As reported in the Gluttonista blog, South Coast Plaza is holding its seasonal dinner promotion which features four-course menus from participating Plaza restaurants priced at forty dollars each. The promotion will be held from July 25 through Aug. 3, expanded to nine days from last year’s original seven-day event.
“The response was so overwhelming last year with callers vying for reservations, our restaurateurs requested we extend the promotion,” said Debra Gunn Downing, executive director of marketing for the mall.
The promotion was started last year to celebrate the Plaza’s 40th Anniversary. Each restaurant is individual in both its menu and its reservations, and there are no limits on how often a customer participates in the promotion.
Here are some highlights from participating restaurants at South Coast Plaza, South Coast Plaza Village and the theater district:
- Antonello (714-751-7153): Grilled filet of sole with bread crumbs, parsley, Parmesan cheese and Italian seasonings, with seasonal vegetables and fresh lemon
- Charlie Palmer (714-557-6647): Tasmanian salmon tartare, passion fruit-lavender, watermelon radish; prosciutto crusted pork tenderloin salsify, black mission figs
- Hamamori (714-429-7650): Kobe carpaccio with steak soy and kanzuri miso sauce; appetizer trio–-asparagus okaki, crabmeat harumaki, kobe rissole with foie gras
- Marché Moderne (714-434-7900): Kona kampachi crudo, glace Mangue-yuzu, vinaigrette verjus-mango; pork belly /braised pork cheeks, roasted Regier peaches, apricot gastrique, Yukon potato chips
- Quattro Caffé (714-754-0300): Carpaccio di Manzo–thinly sliced filet mignon tartare topped with arugula, shaved Parmesan and lemon vinaigrette; Meyer natural Angus New York steak
- Pinot Provence (714-444-5900): Yellowfin tuna “cru”, cucumbers, avocado, micro cilantro coconut-lime dressing, crispy wonton chips; braised beef short ribs, creamy chive risotto, wild mushrooms, petit greens with white truffle oil
- Royal Khyber (714-436-1010): Calamari salad with spicy greens and tamarind–ginger-basil-honey dressing; tandori delights of chicken, fish and lamb with onion basil naan
- Savannah Supper Club & Lounge (714-557-6647): Spinach and endive with Point Reyes blue cheese, apples, red onions, bacon vinaigrette; halibut picholine, zinfandel braised short ribs with horseradish cream
- Scott’s (714-979-2400): Imported hamachi with shishito peppers; quartet of oysters with spicy melon mignonette; Asian pear salad, lavender vinaigrette, toasted almonds
The dinners begin with an appetizer, followed by a second course, entrée and dessert. Several of the menus give choices on each course, including meat or seafood for the entrees. The special menus include food only, and do not include beverages, tax or gratuity.
Dinner service starts at 5:00 or 5:30; for reservations or more information, please contact the restaurants directly.
