On their helpful website is a list of all the participating restaurants and their menus.
Tabu Grill is showcasing Chef Rayne’s $40 prix-fixe dinner menu.
Entrée choices are Skuna Bay Salmon, Petite Filet Mignon, and Snake River Farms Berkshire Pork Chop.
Chef Rayne prepared in-studio a superb ahi poke with taro chips for sampling.
Roy Hendrickson of Zimzala has gone all out for OC Restaurant Week. His $20 lunch special is a choice of “I Love Fish”, “I Love Cheese”, I Love Bread”, “A Lighter Lunch” or a “Mix or Match” menu.
The $40 dinner special starts with warm bread and a glass of house wine. Then it’s a choice of the “I Love Fish,” “I Love Meat,” “I Love Bread,” “A Lighter Dinner,” or “Mix or Match” menus.
Nancy Wilhelm of Tabu Grill observed that OC Restaurant Week is a great opportunity to introduce new guests to her restaurant.