March 23 of 2019 | The three-course Spring pop-up dinner menu will feature locally-sourced and seasonal ingredients that will highlight the start of the Spring season. The intimate dinner will be held at Kit Coffee in Newport Beach and will include boutique wine pairings for each course from Santa Barbara County label, Kings Carey Wines.
whipped burrata + asparagus | fresh spring peas + pork belly | shortcake in the garden
SPRING 2019 DINNER
SPRING 2018 DINNER
April 6th and 7th of 2018 | Introducing Trap Door's first dinner in the Orange County area. The four-course vegetable-heavy tasting menu will be locally-sourced and paired with boutique wine labels from Santa Barabara County (Kings Carey Wines; Lieu Dit Winery; Flying Goat Cellars). The full details of the menu will be revealed during the pop-up dinner experience. Kit Coffee in Newport Beach will serve as the stylish backdrop for this dinner.
leek+salt | beet+smoke | lamb | almond
SUMMER 2018 DINNER
June 2nd of 2018 | The Summer Dinner's seven-course tasting menu, with a theme of "Fire + Grain" will be as locally-sourced as possible and will feature dishes comprised of California-grown ancient grains and various forms of local seafood. All food bound for the dinner, will be cooked over fire - either on a grill, or in cast iron. The dinner will include all rosé wine pairings from boutique wine labels. Kit Coffee in Newport Beach, CA, will serve as the location for this dinner.
buckwheat+carrot | trap door tostada | ancient three-grain salad | sea urchin+kamut risotto | scallop+lentils | prawns+polenta | dessert cereal
FalL 2018 DINNER
September 22nd of 2018 | We're excited to partner with Sauté Magazine to host our Fall dinner. Held on the first day of Fall, this 6-course vegetarian tasting menu is heavily influenced by Chef Seliger's German roots and will feature seasonal Fall ingredients all grown in California by local farmers. The menu will be paired with German and Austrian wines and will be held at Kit Coffee in Newport Beach, CA.
3 bites of cabbage | beet trail mix salad | sous vide potato | mirepoix at 130ºF | eggplant goulash | apple strudel