Meet the Chef

Menu

25135 Park Lantern
Dana Point, CA. 92629
(949) 661-5000 ext 57
Website  |  Online Reservations

Dinner $40

DINNER
$40 FOUR COURSES

$25 Four Course Wine Pairings


Start


Cup of Lobster Bisque
Spicy Crouton
La Marca Prosecco, Italian Sparkling Wine


Salad
Choice of


Wild Arugula
Julianne Apple/Gorgonzola/Glazed Pecans/Apple Vinaigrette
La Crema Pinot Gris, Monterey County


Mixed Greens
Red Onion/Tomato/Carrots/Champagne Vinaigrette
La Crema Pinot Gris, Monterey County


Savor
Choice of


Scallops
Saffron Risotto/Chorizo/Roasted Peppers
Brancott Sauvignon Blanc, Marlborough


Salmon
Curry Quinoa/Spinach/Grapefruit Beurre Blanc
Fog Head Pinot Noir, Monterey


Coffee Crusted Rib Eye
Porcini Mushrooms/Whipped Potatoes/ Cabernet Reduction
Starmont Cabernet, Napa Valley


Sweet
Choice of


Trio of Sorbet
Moscato Sweet Sparkling Wine, Italy


7 Layer Chocolate Cake
Moscato Sweet Sparkling Wine, Italy


Vanilla Bean Crème Brûlèe
Moscato Sweet Sparkling Wine, Italy

Thomas Trevethan

Who or what inspired you to become a chef?
to be creative and work with the freshest ingredients in the world.


Where did you learn your craft?
Sydney Australia


Did you cook growing up?
Yes all the time!!


What was your first restaurant job?
In a very busy restaurant in Sydney Australia as a prop cook.


What is your most popular dish?
The 14 oz coffee Crusted Rib Eye or the 28oz

Tomahawk steak with wild mushroom risotto.


Do you have a favorite kitchen gadget?
yes all the silicon molds and micro tongs for plating.


What annoys you most in the kitchen?
bad attitudes and big egos, cooking is easy if you enjoy it and to teach and mentor other people how

to cook is very enjoyable and satisfying for your soul.


What do you enjoy most about your profession?
creating different dished every day and watching young chef grow.


Is there a food you can’t bring yourself to like?
blue cheese


What are some of your favorite restaurants?
all ethnic places, especially  Indian and Thai food


When you’re not in the kitchen what are you doing?
spending time with my beautiful wife Amanda and our 4 kids at the beach surfing.


Last meal on Earth would be??
28 oz tomahawk steak with a seafood platter.