New Summer Dishes at AnQi

If you’re ready to eat lighter and enjoy vibrant, and subtly spicy flavors, head over to AnQi by Crustancean (3333 Bristol St., Costa Mesa; 714.557.5679) at South Coast Plaza. Master Chef Helene An and Chef de Cuisine Ron Lee have created new dishes for the lunch and dinner menus that are a perfect fit for the hot months ahead.

Chef Helene An’s favorite Vietnamese herbs of tiato and quinzoi and her light touch balance with Chef Ron Lee’s Korean roots reflected in white kimchi and ssamjang ragout. Bold Asian accents of Thai chili, shishito peppers and shiitake mushrooms are featured in the three entrée salads, appetizer and sandwich ($12-16) at lunch and three new dinner entrees ($25-32). Highlights include a honey lemongrass shrimp salad with pistachio vinaigrette; Vietnamese crepe salad (the crepes are made with coconut milk and rice flour) with sweet chili gastrique and charred frisée, and entrees like Barbe”Q”ue quail with ssamjang ragout and broccolini and grilled pork ribs with tamarind and sweet corn.

AnQi’s New Lunch Dishes

Vietnamese Bresaola   16
King oyster mushroom, frisée, artichoke, sherry vinegar

Grilled Calamari Salad    14
Butter lettuce, chives, tomato ginger vinaigrette

Honey Lemongrass Shrimp Salad   14
Seasonal vegetables, pistachio vinaigrette, asparagus, shiitake mushroom

Vietnamese Crepe Salad    13
Chicken & pork ragout, quinzoi herb, bean sprouts, sweet chili gastric, charred frisée

Grilled Pork Sandwich   12
Arugula, white kimchi, picked jalapeño, green bean tempura

AnQi’s New Dinner Entrees

Barbe”Q”ue Quail   29
Sweet red pepper glaze, ssamjang ragout, broccolini, cumin

Sweet Shoyu Beef Short Rib   32
Baby root vegetables, roasted garlic, black raspberry reduction

Grilled Pork Ribs   25
Tamarind, Thai chili, sweet corn, shishito pepper, tiato

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