Five Crowns has unveiled a new summer menu courtesy of Executive Chef Alejandra Padilla. Experience the rich flavors of the season’s most inspiring ingredients to complement Five Crowns’ favorite classic dishes. The menu features sixteen new seasonal menu items including Ricotta Ravioli with tomato consommé, basil oil and heirloom tomato, Stone Fruit & Burrata with puffed quinoa and lavender & blueberry vinaigrette, and Soft-Shell Crab with corn salad, diced mango and pickled Fresno chili. Don't forget to save room for the new dessert options like Coconut Pie with banana, pineapple sauce and caramelized Rice Krispies or Chocolate Cherry Cake with chocolate ganache, melted black cherries and chocolate crisp.

Summer Menu Highlights


Small Plates

Ricotta Ravioli
tomato consommé, basil oil, heirloom tomato, 16

Grilled Colorado Lamb Ribs
black cherry mustard, pickled cucumbers, 21


Fruits del Mar

Soft Shell Crab
corn salad, diced mango, pickled Fresno chili, 19


Soups and Greens

Corn Soup
truffled corn, 12

Stone Fruit & Burrata
puffed quinoa, lavender & blueberry vinaigrette, 15

Farmers Market Mixed Lettuce
cucumber, shallot, fennel, Marcona almond, tarragon vinaigrette, 14



Blackened Scallops
stone fruit chutney, prosciutto, sautéed spinach, 34

Jidori Chicken
pearl couscous, corn, grilled olive pesto, Parmigiano fondue, 32

Grilled Short Rib
smoked tomato, warm horseradish cream, Worcestershire reduction, 45

summer ratatouille, scallion potato pancake, red pepper sauce, 34

Lobster & Crab Carbonara
housemade squid ink pasta, tomato, Thai bird chili, basil, 38



Summer Eggplant, 12

Roasted Broccolini, 12


Chocolate Cherry Cake
chocolate ganache, melted black cherries, chocolate crisp, 12

Blueberry & Nectarine Cobbler
almond crumble, lemon verbena ice cream, 12

Coconut Pie
banana, pineapple sauce, caramelized Rice Krispies, 12

Five Crowns
3801 East Coast Hwy
Corona Del Mar, CA 92625
Sun.-Thurs., 5-9 p.m.
Fri. and Sat., 5-11 p.m.
For reservations call (949) 717-4322 or visit

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