NEWPORT BEACH Lido Bottle Works‘ Chef Amy Lebrun and Team LBW have been working hard with local purveyors and in our their own local gardens to consistently turn out some of the best hyperseasonal cuisine all year long. Whether it’s a variety of apple changing over the course of weeks in a burrata, or the parade of uncommon mushrooms (fried chicken or lion’s mane, anyone?) that make their way into the various dishes, Chef Amy truly celebrates the season’s bounty in an almost intense way.
LBW’s Fall 2019 menu features the return of their jaw-dropping Filet Mignon Beef Stroganoff, and I’m highkey obsessed with the Poblano Gratin that’s paired the Prime Pecan-Smoked NY Block Steak! They also added more vegetarian and vegan options, including the artistic Seasonal Vegetables with pistachio butter pictured above.
Keep reading to see all of the new dishes, and make your reservations at LidoBottleWorks.com!
FILET MIGNON BEEF STROGANOFF
Super-delicious handmade egg pasta cooked al dente, with pan-seared filet mignon, seasonal mushrooms, cured egg yolks, and chive cream. (Dinner Only)
A variety of cooked, marinated, grilled and pickled vegetables that change with seasonality. With pistachio butter and white pomegranate.
PRIME SMOKED NY STEAK & POBLANO GRATIN
8 oz. Prime block cut NY steak cold smoked with pecan wood, served with Brussels sprouts in a coffee-mustard sauce and a gratin of sweet potatoes, poblano chilis, yams and luxurious Midnight Moon Goat Cheese. (Dinner Only)
8 oz. Maple Leaf Farm duck breast with red kuri squash, turnips, seasonal mushrooms (sweet foot, yellow foot, fried chicken, and chanterelle), rainbow chard and pickled lingonberries for a little tartness.
Creamy burrata cheese whipped with heavy cream, paired with winter squash puree, red mustard frill, Sunny Cal Farms fruit (pears, apples, persimmons), pomegranate seeds and vinaigrette, and cardamom-spiced walnuts.
Garbanzo bean puree garnished with charred artichoke hearts and sweet peppers. Served with lavash.
Made with pomegranates from one of our owner’s backyards and Sunny Cal farms oranges. Garnished with hand-whipped cream, mint and candied orange peel.
House fried chips paired with dried Oaxaca and guajillo chillies, plus fresh Fresnos and jalapeños for the sauce. With ricotta, parmesan, fried eggs and pico de gallo. (Weekend Brunch Only)