Subscribe for a FREE Daily Dose of greer's OC
FacebookTwitterRSSYouTubeFollow Me on Pinterest

Greer's Blog

Image description

STUDIO’S NEW CHEF DE CUISINE BEN MARTINEK debuts FALL FLAVORFUL MENUS

10.15.18

Studio at Montage Laguna Beach’s new Chef de Cuisine Ben Martinek just introduced his new Fall A La Carte and Six-Course Tasting Menus that highlights the finest autumnal delights. For the past eight years, Martinek, has been a member of the culinary team at Studio and The Loft, now he’s the chef-in-charge and proving how creative and locally resourceful he is as he excels at his new dream-come-true open kitchen position.

Studio’s new Fall A La Carte Menu offers a  celebratory Bester Caviar with traditional accompaniments. First, guests can start with Grilled Oysters, Braised Mediterranean Octopus Carpaccio, Roasted Heirloom Beets or Kona Kampachi Crudo. Second course selections include Dungeness Crab Basil Soup with preserved lemon; Soffritto Risotto with crispy littleneck clams; Lobster Sumac Cavatelli; and delicious Roasted Pork Belly with garlic soubise, black-eyed peas and sherry cipollini. And, the creative Mains make it hard to decide among Pacific Swordfish with artichoke barigoule, show-stopping Roasted Mero Arctic Seabass served with Chinese broccoli, La Belle Farms Duck Breast, Superior Farms Lamb Loin and more.

On the new Fall Tasting Menu, you can enjoy Big Eye Tuna and Compressed Melon, then Hudson Valley Foie Gras Torchon with black plum and Szechuan peppercorn brioche. The third course delivers succulent Seared Maine Diver Scallops with a miso-potato puree, followed by 40-day Dry-Aged Beef Strip Loin with cordyceps mushrooms, sungold tomatoes, fermented garlic and braised parsnip. To conclude, Saint André triple crème cheese with espresso meringue and then Harry’s Berries Strawberries with yuzu sorbet.

The New Vegetarian Menu is ideal for vegetarians and non-vegetarians alike. It starts with Crimson Beet Tartare starring golden beet “yolk.” Course Two is Crispy Rice Paella with bouquet of tiny vegetables. Next is Celerini Alfredo with brown butter crumble and truffles. Another show-stopping course is Pot “Ato”-Au-Feu where the chef creates a potato variation accompanied by Brussels sprout leaves and wild mushrooms. Then there is Fleur Du Maquis, a ratatouille with arugula. To end a perfect dining experience is Pistachio Pavlova. Wines can be paired perfectly and, the service is impeccable.

30801 S Coast Highway in Laguna Beach.



More Greer

Follow Greer on Pinterest

Subscribe to Greer's OC

from the blog

More Daily Doses