Events

Five Crowns presents a new spring menu brought to you by Executive Chef Alejandra Padilla, the menu showcases springtime flavors using the season’s freshest ingredients.

The menu welcomes seventeen exciting new small plates, sides, entrees and desserts. Begin with the Spring Onion and English Pea Tart with English pea puree, gruyere, ricotta, and petite salad or try the Baby Beets & Burrata with muscat grapes, puffed quinoa and basil seed vinaigrette. Savor hearty main dishes like the Lamb Gnocchi with preserved meyer lemon, Castelvetrano olives, tomato petal and pistachio breadcrumbs or Roasted Icelandic Cod with saffron beurre fondue, PEI mussels, peas and crushed Alaskan fingerling potatoes. Dig into decadent dessert options like the Pineapple Sticky Toffee Pudding or Strawberry Rhubarb Cheesecake.

Spring Menu Highlights:

Small Plates

Spring Onion and English Pea Tart
English pea puree, gruyere, ricotta, petite salad, 15

Grilled Heirloom Artichokes
pickled garlic, parsley aioli, 16

Steak Tartare
shallots, arugula, truffle oil, beef buttered crostini, 17

Fruits del Mar

Grilled Hawaiian Prawns
romesco, citrus, salt-cured olives, 18

Ora King Salmon Crudo
sea asparagus, serrano, Japanese basil, 20

Soups and Greens

Sunchoke Soup
sunflower seed crumble, herb oil, 12

Baby Beets and Burrata
muscat grapes, puffed quinoa, basil seed vinaigrette, 15

Farmers Market Mixed Lettuce
black pepper walnuts, radishes, Andy’s Orchard dried apricots, tarragon vinaigrette, 14

Little Gem Caesar
basil leaves, croutons, garlic chips, pecorino, 13

Mains

Braised Short Rib
roasted salsify, celery root puree, wild mushrooms, grated horseradish, 45

Lamb Gnocchi
preserved meyer lemon, Castelvetrano olives, tomato petal, pistachio breadcrumbs, 30

Roasted Icelandic Cod
saffron beurre fondue, PEI mussels, peas, crushed Alaskan fingerling potatoes, 36

Jidori Chicken
braised artichokes, fava beans, gigante beans, leak jam, parmesan fondue, 32

Sides

Market Asparagus, 12

Roasted Sunchokes, 12

Desserts

Pineapple Sticky Toffee Pudding, 12

Strawberry Rhubarb Cheesecake, 12

Five Crowns
3801 East Coast Hwy
Corona Del Mar, CA 92625
Sun.-Thurs., 5-9 p.m.
Fri. and Sat., 5-11 p.m.
For more information or to make reservations call 949.717.4322 or visit www.TheFiveCrowns.com

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March 21, 2019

Easter Brunch And Dinner At Five Crowns

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Five Crowns presents a new spring menu brought to you by Executive Chef Alejandra Padilla, the menu showcases springtime flavors using the season’s freshest ingredients.

The menu welcomes seventeen exciting new small plates, sides, entrees and desserts. Begin with the Spring Onion and English Pea Tart with English pea puree, gruyere, ricotta, and petite salad or try the Baby Beets & Burrata with muscat grapes, puffed quinoa and basil seed vinaigrette. Savor hearty main dishes like the Lamb Gnocchi with preserved meyer lemon, Castelvetrano olives, tomato petal and pistachio breadcrumbs or Roasted Icelandic Cod with saffron beurre fondue, PEI mussels, peas and crushed Alaskan fingerling potatoes. Dig into decadent dessert options like the Pineapple Sticky Toffee Pudding or Strawberry Rhubarb Cheesecake.

Spring Menu Highlights:

Small Plates

Spring Onion and English Pea Tart
English pea puree, gruyere, ricotta, petite salad, 15

Grilled Heirloom Artichokes
pickled garlic, parsley aioli, 16

Steak Tartare
shallots, arugula, truffle oil, beef buttered crostini, 17

Fruits del Mar

Grilled Hawaiian Prawns
romesco, citrus, salt-cured olives, 18

Ora King Salmon Crudo
sea asparagus, serrano, Japanese basil, 20

Soups and Greens

Sunchoke Soup
sunflower seed crumble, herb oil, 12

Baby Beets and Burrata
muscat grapes, puffed quinoa, basil seed vinaigrette, 15

Farmers Market Mixed Lettuce
black pepper walnuts, radishes, Andy’s Orchard dried apricots, tarragon vinaigrette, 14

Little Gem Caesar
basil leaves, croutons, garlic chips, pecorino, 13

Mains

Braised Short Rib
roasted salsify, celery root puree, wild mushrooms, grated horseradish, 45

Lamb Gnocchi
preserved meyer lemon, Castelvetrano olives, tomato petal, pistachio breadcrumbs, 30

Roasted Icelandic Cod
saffron beurre fondue, PEI mussels, peas, crushed Alaskan fingerling potatoes, 36

Jidori Chicken
braised artichokes, fava beans, gigante beans, leak jam, parmesan fondue, 32

Sides

Market Asparagus, 12

Roasted Sunchokes, 12

Desserts

Pineapple Sticky Toffee Pudding, 12

Strawberry Rhubarb Cheesecake, 12

Five Crowns
3801 East Coast Hwy
Corona Del Mar, CA 92625
Sun.-Thurs., 5-9 p.m.
Fri. and Sat., 5-11 p.m.
For more information or to make reservations call 949.717.4322 or visit www.TheFiveCrowns.com

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October 29, 2019

‘Haven Dinner Series’- A Culinary Journey Through A Whole Hog

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Slater’s 50/50 Resolution Friendly Bowls

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