I could hardly believe my eyes: a three-course prix fixe meal priced at $19. I took a closer look at the menu, just to make sure I was reading it correctly. And sure as day turns to a lovely night on the Salt Creek Grille patio, there it was.
   
And the choices were nothing to sneeze at. For the starter: a warm Caesar salad with thick sheets of Parmesan atop grilled Romaine lettuce, or the Salt Creek house salad. No ordinary salad, it’s dressed up with Granny Smith apple wedges, candied walnuts and Gorgonzola crumbles in a balsamic vinaigrette. The main course selections didn’t disappoint, either: stuffed jidori chicken, spicy shrimp linguine or grilled miso salmon. (That was my choice for the night – a healthy portion, delicately seasoned so as not to overpower the fresh taste of the fish, served over an Asian-vegetable slaw.) To finish it off, a special dessert of the day. (On my visit, the restaurant served a freshly baked chocolate cake served with whipped cream and fresh raspberries.)
   
Throw in a few happy hour drink and appetizer specials priced at $3 each, and live entertainment on Salt Creek’s recently renovated patio, and it’s the makings for a fabulous – and frugal – night.
   
I hadn’t been to the Dana Point restaurant in about two years, so I was excited to see the changes to the patio. Owners Tim McCune and Pete Truxaw added cabana dining in June – it’s perfect for dinner gatherings with friends and family.
   
And, of course, Chef Scott Floyd’s menu of culinary creations makes this Dana Point restaurant a worthy destination. A house specialty is the pan-seared Chilean sea bass served in a Champagne-and-lemon-butter sauce, with mashed potatoes and proscuitto green beans. There’s also a nice selection of mesquite-grilled premium steaks, and a long menu of side dishes and appetizers. (You’ve got to try the baked goat cheese marinara served with sautéed mushrooms, caramelized onions and slices of toasted bread. It’s divine.)


Salt Creek Grille
saltcreekgrille.com
• 32802 Pacific Coast Hwy., Dana Point, 949.661.7799
• Hours: Monday through Friday, 5 to 10 p.m.; Saturday, 11:30 a.m. to 10 p.m.; Sunday, 10:30 a.m. to 10 p.m.