Executive Chef Rainer Schwarz introduces new dishes with a fall focus to his acclaimed menu of ocean-inspired offerings. Diners can look forward to the addition of dishes featuring rustic fall ingredients, including butternut squash, alba truffles, collard greens, water chestnuts, and borlotti beans. New additions such as his Goat Cheese Panna Cotta and Roasted Baby Beet Salad will be accompanied by a flavorful lavender-infused pumpernickle toast and roasted pistachios.

Chef Rainer’s new fall menu will feature the following dishes:

· Maine Lobster and Dungeness Crab Gazpacho / lemon agrumato / Sherry reduction

· All Vegetarian Tuscan Kale & Du Puy Lentil Soup / water chestnuts / shaved parmesan

· Hamachi Crudo / honey dashi / Texas grapefruit /avocado mousse / Fresno chile / cilantro / smoked sea salt

· Grilled Spanish Octopus / chickpea puree / tomato-caper vinaigrette / Za’atar / lemon agrumato

· Goat Cheese Panna Cotta & Roasted Baby Beet Salad / lavender pumpernickle / pistachios

· Butternut Squash Gnocchi / sage brown butter / pine nuts / caramelized butternut squash / speck / ricotta

· New Bedford Sea Scallops / alba truffle risotto / portabella mushroom confit

· Mary’s Farm Chicken / wild mushroom & borlotti bean ragu / collard greens / sage

Chef Rainer’s menu will still include Driftwood Kitchen favorites such as the Whole Fried Branzino, Texas Redfish, and his popular Angel Hair Pasta “Rustichella di Abruzzo.” Driftwood Kitchen is located at 619 Sleepy Hollow Lane in Laguna Beach and is open for Breakfast, Lunch and Dinner daily. For more information, visit www.driftwoodkitchen.com.

Driftwood Kitchen
619 Sleepy Hollow Lane
Laguna Beach, CA

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