Orange Haven Gastropub’s fall menu filled with delights

Chef Greg Daniels keeps this season’s menu at his Orange location interesting with inspired dishes for adventurous palates. Photo: Haven Gastropub

ORANGE, CA, November, 2012—Haven Gastropub, located in old town Orange, serves locally sourced organic and sustainable food, wines from boutique vineyards, and craft beers. Fall Harvest adds seasonal dishes to an already interesting menu. Judging by the recent media tasting, the new dishes are destined to become signature items. 

Executive Chef/Partner Greg Daniels’ innovative and seasonal menu is rich in flavor with dishes such as tripe poutine, wild mushroom flatbread and fried pig’s ears.

Offerings at Haven feature contributions by Chef de Cuisine Craig Brady and Pastry Chef Santanna Salas.

 Managing Partner/Beverage Director Wil Dee has created out of the ordinary beverage pairings of wine, beer, cocktails and Irish coffee for each course, and to highlight the restaurant’s 14 beers on draft, 100 bottled craft beers, 70 whiskeys, scotches and bourbons, as well as nearly 50 wines by the glass.

The dishes:

Radishes – Icicle, breakfast and lime radishes with housemade butter, sea salt (see photo)

The peppery bite of the radishes is enhanced by house-churned butter with sea salt. Chef Daniels explained the inspiration for the dish came from sandwiches he made from radishes grown in his grandfather’s backyard. The dish was paired with Cape Mantelle 2011 Sauvignon Blanc, New Zealand.

Duck confit salad

Duck confit salad


Duck Confit Salad – Tuscan kale, roasted butternut squash, pepitas, walnut oil, sherry vinegar

A healthy amount of kale balances the rich duck in this dish, while pepitas added texture and roasted squash a touch of sweetness. The salad was served with an Americano, a light cocktail of Campari (bitters), Carpano Antica (vermouth) and soda. Managing Partner/Beverage Director Wil Dee explained the classic aperitif originated in Milan, Italy and was given its name due to its popularity with American tourists.




Pumpkin Gratin – sugar pumpkin, grana padano, crema(recipe below)

This warm, cheesy dish is perfect for a cool autumn evening or as a new favorite side for Thanksgiving. Brewed with yams, molasses, maple syrup, vanilla, cinnamon, nutmeg and allspice; the Bruery’s Autumn Maple Pumpkin Beer was the perfect match.

Rabbit Pappardelle – braised legs and seared saddle, roasted fall mushrooms, rabbit jus.

Chef de Cuisine Craig Brady makes the pasta from scratch.  The al dente noodles are a meal in themselves when flavored with the rabbit jus. Dee paired this dish with Giminez Rilli 2010 Malbec, Argentina.

Lamb Belly – vadouvan crust, lentils du puy, spiced rutabaga, house harissa

Try this and you’ll discover why lamb belly is becoming the new pork belly. The seared crust lit up with vadouvan and fatty, gamey flavor are paired delightfully with the lentils and slightly sweet rutabaga spiced with allspice, nutmeg, cumin and cayenne. Dee matched this dish with Cali-Belgique by Stone Belgian IPA, California.

Sticky Toffee Pudding - brown butter bourbon ice cream

The freshly made ice cream was creamy heaven as it melted on the pudding and was served with a classic Irish coffee.


See Chef Daniels’ complete menu additions: at


Pumpkin gratin

Pumpkin gratin


Haven’s Pumpkin Gratin

Yield: 10 to 12 servings

3 sugar (pie) pumpkins (small pumpkins about 8” in diameter)

3 cups of heavy whipping cream, divided use

2 cups of finely grated Grana Padano cheese, divided use

Kosher salt to taste, approximately 3 tablespoons, divided use

1. Wash pumpkins with cold water. Cut pumpkins in half lengthwise to create a flat surface; remove rind with a heavy duty peeler or with a sharp knife. Use a spoon to scoop out the seeds and fibers. You can reserve seeds to toast later if desired. Cut the pumpkin halves into lengthwise quarters. Cut crosswise into 1/8-inch thick slices using a mandolin or sharp knife.

Executive Chef/Partner Greg Daniels


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Linda Mensinga

Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication never cease to inspire her. 

Mrs. Mensinga is happily food obsessed and fortunate enough to be married to a chef. 

Contact Linda Mensinga


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