Now is a great time to dine at Memphis Café located in the heart of the SOBECA district in Costa Mesa. A new spring menu and cocktails in the roadhouse-style bar were just introduced by classically trained chef and co-founder Diego Velasco.
Executive chef Diego Velasco at Memphis Café just debuted a refreshed dinner menu featuring signature dishes reimagined, such as the award-winning smoky gumbo and seafood jambalaya, along with new seasonal dishes showcasing the flavors of spring. The new spring dinner menu features Boudin Balls with ground, smoked pork, seasonings, rice, and vegetables rolled into meatballs and roasted, then coated in corn flakes. It's served with collard greens, pancetta, hot pepper-honey sauce and grilled bread.
There’s also a delicious Fried Green Tomato and Lobster Salad with tarragon, smoked paprika vinaigrette, dandelion greens; and Roasted Beet Poke with sesame, scallions, fried beet chips, hazelnuts, gorgonzola. Another salad favorite is the Pickled Shrimp Salad with chicories, citrus, crispy tasso, smoked paprika vinaigrette, and fried biscuit croutons.
Entrée choices include a Pan-Roasted Chicken with maque choux (Cajun creamed corn with chicken andouille sausage), cheddar-scallion biscuit and haricot vert. And the Blackened Rib Cap Steak Cast iron with Hasselback potato, grilled broccolini, and Roquefort fondue.
Dessert choices include a Sticky Toffee Monkey Bread with bourbon caramel, whipped cream, with toffee crumble.
Spring-Inspired Cocktail Highlights include a One Eye Willie aquavit, orange curacao, crème de violet, lemon juice, shaken on the rocks; and Dancing out in Space with Bulleit rye, Suze Saveur d’autrefois, concentrated jasmine green tea, orange bitters, cucumber ribbon.
Open seven days per week for brunch and dinner with happy hour Monday – Friday from 3-6 p.m. and late-night entertainment Thursdays – Saturdays. Valet parking available for weekend brunch and Thursday – Saturday evenings.
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