Dinner Menu
Studio at the Montage
Laguna Beach Restaurants

First Course

GOLDEN OSETRA CAVIAR - 250 per ounce
Traditional accompaniments

KUMAMOTO OYSTERS - 25
Avocado, tomato consommé, bloody mary sorbet

SMOKED TROUT SALAD - 25
Celery root, pecans, green apple, micro greens, horseradish créme fraiche

ROASTED BABY BEET SALAD - 25
Pistachio goat cheese, kumquats, balsamic vinaigrette

SAFFRON AND GARLIC SAUTÉED NEW CALEDONIAN PRAWNS - 26
Clementines, radish, butter lettuce and pumpkin seed oil

BEEF TENDERLOIN CARPACCIO PROVENÇALE - 25
Capers, arugula, marinated tomatoes, eggplant marmalade, parmesan crisp

Second Course

SAUTÉED MONTEREY CALAMARI - 26
Tarbais white beans, chorizo, sweet pepper confit, basil sauce

DUNGENESS CRAB LEG RISOTTO - 26
Preserved lemon, vanilla bean, mascarpone cream

ALASKAN SEA SCALLOPS - 29
Hand-rolled pasta, sunchoke purée, cardoons, truffle butter sauce

TUSCAN KALE AND GARLIC SOUP - 22
Chicken consommé, natural egg drop and sherry vinegar

SAUTÉED HUDSON VALLEY FOIE GRAS - 28
Onion marmalade, quince, braised endive, banyuls gastrique

SLOW-ROASTED DUROC PORK BELLY - 25
Sautéed napa cabbage, scallions, apple butter, spiced glaze

Main Course

WILD ALASKAN SALMON SCALLOPINI - 46
French lentils, raisins, shiitake mushrooms, fines herbes salad and curried cream

MOROCCAN SPICED SWORDFISH - 48
Roasted fennel and cauliflower with tomato-green olive sofrito

PACIFIC PINK SEA BASS - 48
Potato confit, baby artichoke, bouillabaisse sauce

OVEN ROASTED VEAL RIB-EYE - 49
Liquid polenta, cipollini, royal trumpet mushrooms, whole grain mustard

GRILLED NEW YORK PRIME NATURAL BEEF - 51
Ragoût of short ribs, swiss chard and baby carrots, pommes purée, bordelaise sauce

SUPERIOR FARMS LAMB CHOP AND LOIN ROULADE - 53
Glazed figs, bread gratin, baby turnips, chanterelle mushrooms

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