Newport Beach Country Club Magazine Winter 2020 | Page 18

EAT & DRINK
ATTENTION TO DETAIL
IN ADDITION TO PRESENTING A SEASONAL MENU AND SENSATIONAL SIPS,
SEAHORSE GRILLE FOCUSES ON THE MEMBER EXPERIENCE.
BY JESSICA VACCO-BOLAÑOS
T
From left: wine and Champagne
offerings at Seahorse Grille;
handmade butternut squash-crab
ravioli; braised beef short ribs
18
he holidays have come and
gone, but Seahorse Grille
continues to amaze with
new offerings and quality service.
Newport Beach Country Club
members can find plenty of ways to
enjoy red wine and good times at
the on-site eatery, thanks to a new
winter menu that can be perfectly
paired with the eatery’s unique
lineup of wine. Food & Beverage
Manager Christophe Laifa and
Executive Sous Chef Graeme Blair
have worked hard to make Seahorse
Grille thrive long after the club’s
holiday lights have come down.
If you’re looking to keep the
New Year’s Eve celebrations
going, Laifa suggests a sip of Krug
Champagne, which he says embod-
ies everything that a sparkling
wine should be, as it’s “smooth,
velvety and full of flavors.”
Additionally, the implementa-
tion of Laifa’s wine list has given
NEWPORT BEACH COUNTRY CLUB MAGAZINE
members the chance to enjoy variet-
ies that are unique to the club. “Our
cabernet sauvignon by Purlieu from
Napa is absolutely outstanding and
unknown,” Laifa notes. But drinks
aren’t the only items that diners can
look forward to this winter.
According to Blair, the seasonal
menu will impress all palates as
Seahorse Grille highlights winter
ingredients from squash and chest-
nuts to apples and pomegranates.
Whether it’s candied chestnuts in the
soup that is poured tableside or slices
of fruit in the decadent apple panna
cotta dessert, these elements can be
found from start to finish during this
exquisite dining experience.
As of late, the most popular
dishes have been pastas—but don’t
expect to find plain old buttered
noodles. “Our current handmade
pasta features butternut squash
with lump crab, finished with
brown butter and pomegranate
seeds,” Blair explains. “This is
becoming a solid favorite with our
members.” Another often-ordered
item, braised beef short ribs, are
served with a tamarind-infused
celery root purée and a sauce made
with a double-chocolate stout.
If you’re feeling overwhelmed
by all of the options, opt for Blair’s
top recommendation. “My personal
favorite is the 50/50 Bolognese,” he
reveals. “Handmade pappardelle
pasta, beef and pork red wine ragout
and finished with pecorino Romano
cheese and microherbs.”
Just like Laifa’s distinctive wine
list, Blair utilizes lesser-known local
ingredients—such as artisanal goat
cheese from Drake Family Farms
at the foot of Mount Baldy—to
set Seahorse Grille’s winter menu
apart. In addition, he highlights
comfort food for a season in which
members are likely to want to feel
happy and full, but without regret.
NE W PO R TB E AC H C C .C O M