Pinot Provence

686 Anton Blvd, Costa Mesa CA 92626 patinagroup.com (714) 444-5900

Cuisines and Dishes at Pinot Provence:

French

Menu for Pinot Provence

Appetizers

Boston Letuce and Beet Salad $9.25
with creamy goat cheese, warm parsley and red onion vinaigrette
Baby Green Salad $8.00
with herbs and a balsamic vinaigrette
Piont Caesar Salad $8.50
with one large garlic crouton and fresh grana parmesan
Salad of Belgian Endive and Wild Cress $9.50
with roquefort cheese and candied pecans
Truffle-Lemon Vinaigrette Marinated Yellow Fin Tuna Tartare $14.50
with mini French fries
Gratin of Diver Scallops $14.50
with gremolata and asiatique vinaigrete
Cold Foie Gras Torchon Parfume au Calvados $18.95

Appetizers-Odd Things

House smoked Salmon Belly Carpaccio $11.50
with apple and leek salad, yuzu vinaigrette
Salted Cod Brandade $11.50
with creamy potatoes, grilled toast and spanish live oil
Tahitian 'Poission Cru' of Yellow Fin Tuna $11.50
with coconut milk, lime, cucumber and fresh coriander
Sautted Escargot 'Pain Perdu' $11.50
with melted tomatoes and garlic butter
Sauteed La Belle Farms Foie Gras $18.95
with poire william emulsion

Entrees-Seafood, Shellfish and Crustaceans

Alder Wood Scented Wild King Salmon $27.00
with brown butter spaghetti squash, sage emulsion
Neiman Ranch Bacon Raosted Alaskan Halibut Tournedos $26.00
with caramelized endive and pigs feet jus
'Paella' of Maine Scallops, Lobster and Shrmip $28.50
with black rice, smoked paprika emulsion and three chorizo
Moules Frites Mariniere: $16.95
with lots of parsley, French fries finished with normandie butter

Entrees-Small Plate

Provencal Pan Seared Toulon Imported Rouget $19.95
with pickled baby artichoke and basil emulsion
Quickly Sauted Oregon $15.00
chanterelles and lobster mushrooms, fromage blanc and honey bacon vinaigrette
Pan Seared Ka Ricgekke Skate Wings $19.95
with sweet and sour sorrel, lemon confit and crispy capers
Sauteed John Dory $19.95
with parsnip puree, shallot confit and roasted chicken jus

Entrees-Meat and Poultry

Lemon and Herb Crusted Rotisserie Chicken $17.50
with thyme garlic jus and pommes frites
Braised Prime Boneless Short Ribs $28.00
with murbier pommes aligot, haricot vert and crispy shallot salad
Roasted Lamb Rib Eye $31.00
with braised lamb shanks en feuille de vigne, preserved lemon
Kobe Pork Rack $27.00
with port-red wine jus, lightly curried cauliflower and lobster mushrooms
Roasted Angus Beef Filet Au Poivre $33.25
with watercress and pommes frites
Kobe Beef Top Sirloin $27.00
with oven dried tomatoes, bearnaise mousseline and portobello salad

Menu for Pinot Provence provided by Allmenus.com

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Dining options for Pinot Provence

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Reviews for Pinot Provence

Ratings and Reviews for Pinot Provence

Nov 29 2011

Michelle S. via Yelp

i didn't like it. sorry? too expensive. the food was just ok. no, that's an overstatement...read more
Nov 24 2008

via Citysearch

This restaurant is great for a night out the cuisine is excellent and the atmosphere is very warm and inviting.The servers are nic...read more
Nov 21 2008

via Citysearch

Very very good french food. All the items on the menu look delicious. Wish I could try it all.. They have a yummy brunch menu also...read more
Nov 15 2008

via Citysearch

If you are looking for elegance and want to have a romantic dinner with Italian Cuisine then you should consider this restaurant. ...read more

From Citysearch

The Scene
Reminiscent of a posh Provencal bistro, the gracious, spacious dining area is a sanctuary of limestone, soft lighting and French antiques. It's now become even more inviting, thanks to reupholstered, peach-striped banquettes that no longer drown in pillows and an attentive waitstaff that coddles pre-theater patrons to a fare-thee-well.

The Food
After expanding his L.A. restaurant empire south, Joachim Splichal gave his talented chef time to settle in, and now, room to improvise. Florent Marneau eliminated the plats du jour, spa dishes and not-so-Provencal specialties in favor of seasonal menus and culinary inventions geared to local tastes. Rich caramelized veal cheeks and crispy sweetbreads offset delicate riccota and Maui onion ravioli. One succulent diver scallop anchors small pentocle scallops on wilted arugula near piles of velvety cauliflower mousse. But marinated rotisserie chicken and hefty beef filet, each served with pommes frites, are as eternal as the scent of lavender and California sunshine.

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