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Fall Menus in Newport Beach

September 30, 2013

Fall has arrived, and with the changing of the seasons comes a change of menus at many local restaurants.

The new fall menus feature seasonal ingredients and somewhat heartier fare to match the milder weather. Some restaurants are also offering Oktoberfest dishes through the end of October.

Five of our favorite Newport Beach restaurants just transitioned to fall menus, each one distinct yet perfect for the season.

Bluewater Grill

Bluewater Grill
Whenever we need a seafood fix, we head to Bluewater Grill, where Executive Chef Brian Hirsty offers the best and freshest seafood dishes at this classic waterfront restaurant.

This month, oysters take center stage. We’re looking forward to attending the “Roasted Oyster Roundup” kickoff event on October 8, which features a dozen fire-roasted Mendocino oysters served in three distinct styles: Pacific Rim-style, with Thai green curry, coconut milk and lemongrass; Provencale-style, with bread crumb, Parmesan cheese, butter, garlic and fresh herbs; and original Mendocino-style, with spicy-sweet barbecue sauce. Add a Firestone Pale Ale IPA or glass of Firestone wine, and you’ve got a seafood feast for $24.95 per person.

Can’t make it on October 8? You can order a Fiery Mendocino Oyster plate off the menu throughout October, and pair it with beer and wines from the bar menu.

Visit BluewaterGrill.com or call (949) 675-FISH for details.

Wienerschnitzel at Balboa Bay Resort

Balboa Bay Resort
Last year, Balboa Bay Resort’s Executive Chef Josef Lageder, who grew up in Austria, created an Oktoberfest menu using many of the recipes that were handed down from his family, and paired them with specialty beers flown in from Germany.

Chef Lageder retired last month, but fortunately his Oktoberfest menu lives on, and it’s as authentic as you can get outside of Germany.

The menu includes linsen suppe (lentil soup with apple wood smoked bacon and sliced wurstchen), wiener schnitzel (center cut pork loin breaded and pan fried, with potato and cucumber salad), and our favorite: sauerbraten prepared just like in Munich’s “Hofbräuhaus” with braised beef, red cabbage and spaetzle. And of course, there’s warm apple strudel with vanilla bean ice cream for dessert.

Oktoberfest dishes range from $9.50 to $29.50, and are available in the First Cabin restaurant. The more casual Duke’s Place also serves a limited Oktoberfest menu. Call (949) 630-4145, or visit BalboaBayResort.com.

Bayside Restaurant

Bayside
Bayside is not known for German food, but Executive Chef Paul Gstrein, who hails from Austria, has created a three-course prix fixe menu that’s inspired by classic Bavarian cuisine and features traditional ingredients of the region.

First course choices include a smoked trout salad with horseradish, celery, Granny Smith apples and petit greens or a Weinberg salad with organic greens, Anjou pears, grapes, blue cheese, shaved red onion and pistachios.

Main course options are lightly breaded chicken breast (Hähnchenbrust “Cordon Bleu”) stuffed with black forest ham and Appenzeller cheese or traditional Bavarian pork sausage (Bayrishe Weisswurst) served with house-made sauerkraut, pretzel bread and Old World mustard. For dessert, enjoy a chocolate hazelnut bread pudding (Mohr im Hemd).

The prix-fixe menu is available throughout October for $39.95 per person. Call (949) 721-1222, or visit BaysideRestaurant.com.

We love dining at Bayside for both the food and the live music, which switches styles every night. You can often find us there on Thursday nights listening to the jazz stylings of the Ron Kobayashi Trio while we dine.

lobster

Tamarind of London
No one does Indian food like Tamarind of London. The sister restaurant to Tamarind (which is indeed located in London), Newport’s Tamarind has an elegant yet relaxed atmosphere and some truly creative dishes.

We’ve become fans of Tamarind, and judging by the fall menu we’ll be back several times to try the ten items added to the fall menu. The selections include pan-seared spiced scallops, marinated soft shell crab, vegetable dumplings, lobster tails marinated with dill and mustard, and bay prawns stewed in a traditional sauce flavored with ginger and coconut extract.

For more information, visit TamarindOfLondon.com or call (949) 715-8338.

Back Bay Bistro

Back Bay Bistro
Back Bay Bistro at Newport Dunes Waterfront Resort & Marina is one of those often overlooked restaurants that boasts beautiful views of Newport Bay and cuisine to match.

Executive Chef Kurt Schaeffer has unveiled a new menu that offers a fresh spin on classic dishes along with a wine program developed by Wine Elite.

Among the new entrées we’re looking forward to trying are fresh swordfish topped with sundried tomato tapenade and served with lemon orzo, grilled asparagus and baby carrots, and blackened sea bass topped with a chipotle honey glaze and served over grilled herb polenta and sautéed spinach.

Steak lovers will no doubt enjoy the 12 oz. New York, 7 oz. filet mignon and 16 oz. bone-in rib eye. New appetizers include crispy Pacific pan-fried oysters and wild mushroom sauté.

For those who have not dined at Back Bay Bistro, it’s a contemporary 199-seat restaurant with 60 patio seats, a perfect spot to enjoy the noted weekend brunch.

For more information, visit BackBayBistroNewportBeach.com, or call (949) 729-1144.

Written by Christopher Trela

For more articles on dining out in Newport Beach, see the Off the Menu column in the Newport Beach Independent at NewportBeachIndy.com

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