| Cuisine
Contemporary American
Continental Neighborhood
Newport Beach Cross Street
Bayside / PCH Ambiance
Up-Scale Casual Dress Code
Casual Features
Private Rooms Available
Bar Dining
Full Bar
Lounge
Counter Seating
Entertainment
Outside Garden / Patio
Personal Wines Welcome (Corkage Fee)
Happy Hour
Takeout Available
Views
Weekend Brunch
Wheelchair Access
Prix Fix Menu Reservations
Suggested Parking
Valet (charge) Payment Methods
AMEX
Dinners Club
Discover
JCB
Mastercard
Visa Private Rooms
Semi private space available.
Hours
Lunch
Monday - Friday
11:30am - 5:00pm Dinner
Sunday - Thursday
5:00pm - 10:00pm Friday - Saturday
5:00pm - 11:00pm Brunch
Sunday: 11:00am - 3:00pm | Bayside Restaurant Dinner Menu Starters, Soup and Salads Half Dozen Seasonal Oysters 12.25
Served on the Half Shell with Cocktail Sauce and Lemon Tartare of Tuna 13.25
Lightly Spiced with Soy, Chili, Ginger and Avocado Tiger Prawn and Fresh Heart of Palm “Martini” 13.25
With Wasabi Ginger Dressing and Cocktail Tomatoes “Black Label” Parma Prosciutto and Melon 12.75
With Arugula and Balsamic Reduction Cast Iron Seared Foie Gras and Butterflied Quail 15.75
On Scallion Pancake, Asian “BBQ” Glaze Griddle Crab Cake 12.75
With Marinated Roasted Red and Yellow Pepper, Chipotle Aioli Thinly Sliced Smoked Scottish Salmon and Warm Blini 13.25
With Lemon Aioli, Capers. Bermuda Onion and Dill Soup of the Day 8.75
Recited Daily Roasted Red Beets and Goat Cheese Bruschetta 11.75
With Toasted Walnuts and Balsamic Reduction Simple Green Salad 9.75
With Roquefort Blue Cheese, Pear and Toasted Pine Nuts Chopped Heart of Romaine Salad 8.75
With Parmesan Dressing and Focaccia Croutons
Mediterranean Field Greens Salad with Tomato, Peppers, Cucumber, and Black Olives
With Seared Rare Tuna 13.75
With Steamed and Chilled Tiger Prawns 13.75
Greek Style with Feta Cheese 12.75 Main Course Wild Mushroom Crusted Oven Roasted Alaskan Halibut 28.75
On Potato Puree and Asparagus Spears, Riesling Sauce Grilled Hawaiian Prime Back-loin Swordfish Steak 29.75
Wilted Spinach, White Balsamic Warm Tomato Vinaigrette, Baby Artichoke Soy Glazed Filet of Wild Alaskan King Salmon 29.75
On Asian Vegetables in Citrus Ginger Vinaigrette Sauteed Tiger Prawns 26.75
On Sweet Corn and Spanish Saffron Risotto with Chorizo “Bilbao” and Parmesan Penne Pasta with Sauteed Hot Italian Sausage 19.75
With Sweet Peppers, Tomato and Basil, Reggiano Parmesan Rack of Lamb 31.75
On Mashed Potatoes and Young Green Beans, Grain Mustard Sauce Grilled Filet Mignon 31.75
With Madagascan Pepper Sauce, Potato Trio and Vegetables Venison Loin Medallions 29.75
California Nectarine, Potato Gnocchi and Spiced Red Wine Reduction Prime Certified Angus Beef N. Y. Steak with Balsamic Onion Confit 31.75
With Arugula Salad and Herbed Shoestring Fries Chicken“Cordon Bleu” with Cave Aged Swiss Cheese and Black Forest Ham 19.75 Or Simply Roasted Chicken Breast 19.75
On Wilted Spinach, Lemon Sauce, Soft Polenta Slow Roasted Pork Rib-eye 27.75
With Exotic Mushrooms “Nueske” Apple Wood Smoked Bacon Sauce, Spaetzle Dumplings
Four Course Menu 49.75
Compressed Maine Lobster Salad
Lemon Aioli, Cucumber, Crushed Avocado, Petit Greens
***
Grilled Hawaiian Swordfish Medallion
Baby Artichoke, Roasted Pepper and White Balsamic Vinaigrette
***
Grilled Prime Culotte Steak and Shiitake Mushroom
On Yukon Gold Potato, Spring Onion, Red Wine Reduction
***
Warm Chocolate Souffle Cake with Hazelnut Ice Cream | 
