 
Tahitian Vanilla Bean, White Chocolate Mousse

Dinner $30

APPETIZERS
(Choose One)

World Famous Coconut Shrimp
Papaya-Mango Chutney, Asian Slaw 

Crab Bisque
Lump Blue Crab, Sherry, Cream

The Harvest Salad
Local Baby Greens, Heirloom Tomatoes, Pepitas, Dried Cranberries, Meyer Lemon Vinaigrette

ENTRÉES
(Choose One)

Herb & Goat Cheese Stuffed Chicken
Supreme Cut Breast, Mango-Mustard Glaze, Garlic Smashed Potatoes, String Beans

Grilled Baby Back Pork Ribs
Half Rack, Sweet & Spicy Blackberry Brandy BBQ, Asian Slaw, Fries 

Hot Iron Seared Swordfish “Steak”
Roasted Corn, Spinach, Tomato Succotash 

DESSERTS
(Choose One)

Key Lime Pie
Graham Cracker Crust, White Chocolate Mousse

Piña Colada Cake 
Tahitian Vanilla Bean, White Chocolate Mousse

Malted Chocolate Pie
Chocolate Cookie Crust, Mocha Mousse, English Toffee Crumble

Chef Jacquelyn Nabong

Question: How long have you been a chef?
Answer: 15 years

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

Question: Who or what inspired you to become a chef?
Answer: I was inspired by my mother and large family gatherings back in Hawaii.  This always meant lots of food to be made and good times spent in the kitchen.

Question: What do you enjoy most about your profession?
Answer: I enjoy creating and researching my profession.   Learning about food is fun which makes it a great medium to express my creative side.

Question: When you’re not in the kitchen what are you doing?
Answer: I am on the archery range practicing my shots.

Question: What is your most popular dish?
Answer: At the moment, it's my miso marinated Hawaiian butterfish.  It was a special item we were running but now it is so popular, we're adding it to our next menu.

Question: Your last meal on Earth would be??
Answer: Spam Musubi

Question: What's your favorite item on the Restaurant Week Menu?
Answer: The Blackberry Pork Ribs.  Slow cooking them with Coca-cola makes them fall off the bone and our dry jerk rub adds a nice amout of spice.