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April 27, 2009updated Feb 08, 2013

Montage Laguna Beach Offers June Cuisine Special

By Pardhasaradhi Gonuguntla

Montage Laguna Beach debuts a delicious and affordable culinary program for the entire month of June.

WHAT: Special prix-fixe menus offer a “Taste of Montage” in the oceanfront resort’s three restaurants, with prices from $30 to $90 per person. Choose from an outdoor poolside terrace, a comfortably elegant bistro-style restaurant with sweeping ocean views or the resort’s signature restaurant at the edge the Pacific.

WHY: Enjoy summer’s freshest ingredients at budget-friendly prices.

HOW: Dine at one of our three resort restaurants to enjoy our “Taste of Montage” prix-fixe menus from June 1-30. 1. Opt for outdoor views with a three-course lunch at the poolside Mosaic Bar & Grille * Luncheon appetizer, entrée and dessert choices include: – Crispy Dungeness Crab Cakes – Local Halibut Tacos with Cabbage, Pico de Gallo and Cotija Cheese, Lime Cream Sauce, Pinto Beans and Avocado Salsa with Tortilla Chips – The Mosaic, featuring five flavors of house-made ice creams on Oreo crust * Mosaic Bar & Grille is open daily for lunch from 10:30 a.m. – 4:30 p.m.; reservations not accepted 2. Select the inventive prix-fixe fare at The Loft for20lunch or dinner * $30 three-course lunch featuring Chef Brian Black’s Creative American Cuisine including: – Salad of Wild Arugula – Charred Heirloom Tomato Bisque with Old School Grilled Cheese – German Chocolate Cake * three-course dinner includes a choice of: – Jumbo Grilled Artichoke with garlic and basil aioli – Fire-Roasted Organic Chicken Breast with macaroni and cheese, white asparagus and wild mushroom sauce – Flourless Chocolate Cake with Hazelnut Craquelin Ice Cream and Nutella Anglaise *

The Loft is open daily for lunch from 11 a.m. – 3 p.m. and for dinner from 5 – 10 p.m.; reserve by calling 949-715-6420 3. Indulge in a three-course dinner menu at Studio * Dinner appetizers, entrée and dessert selections include: – Risotto of Maine Lobster with mushrooms, wilted chard and aged parmesan – Pan-Seared New Zealand John Dory with fennel bulb, cipollini onions and cauliflower in a banyuls reduction – Crispy Banana with a brown sugar cake, toasted marshmallow ice cream and brandy Anglaise * Studio is open nightly (beginning Memorial Day) from 5 – 10 p.m.; reserve by calling 949-715-6420

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