Five Must-Dine Restaurants during OC Restaurant Week

Seared citrus glazed king salmon, The Capital Grille


Enjoy OC Restaurant Week at five participating South Coast Plaza restaurants beginning this Sunday and for one week only. Three-course lunch and dinner menus are featured along with special incentives, such as an inclusive wine pairing dinner menu at Terrace by Mix Mix.


Pork adobo fried rice, Terrace by Mix Mix


Terrace by Mix Mix

Enjoy chef Ross Pangilinan’s signature dishes such as albacore tostada, goat cheese or chicken liver toast, soft egg ravioli, Filipino pork longanisa with chimichurri, fried rice pork adobo, house made agnolotti, seasonally prepared market fish, crispy duck leg with caramelized blackberries, New York steak (add $10) and chocolate hazelnut panna cotta. The menu includes a glass of sparkling or house wine (lunch) or wine pairing for three courses (dinner). View the menus.

Lunch: $25 (3-courses with glass of wine)
Dinner: $50 (4-courses with three wine pairings)


Garlic noodles with whole pan roasted lobster, AnQi by House of AN


AnQi by House of AN

Menu highlights include options such as truffle hamachi sashimi, award-winning tombo tuna tacos, sweet chili scampi, pho ribeye dip sandwich, seven spice salmon, Crustacean shaken beef, An’s famous garlic noodles with whole pan roasted lobster ($20 supplement dinner), warm beignets and matcha cheesecake with lemon vanilla gelato. View the menus.

Lunch: $25 (3-courses)
Dinner: $50 (3-courses)


Porcini rubbed bone-in ribeye, The Capital Grille


The Capital Grille

Selections include the Grille’s signature cheeseburger with Parmesan truffle fries, seared citrus glazed king salmon, 14 oz. bone-in dry aged New York strip, 8oz. filet mignon, veal tomahawk chop ($15 supplement) and classic crème brûlée. Enjoy the luxe dinner for an elevated experience with choices such as lobster bisque, 22 oz. porcini rubbed bone-in ribeye, 8 oz. Kona crusted filet mignon, sea bass with miso butter and flourless chocolate espresso cake; paired with Roederer Estate Brut, Fisher Unity Cabernet and Dow’s 10-year Tawny Port. View the menus.

Lunch: $25 (3-courses)
Dinner: $50 (3-courses)
Luxe Dinner: $80 with wine pairings


8 oz. Center-cut filet mignon, Morton’s The Steakhouse


Morton’s The Steakhouse

Enjoy steakhouse favorites including baked five onion soup, lobster bisque ($3 upgrade), 8 oz. center-cut filet mignon, 16 oz. double-cut prime pork chop, honey-balsamic glazed salmon, shrimp scampi capellini, chicken Bianco, Key Lime pie, double chocolate mousse and Morton’s legendary hot chocolate cake ($6 upgrade). View the menu.

Dinner: $50 (3-courses)


Asian-glazed Chilean sea bass, Seasons 52


Seasons 52

Choose from seasonally inspired, calorie-conscious dishes such as sesame-grilled salmon salad, garlic pesto chicken flatbread, creamy lobster bisque, grass-fed signature burger, Kona-crusted lamb loin, all-natural roasted half chicken, Asian-glazed Chilean sea bass, wood-grilled filet mignon and mini indulgence desserts. Add a featured Bourbon Berry Bramble cocktail for $11 or enhance your experience with one of Season 52’s hand-picked wines that pair perfectly with the Restaurant Week menu. View the menus.

Lunch: $20 (3-courses)
Dinner: $40 (4-courses)