Fresh and light appetizers for spring include the Fresh Pasta Tagliatelle, with stone fruit mostarda, julienne zucchini, cherry tomato and fresh sorelle; Sautéed Sea Scallops with watermelon cucumber compote, pickled radish, rhubarb sabayon; Seared Carpaccio of Beef with baby arugula, mandarin orange, whipped horseradish, smoked sea salt; and Chilled White Asparagus with Serrano ham, Pecorino Romano, minced fava bean and grapefruit essence.
Other seasonal menu changes include the Steakhouse 55 Salad with garden carrot, blue cheese, maple pecans and raspberry vinaigrette—a celebration of spring. For entrees, the Moroccan-spiced King Salmon is superb; try it with the seasonal creamed local super-sweet corn with plugra butter.
Also available is a new Steakhouse 55 Chef’s Tasting Menu, which includes a Caprese salad, 8 oz. Grilled Prime Flatiron Steak served with creamy white polenta, seared king oyster mushroom and hollandaise. The meal concludes with Vanilla Crème Brulee with a lemon madeleine, Chantilly cream and strawberry compote for dessert.
For reservations, click here or call 714-781-DINE.