SPRING 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 WinesLieu Dit WineryFlying 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. 

MENU

leek+salt  |  beet+smoke  |  lamb  |  almond


SUMMER 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.

MENU

buckwheat+carrot  |  trap door tostada  |  ancient three-grain salad  |  sea urchin+kamut risotto  |  scallop+lentils  |  prawns+polenta  |  dessert cereal


FalL 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. 

VIEW MENU DETAILS

3 bites of cabbage  |  beet  trail mix salad  |  sous vide potato  |  mirepoix at 130ºF  |  eggplant goulash  |  apple strudel