One of Newport Beach's most elegant restaurants, Palm Terrace is in the verdant main room of the Island Hotel, formerly the Four Seasons. The menu features both large and small plate offerings. We enjoy their deconstructed Caesar salad "fondue" as a first course.
Entrees in the large plate category include a delicious bone-in New York steak served with shaved garlic fries presented in a paper cone. A small plate offering is shrimp ravioli with fresh peas in a fine light sauce.
Watch for the specials here, which usually feature fresh fish such as roasted halibut on a bed of Dungeness crab hash served with a citrus sauce.
Save room for dessert, also offered in large and small plates. At least 10 options feature a butterscotch creme brulee, a modern and tasty take on German chocolate cake, and tangerine sorbet.
It would be a disservice to say the wine list is "extensive." It is beyond that. Fantastic bottlings are displayed in large formats in casings throughout the room.
The service is attentive. Palm Terrace is a good choice for a quiet, romantic anniversary weekend, or closing that deal.