TWENTY EIGHT Restaurant & Lounge has introduced a new Spring Menu with vegan and gluten-free dishes. Diners can look forward to protein-packed dishes like Coffee-Crusted Filet Mignon and the “Beijing to Paris” Roasted Duck Breast.
“Spring is the perfect time to introduce dishes that are light and flavorful. It’s the perfect balance of these two qualities that makes for a perfect dish,” commented Chef Shirley Chung, who was a finalist of Top Chef New Orleans prior to opening TWENTY EIGHT. “I also added vegan and gluten-free dishes to the menu that really highlight the natural vibrancy and flavors of the ingredients used.”
Chef Shirley’s Spring Menu sees the addition of the following dishes:
Shirley said, “Where's My Beet?” - roasted beets / baby turnips / marinated barley and soybean curd (vegan)
Coffee-Crusted Filet Mignon - triple-poached garlic purée / purple yam confit / beurre noisette (gluten free)
Beijing to Paris Roasted Duck Breast - beet and potato puree / kumquat marmalade / raw heirloom beet salad (gluten free)
Leave Your Mark (Top Chef New Orleans Winning Dish) - pan-roasted local yellowtail / west lake beurre rouge / shitaki mushroom / cajun holy trinity
House Smoked Trout - sauce gribiche / seabean salad / salmon caviar (gluten free)
In addition to TWENTY EIGHT’s new spring menu, the popular restaurant & lounge has introduced a nightly Happy Hour and live entertainment on “Social Thursdays.” Every Thursday, beginning at 8 p.m., the restaurant features live music and offers specially priced small bites for $5 and handcrafted cocktails for $7. TWENTY EIGHT Restaurant & Lounge is located at 19530 Jamboree Road, Irvine. More information is available at http://twentyeightoc.com/.