Video by Elevated Aerial Photography
Seal Beach’s intimate 320 Main long ago set the benchmark in Orange County for cutting edge, creative craft cocktails. Owner Jimmy Mercurio continues honoring popular cocktail recipes of previous owner Jason Schiffer utilizing the latest techniques and ingredients, all while refining their standard cocktail repertoire that pays homage to the culinary world. 320 Main is a friendly, spirited and quality driven restaurant that specializes in classic American dishes & freshly crafted cocktails with simple but inspired twists.
For parties of 13 or more please call 562-799-6246 or click here to inquire about private parties.
MENU
STARTERS
Brussels Sprouts
13
Flash fried hearts and leaves tossed in balsamic reduction and topped with toasted almond slices.
Buffalo Chicken Tenders
15
Masa fried chicken tenders tossed in our buffalo sauce, topped with blue cheese crumbles.
Calamari
15
Crispy fried calamari rings and tentacles served with a spicy marinara and tartar sauce.
Oysters
18 | 36
Fresh Kumiai Oysters served with horseradish, mignonette and cocktail sauce
Bacon Wrapped Dates
16
Applewood bacon wrapped dates resting in a white wine goat cheese fondue with chorizo crumbles balsamic reduction and toast points.
Seared Yellowfin
28
Seared yellowfin with soy ginger glaze, arugula and celery salad and roasted heirloom carrots
Deviled Eggs
12
Topped with blanched celery curls, thin jalapeno slices, Applewood bacon strips, smoked paprika and parsley.
Crema Bread
5
4 pieces of toasted country loaf served with herb and salted butter
Shishito Peppers
14
Sautéed with bacon lardons, carrots, garlic, shallots and sesame seeds in a spicy soy ginger.
Animal Fries
12
Crispy house fries with caramelized onions, Tillamook cheddar, covered in our signature 320 sauce.
Bang Bang Shrimp
15
Crispy shrimp smothered in a creamy sriracha, sweet chili sauce resting on a bed of balsamic reduction and cabbage. Garnished with cilantro leaves.
Bacon Chips
17
Crispy "320" bacon served with creamy horseradish, blue cheese and Buffalo Trace Whiskey maple butter sauce
SANDWICHES & BUGERS
Fowlmouth Burger
18
Grilled chicken breast with Tillamook cheddar, caramelized onions, lettuce, tomato, pickle, and horseradish aioli. Topped with two thick slices of applewood bacon and a fried egg.
Main Street Cheeseburger
18
Cheddar, lettuce, tomato, onion, pickle, and our signature 320 sauce. Served on a brioche bun. Add apple wood bacon 4 | fried egg 3
Fried Egg Grilled Cheese
12
Two sunny side up eggs on sourdough bread with Tillamook cheddar
Mahi-Mahi Burger
20
Pan seared with tomato pickles tartar sauce and our light house slaw
Short Rib Grilled Cheese
18
Slow braised short rib with house pickled bell peppers, caramelized onions and Tillamook cheddar cheese. Topped with melted shaved Parmesan.
Grilled Cheese and Tomato Soup
Half 10 | Full 16
Tillamook cheddar cheese on toasted sourdough bread topped with melted shaved Parmesan.
SOUPS & SALAD
Bacon Wedge
16
Large portion of iceberg lettuce topped with blue cheese dressing, baby heirloom tomatoes, red onions, blue cheese crumbles, and two thick slices of applewood bacon.
Chicken Caesar
16
Romaine lettuce tossed with house made Caesar dressing, shaved Parmesan, toasted croutons. Topped with grilled chicken breast and pickled onions.
Tomato Basil Soup
9
Cream based and blended.
Wild Arugula
9
Arugula tossed in house made lemon vinaigrette, shaved Parmesan, baby heirloom tomatoes, and toasted almonds.
320 House Salad
13
Romaine and Ice berg lettuce, baby heirloom tomatoes, cucumber, carrots, and onion tossed in a dressing of your choice. Topped with shaved Parmesan.
Chef's Soup of the Day
9
STEAKS & SEAFOOD
PROTEIN
FILET MIGNON
53
8oz Center Cut
PRIME RIB
52
(Friday's Only)
PORK CHOP
32
SALMON
38
Scottish Farm Raised, Center Cut
RIBEYE
59
18oz Chef's Choice
HANGER
48
8oz Served Sliced
RACK OF LAMB
43
Half/Whole
MAHI-MAHI
34
Wild Caught Brazilian, Center Cut
TOPPER
Lemon Béarnaise
2
Creamy hollandaise with lemon and white wine tarragon reduction.
Chimichurri
2
Emulsion of cilantro, parsley and red chili flakes.
Creamy Horseradish Sauce
2
Raw horseradish with sour cream and lemon zest.
Red Wine Demi
2
Our house red wine reduced with au jus and veal demi.
Peppercorn Sauce
2
Creamy sauce with crushed black peppercorn, veal demi and butter.
Honey Mint Sauce
2
Sweet blend of mint and cilantro.
ON THE SIDE
Twice Baked Potato
9
Topped with cheddar cheese bacon and green onion.
Loaded Mashed Potatoes
8
Roasted garlic mashed potatoes with cheddar cheese bacon and green onion.
Lemon-Herb Rice
8
Garlic Parsley Fries
5
Crispy fries tossed in fresh chopped garlic, garlic oil and parsley.
VEGETABLE
Green Bean Almondine
8
Browned butter and toasted almonds.
Asparagus
9
Blanched with a lemon juice.
Sautéed Mushrooms
8
Finished with herb butterand parsley.
Broccolini
9
Lightly charred and topped with Parmesan.
COMFORT FOOD
Short Rib Stroganoff
28
Slow braised short rib with mushrooms, reduced in au jus and cream. Served with pappardelle noodles and a dollop of sour cream.
Fish & Chips
22
Beer battered wild caught Mahi-Mahi served with a light slaw, fries and house made tartar sauce.
320 Mac & Cheese
14
Elbow macaroni tossed in a creamy four cheese blend. Add short rib 6 | shrimp 6 | buffalo chicken 5
Shrimp & Bacon Fried Rice
26
Wok fried with carrots, snap peas, mushrooms, garlic, and shallots. Topped with an over easy egg.
Lemon Shrimp Alfredo
27
Sautéed shrimp, snap peas, baby heirloom tomatoes, garlic, shallots in creamy lemon cheese sauce over Pappardelle noodles.
DESSERT
Butter Cake
10
Creme Brulee
15
Brownie S’more Sundae
12
Photography by Jon Michael Nepomuceno