Driftwood Kitchen Introduces New Fall Menu

Executive Chef Rainer Schwarz introduces new dishes with a fall focus to his acclaimed menu of ocean-inspired offerings. Diners can look forward to the addition of dishes featuring rustic fall ingredients, including butternut squash, alba truffles, collard greens, water chestnuts, and borlotti beans. New additions such as his Goat Cheese Panna Cotta and Roasted Baby Beet Salad will be accompanied by a flavorful lavender-infused pumpernickle toast and roasted pistachios.

Chef Rainer’s new fall menu will feature the following dishes:

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· Maine Lobster and Dungeness Crab Gazpacho / lemon agrumato / Sherry reduction

· All Vegetarian Tuscan Kale & Du Puy Lentil Soup / water chestnuts / shaved parmesan

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· Hamachi Crudo / honey dashi / Texas grapefruit /avocado mousse / Fresno chile / cilantro / smoked sea salt

Photo courtesy of Anne Watson Photography

· Grilled Spanish Octopus / chickpea puree / tomato-caper vinaigrette / Za’atar / lemon agrumato

Photo courtesy of Anne Watson Photography

· Goat Cheese Panna Cotta & Roasted Baby Beet Salad / lavender pumpernickle / pistachios

Photo courtesy of Anne Watson Photography

· Butternut Squash Gnocchi / sage brown butter / pine nuts / caramelized butternut squash / speck / ricotta

Photo courtesy of Anne Watson Photography

· New Bedford Sea Scallops / alba truffle risotto / portabella mushroom confit

Photo courtesy of Anne Watson Photography

· Mary’s Farm Chicken / wild mushroom & borlotti bean ragu / collard greens / sage

Driftwood Kitchen is located at 619 Sleepy Hollow Lane in Laguna Beach and is open for Breakfast, Lunch and Dinner daily. For more information, visit www.driftwoodkitchen.com.