Welcome to Taps Fish House and Brewery

Experience the flavors of France, Asia, and New Orleans in our daily celebration of fresh seafood, prime steaks and thick chops. Join us for lunch or dinner, or for our Sunday Brunch extravaganza. Our extensive Menu choices will please any palate. Reservations are accepted, and encouraged for larger parties and weekend evenings. Gift cards are also available.

The TAPS experience includes our:

  • • Elegant main dining room
  • • Incredible lounge with 80 sq ft TV
  • • Four fireplaces
  • • 21-seat oyster bar
  • • Cigar-friendly patio
  • • Live music
  • Event and banquet seating
  • for 20-500 people

Follow us! -


Follow TAPS Fish House & Brewery on Facebook, Instagram, Twitter
and Google+ to be the first to know about upcoming events
and beer releases.

www.facebook.com/TAPSRestaurantBrea
www.instagram.com/tapsfishhouse
www.twitter.com/TAPSFishHouse
www.plus.google.com/+TapsFishHouseBreweryBrea

Valentine's Day! -

Join us on Valentine's Day for our Chef's 3-course meal starting at 4PM!

Starters

Baby Beet & Goat Cheese Salad
Roasted baby beets tossed with herb greens, sweet onions, goat cheese mousse, olive oil and Fleur de Sel. Finished with pine nut pesto and lemon zest

Winter Salad
Baby arugula, endive, cranberries, candied pecans, house-made pancetta and spiced balsamic vinaigrette

Baked Brie & Apples
Creamy brie wrapped in flaky pastry dough with figs, honey and Granny Smith apples

Char-broiled Escargot
Local farmed snails topped with garlic butter and grilled served with housemade bread sticks

Maine Lobster Dumplings
Creamy Remy Martin V.S.O.P. Lobster Thermidor and white truffle foam

New England Clam Chowder
Fresh clams sautéed with white wine and butter over white chowder of potato, celery and leeks finished with creamy sherry

Sweet Onion Roasted Bone Marrow
Served with granny smith apples and dried fruit salad on a grilled flat bread

Prawn Cocktail
Jumbo white Mexican prawns perfectly poached and served with horseradish cocktail sauce

Pacific Oysters on the Half Shell
Accompanied with red wine mignonette and cocktail sauce

Baked Rockefeller Oysters
Fresh spinach, bacon, onions, Romano cheese and Pernod mixture broiled and topped with hollandaise

Charcuterie
Aged Fiscalini white cheddar, humbot fog, aged Spanish chorizo, Prosciutto San Danielle and served with honeycomb,
fresh figs and toasted French bread

Entrees
Braised Beef Short Rib Papardelle
Red wine-braised short ribs sautéed with wild mushrooms, pea greens and fresh herbs on a bed of house-made papardelle pasta 59.99

Imperial Rib Cap Linguini Szechwan
A flavor fusion of marinated spinalis cap, scallops and jumbo shrimp over linguini tossed in spicy Thai peanut sauce with shiitake mushrooms, broccoli and slivered green onions 68.99

Grilled 12-oz. Filet Mignon
Served with roasted garlic mash potatoes, asparagus, roasted sweet peppers and baby onions and finished with red wine demi-glace 89.99

Pork Two Ways
Roasted prime grade pork tender loin and house-cured and smoked pork belly.
Accompanied with sautéed broccoli, red-eye glaze and pub-style mac n’cheese 64.99

Whole Roasted Mole Chicken
Roasted baby vegetables finished with mole Colorado and crispy tortillas 55.99

Drunken Mahi-Mahi with Shrimp & Bay Scallop Ceviche Tostadas
Lightly blackened and splashed with tequila over spiced Spanish rice accompanied with tomatillo-avocado salsa & Cotija cheese 69.99

House-Cured Bacon & Scallops
Pan-seared and served with butternut squash puree , bacon, dried cranberries, brussel sprouts and pinenuts 75.99

Anchiote Cured Salmon
Roasted poblano cheddar tamale, charred onions, asparagus, tomatillo-avocado salsa and topped with roasted corn, chayote and pepper succotash 64.99

Maine Lobster Clam Bake
Andoulle Sausage, corn on the cobb, baby potatoes, clams, mussels, thumbelina carrots simmered in spiced ol'bay broth 99.99

Sake Miso-Marinated Chilean Sea Bass
Soy glazed and served with vegetable sushi roll and sesame broccolini 79.99

Roasted Angus 16-oz. Prime Rib of Beef
Served with roasted garlic mash potatoes, fresh buttered asparagus, Atomic horseradish butter and au jus 84.99

Desserts
Banana Crème Brûlée Pie
Sweet banana cream infused custard on a Nilla wafer crust and macadamia nut brittle

Champagne Sorbet & Chocolate Strawberries
Wild berry sorbet served with Champagne and chocolate dipped strawberries

Death By Chocolate
Flourless chocolate mousse layered cake topped with hazelnut chocolate sauce, crispy chocolate truffles and berries

Red Wine Poached Pear Cobbler
Whole red wine poached Bartlett pear baked with sweet crisp oatmeal crust

Spring Beer Dinner! -

Save the date for our Spring Beer Dinner!
Thursday, March 26, 2015