This Valentine's Day, celebrate your love at Laguna Cliffs Marriott Resort & Spa, a picturesque Victorian-style resort overlooking the California Coastline and Dana Point Harbor.
Head to Outer Reef led by James Beard-nominated Chef John Tesar for a Valentine's weekend dinner experience from Friday, February 10 - Tuesday, February 14. Begin the festivities with a complimentary rosé toast upon arrival, before indulging in a curated a la carte menu and commemorative chef specials. Elevate your experience with the perfect wine pairings specially selected by newly appointed sommelier, Georgi Stoianov, and enjoy stellar sips paired with unparalleled views of the Pacific. Visitors on Valentine's Day will receive a single rose on the table for their special someone.
Advance reservations on Open Table are highly recommended. Menu highlights below
Raw
East or West Coast Oysters
half dozen 26 | dozen 48
Passmore Caviar | My Way
50grams | 175
Blue Fin Tuna
"three ways"
32
Hamachi Tartar
Fresh Wasabi | Crispy Rice | Ginger
Lychee
27
Barely Touched
Live Diver Scallop
shallot brown butter | wild mushroom dashi
black burgundy truffle
28
King Crab "Scampi"
parsley | garlic froth
38
Half Main Lobster
Champagne poached | French Sorrel Emollition
Petit Green Fennel Salad | Champagne Bubbles
38
Salads
Winter Green Salad
Buddha Hand Vinaigrette
21
Traditional Caesar
19
Baby Iceberg & Blue Cheese Wedge
marinated tomato
21
Pasta
Toasted Potato Gnocchi
Dungeness crab | black burgundy truffle essence 44 Lobster Agnolotti
chestnut monte | Chantelle Mushrooms
White Alba Truffles 60
Butternut Squash and Ricotta Mezzaluna
Leek Brodo 34
Spaghetti Cacio e Pepe
28
Lightly Cooked
Kimchi Glazed Local Swordfish
steamed savoy cabbage
Korean kimchi pancake
crispy pork belly 48
San Diego Black Cod Milanese
frisée buddha hand salad
fall squash | pepitas
brown butter
46 Pan Seared Diver Scallop
fines herbs risotto | little neck clams
Shimeji mushrooms | olive oil emulsion
46
John Dory
Charred Leeks | Braised Turnips
Cauliflower Puree | Caviar Beurre Blanc
52
Chef Tesar's
Dry-Aged Steaks
Prime Beef Filet
8 ounces | 62
28 day Dry-Aged
Heartbrand Bone-in New York
28 ounces | 125
45 day Dry-Aged
Heartbrand Bone-in Ribeye
32 ounces | 165
140 day Dry-Aged
Heartbrand Bone-in Ribeye
32 ounces | MARKET PRICE
Bordelaise | Au Poivre | 8
Sides
French Fries | 12
Potato Purée | 15
Mac & Cheese | 18
Kimchi Creamed Spinach | 18
Roasted White Asparagus |25
Lemon Sabayon | Black Truffle 60