“608 Dahlia, the renowned garden-to-table dining destination nestled within the picturesque Sherman Library and Gardens in Corona del Mar, has launched their seasonal fall menu. Crafted by Executive Chef and Owner Jessica Roy, the new menu showcases the peak-of-season ingredients, celebrating the vibrant flavors and colors of Southern California. Chef Roy, a culinary visionary and winner of multiple national TV cooking competitions, continues to elevate the dining experience at 608 Dahlia with her commitment to fresh, locally sourced ingredients.” Chef Jessica takes a break from her bustling kitchen to join us.
“Since its inception, 608 Dahlia has become both an everyday local favorite and a beloved special occasion restaurant for large and small celebrations. With its custom florals and warm hospitality, the boutique garden restaurant continues to impress as one of Orange County’s most sought-after dining destinations. To complement its new seasonal menu, the restaurant has transformed into a harvest wonderland for fall. The indoor-outdoor eatery offers guests plush plaid blankets and tables topped with heirloom pumpkins, allowing guests to cozy up for fall.”
“A focal point of the restaurant is its garden-facing bar, which boasts a display of seasonal décor and floral arrangements. The cocktail program at 608 Dahlia mirrors the ethos of the kitchen, transforming seasonal ingredients and fresh juices into beautifully handcrafted Soju-based cocktails like the Strawberry Basil Margarita and tropical-inspired Bird of Paradise. Non-alcoholic options turn florals, herbs, and fruits into enchanting elixirs.”
“The boutique garden restaurant is proud to be a Level One Certified Green Restaurant by the Green Restaurant Association, reflecting Chef Roy’s personal dedication to sustainability and eco-conscious practices. The restaurant continues to support local purveyors and prioritize small, eco-friendly businesses in sourcing the finest ingredients.”
“The Fall menu opens with refreshing starters such as their signature Buttermilk Chive & Gruyere Biscuits, served with orange blossom honey and whipped butter. Roy’s Heirloom Garden Beets are served with whipped herbed goat cheese, seasonal orange, local avocado, picked garden leaves, and farmers market radish.”
“608 Dahlia also presents appealing garden-inspired dishes like the Harvest Salad of baby kale, shaved Brussels sprouts, arugula, local apple, feta cheese, toasted pepitas, crispy quinoa, and jewel-toned pomegranate seeds; the Wild Mushroom Orecchiette with htruffle cashew cream, roasted herbed Japanese mushrooms, petite fall squash, and crispy Sherman Garden herbs; and the Seasonal Vegetable Quiche, a house-rolled crust filled with organic leeks, wild mushrooms, Swiss and Gruyère blend, Lilly’s Farms cage-free heritage eggs, and sweet yellow bell pepper emulsion. Main courses like the Pan Seared Salmon are complemented by whipped basil potato, petite vegetables, and a citrus carrot emulsion. The guest-favorite Braised Short Rib makes a return, served with brown butter sweet potato, petite vegetables, and a red wine reduction.”
“For dessert, guests can enjoy elevated fall classics like a caramelized Apple Tart and a Spiced Pumpkin Pie with a cinnamon almond crust, organic spiced pumpkin custard, and whipped coconut cream. The house-made Lavender Crème Brûlée, enhanced with fresh marinated berries and whipped berry cream, offers a delicate and aromatic finish.”
The name refers to the actual address of the kitchen at 608 Dahlia and it also happens to be Chef Jessica’s favorite flower. Now you know…
608 Dahlia is a great, somewhat hidden location for memorable Holiday Parties and Year-End Celebrations. Think ahead and book early…