THOUGHTFULLY SOURCED. CAREFULLY SERVED.
We are on a journey to deliver food and beverage options that are both
healthful and satisfying by using natural, sustainable sources. We offer
beverage options that are created with fresh local ingredients that reflect
the season and have been thoughtfully sourced from our communities.
Our drinks are carefully prepared and served, always striving to honor
our guests’ individual preferences. We have already taken many steps
on this journey and are committed to doing more. Our guests, our
communities and our planet deserve it.
NEWPO
The Department of Public Health advises that eating raw or undercooked beef , poultry, eggs, fish, lamb, pork or shellfish poses a health risk to everyone, but especially the elderly, young children under four, pregnant women and other highly susceptible individuals with compromised immune systems. Thorough cooking of such animal foods reduces the risk of illness.
CRISPY CALAMARI Served with smoked paprika coulis, Fresno chilies, lime 15.00
CHICKEN WINGS Buffalo or BBQ sauce, carrots, celery, ranch dressing 15.50
TRUFFLE AND PARMESAN FRIES 8.25
MARINATED OLIVES (V/VG)Served with Lavosh bread 9.00
HUMMUS (V/VG)Served with grilled pita bread, carrots, celery, heirloom cherry tomato 13.50
TORTILLA CHIPS Served with house-made roasted salsa and guacamole 11.50
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SHISHITO PEPPERS (VG) Served with miso aïoli, sesame soy sauce 10.50
HOUSE MADE CHICHARRONES Served with Tapatio aïoli, Mexican spice, lime 9.00
STEAK BITES Marinated steak, jalapeño, sesame seeds, green onion, Sriracha aïoli 12.50
ONION RINGS Served with Sriracha aïoli, BBQ sauce 11.50
SHRIMP COCKTAIL Bloody Mary cocktail sauce, celery, pickled lemon 18.50
CHEESE AND CHARCUTERIE BOARD
Daily selection of cheeses and cured meats, house fennel butter, honeycomb, cornichons, Marcona almonds, grilled country bread 18.50
S h a r e
NEWPO
The Department of Public Health advises that eating raw or undercooked beef , poultry, eggs, fish, lamb, pork or shellfish poses a health risk to everyone, but especially the elderly, young children under four, pregnant women and other highly susceptible individuals with compromised immune systems. Thorough cooking of such animal foods reduces the risk of illness.
CHILLED PEA AND MINT SOUP (V/VG/GF)
Cup 9.00 / Bowl 11.00
ROASTED TOMATO EGGPLANT SOUP (V/VG/GF)
Cup 9.00 / Bowl 11.00
WELLNESS SALAD (V/VG/GF)Organic kale, spinach and baby frisée,
local strawberry, squash, radish,
Moroccan spiced almonds, white balsamic
Rhubarb dressing 15.00
CAESARRomaine, anchovies, Parmesan cheese,
sun-dried tomato, focaccia croutons,
house-made Caesar dressing 14.50
COBB SALADRomaine heart, cherry tomato, free range
chicken, cage-free egg, Nueske’s lardons,
avocado, Point Reyes bleu cheese,
ranch dressing 16.50
ADD TO ANY SALAD:Chicken 6.00 Salmon 8.00 Shrimp 10.00
S o u p a n d S a l a d
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LOBSTER QUESADILLAFlour tortilla, Oaxaca cheese, roasted corn,
bell pepper, pico de gallo, tortilla chips,
salsa, sour cream, cilantro 17.50
MEAT LOVERS FLATBREADBacon, pepperoni, Italian sausage,
mozzarella cheese, tomato sauce, micro
basil, shaved Parmesan cheese 16.00
HEIRLOOM TOMATO & MOZARELLA FLATBREAD (VG)
Basil, balsamic reduction 15.00
12” PIZZACheese 17.00
Pepperoni 18.00
Margherita 18.00
TACOSShredded cabbage, pico de gallo, cilantro,
Crema Mexicana, lime wedges, salsa,
guacamole, tortilla chips
Grilled Portobello 16.50 (VG)
Beer-Battered Shrimp 18.50
S p e c i a l t i e s
NEWPO
The Department of Public Health advises that eating raw or undercooked beef , poultry, eggs, fish, lamb, pork or shellfish poses a health risk to everyone, but especially the elderly, young children under four, pregnant women and other highly susceptible individuals with compromised immune systems. Thorough cooking of such animal foods reduces the risk of illness.
ALL-AMERICAN BURGERStrauss grass-fed beef , lettuce, tomato,
red onion, pickle, American cheese,
secret sauce, brioche bun, fries 19.50
CALIFORNIA BURGERStrauss grass-fed beef , lettuce, tomato,
avocado spread, white Cheddar cheese,
Chipotle aïoli, brioche bun, fries 19.50
WILD SALMON BURGER4oz wild salmon patty, lettuce, tomato,
red onion, fennel and apple slaw,
remoulade sauce, brioche bun, fries 18.50
BEYOND BURGER (VG)6oz plant-based burger patty, lettuce,
tomato, red onion, American cheese,
avocado spread, brioche bun, fries 19.50
* Gluten-free bun available upon request
CHIRASHI BOWLSushi grade ahi tuna, crab meat, sushi rice,
cucumber, avocado, tempura, sweet soy,
kimchi aïoli 25.75
12OZ ALL-NATURAL CHICKEN BREAST
Whipped Yukon gold potatoes, crispy
shishito pepper, roasted corn,
chicken jus 27.00
WILD ISLE SALMONSweet corn purée, saffron fregola,
heirloom baby squash, torpedo onions,
cherry tomato, saba 30.00
6OZ CEDAR RIVER BEEF TENDERLOIN
Truffle fries-Parmesan and herbs,
Bordelaise sauce 34.00
e n t r é e s
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THE QUIET MANA tropical cocktail, fruity but not too sweet,
made with the Duke’s Bourbon inspired by
John Wayne himself , pineapple and lemon
juice, orgeat, mint
TRUE GRITA local take on an old fashioned. The
smokiness of Ilegal Mezcal is mediated by
the grapefruit peel infusion sweetened with
the house-made wine reduction and the
Aztec Chocolate bitters binds it all together
EL DORADOA spirit forward cocktail that drinks like
a Manhattan with caramel notes from
Buffalo Trace Bourbon, a touch of sweetness
from Giffard Banane du Brésil, finishing
dry with notes of green apples from the
Gonzalez Byass Sherry
SHE WORE A YELLOW RIBBONCalifornian floral and citrus fragrance in
this bitter and sweet spritzer made with
Sparkling Rosé Wine, Amaro Angeleno,
yellow pepper. Refreshing and needed on
any summer day. Not just for the ladies
RIO BRAVOEven if you don’t like cucumber, coconut
or daiquiris, you will enjoy this cocktail
because it’s delicious, energizing and cool,
as a blend of RumHaven Coconut rum
infused with cucumber, lime and orange
juice, agave and crystallized ginger
THE LONGEST DAYAn even more refreshing version of the
Paloma with Pueblo Viejo tequila, Amaro
Montenegro, fresh grapefruit juice and a
touch of agave
Spec ialty Cockta i ls 15.00 These cocktails were inspired and created with the Duke himself in mind,
John Wayne, as this was one of his favorite hangout spots in Newport Beach
NEWPO
MOJITOCruzan white rum, simple syrup,
mint leaves and fresh lime topped with
soda water 15.00
NEGRONIPlymouth gin, Campari liqueur and
sweet vermouth 16.50
SOUTHSIDETanqueray No. Ten gin, simple syrup,
mint leaves and fresh lemon juice 16.00
OLD FASHIONED Maker’s Mark Bourbon with Angostura
and orange bitters served over ice with
an orange and cherry garnish 17.00
MARTINIGrey Goose vodka and dry vermouth
garnished with an olive 18.00
©2018 eCraft
C o c k t a i l s
NEWPO
CHILI MARGARITASpicy! 1800 tequila, chili infused
Cointreau liqueur, lemon, lime and
agave with a Tajín rim 15.00
MARGARITAPatrón Reposado tequila, Grand Marnier
and agave nectar with fresh lemon and
lime juices 16.00
C o c k t a i l s
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MOSCOW MULETito’s Handmade Vodka, cucumber,
lime juice and Q ginger beer 14.00
BLOODY MARYAbsolut vodka, Finest Call Bloody Mary
mix and a dash of Worcestershire sauce
garnished with celery, lemon and an
olive 14.50
WHISKEY SOURJack Daniel’s Tennessee Whiskey, simple
syrup and fresh lemon juice 15.00
MANHATTANWoodford Reserve Bourbon, Carpano
Antica Formula vermouth and a dash of
Angostura bitters 18.00
BLOOD & SANDJohnnie Walker Black Label scotch,
Heering cherry liqueur and
orange juice 16.00
SAZERACHigh West Double Rye! whiskey, Absinthe,
sugar and a dash of Peychaud’s and
Angostura bitters 16.00
SIDECARHennessy V.S Cognac, Cointreau liqueur
and fresh lemon juice garnished with a
sugar rim 19.00
C o c k t a i l s
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PALOMACasa Noble Crystal tequila, grapefruit soda
and fresh lime juice 15.00
DAIQUIRIBacardi Superior rum, simple syrup and
fresh lime juice 14.00
NEWPO
SCOTCHAuchentoshan 16.00 The Balvenie 12 yr 20.00Chivas Regal 17.00Crown Royal 16.00Dewar’s White Label 16.00Glenfiddich 12 17.00Glenfiddich 14 17.00Glenfiddich 21 33.00The Glenlivet 12 17.00 Glenmorangie 17.00Johnnie Walker Black 14.00Johnnie Walker Blue 45.00Laphroaig 21.00Lagavulin 16 22.00The Macallan 12 16.00The Macallan 18 35.00Monkey Shoulder 16.00Oban 14 yr 25.00
BOURBONAngel’s Envy 19.00 Basil Hayden’s 16.00Blanton’s 16.00Booker’s 17.00Buffalo Trace 12.00Bulleit 14.00Duke’s 15.00Duke’s Reserve 35.00Four Roses Small Batch 14.00Knob Creek 15.00Lexington 14.00Maker’s Mark 13.00Woodford Reserve 15.00
RYEBulleit Rye 14.00High West Rye 14.00Knob Creek Rye 15.00Templeton Rye 15.00Whistlepig Straight Rye 18.00
S p i r i t s
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TEA | COFFEE 5.00ESPRESSO | AMERICANO 5.00AMARO MONTENEGRO 15.00AMARO ANGELENO 15.00APEROL 13.00BAILEYS, KAHLÚA, FRANGELICO 12.00
DISARONNO AMARETTO, GODIVA 12.00SAMBUCA, PERNOD 12.00FERNET-BRANCA 14.00GRAND MARNIER CUVÉE DU CENTENAIRE 35.00GRAND MARNIER 1800 52.00
RED BERRY PANNA COTTA Shortbread, berry panna cotta, strawberry compote
NY CHEESECAKE
CHOCOLATE CRÈME BRÛLÉE CAKE (GF)
Chocolate cookie dough, chocolate, crème brûlée
CHEF’S ICE CREAMPer Scoop 3.00
11.00
A f t e r D i n n e r
D e s s e r t s
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DRAFTCoors Light 7.25Golden Road Seasonal IPA 8.50
Samuel Adams Seasonal 8.25 Local Craft Beer 8.25
BOTTLES Bud Light 7.25 Corona Light 8.25 Amstel Light 8.25 Miller Lite 7.25 Michelob Ultra 8.25 Budweiser 7.25 Corona Extra 8.25 Stella Artois 8.25 Heineken 8.25
Blue Moon 8.25 Sierra Nevada Pale Ale 8.25 Fat Tire 8.25 Lagunitas IPA 8.25 The Dude’s IPA 8.25 Hangar 24 Double IPA 8.25 Latitude 33 Blood Orange IPA 8.25 Guinness 8.25 “The Patsy” Coconut Stout 8.25
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CANVAS BRUT BLANC DE BLANCS, ITALY Fresh flavors, flower and fruity aromas with delicate hints of unique golden apple
g 10.00 b 45.00
ZONIN PROSECCO, ITALY Fresh and fruity flavor profile make it easy to pair with any kind of food and also makes it a
delightful aperitif g 10.00 b 42.00
LE GRAND COURTAGE BRUT OR ROSÉ, FRANCE Hints of green apple, honeysuckle and toasted brioche; A delicate balance of dryness and acidity
lingers with flavors of Meyer lemon, honeydew and soft floral notes. Crisp, light, refreshing with
baby bubbles. Great length. split bottle 14.00
RUFINO MOSCATO, ITALY The wine delivers a pleasantly sweet taste, perfectly tempered by the freshness offered by its
refined bubbles g 10.00 b 42.00
M. CHAPOUTIER “BELLERUCHE” ROSÉ, CÔTES-DU-RHÔNE, FRANCE Aromas of red berries and citrus complemented by notes of stone fruit and citrus peel
g 10.50 b 45.00
THE SEEKER RIESLING, MOSEL, GERMANY Citrus, stone fruits and pineapple with a mineral-infused finish
g 9.50 b 42.00
S P A R K L I N G & R O S É
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CANVAS PINOT GRIGIO, VENETO, ITALY Creamy with aromas of lavender and hints of cinnamon, nutmeg and lemon cream
g 9.00 b 45.00
CONUNDRUM WHITE BLEND: CHARDONNAY, SAUVIGNON BLANC, MUSCAT AND VIOGNIER, CALIFORNIA
A blend of Chardonnay, Sauvignon Blanc, Muscat and Viognier; light in color, this wine opens
with scents of apricot, pineapple, honeysuckle and coconut g 9.00 b 42.00
GIESEN SAUVIGNON BLANC, MARLBOROUGH, NEW ZEALAND, 2016 This Marlborough Sauvignon Blanc is aromatically expressive and generously flavored
with freshly cut herbs and scrumptious tropical fruit with subtle notes of blackcurrant leaf
g 10.00 b 45.00
MURPHY-GOODE THE FUMÉ SAUVIGNON BLANC, NORTH COAST Fresh aromas and vivid citrus flavors with pleasant notes of citrus and
green fruit throughout g 12.00 b 55.00
CANVAS CHARDONNAY, CALIFORNIA Freshness and richness of pure fruit woven beautifully with subtle toasty oak g 10.00 b 45.00
RODNEY STRONG CHARDONNAY, SONOMA COAST Toasty vanilla and spice complexities with an elegant fullness and creamy texture
on the palate g 10.00 b 45.00
w h i t e W i n e
LA CREMA CHARDONNAYApricot, lemon, Gala apple, subtle oak and spice aromas. Lemon drop, white stone fruit,
yellow plum and Galia melon flavors. Richly textured and concentrated with a balanced
acidity that drives a lingering finish g 15.00 b 75.00
SONOMA-CUTRER CHARDONNAY, RUSSIAN RIVER RANCHESAromas of nectarine, stone fruit, white peach and oak spice are accented with hints of vanilla,
toasted nuts and a touch of butterscotch and light caramel with a subtle cinnamon spice
undertone g 17.00 b 80.00
ROMBAUER CHARDONNAY, CARNEROS, NAPA, CALIFORNIA Enticing aromas of vanilla, peach and mango are layered with apricots, cremé brûlée, butter
and a slight minerality. Those scents are echoed as flavors on the creamy, rich palate, along
with peach, pie crust and baking spices. The long, smooth finish is marked by mouthwatering
acidity g 24.00 b 115.00
KENDALL-JACKSON CHARDONNAY, CALIFORNIA Tropical flavors of pineapple, mango and papaya, with citrus notes and aromas of vanilla
and honey g 12.00 b 55.00
w h i t e W i n e
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CANVAS PINOT NOIR, CALIFORNIA Aromas of vivid red fruit with hints of spice that complement the lithe texture g 10.50 b 45.00
MACMURRAY RANCH PINOT NOIR, CENTRAL COAST Bright and fresh with crisp acidity and dense cherry fruit, showing notes of earth and spice
g 12.50 b 60.00
LA CREMA PINOT NOIR, SONOMA COASTAromas of black plum, cherry, rhubarb and hints of earth and loam. Flavors of red plum,
raspberry and blood orange are underpinned by distinctive riverstone minerality and savory
umami character g 15.00 b 75.00
CANVAS MERLOT, CALIFORNIA Pure Merlot fruit and subtle toasty spice combined with rich, ripe tannins g 10.00 b 45.00
CATENA MALBEC, MENDOZA, ARGENTINA Deep aromas of ripe red and dark fruits are joined by delicate violet and lavender notes,
with traces of vanilla and mocha g 10.50 b 45.00
TABLAS CREEK RED BLEND, PATELIN DE TABLAS, PASO ROBLES, CALIFORNIA
Like many red wines from the Rhône Valley, it is based on the dark fruit, mineral and spice
of Syrah, with the brightness and fresh acidity of Grenache, the structure and meatiness of
Mourvèdre and a small addition of Counoise for complexity g 11.00 b 50.00
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TRINITAS ZINFANDEL, “OLD VINE,” MENDOCINO COUNTY, CALIFORNIA, 2015
Sweet vanilla bean, black cherry, plum, dried strawberry and raspberry tea mingle together in
the glass to make this a complex wine g 10.50 b 45.00
CANVAS CABERNET SAUVIGNON, CALIFORNIA Subtle hints of oak and spice married with lively tannins g 10.50 b 45.00
DRUMHELLER CABERNET SAUVIGNON, COLUMBIA VALLEY A bright floral nose leads to flavors of cola and red cherries with a delicate texture and an
intense yet silky finish g 12.00 b 55.00
DECOY CABERNET BY DUCKHORN, SONOMA COUNTY, CALIFORNIA This inviting wine features layers of blackberry and black cherry, along with
notes of mocha, star anise and spearmint g 14.00 b 65.00
HALL CABERNET SAUVIGNON, NAPA, CALIFORNIA Aromatic notes of dried fig, blackcurrant, black pepper, wet gravel and dried basil g 22.00 b 100.00
VINA ZACO RIOJA TEMPRANILLO, RIOJA, SPAINBlack fruit and licorice aromas mix with subtle notes of violets and jasmine g 10.00 b 45.00
NOZZOLE CHIANTI CLASSICO, ITALYCrisp, ripe, red berry and cherry aromas and earthy undertones are shaped by vibrant,
fresh acidity g 13.00 b 60.00
CHARLES & CHARLES CABERNET BLEND, WASHINGTON Plum, blackcurrant and dark chocolate nose with a plush, velvety smooth mouthfeel g 10.00 b 45.00
R e d W i n e
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