After months of preparation, SeaLegs Wine Bar in Huntington Beach is excited to launch their new restaurant menu created by Chef Joel Guiterrez.
Photos of the Balsamic Hangar Steak had fans drooling on Facebook and the beautifully seared medium rare slabs o’ beef kissed with a balsamic reduction and paired with green beans, asparagus and new potatoes is sure to delight your palate at first bite.
Among the mouthwatering creations is a roasted Bone Marrow served alongside SeaLeg’s luscious Mac n’ Cheese (three cheeses: gouda, fontina, white cheddar).
SeaLegs signature Napa Cabernet Burger begins with a hand-formed patty of their flavorful chuck and brisket mix which comes to you dripping with goat cheese and caramelized Cabernet onions and crowned with roasted tomato on a brioche bun slathered with garlic aioli – a burger that will haunt your dreams.
The Crispy Prosciutto Spring Salad is a verdant jungle of fresh Spring greens and savory accoutrements: mizuna, watercress and pea tendrils mixed with asparagus, English peas, crispy prosciutto, pecorino drizzled with a creamy, peppery vinaigrette.
Voted Best Sunday Brunch in the 2016 Orange County Register’s Best Of OC, SeaLegs Wine Bar is best known for their wildly popular weekend brunch, but dinner and Happy Hour are better times to visit if you truly want to enjoy your company and savor some wine and conversation. And don’t rule out Mondays!
SeaLegs Moscow Mule includes Ginger Beer made in house and from scratch by juicing the root of fresh ginger.
SeaLegs Wine Bar
21022 Beach Blvd.
714- 536-5700; www.sealegswinebar.com
SeaLegs at the Beach’s Summer 2017 Grand Opening features special events on May 5, 6 and 7.
Photos courtesy of SeaLegs Wine Bar.