PRIVATE DINING MENU
Our award-winning Studio Team is honored to have you as our guests. Every event can be tailored to your preferences within the diverse and intimate spaces of the restaurant, each featuring a unique and expansive ocean beneath the bluff. Featuring modern French cuisine with California influences, Studio finds the perfect complement from among the restaurant’s extensive wine collection of over 2,000 offerings. Our sommelier team is available to offer wine pairings by the course or to suggest selections for the entire menu. It would be our pleasure to assist in personalizing the event with special touches such as floral arrangements, decorative adornments, live entertainment, or signature gifts to fit your vision.
Private Event Specialists can be reached by calling (949) 715-6128
F I RST COU RSE
(pre-select one*)
BRAISED MEDITERRANEAN OCTOPUS CARPACCIO olive cracker, cumin crème fraiche, garden mint
SCARBOROUGH FARMS MIXED GREENS aged goat cheese, puffed wild grains, manuka honey vinaigrette
KONA KAMPACHI CRUDO compressed kohlrabi, finger lime, granny smith apple
ROASTED HEIRLOOM BEETS AND BURRATA polito farms citrus, pumpernickel
SEARED AHI TUNA toasted golden raisins, verjus gelée, pine nut velouté
FOUR COURSE MENU $155++
* Final menu to include one (1) selection each for first, second and fourth courses and two (2) selections to choose from for third course for the entire group to enjoy. If you wish, we welcome you to offer guests additional choices at each course for a $10 supplement per selection.
++ Subject to 24% service fee and applicable tax
S E C O N D C O U R S E
(pre-select one*)
SOFFRITO RISOTTO melted mirepoix, crispy littleneck clams
ROASTED ROOT VEGETABLE BISQUE ginger-compressed apple, local box crab
SEARED MAINE SCALLOPS sunchoke, braised guanciale, roasted black grapes, aged balsamic
LOBSTER SUMAC CAVATELLI baby turnips, turnip greens, lobster bouillon
ROASTED PORK BELLY black eyed peas, preserved lemon, garlic soubise
FOUR COURSE MENU $155++
* Final menu to include one (1) selection each for first, second and fourth courses and two (2) selections to choose from for third course for the entire group to enjoy. If you wish, we welcome you to offer guests additional choices at each course for a $10 supplement per selection.
++ Subject to 24% service fee and applicable tax
THI R D C O U R S E
(pre-select two*)
PACIFIC SWORDFISH meyer lemon marmalade, tarbais bean purée, artichokes à la barigoule
SAUTÉED KING SALMON coconut-braised heirloom carrots, vadouvan curry, hawaiian hearts of palm
ORGANIC CHICKEN BALLOTINE forbidden rice, crispy mitake mushroom, english peas
LA BELLE FARMS DUCK BREAST salsify, hazelnut, wild huckleberry, endive
PRIME BEEF STRIPLOIN black trumpet mushroom, marble potato confit, roasted romanesco, potato glass
FOUR COURSE MENU $155++
* Final menu to include one (1) selection each for first, second and fourth courses and two (2) selections to choose from for third course for the entire group to enjoy. If you wish, we welcome you to offer guests additional choices at each course for a $10 supplement per selection.
++ Subject to 24% service fee and applicable tax
FOUR T H C O U R S E
(pre-select one*)
CAPPUCCINO SPONGE CAKE coffee, mascarpone, chicory sponge cake
GREEN APPLE PAVLOVA meringue, apple sorbet, whipped cream
ALPACO BLACK FOREST CAKE confit cherries, chocolate ganache, vanilla
BLACK SESAME PAVÉ eggless meringue, cassis, pomegranate seeds, sponge cake, coconut sorbet
FOUR COURSE MENU $155++
* Final menu to include one (1) selection each for first, second and fourth courses and two (2) selections to choose from for third course for the entire group to enjoy. If you wish, we welcome you to offer guests additional choices at each course for a $10 supplement per selection.
++ Subject to 24% service fee and applicable tax