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Tuesday, December 14, 2010

Haven Gastropub Showcases New Culinary Delights on Winter Menu

Orange, CA (December 2010) – In an effort to keep its cuisine seasonal and exciting, Haven Gastropub in Orange has launched a winter menu that is both inventive, while staying true to the concept of serving quality “gourmet comfort food.” Executive Chef/Partner, Greg Daniels, has introduced original menu items, ranging from his version of “liver and onions” and Waygu Tartare, to Oxtail Poutine and Cassoulet.

Among Chef Daniels’ menu additions (full menu at http://www.havengastropub.com/eat.html):

Cassoulet – duck confit, pork belly, boudin blanc, cannellini beans

Bucatini Carbonara – guanciale, arugula, black pepper, chile flakes, poached egg

Pot Au Feu – beef stew, carrots, pearl onions, celery, baby turnips, peewee potatoes

“liver and onions” – crispy rabbit liver, onion jam, micro radish, micro dijon

Wagyu New York au Poivre – crusted in black pepper, smoked tomato coulis, pommes frites

Wagyu Tartare – black garlic, shallots, dijon mustard, micro dijon, truffle oil, sliced truffle

Oxtail Poutine – red wine braised oxtail, cheddar cheese curds, pommes frites

Lamb Burger – onion jam, tzatziki, onion sprouts, rosemary brioche bun

Short Rib Sliders – tomato chutney, asiago cheese roll

Seasonal Mushroom Risotto – farro, mushrooms, truffle salt, chevre (vegetarian entrée)

Red Roman – pan seared, cauliflower purée, chanterelles, yuzu tobikko caviar, intensity mix

House Cured Salmon – cured and cold smoked salmon, shaved breakfast radish, radish sprouts, dill crème fraîche, dill pollen

Honeycrisp Apple Salad – mizuna, mache, endive, toasted walnuts, cabrales, zinfandel vinaigrette

Seasonal Flatbread – celery root purée, crimini mushrooms, roasted red bell pepper, wilted frisée, shaved pecorino romano

Roasted Cauliflower – golden raisins, chile flakes, toasted almonds, parsley

Bacon Ice Cream – beer brownie, bacon ice cream, sel gris

According to Managing Partner/Beverage Director, Wil Dee, each new menu item can be paired with one of the 14 beers always present on draft or one of more than 60 bottled craft beers. Dee adds that many of the dishes pair nicely with Haven’s selection of unique spirits and worldly wine list, with nearly 50 wines by the glass.

Haven Gastropub’s menu can be found online at http://www.havengastropub.com/eat.html.

ABOUT HAVEN GASTROPUB
Located in the heart of Historic Old Towne Orange, Haven Gastropub is a unique concept where “pub meets gourmet grub.” Recently named “Best New Gastropub” by Draft Magazine,
which touted it as one of three new restaurants across the country that have “breathed new life into the old gastropub concept.” Gastropub, a British term blending gastronomy and pub, sprouted in the 1990s and has seen a revival as the idea behind the concept was to provide a place where friends and family could gather in a warm comfortable setting and enjoy good conversation with quality food and spirited libations. Haven boasts 14 beers on draft and more than 60 bottled craft beers. In addition, Haven serves more than 50 specialty single-malt whiskeys, scotches and bourbons; and a worldly wine list, with nearly 50 wines by the glass. Almost every dish on the menu has a beer or wine pairing suggestion.

The menu, created by Le Cordon Bleu-trained Executive Chef/Partner Greg Daniels, offers a blend of old world European fare with a modern American twist. Under the tutelage of Pascal Olhats of Tradition by Pascal, and then on to Napa Rose with Andrew Sutton, Chef Daniels learned what it means to feed people great food. The result is a refreshing combination of treasured dishes from around the world fused with familiar stateside staples from Mac n’ Cheese with black truffles, to
hearty Chicken n’ Waffles served with housemade hot sauce and bärenjäger maple syrup.

Each menu item is made using farm-to-table fresh ingredients with dishes prepared entirely from scratch, including the award-winning Haven Burger, piled high with roasted red bell peppers, wild arugula, pickled red onions and St. Agur blue cheese; and housemade Salt & Vinegar Chips of red wine vinegar and sea salt and truffle fries served with garlic aïoli dipping sauce or housemade ketchup, also Haven’s own. The affordably priced menu ($5-$20), will also entice with a full selection of delectable desserts, including noteworthy ice creams flavors, including candied bacon, salted caramel and tobacco-infused.

Paired to elevate and complement the overall dining experience, handcrafted microbrews including Belgian varieties are offered alongside a distinct selection of boutique wines, scotches, whiskeys and bourbons. No less than fourteen handcrafted beers flow on regularly rotating taps,
including offerings from such breweries as Mikkeller, Brewdog, Stone, Russian River, and The Bruery.

Haven Gastropub is located at 190 South Glassell Street in Old Towne Orange. Hours of operation are 11 a.m. – 2 a.m. daily. Happy Hour menu offered 3 p.m. – 6 p.m. Monday – Thursday and 11 p.m. – 1 a.m. daily. Walk-ins welcome. For more information or to make reservations, call 714.221.0680 or visit http://www.havengastropub.com (on Facebook, http://www.facebook.com/HavenGastropub).

1 comment:

  1. Their winter menu is worth trying. There are selection of great food items.

    ReplyDelete