Serving Up Summer on a Plate
It’s summer on a plate at South Coast Plaza’s award-winning restaurants. Our chefs procure the finest produce and seafood of the season for lighter dishes that are especially appealing when the weather gets warm. Here are picks that showcase their culinary creativity at its freshest.
PANZA DE CERDO
A new, seasonal tapa from All-Star chef Amar Santana is slow-braised, perfectly seasoned pork belly with apricot jam, poached apricot, fennel salad and orange supreme. With its play of sweet and savory notes, it’s the perfect dish to share. .
TROJAN ROLL
One of Southern California’s most dynamic restaurants offers guests an extensive selection of unparalleled quality seafood. The extensive menu now showcases sushi, such as this wild bigeye tuna, yuzu tobiko and avocado roll, finished with wasabi vinaigrette and ponzu sauce. Pair with a glass of chilled white wine from the impressive wine list.
SQUASH BLOSSOM DUMPLING
Chef Ron Lee’s yin and yang approach plays delicate summer flavors with bold spices, making for an exquisite presentation, a trademark of the House of AN. The delicate langoustine squash blossom dumplings are garnished with wasabi Dijon and black truffle.
VEGAN NOODLE SOUP
Vegan aficionados have more options at Din Tai Fung including the new vegan noodle soup. Thin noodles, house made with protein-rich mung beans colored a verdant green with fresh spinach juice, are balanced with a light, savory kombu broth and topped with shiitake mushrooms, baby bok choy, carrots and bamboo shoots.
GRILLED FISH TACOS
Our favorite Top Chef finalist Amar Santana is known for his bold flavors and deliciously creative presentations. Chef Amar offers small-plates lounge menu Thursdays through Saturdays and weekend days, including these fish tacos that showcase the marinated and grilled catch of the day topped with achiote, citrus, salsa quemada, pineapple salsa, and slaw.
AHI TUNA TARTARE
A longtime menu favorite, diced handline tuna with wasabi-avocado mousse and tropical salsa is a taste of the Islands. Available at lunch and dinner.
GRAND PLATEAU
A regal serving and sumptuous offering of jumbo lump crab, North Atlantic lobster, giant shrimp and oysters on the half shell, garnished with classic condiments. We suggest pairing The Capital Grille’s version of plateau de fruits de mer with champagne from restaurant’s award-winning wine cellar.
STRAWBERRY-PISTACHIO CHANTILLY TART
Pastry chef Germain Biotteau celebrates summer with a spectacular strawberry-pistachio Chantilly tart. He plates a slice with house-made strawberry sorbet, coulis and caramelized pistachio.
BURRATA SALAD
Michelin-anointed chef Ross Pangilinan pays tribute to summer with his heirloom tomato salad with burrata and fragrant basil, finished with Italian saba and espelette pepper. It’s featured this season when heirlooms are at the peak of flavor.
OMAKASE
Expect the unexpected when chef James Hamamori creates an omakase menu just for you. Omakase translates to “trust.” Put yourself in the hands of this renowned sushi master and enjoy his luxurious offerings, such as an ankimo, halibut and albacore trio OR uni in edamame purée, snow crab, golden caviar.
Discover More Dining
With more than 35 distinct eateries to please every palate, South Coast Plaza’s award-winning dining collection is sure to impress even the most discriminating diner. Be it chef-driven restaurants, the latest hot spots, casual cafes or quick-service options, you’ll find the perfect cuisine.
