The Wild Artichoke

Name: The Wild Artichoke
Address: 4973A Yorba Ranch Rd., 92887, CA, 92887
Telephone: 714-777-9646

4973A Yorba Ranch Rd., Yorba Linda, CA 92887, US

• Tuesday: 5:00PM-9:00PM •Wednesday: 5:00PM-9:00PM •Thursday: 5:00PM-9:00PM •Friday: 5:00PM-9:00PM •Saturday: 5:00PM-9:00PM •

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Deals & Coupons

Details

Cuisine: Californian, Eclectic / Int'l
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

LUNCH

Appetizers

Dave's Fried Calamari

with 3 dipping sauces, marinara, pesto aioli, and sriracha hot dip

The Wild Artichoke Napoleon

savory puff pastry triangles, layered with sauteed baby artichokes, fresh mushrooms, and tomatoes, reduced with minced garlic and chopped shallots, in a white wine heavy cream sauce with fresh basil and pine nuts

Crispy Crab Cakes with Sauce Remoulade

a tasty blend of fresh crabmeat, yellow corn, red bell pepper and cilantro with a taste of old bay spice and cumin

Soups & Salads

The Wild Artichoke Salad

our version of a mixed green salad tossed with fresh baby artichokes, red tear drop tomatoes, mushrooms, and julienne carrots, served with homemade garlic croutons in a delicious Modena Balsamic vinaigrette topped with a dusting of parmesan

Caesar Salad, always the classic

Hearts of romaine with a bold homemade Caesar dressing with just enough anchovy, garlic, lemon, and topped with croutons and fresh grated parmesan

Soup for the Soul

Heirloom Tomato Salad with Bufala Mozzarella

served with a drizzle of balsamic vinegar reduction, fresh basil oil, and a pinch of baby arugula

Summer Citrus Salad

organic butter lettuce tossed with fresh orange and grape fruit segments and dressed with a minted citrus vinaigrette, with crumbled goat cheese

Salad of Butter Lettuce with Shrimp

with fresh mango, cucumber, red flame grapes, and creamy green garlic dressing

Pasta

Barbara’s Bolognese

Your choice of pasta, tossed with imported Italian tomatoes, ground pork, veal, and beef, simmered with all the zesty tastes that my mother infuses in her sauce today. This dish is dedicated to all who like myself, can't live without pasta

Chef's Pasta of the Day

Please ask your server for a description of today's item

Lunch Plates

Roasted Chicken Sandwich

With avocado, lettuce, and tomato and a cilantro avocado dressing, served with fresh fruit and spicy fries

Spicy Roasted Eggplant Sandwich

With roasted red peppers, tomatoes, caramelized onions, greens, smoked mozzarella, and basil aioli.

A Wild Lunch Tart

Puff pastry crusted provencal tart filled with chefs choice of fillings, eggs, crème fraiche , herbs and cheese, with a fresh green salad tossed with balsamic vinaigrette.

Wild Artichoke Cobb Salad

Romaine and greens tossed with hard-boiled eggs, bacon, tomatoes, chicken, avacados, gorgonzola cheese, artichokes, olives, and carrots, with a Dijon dressing

Desserts

Lori’s Bread Pudding

Baked with sun-dried apricots, and red currants, drizzled with chocolate and served in a caramel mascarpone cream sauce.

Meyer Lemon Tart

A delicious sweet dough tart,filled with a tangy Meyer lemon curd, and topped. With a touch of whipped cream and fresh berries.

Harvey’s Hot Fudge Brownie Sundae

A rich chocolate chip brownie served warm, and topped with our own homemade vanilla ginger and mocha-chocolate ice-creams, garnished with whipped cream, warm ganache, and caramel sauce. It will knock your socks off!

Crème Brulee

Please ask for daily flavors

Ice Cream and Sorbet

Fresh and home made. Ask your server for today’s flavors.

DINNER

Appetizers

Crispy Crab Cakes with Sauce Remoulade

a tasty blend of fresh crabmeat, yellow corn, red bell pepper and cilantro with a taste of old bay spice and cumin

Dave's Fried Calamari

with 3 dipping sauces, marinara, pesto aioli, and sriracha hot dip

The Wild Artichoke Napoleon

Stuffed Mushrooms with Escargot

Served in a traditional garlic butter with lemon and herbs

Artichokes Tempura

Our wild version of fried baby artichokes served with a red bell pepper coulis, balsamic reduction, and lemon aioli

Bagna Cauda of Shrimp and Artichokes with Pita bread

Six white Mexican shrimp, simmered at your table in an Italian clay pot with olive oil, minced anchovies, red chili flakes, minced garlic, fresh herbs and slivered artichokes. Served with pita bread for dipping

Mussels Old Saybrook Style

Steamed Prince Edward Island mussels, flavored with garlic, shallots, cream, white wine, and parsley. The flavor takes me back to Old Saybrook CT. 06475

Soups & Salads

The Wild Artichoke Salad

Caesar Salad, always the classic

Hearts of romaine with a bold homemade Caesar dressing with just enough anchovy, garlic, lemon, and topped with croutons and fresh grated parmesan

Soup for the Soul

Hearts of Romaine and Blue Cheese

Crisp wedges of romaine lettuce draped with a delicious creamy Maytag blue cheese dressing and garnished with a pile of fresh diced tomatoes "Say Cheese!"

Late Summer Fig Salad

cheese with candied spiced walnuts dressed with our housemade Modena balsamic vinaigrette Fresh black mission figs quartered and arranged in harmony with mesclun mixed greens, Belgian endive, and crumbled gorgonzola

A Special Salad with A Spin

Baby spinach, sautéed shiitake mushrooms, onions, tomatoes in a warm apple wood smoked bacon vinaigrette, topped with a melt of smoked mozzarella.

Pasta

Barbara’s Bolognese

Lori’s Favorite

Sauteed fresh baby artichokes, oven roasted eggplant, shiitake and white mushrooms, and diced pancetta with fresh basil chiffonade, in a zesty tomato cream sauce, tossed with a pinch of smoked mozzarella and topped with fresh parmesan cheese, and served with your choice of pasta

The Wildest Primavera

A garden vegetable saute, in a light pesto, white wine sauce tossed with fresh garlic and shallots, served with your choice of pasta and fresh grated parmesan

Jack’s Creole Shrimp and Hot Sausage Pasta-Jambalaya

sautéed with garlic, diced tomatoes, diced applewood smoked bacon, roasted red bell peppers, shallots, okra, fresh herbs and spice, simmered in a white wine and cream sauce tossed with your pasta of choice

Louie’s Herb Roasted Breast of Chicken Marsala

sautéed with a touch of garlic, and served in a Marsala wine sauce reduction with sliced mushrooms, diced tomatoes, basil and eggplant

Louie's Herb Roasted Breast of Chicken Florentine

sauteed with garlic and roasted eggplant and simmered in a gorgonzola cheese sauce with fresh spinach and homemade spinach gnocchi

From The Oven

The Ranch Filet Flambe au Poivre

Cognac flambéed peppered filet, with sauce Bordeaux and roasted tomato, served with mashed potatoes and a fresh vegetable sauté

Chicken Milan

Skinless breast of chicken baked with roasted eggplant, roasted red bell peppers, caramelized onions, basil chiffonade, a melt of smoked mozzarella, and balsamic vinegar sauce. served on top of sautéed greens and mashed potatoes

Braised Kosher Beef Short Ribs

A 16oz USDA Choice, Kosher beef rib served in a rich porcini mushroom brown sauce seasoned with fresh rosemary and cippolini onions, served over potatoes with our garden vegetable sauté

Yogi's Crispy Buttermilk Battered Fried Chicken

Simply down home fried chicken with a country style bacon dripped gravy with potatoes and fall vegetables, that will remind you of Okatie South Carolina

Rosemary Crusted New York Steak

10 ounce New York Steak, served with sauteed fresh mushrooms, topped off with a melt of gorgonzola cheese, served with mashed potatoes and sauteed vegetables

Blackened Atlantic Salmon

Pan seared filet of Atlantic Salmon with a Cajun crust and topped With a Mexican inspired fresh tomatillo and avocado salsa with fresh cilantro, chervil and fresh lime Juice. The salmon is served with our rice pilaf of the day, and fresh sautéed vegetables

Harry Chapin’s Hanger Steak

I Love Harry Chapin, I know he would have loved this steak. A 9 oz piece of USDA choice skirt steak marinated with garlic, ginger, soy and cilantro, sesame crusted and fired in a sizzling smoking hot sauté pan then finished in the oven topped with a brown sauce infused with more garlic and chopped ginger with a touch of soy and shiitake mushrooms crowned with a couple of home made buttermilk battered deep fried Vidalia onions from South Carolina

Hickory Smoked Honey BBQ Rock Cornish Hen

Tender Cornish hen with the flavor of smoky fire, spiced with a zippysweet honey BBQ sauce. A dish you fine Down America Boulevard. Served with corn off the cobb, spicy fries and a smile!

Sauteed Veal Scaloppine with sauce Olivo e Limone Zingo

Thin veal cutlets seasoned and quickly seared, served with a sauce made of shallots, Castelvetranno Italian green olives, fresh lemon, white wine and cream. With the veal, is thinly sliced tempura eggplant and potatoes au gratin. Another interesting thing about this dish, Is, this dish is also a lot of fun for us to make. Thanks!

Desserts

Lori’s Bread Pudding

Baked with sun-dried apricots, and red currants, drizzled with chocolate and served in a caramel mascarpone cream sauce.

Gil’s Sweet Tart

A delicious sweet dough tart filled with the Chef's choice of filling, and topped with a touch of whipped cream

Harvey’s Hot Fudge Brownie Sundae

Ice Cream and Sorbet

Fresh and home made. Ask your server for today’s flavors.

Spanish Coffee Creme Brulee

A rich intensely flavored coffee creme brulee with a taste of cinnamon and aged dark rum, served with some home made chocolate chip cookies on the side for dipping. Have fun!

The Wild Artichoke

Reviews 0

Deals & Coupons

Details

Dave's Fried Calamari

The Wild Artichoke Napoleon

Crispy Crab Cakes with Sauce Remoulade

The Wild Artichoke Salad

Caesar Salad, always the classic

Soup for the Soul

Heirloom Tomato Salad with Bufala Mozzarella

Summer Citrus Salad

Salad of Butter Lettuce with Shrimp

Barbara’s Bolognese

Chef's Pasta of the Day

Roasted Chicken Sandwich

Spicy Roasted Eggplant Sandwich

A Wild Lunch Tart

Wild Artichoke Cobb Salad

Lori’s Bread Pudding

Meyer Lemon Tart

Harvey’s Hot Fudge Brownie Sundae

Crème Brulee

Ice Cream and Sorbet

Crispy Crab Cakes with Sauce Remoulade

Dave's Fried Calamari

The Wild Artichoke Napoleon

Stuffed Mushrooms with Escargot

Artichokes Tempura

Bagna Cauda of Shrimp and Artichokes with Pita bread

Mussels Old Saybrook Style

The Wild Artichoke Salad

Caesar Salad, always the classic

Soup for the Soul

Hearts of Romaine and Blue Cheese

Late Summer Fig Salad

A Special Salad with A Spin

Barbara’s Bolognese

Lori’s Favorite

The Wildest Primavera

Jack’s Creole Shrimp and Hot Sausage Pasta-Jambalaya

Louie’s Herb Roasted Breast of Chicken Marsala

Louie's Herb Roasted Breast of Chicken Florentine

The Ranch Filet Flambe au Poivre

Chicken Milan

Braised Kosher Beef Short Ribs

Yogi's Crispy Buttermilk Battered Fried Chicken

Rosemary Crusted New York Steak

Blackened Atlantic Salmon

Harry Chapin’s Hanger Steak

Hickory Smoked Honey BBQ Rock Cornish Hen

Sauteed Veal Scaloppine with sauce Olivo e Limone Zingo

Lori’s Bread Pudding

Gil’s Sweet Tart

Harvey’s Hot Fudge Brownie Sundae

Ice Cream and Sorbet

Spanish Coffee Creme Brulee

White Chocolate-Sun Dried Cranberry Cheesecake