$15 Lunch - $35 Dinner
Tommy Bahama’s Tasting Menu
Newport Beach Restaurant Week
January 20 – January 24
LUNCH
First Course
Choice of:
Tortola Tortilla Soup
A savory blend of ground corn tortillas and vegetables with grilled chicken,
seasoned with island spices and garnished with lime sour cream.
Cooper Island Crab Bisque
Tommy’s own blend of fresh vegetable shellfish stock, butter, sherry, cream and lump crab meat. Garnished with micro green arugula and served with Tommy’s flatbread.
Second Course
Choice of:
South Seas Scallop Slider
Sauteed jumbo sea scallop served between mini buns with Asian slaw, roma tomatoes, fresh basil and chipotle aioli all topped with crispy “Tobacco” onions.
Saba Steak Salad
Marinated and char-grilled tenderloin medallions, served over a bed of fresh mixed greens,
tossed with tamarind vinaigrette. Garnished with grilled potatoes,
vine-ripened roma tomatoes, shiitake chips and garlic aioli.
Tahitian Tuna Salad
Blackened Ahi tuna seared rare with fresh baby arugula and spinach, fried wontons, shredded carrots, toasted sesame seeds and ribboned with sweet soy glaze and wasabi aioli.
The Habana Cabana Pork Slider
Slow roasted pulled pork finished with Tommy’s own blackberry barbeque sauce served between mini buns, piled high with crispy “Tobacco” onions. Served with French fries.
Third Course
Wha’ Jamaican Chocolate Cake Bars
Flourless chocolate espresso cake bars served with white chocolate crème anglaise and garnished with chocolate shavings.
- and -
Key Lime Tarts
Papa Bahama’s version of this famous Key West dessert,
served with fresh whipped cream.
DINNER
First Course
Choice of
Tommy’s World Famous Coconut Shrimp
Two crispy coconut crusted jumbo shrimp served with papaya-mango chutney and Asian slaw.
Crab Calloway
One griddled crab cake with a light coconut crust, served with sweet chili mustard sauce and cilantro oil. Served with Asian slaw
The Bungalow Salad
A chopped salad with fresh mixed baby greens, vine-ripened roma tomatoes Granny smith apples, macadamia nuts, Maytag bleu cheese, hickory smoked bacon and sweet corn with our honey-lime vinaigrette. Garnish with garlic croutons.
Red, White and Bleu
Chopped vine-ripened tomatoes, onions and romaine hearts, tossed with
Maytag bleu cheese dressing and lightly drizzled with balsamic vinaigrette.
Second Course
Choice of
Old San Juan Shrimp and Scallops
Sautéed jumbo shrimp and scallops in curry coconut sauce with island rice.
Tommy’s Rib Rack
Grilled baby back ribs glazed with Tommy’s own blackberry brandy
barbeque sauce, served with smashed potatoes and Asian slaw.
Sanibel Stuffed Chicken
Herb Cheese and roasted red pepper stuffed chicken breast, sautéed golden brown with parmesan and Japanese breadcrumb crust, atop a roasted red pepper cream sauce, served with fresh grilled broccolini seasoned with lemon garlic oil.
Santiago Sea Bass
Fresh long-line caught sea bass fillet, seared in olive oil, oven roasted and seasoned with fresh basil, toasted walnut and chopped imported olive sauce. Served with fresh grilled asparagus seasoned with lemon garlic oil.
Third Course
Tommy’s Dessert Trio
Key lime Tart, Barbados Brownie Bite, Blackbeard’s Butterscotch Chocolate Cup
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