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Haven Gastropub Executive Chef Greg Daniels and Chef de Cuisine Craig Brady have introduced a new lunch menu with additions that reflect the restaurant’s unique blend of old world European fare with a modern American twist. Guests will be able to enjoy the new items from 11 a.m. to 5 p.m. during the week and from 9 a.m. to 5 p.m. during the weekend.
Following are the new items now available on Haven Gastropub’s lunch menu:
HAVEN – NEW LUNCH MENU ITEMS
Offered Weekdays from 11 a.m. to 5 p.m.
Saturday & Sunday from 9 a.m. to 5 p.m.
Prime Rib Sandwich — slow roasted prime rib, horseradish cream, red wine candied shallots, wild arugula, rosemary brioche bun
This is prime rib that is slow roasted and served with an au jus sauce, horseradish cream, sweet shallots, and peppery arugula on a fresh OC Baking Company bun.
Fried Chicken Sandwich — fried jidori chicken thigh, pickled onion slaw, house made hot sauce aioli, brioche bun
We start with a spicy buttermilk-battered Jidori Chicken thigh fried extra crispy and serve it on an OC Baking Company bun with a pickled onion, peppers and cabbage slaw and house made aged Fresno chile hot sauce aioli.
Fish & Chips — fish of the day, pommes frites, meyer lemon tartar sauce
Our Chefs start with fresh black bass or grouper, and beer batter it. It’s served with our pommes frites and a side of house made meyer lemon tartar sauce.
Pork Tacos — confit pork shoulder, avocado, cara cara oranges, smoked serrano honey, radish, oaxacan mojo salsa
We house cure pork shoulder, which we then confit in pork fat until tender. The melt-in-your-mouth meat is served in warm tortillas with fresh avocado salsa, Cara Cara oranges, carrots, radishes, cilantro, and smoked serrano honey.
“Many of our new lunch items started off as specials that were so well received by guests, we decided to add them to our new menu,” commented Chef Daniels. “My culinary team, led by Chef de Cuisine Craig Brady, and I had a lot of fun coming up with new lunch items to keep our guests excited and to demonstrate our commitment to showcasing the best ingredients, by sourcing locally and focusing on humanely raised meat and sustainable seafood. We’re confident that these new items will become guest favorites.”
Managing Partner & Beverage Director, Wil Dee, oversees a beverage program that features a rotating selection of 14 craft beers always present on tap, along with nearly 100 in the bottle. Haven Gastropub also offers more than 200 whiskeys, scotches and bourbons, as well as a 4-time Wine Spectator Award of Excellence winning wine list, with nearly 50 wines by the glass.
For more information, or to see Haven Gastropub’s food and beer/wine menus, visit http://www.havengastropub.com.
