Off-Menu Week

Join Us For Off Menu Week Presented by Resy + Capital One

February 19, 2019

Join us, for one week only, as we will be serving experimental new concepts and off menu hits. Maybe you’ll get to sample a plate that only the chefs got to taste. Or a one-hit wonder too wild to ever grace the menu. Or it could very well be our next iconic dish. Either way, make a reservation anytime between February 25th-March 3rd for an exclusive opportunity to taste new dishes, all auditioning for their moment of notoriety.


For reservations, please visit your favorite locations’ Resy portal:


TAPS Irvine

TAPS Corona


All three TAPS locations will be featuring unique menus hand-crafted by our chefs.


TAPS Brea Menu


Appetizer #1

Seafood Charcuterie

Scallop Crudo, Cold Smoked Salmon, Spanish Octopus Terrine, Shrimp Escabeche, Caper Berries, Grilled Crostini’s, Whole Grain Mustard.



Appetizer #2

Blue Crab Baked Oysters

Champagne Tarragon Butter, Garlic, Smoked Applewood Bacon, Creamy Watercress



Entrée #1

Pan Seared John Dory 

House-made Maine Lobster Ravioli, Pea Greens, Sweet Corn Nage, Micro Basil



Entrée #2

New Zealand Ora King Salmon 

Futonaga Udon Noodles, Braised Baby Bok Choy, Porcini Mushroom Consommé,

Shimeji Mushrooms, Pickled Ginger



TAPS Irvine Menu


Appetizer #1

Thai Basil Red Coconut Curry Mussels 

Black PEI Pussels, Ginger, Lemongrass, Cilantro, Thai Basil, Carrots



Appetizer #2

Maine Lobster Fritters 

Kaffir Lime Aioli, Toasted Macadamia Nuts, Piquillo Peppers, Basil, Balsamic



Entrée #1

Squid Ink Linguine 

Argentinian Red Shrimp, Bay Scallops, Calamari, Basil, Cauliflower, Tomato Fish Fumet, Chili Oil



Entrée #2

Grilled Whole Dorade 

Stuffed with Marinated Tomatoes, Sweet Onions, Fennel and Garlic, served with Farro, Arugula and Olive Oil



TAPS Corona Menu


Appetizer #1

Crab Toast with Lemon Aioli 

Jumbo Lump Crab, Grilled Sourdough Bread, Lemon Aioli, Shaved Fennel



Appetizer #2

Peruvian Bay Scallop Crudo 

Peruvian Bay Scallops, Kumquat, Fried Prosciutto, Yuzu Oil, Fennel Prawns and Celery Leaf



Entrée #1

Whole Roasted Trout 

Whole Roasted Trout served with Confit Fingerling Potatoes, Charred Greens with Bacon Lardons, Lemon, Fried Capers finished with Brown Butter



Entrée #2

Whole European Sea Bass  

Rice Flour dusted Seabass served with Shishito Pepper and Brussels Sprouts accompanied with Ponzu Sauce