Monday, November 17, 2014

Even a Grinch Needs to Eat!


The Grinch may steal Christmas, but he will fall in love with the delicious menu that Leatherby’s Executive Chef Ross Pangilinan has planned for the holidays. In fact, to honor the arrival of DR. SEUSS' HOW THE GRINCH STOLE CHRISTMAS! THE MUSICAL at Segerstrom Center from December 10 – 14, Leatherby’s Café Rouge in the Center’s Renée and Henry Segerstrom Concert Hall has a very special festive three-course prix fixe menu that will turn even the grinchiest Grinch into a pussycat. To take a peek at the special menu or to purchase tickets to DR. SEUSS' HOW THE GRINCH STOLE CHRISTMAS! THE MUSICAL, click here.

DR. SEUSS' HOW THE GRINCH STOLE CHRISTMAS! THE MUSICAL
DECEMBER 10 - 14

FIRST
Welcome, Christmas
Butternut squash soup with gifts – vanilla foam, sage, cranberry tempura, 
star anise crouton, parsnip chip, amaretti crumble, hazelnut soil

MAIN
Roast Beast
House porchetta, confit sweet potatoes, roasted market vegetables,
cranberry salsa verde, natural jus

DESSERT
Santa for a Day
"Milk and cookies"

45 per person 3 course menu
64 with wine pairing

MAKE YOUR RESERVATION | 714 429 7640

Executive Chef Ross Pangilinan
Menu subject to change

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Sunday, November 9, 2014

The Search for a Legendary Meal Stops at Leatherby's Café Rouge


In the Tony Award®-winning musical PIPPIN, the story is guided by the Leading Player as the young Prince Pippin searches for meaning and significance. This famous show in its new Broadway production comes to Segerstrom Center to open the 2014 – 2015 Broadway Series November 11 – 23. To help celebrate the occasion and to give meaning and significance to your culinary life, the leading player at Leatherby’s Café Rouge, Executive Chef Ross Pangilinan, has created a special menu inspired by the show. The three-course prix fixe menu is magic. To learn more about the PIPPIN menu and other special menus prepared by Chef Pangilinan for the other shows in the Center’s Broadway and Curtain Call Series, click here.

PIPPIN
NOVEMBER 11 - 23

FIRST
Magic to Do
Molecular beet salad, orange sphere, balsamic caviar, 
goat cheese gelée, pistachio powder, olive oil sorbet, beet air

MAIN
Prayer for a Duck
Muscovy duck breast, polenta cake, poached quince, pomegranate seed,
brussels sprout petals, truffle vinaigrette

DESSERT
Simple Joys
"Catherine royale," cinnamon swirl vanilla cake,
pumpkin ice cream

45 per person 3 course menu
64 with wine pairing

MAKE YOUR RESERVATION | 714 429 7640

Executive Chef Ross Pangilinan
Menu subject to change


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