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Join us for a revelatory culinary experience of cooking, eating, and adventure. At Lido Bottle Works we believe people, food, and drink should be ‘Genuinely Good Together.’ Our unique dishes are prepared for our friends and family using local and sustainable ingredients perfectly paired with specialty craft beer, wine, and session cocktails.

Spring ’24 Menu Items AVAILABLE NOW!

LBW Hours

VALIDATED PARKING FOR 2 HOURS! (structure parking only)

Monday: Closed

Tuesday-Friday: 11am-9pm (Lunch & Dinner)

Saturday: 11am – 10pm (Brunch & Dinner)

Sunday: 11am – 9pm (Brunch & Dinner)

Take-Out & General Inquiries: 949-529-2784

Delivery-Visit Us Via:

Door Dash & UberEats


SERVED TUESDAY-FRIDAY  11am-4pm

 

STARTERS

CUCUMBERS (V) HERBED YOGURT / BASIL OIL

FRUIT CUP (V) SEASONAL FARMER’S MARKET SELECTION

HUMMUS (VG) FALL SQUASH / CARROT TOP CHUTNEY /  LAVASH

CEVICHE SEASONAL FISH / MINT / AVOCADO

CHEESE AND CHARCUTERIE BOARD HOUSE MUSTARD / PICKLES

 

SOUP & SALADS

*ADD: JIDORI CHICKEN / CRISPY JIDORI CHICKEN / SALMON / STEAK

BURRATA (V) APPLE / PEAR / BROWN BUTTER VIN / PEPITA GRANOLA / FOCACCIA

SEASONAL VEGETABLES (VG) (GF) PISTACHIO BUTTER / ALMOND

GEM (V)  POLENTA CROUTONS / RICOTTA SALATA / OLIVE CRUMBLE

CHICORY SALAD (V) (GF)  CITRUS / MIDNIGHT MOON / MAPLE VIN / HAZELNUT

NANTES CARROTS (VG) (GF)  SUNFLOWER SEED CREMA / SALSA MACHA / KUMQUAT

 

$16 LUNCH COMBO

*CHOOSE TWO ITEMS * 1/2 SIZES

SOUP OF THE DAY / HUMMUS (V) / GEM LETTUCE (V)

SEASONAL VEGETABLES (VG) / STREET TACOS (2) / CRISPY JIDORI SANDWICH

 

MAINS

STREET TACOS (3) CHEF INSPIRATION / HOUSE MADE TORTILLAS

PORK BELLY BAO BUNS (3) TOGORASHI EGG / RADISH

CRISPY JIDORI CHICKEN SANDWICH COCONUT LIME AIOLI / CILANTRO / CURRY

LBW BURGER  MANCHEGO / SMOKED CHILI AIOLI / GARLIC TURMERIC PICKLES

OCTOPUS AL PASTOR  WHITE BEAN / PINEAPPLE RELISH / CHAYOTE SQUASH

LIDO CATCH CHEF INSPIRATION

STEAK FRITES (GF) PRIME HANGER / HOUSE FRIES / FALL GREENS

 

(V) VEGETARIAN  (VG) VEGAN  (GF) GLUTEN FREE

 

WARNING: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of food borne illness.

SERVED  TUESDAY-SUNDAY 4PM-CL

 

SOUP OF THE DAY

HUMMUS (VG) FALL SQUASH / CARROT TOP CHUTNEY / LAVASH

SEASONAL VEGETABLES (VG) (GF) PISTACHIO BUTTER / ALMOND

NANTES CARROTS  (VG) (GF) SUNFLOWER SEED CREMA / SALSA MACHA / KUMQUAT

CEVICHE  SEASONAL FISH / MINT / AVOCADO

POTATO CROQUETTES  HOLY COW / PANCETTA JAM / CHIVE

OCTOPUS AL PASTOR (GF) WHITE BEAN / PINEAPPLE RELISH / CHAYOTE SQUASH

CURRIED BEEF MEATBALLS CHINESE SAUSAGE / MINT YOGURT

PORK BELLY BAO BUNS TOGORASHI EGG / RADISH

CHEESE AND CHARCUTERIE BOARD HOUSE MUSTARD / PICKLES

CHICORY SALAD (V) (GF)  CITRUS / MIDNIGHT MOON / MAPLE VIN / HAZELNUT

GEM LETTUCE SALAD (V) POLENTA CROUTONS / RICOTTA SALATA / OLIVE CRUMBLE

BURRATA (V)   APPLE / PEAR / BROWN BUTTER VIN / PEPITA GRANOLA / FOCACCIA

BRAISED RABBIT PICI  PANCETTA / CAPER GREMOLATA / SOURDOUGH BREADCRUMBS

LIDO CATCH CHEF INSPIRATION

STEELHEAD TROUT (GF)  CHILI BRAISED BEANS / PICKLED SHALLOT / SQUASH

LBW BURGER MANCHEGO / SMOKED CHILI AIOLI / GARLIC TURMERIC PICKLES

MARY’S CHICKEN (GF)  PARSNIP PUREE / BRAISED TREVISO / MUSTARD CHICKEN JUS

DUCK BREAST (GF) BLACK LENTIL / CHERRY AGRODOLCE / SPROUTING BROCCOLI

FLANNERY DRY AGED NY (20OZ) DEMI /  BLACK GARLIC / SHIMEJI MUSHROOM

(V) VEGETARIAN  (VG) VEGAN  (GF) GLUTEN FREE

 

WARNING: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of food borne illness.

SERVED SATURDAY & SUNDAY 11AM-3PM

 

STARTERS & SHAREABLES

CUCUMBERS (V) GARLIC YOGURT / BASIL OIL

FRUIT CUP (V) SEASONAL FARMER’S MARKET SELECTION

HUMMUS (VG) BRUSCHETTA / BASIL OIL /  LAVASH

CEVICHE SEASONAL FISH / MINT / AVOCADO

CHEESE AND CHARCUTERIE BOARD HOUSE MUSTARD / PICKLES

 

SOUP, SALADS & SANDWICHES

SOUP OF THE DAY  CUP OR BOWL

SEASONAL VEGETABLES (VG) (GF) PISTACHIO BUTTER / ALMOND

NANTES CARROTS (VG) (GF) SUNFLOWER SEED CREMA / SALSA MACHA

GEM LETTUCE SALAD (V) POLENTA CROUTON / RICOTTA SALATA / OLIVE CRUMBLE

BURRATA SALAD (V) APPLE / PEAR / BROWN BUTTER VIN / PEPITA GRANOLA FOCACCIA

CHICORY SALAD (V) (GF)   CITRUS / MIDNIGHT MOON / MAPLE VIN / HAZELNUT

PORK BELLY BAO BUNS (3) TOGORASHI EGG / RADISH

CRISPY JIDORI CHICKEN SANDWICH COCONUT LIME AIOLI / CILANTRO / CURRY

 

BRUNCH SPECIALTIES

BUTTERMILK BISCUIT (V) SEASONAL PRESERVES / BUTTER

MONKEY BREAD (V) DULCE DE LECHE / ANCHO / BURNT ORANGE CREAM

CRAB TOAST AVOCADO / SNAP PEA / POACHED EGG

BISCUIT & GRAVY LAMB SAUSAGE / EGG

LBW BREAKFAST BURRITO  PORK BELLY / GARLIC CHILI / AVOCADO 

CROISSANT SANDWICH  HOUSE SAUSAGE / BACON JALAPENO JAM / EGG 

BRIOCHE FRENCH TOAST  LEMON PASTRY CREME / PECAN PRALINE BUTTER / KUMQUAT SYRUP

ROOT VEGETABLE HASH POTATO / POACHED EGG / HERB YOGURT/ SOURDOUGH

SPANISH CHORIZO HASH POTATO / POACHED EGG / POBLANO HOLLANDAISE / GUAJILLO AIOLI

LBW BRUNCH BURGER MANCHEGO / SMOKED CHILI AIOLI / TURMERIC PICKLES / EGG / HOUSE FRIES

LIDO CATCH CHEF INSPIRATION

STEAK  PRIME HANGAR / TWO EGGS / HOUSE POTATOES

(V) VEGETARIAN  (VG) VEGAN  (GF) GLUTEN FREE

 

WARNING: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of food borne illness.

CHOCOLATE HONEY TRUFFLE BAR (V)

MARSHMALLOW / GRAHAM CRACKER

PANNA COTTA (V)

PASSION FRUIT / CHOCOLATE / TUILE

PARSNIP CAKE (V)

WHIPPED SALTED CARAMEL / PECAN

HOUSEMADE SORBET (VG) (GF)

ASSORTED FLAVORS

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
$25 Corkage Fee 20% Gratuity Charge For Parties Over 6

WHITE

CADE  SAUVIGNON BLANC / NAPA VALLEY

GUNDLACH BUNDSCHU  GEWURTZ/ SONOMA COUNTY

ETUDE PINOT GRIS / CARNEROS

CAROL SHELTON  COQUILLE BLANC / PASO ROBLES

MORGAN  CHARDONNAY / SANTA LUCIA HIGHLANDS

HARTFORD COURT  CHARDONNAY / RUSSIAN RIVER VALLEY

PAUL LATO  CHARDONNAY / SANTA BARBARA

WAYFARER  CHARDONNAY / SONOMA COUNTY

 

RED

CEP  PINOT NOIR / SONOMA COAST

DUTTON GOLDFIELD  PINOT NOIR / RUSSIAN RIVER

BETWIXT  GRENACHE / MONTEREY COUNTY

SOBON ESTATE  PRIMITIVO / AMADOR COUNTY

KEENAN  MERLOT / NAPA VALLEY

TED  RED BLEND / LAKE COUNTY

LA VERDAD  TEMPRANILLO / EDNA VALLEY

BRENDEL  CUVEE ROUGE TEMPRANILLO / NAPA VALLEY

AUSTIN HOPE  CAB SAUV / PASO ROBLES

PASO D’ORO  CAB SAUV / PASO ROBLES

CADE  CAB SAUV / HOWELL MOUNTAIN

STAR LANE  CAB SAUV / SANTA BARBARA-HAPPY CANYON

CROWN POINT-RELEVANT  CAB SAUV / SANTA BARBARA

RIDGE   ZINFANDEL / SONOMA COUNTY

 

ROSÉ , ORANGE & SPARKLING WINE

SCRIBE  ROSÉ / SONOMA COUNTY

PRIVATE PROPERTY  ROSÉ / SANTA LUCIA HIGHLANDS

ROEDERER ESTATE   BRUT CUVEE / CARNEROS

MIRABELLE  SPARKLING ROSÉ / RUSSIAN RIVER

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
$25 Corkage Fee 20% Gratuity Charge For Parties Over 6

DAWN PATROL INFUSED VODKA / COCONUT / COLD BREW

THE CUTBACK FERMENTED RUM / GRAPEFRUIT CINNAMON CORDIAL / ORGEAT

SET WAVE  FERMENTED GIN / GINGER / LEMON / EGG WHITE / TINCTURE

THE PENINSULA MARGARITA FERMENTED TEQUILA /  HIBISCUS PUREE / LIME

SHORE BREAK KOMBUCHA / BUBBLES 

TSUNAMI FERMENTED TEQUILA / HONEY DEW PUREE / YUZU KOSHO

THE WEDGE WITBIER / LOFI / GRAPEFRUIT / HOUSE SHRUB

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
$20 Corkage Fee 18% Gratuity Charge For Parties Over 6

SNACKS

CUCUMBERS GARLIC YOGURT / BASIL OIL  4

HOUSE FRIES FLAVORED KETCHUP 4

HUMMUS BRUSCHETTA / BASIL OIL / LAVASH  7

CURRIED BEEF MEATBALLS CHINESE SAUSAGE / MINT YOGURT  8

EGGPLANT CROQUETTES  SMOKED MOZZARELLA / OPAL BASIL / SAN MARZANO 8

HOT CHICKEN GARLIC PICKLES / BLUE CHEESE AIOLI  7

BEVERAGES

DRAFT BEER LAGER OR PILS  6 / BEER OF THE WEEK  6

CANNED BEER BEER OF THE WEEK   7

CALIFORNIA WINE PINOT GRIS / SAUV BLANC / ROSE / RED BLEND  9

    Stay up to Date:

    The Press

    Executive Chef Joel Gutierrez takes pride in using farm-fresh ingredients to highlight each and every element of the seasonal dishes he creates. Chef Gutierrez makes the simple complex by starting with locally sourced proteins and farm-to-table produce. Indulging in the food at Lido Bottle Works is a sensory experience from sight to bite. There’s a reason this beloved eatery made our list of the best date night restaurants in Southern California.

    Jane AdlerLocale Magazine

    Among its best dishes are the seasonal burrata, LBW burger, and ceviche. What this place excels at it its expansive selection of beer, both on tap or in a can or bottle. Don't worry if you don't drink beer, there's also a nice selection of ciders and California wines

    Wendy LeeTravel Awaits

    An example of a kitchen embracing change is Newport Beach’s Lido Bottle Works. While the first and second executive chefs departed for other opportunities, Joel Gutierrez has been in the kitchen since the beginning, having been mentored and trained by both his predecessors. Gutierrez remarks, "We’re taking the core principles of LBW and putting my spin on them.”

    Anne Marie PanoringanVoice of OC