South Coast Plaza’s restaurants are rising to the romantic occasion. We have special menus on Tuesday, February 14 as well as some lovely offerings for the preceding weekend.
Reservations highly recommended.
WEEKEND THREE-COURSE TASTING MENU
Friday–Sunday, February 10-12, 1am–5pm
Talented chef Carlos Cabrera has created an exquisite three-course menu starting with smoked salmon, caviar and crème fraîche panna cotta, an entrée of spaghetti alla chitarra with black truffles, parmesan, truffle cream and red velvet soufflé with crème anglaise for dessert.
$120 per person, optional caviar flight, $75. Pricing does not include beverages, tax or gratuity.
VALENTINE’S DAY SIX-COURSE TASTING MENU
Tuesday, February 14, 11am–6pm
The curated menu begins with a caviar flight, followed by oysters with caviar, then smoked salmon. The fourth course is lobster salad with artichoke, avocado, endive, truffle vinaigrette. Next, a decadent pasta course, spaghetti alla chitarra, and concludes with a petite red velvet soufflé.
$225 per person. Pricing does not include beverages, tax or gratuity.
Make Reservations
VALENTINE’S TASTING MENU, DINNER ONLY
Friday-Saturday, February 10-11; Tuesday, February 14
Celebrate Valentine’s Day with the ultimate indulgence of a Michelin-starred dining experience at Knife Pleat. Chef Tony Esnault’s prix-fixe menu begins with classic caviar service for two. Black truffle risotto, “land and sea” with American wagyu strip loin and Maine lobster, and a rose-themed dessert follow. Amuse-bouche and mignardise included.
Valentine’s dinner, $315 per person; $165 wine pairing. Does not include beverages, tax or gratuity.
Knife Pleat’s five-course tasting menu, served February 10-11, can be viewed online. $295 per person with optional wine pairing $175. Beverages, tax and gratuity not included.
Knife Pleat will also serve afternoon tea February 11, 11:30am–1:45pm.
A limited-edition gift box of six Valentine’s macarons in flavors of vanilla, coconut, rose, raspberry, strawberry, hibiscus, beautifully displayed in an ombré pattern, begins February 8. $26
For reservations, please click here or call 714.266.3388.
Dinner reservations start at 5:30pm.
VALENTINE’S FIVE-COURSE CHEF’S TASTING MENU
February 14
Chef Nick Weber will create a romantic five-course tasting menu with his modern French bistro approach with unexpected, delicious twists. A nicely curated wine pairing is available.
Courses include hamachi crudo with Keluga caviar; composée salad with burrata, farmers market citrus and radicchio; duck breast with brown butter beet purée, and roasted filet of beef with whipped raclette cheese and crispy potatoes. A chocolate-themed dessert follows with chocolate cremeux, devil’s cake and salted crème fraîche.
$100 per person for the five-course menu; beverages, tax and gratuity are not included.
Reservations available beginning at 5:30pm.
Make Reservations
VALENTINE’S FIVE-COURSE CHEF’S MENU
February 14, 5:30 or 8:30 seatings
Chef Ross Pangilinan offers a five-course tasting menu for Valentine’s Day dinner with luxe offerings, such as verrine of lobster and hamachi, loup de mer poached in lobster tamarind broth, heart-shaped ravioli, chateaubriand with foie gras sauce and a trio of desserts for two.
$100 per person for the five-course menu; beverages, tax and gratuity are not included. Vegetarian menu upon request.
Reservations at 5:30 and 8:30pm.
Make Reservations
VALENTINE’S OMAKASE MENU
FEBRUARY 10–14
Mah Jong’s by Chef Mike has created a multi-course omakase menu that will be offered for five days. It starts with an amuse-bouche of roasted crimson beet tostada, followed by wild prawn brodo, chevre & walnut salad, filet mignon with risotto, slow-braised duck breast with marinated cherries and concludes with chef Mike’s signature cheesecake stuffed beignets.
$85 per person with optional wine pairing for $40. Beverage, tax and gratuity not included. Menu modifications politely declined; à la carte menu available.
View Restaurant
THREE-COURSE VALENTINE’S DAY CELEBRATION
February 14, 5:30-11pm
Celebrate love with the traditional and contemporary refined flavors of India. The three-course menu starts with choice of vegetable samosa or chicken kebabs. Main course is either chicken or lamb tikka masala, coconut basil or vindaloo, served with basmati rice, daal and naan. Galub jamon or halwa for dessert. À la carte menu also available. Valentine roses will be given while supplies last.
$49 per person, beverages, tax and gratuity are not included.
Make Reservations
DINNER FOR TWO AT HOME WITH WINE
February 11-14
The popular Seasons 52 offers a unique $110 multi-course dinner for two to enjoy at home. Start with field green salads followed by wood-grilled filet mignon with roasted mushrooms, red wine sauce, Yukon mash and broccolini. Dessert is two signature mini-indulgences: Belgian chocolate s’mores and raspberry chocolate chip cannoli. Also included is a choice of one bottle of wine: Farm & Fare Cellars Cabernet Sauvignon or Harvest Sun Chardonnay.
Available Saturday, February 11-Tuesday, February 14.
$110 plus tax for takeout dinner for two.
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