Palm Terrace

Name: Palm Terrace
Address: 690 Newport Center Dr., 92660, CA, 92660
Telephone: 949-760-4920

690 Newport Center Dr., Newport Beach, CA 92660, US

• Monday: 6:30AM-10:00PM •Tuesday: 6:30AM-10:00PM •Wednesday: 6:30AM-10:00PM •Thursday: 6:30AM-10:00PM •Friday: 6:30AM-10:00PM •Saturday: 7:00AM-10:00PM •Sunday: 7:00AM-10:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

BREAKFAST MENU

Juices

Fresh Orange or Grapefruit Juice

Carrot Juice or Juice of the Day

Chilled Apple, Cranberry, Prune, Pineapple, Tomato or V-8 Juice

Fruits

Chilled Fresh Fruit Salad

with Yogurt Poppy Seed Sauce

Seasonal Melon, Papaya, Pineapple or Grapefruit

A Bowl of Seasonal Berries

Cereals

Home Made Bircher Muesli

with Oats, Fruit and Berries

The Island's Homemade Granola

with Yogurt and Berries

Oatmeal Brûlée

with Maple Syrup and Devonshire

Corn Bran, Special K, Shredded Wheat, Raisin Bran Rice Krispies and others

with Berries

Hot Coaches Oatmeal or Cream of Wheat

with Berry Compote

Regular or Low Fat Plain, Vanilla or Fruit Yogurt

From The Bakery

Traditional or Chocolate Croissants

Assorted Freshly Baked Muffins

From New York

Plain, Everything or Cinnamon Raisin Bagel

Assorted Danish Pastries

One Big Cinnamon Roll, Dripping

with White Icing

Ray's Favorite

Entenmann's Crumb Cake

Gala Apple Streusel Cake

island spa dishes

Egg White Frittata

with Arugula, Grilled Vegetables and Fire Roasted Tomato Salsa

Cholesterol Free Omelet

with Fresh Basil and Tomato Coulis

Seasonal Fresh and Marinated Fruit Platter

from south of the border

Chilaquiles

Scrambled Eggs with Tortillas and Tomatillo Salsa

Huevos Rancheros

with Authentic Salsa, Black Beans, Avocado Corn Tortillas and Queso Fresco

Huevos a la Mexicana

Scrambled Eggs with Chorizo, Black Beans Tomatoes and Onions, Corn or Flour Tortillas on the side

breakfast specialties

Eggs and Such

Other Things

LUNCH MENU

beginnings

HEIRLOOM TOMATO GAZPACHO

with Cucumbers and Almonds

TORTILLA SOUP

with Chicken, Sweet Corn & Cilantro

CAESAR SALAD Island Style

Toasted Pumpkin Seed Dressing, Crispy Tortillas and Manchego Cheese

BIBB LETTUCE SALAD

Organic Bibb Lettuce with Fine Herbs and Home Made Red Wine Vinaigrette

A SOUP AND SANDWICH

Cheddar and Brioche Sandwich with Warm Tomato Soup

MACARONI AND CHEESE

Chef Bracken's Version

the palm terrace business lunch

"A Complete Meal on One Plate" A Small Taste of Macaroni and Cheese, A Mini Bowl of Our Chopped Salad A Petit Portion of New Zealand Salmon or Beef Tenderloin Stir Fry and A Mini Chocolate Obsession

large salads

CAESAR SALAD Island Style

Toasted Pumpkin Seed Dressing, Crispy Tortillas, Manchego Cheese and Roasted Chicken

PALM TERRACE CHOPPED SALAD

Shredded Romaine, Chicken, Salami and Mozzarella in Herb Dressing

SOY ROASTED CHICKEN SALAD

with Crunchy Vegetables, Crispy Wontons and Ginger Dressing

WARM MAINE LOBSTER SALAD

with Irvine Ranch Avocados, Tomatoes and Red Oak, Warm Tarragon Dressing

sandwiches

PRIME GROUND BEEF BURGER

Flame Broiled with Roasted Onions and Cheddar on a Focaccia Bun

"B. L. T. & C." SANDWICH

Chicken, Smoked Bacon, Lettuce, Tomato, Avocado and Brie on Warm Focaccia

HOUSE MADE TURKEY BURGER

Arugula Pesto, Feta Cheese, Toasted Brioche and Cranberry Cole Slaw

AHI TUNA SANDWICH

Slow Cooked Ahi with Leaf Lettuce, Boiled Eggs and Olives on Toasted Baguette

large plates

HOME MADE PASTA POMODORO

with Fresh Tomato Sauce and Grated Reggiano Parmesan

NEW ZEALAND SALMON

with Cauliflower Risotto, Trumpet Mushrooms and a Red Wine Reduction

WILD STRIPED BASS

Seared with a Ragout of Fennel, Crispy Potatoes and Moroccan Olives Lemon-Fennel Vinaigrette

CHILEAN SEA BASS

Potato Crusted with an Orange Reduction and Fresh Dill

BEEF TENDERLOIN STIR FRY

with Weiser Farm's Vegetables, Coconut Jasmine Rice, Sweeet Chili and Soy

FREE RANGE CHICKEN

Roasted Breast and Thigh with Buttered Noodles and Purple Haze Carrots

PRIME NEW YORK STRIP STEAK

with Cilantro Barley, Baby Frisee, Marinated Onions and Red Bell Peppers

DINNER MENU

first courses

HERLOOM TOMATO GAZPACHO

with Cucumbers and Almonds

TORTILLA SOUP

with Dungeness Crab, Lime Gelee, and Micro Cilantro

BIBB LETTUCE SALAD

Organic Bibb Lettuce with Fine Herbs and Home Made Red Wine Vinaigrette

CAESAR SALAD

Hearts of Young Romaine, Salt Cured Anchovies and Parmesan Croutons

MACARONI AND CHEESE

Chef Bracken's Version

ROASTED BABY BEETS AND MACHE SALAD

with Point Reyes Blue Cheese, Candied Almonds, Sherry Vinaigrette

WILD ARUGULA SALAD

with Sweet Onions, Hazelnuts, Goat Cheese and Toasted Curry Vinaigrette

AHI TUNA

Tartare with Ginger Aioli, Marinated Maui Onions and Shiso

SEA SCALLOPS

From Maine, Seared with Leeks, Crispy Potato Cakes and Caviar

"small bitesl"

A Small dish of our Caesar Salad

An Espresso Cup of Tortilla Soup

"Macaroni & Cheese" Just a Taste

A Small Bite of Tuna Tartare

Just One Scallop, same as above

Potato Crusted Sea Bass - a small bite

A Couple Slices of 30 Hour Short Ribs

Two Mini Lamb Chops with Salsa Verde

main courses

HOME MADE PASTA POMODORO

with Fresh Tomato Sauce and Grated Reggiano Parmesan

WILD KING SALMON

Pan Seared with Roasted Potatoes, Braised Fennel and a Citrus Emulsion

PAELLA, ISLAND HOTEL STYLE

Whitefish, Prawns, Clams, Mussels and Chorizo over Saffron Arborio Rice

YELLOWFIN TUNA

Black Pepper Crusted with Shrimp Ravioli, Wild Mushrooms, Spinach and Mushroom Consommé

CHILEAN SEA BASS

Potato Crusted with an Oragne Reduction and Fresh Dill

MAINE LOBSTER

Butter Poached In its Own Sauce with Gnocchi, English Peas & Black Trumpets

ORGANIC CHICKEN, TWO WAYS

Crispy Roasted Breast and Stuffed Leg on Corn Risotto with Madeira

PORK CHOP SALTIMBOCCA

with Parma Prosciutto, Pecorino, Fresh Sage, Ratatouille and Creamy Polenta

NEW ZEALAND LAMB RACK

Marinated and Grilled with French Beans, Sweet 100 Tomatoes, Feta and Salsa Verde

PRIME BEEF SHORT RIBS

Braised with Rum & Pepper for 30 Hours with Potatoes and Irvine Ranch Vegetables