TAPS New Menu For 20th Anniversary

TAPS Fish House & Brewery has unveiled a new menu for lunch and dinner with new additions and re-imagined old favorites. In the works since last fall, the new menu launched at the Brea, Corona and Irvine locations, representing a significant change and was made in anticipation of TAPS’ upcoming 20th anniversary this fall. The menu, created in partnership with TAPS’ longtime purveyor, Santa Monica Seafood, introduces new items such as Hamachi collar, Spanish octopus and rare fin fish, and updates such bellwether classics as Louie salad from TAPS’ original menu with fresh twists.

“We have been listening to our guests who repeatedly have asked for more fish and seafood varieties, including some they may not be familiar with and aren’t the same, over-fished species found on menus everywhere,” said Joe Manzella, founder and proprietor of TAPS, which sprung on the scene in 1999 with its flagship location in Brea.

“We are sourcing product with our partner Santa Monica Seafood in regions not readily available, such as Hawaii, the South Pacific, and Europe, which makes up our new ‘Jet Fresh’ menu section,” said Manzella, whose guiding philosophy of providing only the most premium-quality seafood items has helped make TAPS the success it is with three locations -- Brea, Corona and Irvine – and a recently opened tasting room in Tustin.
Highlights of the new menu, developed by Manzella and Tom Hope, TAPS' director of culinary, are:

NEW FOR LUNCH AND DINNER
“Jet Fresh” section – Unique, seasonal fresh fish offerings from the Pacific, Mediterranean and Atlantic waters, that change daily. New items include Opakapaka from Hawaii and Gunard from New Zealand. Also new is a “Dress It Up” section of six sauces and toppings for the fish. Guests select two sides, which newly offered are: fried rice, butternut squash ravioli, spring ratatouille, baby artichokes and cashew Chinese long beans.
• Grilled Spanish octopus
• Ceviche
• Seafood tower
• Double the number of fresh oyster selections
• Two stone-oven pizzas: soppressata salumi and garlic roasted shrimp
• Maine Lobster roll

NEW SPINS ON OLD FAVORITES
• Louie “Slice of Ice” salad, reinterpreted with a wedge presentation
• Crab Stuffed Shrimp Christopher, reimagined with a touch of spice

For more information about TAPS please visit www.tapsfishhouse.com.

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