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Wednesday, July 15, 2015

Five Crowns unveils new summer menu and cocktail program in Corona del Mar, California

Five Crowns is celebrating its 50th anniversary this year. Executive Chef Steve Kling has unveiled a brand new menu and beverage program to celebrate this momentous occasion. The menu pays homage to some heritage items with a modern twist and using the freshest seasonal ingredients of summer. The preview of this new menu was set in the Five Crowns Garden. We started with a charcuterie platter and elegant cocktails with a rustic twist like using Luxardo Maraschino Cherry jars as drinking glasses. The garden was beautifully set like a country garden complete with wood planked tables and summer flower arrangements, yet with elegant plate settings. This is the Five Crowns I know and love.

Photo courtesy of Five Crowns
Watermelon Gazpacho & Lemon Sorbet has sweet and savory flavors. A nice cool starter for a hot summer day. Rating: 3/5

  • Pair this dish with Garden of Eden Gimlet made with vodka, absinthe, lavender, and honey. It has a refreshing cucumber flavor and had a little bit of sourness on the palate. Rating: 4/5

Stone Fruit Salad is made with grilled peach and summer squash, burrata, pesto, arugula, and almonds. This dish is the essence of summer with the sweet and refreshing flavors from the plum and peach. The burrata is creamy and luscious. The arugula adds a bitter, peppery flavor. The almonds add a crunchy texture like natural croutons. Rating 5/5

  • Pair this dish with a glass of 2012 9.19 El Dorado Deux Blancs. Tasting notes: Peach aroma; Citrus fruit on the palate with clean finish.

Photo courtesy of Five Crowns
Petrale Sole “Drunkard” Style is made with bloomsdale crab baked inside a puff pastry shell and topped with crab newburg sauce. The sole is succulent. The crab newburg sauce is a great choice, reminiscent of cuisine from the turn of the 20th century, using French techniques for a rich, creamy sauce. For presentation, I would suggest adding paprika to give the sauce a pink-orange color to contrast the white fish, green spinach, and golden brown pastry shell. Even a dusting of paprika on top before serving would really make this dish pop as well. Rating: 5/5

  • Pair this dish with a glass of 2013 Cade Estate Sauvignon Blanc from Napa Valley. This is the 6th vintage from their Estate vineyard. Tasting notes: Citrus aroma; lemon-lime on the palate with clean finish.

Photo courtesy of Five Crowns
Prime Skirt Steak is an 8oz. prime cut topped with red pepper chimichurri and served with baby heirloom tomatoes and pole beans. The skirt steak was juicy, rich, and meaty. The chunky chimichurri works well with the beef. The tomatoes and beans are sautéed with olive oil, shallot, and garlic. The green flavor of the green beans works well with the meaty steak with a counterbalance of sweetness from the tomatoes. Rating: 5/5

Photo courtesy of Five Crowns
Cook Pigs Ranch Pork Ribeye is served with sweet toybox peppers and corn seasoned with paprika and oregano. The pork ribeye is rich, savory, and smoky. The sweet flavor of the corn and peppers pairs nicely with the pork. Rating: 5/5

  • Pair the Prime Skirt Steak or Cook Pigs Ranch Pork Ribeye with 2012 Neyers Mourvedre from Rossi Ranch in Sonoma Valley. Tasting notes: Dark purple hue; Dark cherry and oak aroma; Plum, dark cherry, and oak flavors linger on the palate.

Photo courtesy of Five Crowns
Summer Plum Pavlova is made with macerated plums with toasted meringue on the bottom and fresh meringue on top. It is the perfect balance of sweet and sour. The meringue adds a creamy, cloud-like lightness to the dessert. Rating: 5/5

Celebrate summer and Five Crown’s 50th anniversary with one of the most memorable dinners you’ll ever have!

Upcoming Events:
  • July 29, 2015 - Dinner in Five Parts is a new dining experience combining LA’s modernized classic music ensemble, Wild Up, the creative producers of Santa Ana Sites, and the Five Crowns culinary team. A live music performance will be paired with a five-course menu in the Five Crowns Garden. Cost is $149 per person with wine pairings. Call +1.949.760.0331 to reserve your seat.

Atmosphere: 5 out of 5 stars
Service: 5 out of 5 stars
Décor: 5 out of 5 stars
Food: 5 out of 5 stars

For more information:
3801 E Coast Hwy
Corona Del Mar, CA 92625, United States
+1.949.760.0331

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