 Splashes Restaurant, located inside the Surf and Sand Resort at Laguna Beach, California specializes in California-Mediterranean cuisine that is artfully presented in a spectacular setting perched twenty-five feet above the pounding surf. The Mediterranean architecture is open and spacious with dining inside, and alfresco on the patio. The lower tier, just steps from the sand, is shaded by white canvas umbrellas, and on cool nights, warmed by heat lamps. Across the walkway, Splashes Bar is a charming, intimate gathering place with windows on the water. There are no bad seats since the star of the property is the Pacific Ocean, and it is visible from every vantage point.
My daughter Lucy and I began our culinary adventure with breakfast. I ordered the Three Oyster Mushroom & Brie Omelette with Roast Fingerling Breakfast Potatoes ($11). The menu stated that Splashes uses organic fruits and vegetables so we ordered the fresh squeezed orange juice. Much to our delight it had the natural sweetness usually associated with homegrown oranges. My omelet was an inventive mix of delicate, sweet woodsy mushrooms with enough brie cheese to lend flavor without being gooey or greasy. It was a successful choice. My daughter ordered Torrijas, described as Spanish Country Style French Toast with Cinnamon Orange Syrup and Honey ($11). The thick brioche-style French toast was crisp on the outside and buttery soft on the inside. The menu also lists Irish Oatmeal, Eggs Benedict, and Two Eggs Any Style. Breakfast is served Monday through Saturday from 7 a.m. to 11 a.m., and on Sunday from 7 a.m. to 9:30 a.m., with Brunch beginning at 10 a.m., ending at 4:30 p.m. Splashes luncheon menu offered a variety of inventive dishes. Appetizers began with Crispy Calamari ($11), Chilled Spicy Vine Ripened Tomato Gazpacho with Prawns & Basil Chiffonade ($7), and Sautéed Pacific Coast Seafood Cakes with roasted Red Pepper Coulis & marinated Vidalia onions ($10). Entrées included a Mediterranean Grilled Vegetable Salad with Feta cheese, balsamic vinaigrette & fennel flat bread ($14), Pan Baked California Wild King Salmon with Wild Mushroom Risotto, Saute Baby Spinach & White Truffle Oil Mustard Seed Vinaigrette ($22). There was a Nicoise Salad with seared rare Ahi tuna, haricot verts, artichokes & tapenade croutons ($18). For lite diets there was the special Aquaterra Spa lunch with Tree-ripened Peach and Watercress Salad, Spiced Pistachios & Orange Blossom Honey Vinaigrette ($8), Grilled Marinated Pacific Coast Mahi Mahi, Cucumber-White Balsamic Gazpacho & Shaved Fennel-Petite Herb Salad $18), and Raspberry Granite with Pistachio Biscotti ($8) Monday through Saturday lunch is served between 11:30 a.m. and 4:30 p.m.  Executive chef Christopher Blobaum, known for his original pairings, created daily specials based on the availability of fresh ingredients. My daughter and I were looking forward to the tours de force - dinner. Our reservation was at 6 p.m. and we were seated outside at a table ideal for watching the sunset.Shannon, our server, warmly welcomed us to Splashes. She brought us a particularly good tapenade with homemade flat bread and green olive bread. The day's dinner menu was two pages long. The wine and water list was six pages long. Making a choice was going to be a challenge. "We took the Chilean Sea Bass off the menu," Shannon told us, "because it's on the endangered species list." She went on to explain that the chef cares where the ingredients come from. "We use three local farmers, and try to use organic berries." She was a wealth of information, a woman who cared passionately about the freshness, taste and quality of the food she served. I ordered the Crab Cakes with sweet corn, avocado, onion, red pepper, fresh basil greens and tangy yet delicate dressing. Shannon recommended the Robert Pepi Pinot Grigio 2001 from the Williamette Valley in Oregon ($7.50). It was the perfect compliment to the Crab Cakes. Lucy and I also shared the calamari which was light and exceedingly crisp. The spiced tomato sauce with garlic aioli was a tasty dipping accent.  "What should I order?" There was Pan Roasted Wild King Salmon ($31), or Rack of Lamb with Feta and Mint ($33), or Chanterelle Mushroom Risotto with Cow-Girl Creamery-Organic Red Hawk Cheese ($27). The sun was inching its way down, cutting a wide swath of shimmer across the ocean.Splashes Signature Menu, a prix fix selection for $64 looked like the best solution. The first course, Baby Spinach Salad, included candied pecans, heirloom apples, marinated red onions and Feta with Pancetta balsamic vinaigrette. The young spinach leaves mingled with the tart taste of thinly sliced pickled onion. The candied walnuts were crunchy, the apple, tart. Shannon suggested a more full-bodied Chardonnay, the 2000 Arrowood from Grand Archer in Sonoma County. As the sun disappeared, oil lamps were lit. Beach residents jogged, walked dogs, and meandered along the sand. Lobster Ravioli with Prawns, Braised Baby Artichokes, Garlic, Olive Oil and Herbs arrived. This rich, delicate dish was accompanied by a glass of Hogue Chardonnay from the Columbia Valley in Washington. This proved to be another astute recommendation from our waitress who has been working at the Surf and Sand since 1991.  Lucy had the Tree-Ripened Nectarine and Arugula Salad with Vidalia Onions, Goat Cheese, Candied Walnuts and White Balsamic Citrus Dressing. "The pairing of sweet, salty, and slightly bitter tastes with the crunchy nuts and the fresh, creamy goat cheese makes this a truly memorable salad."I had the Santa Barbara Swordfish, Diver Scallops and Mahi Mahi on Black Truffle Risotto and Asparagus Tips. The swordfish, a fish I have avoided since the Mercury level scares, melted in my mouth along with the scallops. Everything was good, but the swordfish and scallops were great. While I was reveling in my choice, my daughter was eating the Grilled Black Angus Filet Mignon with Gorgonzola Cheese, served on a bed of whipped potatoes with artfully placed summer vegetables and surrounded by a Cabernet wine veal jus. According to her the meat was tender and the jus was perfect for dipping the vegetables. The portions were extremely generous, the presentation artistic, and the service, professional and attentive. Neither one of us had room for dessert, but since it came with my Signature Dinner we tasted the trio of Crème Brulées. Smooth, creamy, delicious! Now, tt was time to go for a nice long walk on the beach. Splashes Restaurant is fine, casually elegant dining at its best. Reservations are a must. Dinner is served Sunday through Thursday from 5 p.m. to 10 p.m. and Friday and Saturday from 5 p.m. to 11 p.m. For reservations call Splashes Restaurant at the Surf and Sand Resort: 949/497-4477. The restaurant is located in the heart of Laguna Beach at 1555 South Coast Highway. — By Linda Lane, Las Vegas Jetsetters Magazine Correspondent. |
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