IRVINE, California—Hilton Irvine/Orange County Airport introduced the rebrand of its on-property restaurant to Trellis & Tide Kitchen & Bar. Trellis & Tide serves breakfast, cocktails on the bar, and night meals.
Led by Govt Chef Leonel De Leon, who joined the Hilton Irvine/Orange County Airport staff final 12 months, Trellis & Tide highlights domestically sourced substances and the flavors of Southern California. De Leon’s imaginative and prescient is for menus to evolve all year long, drawing inspiration from close by farms, coastal influences, and native substances.
“Since becoming a member of the Hilton Irvine/Orange County Airport staff, my aim has been to create a restaurant that feels genuinely inviting and aligned with the best way folks get pleasure from eating right this moment,” stated De Leon. “The menus are rooted in seasonality and luxury, however they all the time go away room for creativity and to attract inspiration from the varied flavors of Orange County. My imaginative and prescient is for Trellis & Tide to really feel acquainted, contemporary, and private for each locals and vacationers, whether or not becoming a member of us for breakfast, drinks on the bar, or dinner with pals.”
Menus and Choices
Morning and breakfast choices embrace stone-ground oats topped with seasonal fruit, Straus Farms natural yogurt with house-made granola, avocado toast with poached eggs, chilaquiles, smoked salmon toast, and buttermilk pancakes. A breakfast buffet and made-to-order pressed juices are additionally obtainable.
All through the day, the menu transitions into lunch and dinner with California delicacies. Dishes embrace burrata flatbread with roasted tomatoes and basil, market bowls layered with grains and roasted greens, ahi bowls, native yellowtail fish tacos, a crispy buttermilk hen sandwich completed with scorching honey, and a 12-ounce prime hanger steak served with chimichurri and frites. Vegetable-driven plates equivalent to cauliflower steak with beluga lentils and spiced yogurt additional mirror the restaurant’s produce-focused philosophy.
The bar affords a curated choice of native beers, wines, and spirit-free choices. Open to the kitchen and related to the courtyard lounge and pool space, the bar permits friends to maneuver between the indoor and out of doors settings.
