Sundried Tomato Café

Name: Sundried Tomato Café
Address: 361 Forest Ave., 92651, CA, 92651
Telephone: 949-494-3312

361 Forest Ave., Laguna Beach, CA 92651, US

• Monday: 11:30AM-9:30PM •Tuesday: 11:30AM-9:30PM •Wednesday: 11:30AM-9:30PM •Thursday: 11:30AM-9:30PM •Friday: 11:30AM-10:00PM •Saturday: 11:30AM-10:00PM •Sunday: 11:30AM-9:30PM •

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Details

Cuisine: Californian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

LUNCH

Salads

BABY GREENS

roma tomato and hearts of palm, cilantro caper vinaigrette

CHOPPED SALAD

golden beets, pine nuts, red onion dried cranberries, gorgonzola, and cilantro caper vin

CAESAR SALAD

PAN ASIAN CHICKEN SALAD

chicken salad with curry and black currants served over baby greens tossed with red bell, toasted almonds, and orange sesame seed dressing topped with wonton chips

ROASTED CHICKEN

baby greens tossed with gorgonzola, granny smith apples, candied pecans, and a dijon vinaigrette

SALAD SAMPLER

chopped salad, pan asian chicken and our roasted chicken apple

DR. RICK'S SALAD

warmed goat cheese wrapped in prosciutto over a bed of mushrooms, served over baby greens tossed with roma tomatoes, walnuts, balsamic vinegar and garlic infused olive oil

ARUGULA AND BABY GREENS

with pinenuts, bermuda onion, blueberries, and sliced parmesan with garlic-infused olive oil and lemon vinaigrette

PEPPERED MUSTARD SALMON

served over baby greens tossed with pine nuts, dried cranberries, bermuda onion, and gongonzola with our cilantro caper vinaigrette

Pastas

SUNDRIED TOMATO

and gorgonzola sauce with bowtie pasta

THREE CHEESE PASTA

blackened chicken, fire roasted red bell, baked garlic, sundried tomatoes, and bowtie pasta

Other plates

LAMB BURGER

with bermuda onion, roma tomato, gorgonzola, and aioli sauce, served with fried potatoes

SAUTEED SHRIMP

served over chopped baby greens and napa cabbage with grilled carrots, red bell pepper, almonds, and a pan asian dressing

1/2 POUND ANGUS BURGER

on onion roll with lettuce, tomato, bermuda onion, and pickle served with fried potatoes

CHILLED TOP SIRLOIN

served medium rare topped with a horseradish cream accompanied with arugula tossed with parmesan cheese and a balsamic reduction

Sandwiches

TERIYAKI THAI

chicken breast sandwich with thai sauce, gorgonzola, and cilantro on baguette served with baby greens and our house dressing

MARK'S HONEY CILANTRO

chicken breast sandwich with honey cilantro pesto with brie cheese on baguette served with baby greens and our house dressing

PESTO AND SUNDRIED TOMATO

chicken breast sandwich with brie cheese served with baby greens and our house dressing

DRIED CRANBERRY AND ROASTED GARLIC

chicken breast sandwich with fresh sage, grilled onions, and brie cheese served with baby greens and our house dressing

PLOWMANS LUNCH

half sandwich with brie, lettuce, and pesto served with a cup of soup

HALF AND HALF

choose one of the following | cup of soup and 1/2 sandwich | cup of soup and 1/2 salad | 1/2 sandwich and 1/2 salad

Entrees

RARE ALBACORE

encrusted with toasted sesame seeds laced with a wasabi soy glaze and topped with sliced avocado over wilted spinach and garlic mashed potatoes

CHICKEN BREAST

with a chipotle bbq sauce over fried spinach and garlic mashed potatoes

PORK TENDERLOIN

with roasted pepper and mango chutney served over rice and sauteed vegetables

PAN-SEARED SALMON

with a lime wasabi shoyu sauce served over rice and sauteed vegetables

FRESH FISH OF THE DAY

Starters

CREAM OF SUNDRIED TOMATO SOUP

topped with gorgonzola

SPRING ROLLS

blackened chicken with a honey cilantro sauce

RARE CAJUN ALBACORE

wrapped around Japanese peppers with soy and wasabi dipping sauce

JUMBO SHRIMP

laced with a chipotle lime glaze served with baby greens pan asian dressing and wonton chips

HOUSE SMOKED OLIVES

crostini served with a goat cheese, garlic olive oil, pink peppercorns and fresh rosemary

BLUE CORN DUCK TAQUITOS

housemade guacamole mango thai dipping sauce

BACON WRAPPED SCALLOPS

with a teriyaki glaze

ARTICHOKE

stuffed with croutons and parmesan cheese served with a tarragon aioli

SLOW ROASTED TOMATOES

yellow and red roma tomatoes slow roasted served with crostinis, baked with asiago and aioli

DINNER

Salads

BABY GREENS

with roma tomatoes and hearts of palm tossed with our cilantro caper vinaigrette

CAESAR SALAD

ARUGULA AND BABY GREENS

tossed with pinenuts, bermuda onion, blueberries, and sliced parmesan with garlic infused olive oiland lemon vinaigrette

CHOPPED SALAD

with golden beets, red onion, gorgonzola, pine nuts and dried cranberries with a cilantro caper vinaigrette

GRILLED PORK TENDERLOIN

served medium rare over arugula tossed with asiago cheese and a pan asian sweet basil dressing

PEPPERED MUSTARD SALMON

served over baby greens tossed with pine nuts, dried cranberries, bermuda onion, tomatoes and gorgonzola with our cilantro caper vinaigrette

SAUTÉED SHRIMP

and honey cilantro pasto over chopped baby greens, almonds, red bell pepper, grilled carrots and napa cabbage with a pan asian dressing

Smaller plates and pastas

SUNDRIED TOMATO

SHRIMP WITH BOWTIE PASTA

with sauteed vegetables and chipotle cream sauce

TERIYAKI THAI

chicken breast sandwich with gorgonzola, cilantro, thai sauce and baby greens with house dressing

LAMB BURGER

with bermuda onion, roma tomato, gorgonzola, and aioli sauce with fried red potatoes and baby greens with house dressing

MARK'S HONEY CILANTRO

chicken breast sandwich with brie cheese on baguette served with baby greens and our house dressing

THREE-CHEESE PASTA

with asiago, gorgonzola, and parmesan, blackened chicken, red bell, baked garlic, sundried tomatoeswith bowtie

CHILLED SLICED TOP SIRLOIN

served medium rare topped with a horseradish cream accompanied with arugula tossed with parmesan cheese and a balsamic reduction

Entrees

BONELESS BREAST OF CHICKEN

stuffed with marscapone and spinach topped off with a champagne cream sauce accompanied with roasted potatoes and sautéed vegetables

PEPPERED MUSTARD SALMON

served over sautéed mushrooms, spinach and rice

RACK OF LAMB

marinated in rosemary and garlic pan seared and laced with a port wine reduction sauce served withroasted red potatoes and sautéed vegetables

SEA BASS

with a teriyaki aioli glaze served over rice and accompanied with pan seared vegetables

FILET OF BEEF

served over a portabella mushroom topped with caramelized onion and a cabernet and balsamic reduction sauce accompanied with roasted red potatoes and sautéed vegetables

SHORT RIBS

with a pan asian glaze served over wilted arugula and garlic mashed potatoes

RIB EYE STEAK

with a horseradish butter with a balsamic reduction roasted red potatoes and sautéed vegetables

PORK TENDERLOIN

with a hoisin chipotle bbq sauce served over sautéed spinach and garlic mashed potatoes

SCALLOPS

pan seared with a garlic and white wine sauce served over wilted arugula and rice

DINNER

Starters

CREAM OF SUNDRIED TOMATO SOUP

topped with gorgonzola

SPRING ROLLS

blackened chicken with a honey cilantro sauce

RARE CAJUN ALBACORE

wrapped around Japanese peppers with soy and wasabi dipping sauce

JUMBO SHRIMP

laced with a chipotle lime glaze served with baby greens pan asian dressing and wonton chips

HOUSE SMOKED OLIVES

crostini served with a goat cheese, garlic olive oil, pink peppercorns and fresh rosemary

BLUE CORN DUCK TAQUITOS

housemade guacamole mango thai dipping sauce

BACON WRAPPED SCALLOPS

with a teriyaki glaze

ARTICHOKE

stuffed with croutons and parmesan cheese served with a tarragon aioli

SLOW ROASTED TOMATOES

yellow and red roma tomatoes slow roasted served with crostinis, baked with asiago and aioli