Seasonal Menu | Blue Box Café South Coast Plaza
CAVIAR* │ 185
30 g ossetra, accoutrements, potato blinis
CŒUR DE SAUMON* │ 32
heart of smoked salmon, trout roe cream
TOMATE ET BURRATA │ 34
heirloom tomatoes, burrata, basil pistou
SOUPE DE TOPINAMBOUR | 32
sunchoke, celeriac, wild california mushrooms
TARTINE D’AVOCAT │ 28
grilled focaccia, whipped ricotta, avocado, radish, fennel, lemon
QUICHE AUX LÉGUMES │ 28
spinach, zucchini, broccoli, herbs, cheddar crisp
POMME DE TERRE À L’ŒUF DORÉ* │ 38
variations of potato, golden egg
THON RIVIERA* │ 36
tuna carpaccio, crudités provençales, red pepper coulis
CAVIAR* │ 185
30 g ossetra, accoutrements, potato blinis
QUICHE AUX LÉGUMES │ 28
spinach, zucchini, broccoli, herbs, cheddar crisp
CŒUR DE SAUMON* │ 32
heart of smoked salmon, trout roe cream
POMME DE TERRE À L’ŒUF DORÉ* │ 38
variations of potato, golden egg
TOMATE ET BURRATA │ 34
heirloom tomatoes, burrata, basil pistou
THON RIVIERA* │ 36
tuna carpaccio, crudités provençales, red pepper coulis
SOUPE DE TOPINAMBOUR | 32
sunchoke, celeriac, wild california mushrooms
TARTINE D’AVOCAT │ 28
grilled focaccia, whipped ricotta, avocado, radish, fennel, lemon
SALADE CÉSAR │ 28
little gem lettuce, parmesan, crispy sourdough
add chicken +15 | add avocado +10
RISOTTO AUX BETTERAVES │ 40
beetroot risotto, goat cheese, roasted beets
PÂTES AUX MOULES | 46
trottole pasta, clams, saffron sauce
SPAGHETTINI AU CAVIAR │ 62
lemon-glazed pasta, ossetra caviar
CABILLAUD NOIR* │ 52
wild black cod, pepper tagine, panisse olives, parsley coulis
SALADE CÉSAR │ 28
little gem lettuce, parmesan, crispy sourdough
add chicken +15 | add avocado +10
SPAGHETTINI AU CAVIAR │ 62
lemon-glazed pasta, ossetra caviar
RISOTTO AUX BETTERAVES │ 40
beetroot risotto, goat cheese, roasted beets
CABILLAUD NOIR* │ 52
wild black cod, pepper tagine, panisse olives, parsley coulis
PÂTES AUX MOULES | 46
trottole pasta, clams, saffron sauce
LOUP DE MER │ 54
pan-seared branzino, fregula, cipollini, champagne emulsion
VOLAILLE AUX CHAMPIGNONS │ 48
chicken breast, maitake mushroom, string beans, pomme purée, truffle jus
CROQUE À LA TRUFFE │ 36
grilled truffled ham and cheese sandwich, gem lettuce, ranch sauce
CHEESEBURGER* │ 39
black angus beef and cheddar cheese, brioche potato bun, french fries
FILET MIGNON* │ 65
5 oz. natural beef tenderloin, roasted cauliflower, spinach, pommes soufflées, 5 peppers sauce
DUO DE CANARD*│ 67
roasted duck breast, carrot, Pont-Neuf polenta, swarnadwipa spiced leg ragout, port sauce
LOUP DE MER │ 54
pan-seared branzino, fregula, cipollini, champagne emulsion
CHEESEBURGER* │ 39
black angus beef and cheddar cheese, brioche potato bun, french fries
VOLAILLE AUX CHAMPIGNONS │ 48
chicken breast, maitake mushroom, string beans, pomme purée, truffle jus
FILET MIGNON* │ 65
5 oz. natural beef tenderloin, roasted cauliflower, spinach, pommes soufflées, 5 peppers sauce
CROQUE À LA TRUFFE │ 36
grilled truffled ham and cheese sandwich, gem lettuce, ranch sauce
DUO DE CANARD*│ 67
roasted duck breast, carrot, Pont-Neuf polenta, swarnadwipa spiced leg ragout, port sauce
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of foodborne illness
20% Gratuity will be added to parties of five and more