Patty’s Place Menu – Seal Beach, CA

Type : Fine dining restaurant

Location : Seal Beach, CA

Patty’s Place is a fine dining restaurant in Seal Beach, CA that has been serving the community since 1996. We offer patio dining, intimate beautiful dining rooms, a full service bar, and much more. We commit to high standards and pride ourselves on the excellent service we provide to our customers. Our food is prepared with the freshest ingredients and our staff is friendly. For great service in Seal Beach, CA, call on Patty’s Place.

Charming, upmarket seafood & steakhouse with a clubby vibe & an outdoor patio that allows smoking. Based on 203 reviews, the restaurant has received a rating of 4.6 stars. Price $$$

✔️ Dine-in ✔️ Takeout ✔️ No delivery

Patty's Place 90740

Address:
500 Pacific Coast Hwy #104, Seal Beach, CA 90740

Phone: (562) 431-4898

Website:

Social Profile:

Hours

Friday 4–10 PM
Saturday 4–10 PM
Sunday 10 AM–9 PM
Monday

(Labor Day)
 4–9 PM

Hours might differ
Tuesday 4–9 PM
Wednesday 4–9 PM
Thursday 4–9 PM

Menu

Dinner
Escargot A La Imperial (For 2)
Fresh garlic butter, wine and veal sauce topped with toasted onions and sesame seeds, served in shells
Seared Ahi Tuna (For 2)
Served chilled and sliced with fresh ginger/soy dipping sauce
Ahi Poke (Raw Tuna) (For 2)
Sushi grade tuna cut in pieces with a soy sauce marinade, toasted sesame seeds and seaweed
Jumbo Prawn Cocktail (For 2)
Six large chilled jumbo prawns with fresh, homemade cocktail sauce
Bacon Wrapped Jumbo Prawn (For 2)
Six large jumbo prawns with tangy apricot sauce
Sauteed Mushrooms (For 2)
fresh mushroom caps sauteed in garlic butter with a pinch of basil
Patty’s French Onion Soup
Onions and herbs smothered in a savory, rich beef broth, topped with a toasted crouton and parmesan cheese
Dinner Salad
Assorted greens with sliced beets, olives, croutons. Choice of champagne vinaigrette or bleu cheese dressing. Bleu cheese crumbles on request
Caesar Salad
Hearts of romaine tossed with fresh caesar dressing, homemade croutons and grated Parmesan cheese. Anchovies on request
Salmon
Fresh salmon grilled with a side of hollandaise sauce or poached in beer with lemon, shallots and capers
Frog Legs
Generous serving of southern-style frog legs, dredged in seasoned flour and pan fried to a golden brown
Seared Ahi
Spicy herb crusted and flash seared in an iron skillet (we suggest this dish to be ordered rare)
Sand Dabs
Lightly dredged in seasoned flour and pan seared, with hollandaise sauce
Grilled Marinated Jumbo Prawn (For 2)
Six large, slightly spicy jumbo prawns grilled with hot drawn butter
Rib Eye
14-oz. thick, marbled juicy stead. Patty’s wine recommendation: Uppercut Cabernet
Large Cold Water Lobster Tail
Approximately 1-1 1/4 lb. tail steamed and served with drawn butter
Top Sirloin
12 oz. Prime culotte steak, the most tender of all sirloins, baseball cut (only 2 per steer)
New York
14 oz. of Prime, center cut, a thick, marbled steak. Try “Traditional Pepper Steak” with coarse ground pepper and heavy cream sauce
Filet Mignon
10 oz. marbled Premium tenderloin, the most tender cut of all steaks, broiled to your liking
Flat Iron Steak
10 oz. Prime, tender and rich in taste. Broiled to your liking
Rack Of Lamb
New Zealand lamb. Full 8-bone rack marinated in fresh garlic, rosemary, Dijon mustard sauce. Mint jelly on request
Pork Chop
14-16 oz. double chop dipped in egg white, coated with bread crumbs, pan-seared golden brown and finished in the oven. Served with applesauce or sauerkraut
Kobe Ground Beef
12 oz. Kobe ground beef steak, pan seared and oven finished to your liking, with sauteed onions and mushrooms on request
Filet Mignon And Lobster (Surf And Turf)
6 oz. Premium filet and 8-10 oz. cold water lobster tail
King Crab
Large 18-20 oz. leg steamed and served with drawn butter
Tomato Salad (For 2)
Several types of ripened tomatoes with sweet onions, olives, fresh basil and feta cheese, champagne vinaigrette dressing
Prime Flat Iron Steak Salad (10 Oz.)
Sliced on assorted salad greens with bleu cheese vinaigrette dressing and bleu cheese crumbles
Grilled Spicy Chicken Breast
Served with your choice of an assortment of fresh grilled seasonal veggies or a caesar salad
Caesar Salad With Grilled Chicken Breast
Served on a large caesar salad with croutons and grated Parmesan cheese
Seared Ahi Salad
Chilled seared ahi served on a bed of spring greens with a light Asian dressing
Lamb Chops
Four New Zealand lamb chops are marinated and grilled and served with mashed potatoes and house salad
Pork Tenderloin
Marinated and grilled, served sliced with applesauce or sauerkraut, mashed potatoes and house salad
Filet Mignon (6 Oz.)
Filet topped with blue cheese, sliced sauteed mushrooms, mashed potatoes and house salad
Filet Mignon (6 Oz.) And 3 Spicy Jumbo Prawn
Served with mashed potatoes and house salad
Lobster Tail (8-10 Oz.) Cold Water
Steamed with rice pilaf and house salad
Grilled Marinated Jumbo Prawn
Six large, slightly spicy jumbo prawns grilled with hot drawn butter and served with rice pilaf and house salad
Scampi And Linguine
Six large jumbo prawns sauteed in garlic butter and capers, topped with fresh grated Parmesan cheese. Served with a house salad. Light garlic on request
Kobe Cheeseburger With Fries And Salad
Over 1/2 pound of Kobe beef (rich and juicy!) with all the trimmings. It is not possible to split a burger
Wines
Dom Perignon (Epernay) $225.00
Ruinart Blanc De Blanc
92 points Wine Spectator. Tightly knit flavors of white peach, chamomile, crystallized honey, pickled ginger and pink peppercorn. Exhibits lovely texture and offers a long, mineral-tinged finish		 $125.00
Veuve Clicquot Rose
90 points Wine Spectator. the wine has a luminous color with attractive pink glints. The nose is generous and elegant, with initial aromas of fresh red fruit, leading to lush notes of dried fruits, almonds, apricots and brioche		 $80.00
Veuve Clicquot (Reims) NV $75.00
Moët And Chandon Imperial (Epernay) NV $55.00
Gloria Ferrer Brut (Sonoma) NV $26.00
Domaine Ste. Michelle Blanc De Blanc (Columbia Valley) NV $19.00
Chandon (California) NV (Split)
The wine delivers apple and pear characteristics accented by citrus spice over notes of almond and caramel in the bouquet		 $9.00
Jordan (Sonoma) ’12 $45.00
Chandon (Carneros) ’13 $42.00
Chateau Ste. Michelle “Canoe Ridge Estate” (Columbia Valley) ’13 $38.00
Robert Mondavi Winery (Napa Valley) ’12/’13 $36.00
Acacia (Carneros) ’12
Layers of stone fruit, green apple and citrus aromas and flavors here are punctuated with hazelnut and honey undertones		 $34.00
Toasted Head (California) ’12/’13 $32.00
Chalone Estate (Chalone AVA) ’11
One of the three original chardonnays to win over the French in the 1973 blind tasting. The wine is still a winner		 $28.00
Chateau St. Jean (Sonoma) ’13 $24.00
“Sbragia” “Home Ranch” (Sonoma) ’12 $70.00
Cakebread (Napa Valley) ’13 $65.00
Cuvaison (Carneros) ’12 $60.00
Newton Unfiltered (Napa Valley) ’10
Arguably California’s best. Opening with aromas of citrus flowers and finishing with golden apples, butter, oak and honey		 $55.00
Twomey Cellars, Sauvignon Blanc (Calistoga) ’14
Patty’s Recommendation: Enticing nose with floral notes, lime and pear with a clean crystallized ginger finish		 $42.00
Caymus, Conundrum (Napa Valley) ’13 $43.00
Cloudy Bay, Sauvignon Blanc (New Zealand) ’14
Patty’s Recommendation: An international benchmark wine noted for its vibrant aromatics, pure fruit flavors, and fine structure		 $45.00
Provenance, Sauvignon Blanc (Rutherford) ’13
Tom Ronaldi, formerly of Duckhorn, brings the perfect sauvignon blanc from Rutherford County		 $35.00
Chateau Ste. Michelle “Horse Haven Hills” Sauvignon Blanc (Columbia Valley) ’12/’13 $24.00
Estancia Pinot Grigio (California) ’13/’14 $24.00
Coppola Sofia, Riesling (California) ’11/’12
Crisp, delicious and floral combine for the perfect Riesling		 $30.00
Chateau Ste. Michelle, Riesling (Columbia Valley) ’11/’12 $22.00
Ferrari Carano, Fume Blanc (Sonoma) ’13 $28.00
New Harbor, Sauvignon Blanc (New Zealand) ’13/’14
Bright grapefruit notes with layers of lemon curd and lime zest with a beautiful acidic note		 $30.00
Ferrari Carano “Tresor” (Sonoma) ’11 $95.00
Col Sloare (Columbia Valley) ’11 $90.00
Conn Creek “Anthology” (Napa Valley) ’12 $80.00
Paraduxx Red (Napa Valley) ’11 $70.00
Charles Krug “Generations” (Napa Valley) ’12 $67.00
Clos Du Bois “Marlstone” (Alexander Valley) ’11 $60.00
Stag’s Leap “Hands Of Time” (Napa Valley) ’11
Created exclusively for restaurants		 $55.00
Coppola Director’s Cut “Cinema” ’12 $50.00
Newton Unfiltered (Napa Valley)’12
Very round, with fresh anise, black cassis and currants. Plush, fine tannins are coupled with medium intensity and a savory component in the juicier finish		 $58.00
Stag’s Leap Wine Cellars (Napa Valley) ’12 $50.00
Markham (Napa Valley) ’12 $45.00
Chateau Ste. Michelle ” Canoe Ridge Estate” (Columbia Valley) ’12 $42.00
Wildhorse (Paso Robles) ’11 $42.00
Northstar (Columbia Valley) ’11 $40.00
Sterling Vineyards (Napa Valley) ’12 $38.00
Provenance (Rutherford) ’10 $37.00
Twomey Cellars “Silver Oak” (Napa) ’07 $65.00
Goldschmidt (Alexander Valley) ’11 $90.00
Silver Oak (Alexander Valley) ’10 $90.00
Chimney Rock (Napa Valley) ’12 $85.00
Faust (Napa Valley) ’12 $80.00
Provenance (Rutherford) ’12
Tom Rinaldi and Chris Cooney have created a lush wine with currant, blackberry, cherry and a touch of spice, oak and vanilla		 $75.00
Magnificat (Napa Valley) ’12 $70.00
Mt. Veeder (Napa Valley) ’12 $68.00
Forefathers (Lone Tree) ’12 $60.00
Antica (Napa) ’11 $60.00
Newton Unfiltered (Napa Valley) ’12
Displays delicate notes of blackberry and dark black plum. In both aromas and taste, hints of mocha, bittersweet chocolate is partnered with herbal spice and sage		 $60.00
Stag’s Leap Winery (Napa Valley) ’12 $55.00
Robert Mondavi (Napa Valley) ’12 $48.00
Markham (Napa Valley) ’12 $46.00
Chateau Ste. Michelle “Cold Creek” (Columbia Valley) ’11 $45.00
Franciscan (Napa Valley) ’12 $44.00
Clos Du Bois “Reserve” (Alexander Valley) ’12 $35.00
Beaulieu Vineyard (B.V.) (Napa Valley) ’11/’12
“What a Beautiful Place” recognized by the lush, beautiful wine		 $32.00
Summerland “Fiddlestix” (Sta. Rita Hills) ’11 $70.00
Beaulieu Vineyard (B.V.) (Carneros) ’11/’12 $58.00
Chalone (Monterey) ’12 $48.00
Gloria Ferrer “Jose Ferrer” (Carneros) ’11 $47.00
Acacia (Carneros) ’13
Patty’s best buy		 $42.00
Argyle (Willamette Valley) ’13 $40.00
Laetitia (California) ’13 $40.00
Kim Crawford (Marlborough) ’14 $36.00
Matua (New Zealand) ’12/’13 $32.00
Rosenblum “Planchon Vineyard” ’08
Patty’s Recommendation. Rich, lush, polished and smooth, this Zinfandel drinks more like a Cab or Meritage. The perfect compliment to the rib-eye		 $45.00
Federalist (Sonoma) ’13
Good density, supple tannins, bright acidity with a long, smooth finish		 $42.00
Rosenblum “Old Vine” (Sonoma) ’10/’11
Kent Rosenblum is the Zin-Master. You will not be disappointed		 $35.00
Rodney Strong “Knotty Vines” (Sonoma Valley) ’11 $30.00
Kenwood “Jack London” (Sonoma) ’12 $48.00
Duckhorn Merlot (Napa Valley) ’12 $65.00
Conn Creek “Herrick Red” (Napa Valley) ’12 $48.00
Prevail “West Face” (Alexander Valley) ’07 $70.00
Stag’s Leap, Petite Syrah (Napa) ’11 $45.00
Ravenswood, Petite Syrah (Sonoma) ’12/’13 $42.00
Newton, Claret (Napa) ’12
89 points, Wine Spectator. Claret is a great Bordeaux-style red blend wine that has all the grapes grown here in California		 $40.00
Haras Estate Carmenere (Chile) ’11 $32.00
Wolf Blass, Shiraz (Australia) ’11/’12 $28.00
Joseph Phelps Insignia (Napa Valley) ’11 $220.00
Numanthia, Termanthia (Spain) ’11
Tempranillo from 100 year old vines		 $220.00
Quintessa (Napa Valley) ’11 $180.00
Robert Mondavi “Reserve” (Napa Valley) ’11 $165.00
Beringer “Private Reserve” (Napa Valley) ’12 $150.00
Tignanello (Italy) ’12 $150.00
Silver Oak “Reserve” (Napa Valley) ’08 $135.00
Almaviva (Puente Alto, Chile) ’11
90+ Wine Spectator and Robert Parker for 10 years straight. Joint venture between Mouton Rothschild and Concha y Toro		 $130.00
Newton “The Puzzle” (Napa Valley) ’12 $130.00
Hewitt Vineyards (Rutherford) ’11
Intense and full body that is rich and concentrated with a rustic “Rutherford dust” finish		 $155.00
Chateau St. Jean “Cinq Cepages” (Alexander Valley) ’11 $120.00
Sterling “Platinum” (Napa Valley) ’11 $110.00
Inglenook Rubicon (Napa Valley) ’09 $150.00
Beaulieu Vineyards (B.V.) Georges D’Latour (Napa Valley) ’11
91 points Wine Spectator. The deep aromas and expansive flavors are filled with blackberry, cassis, dark plum, mocha, black licorice and sweet, toasted oak spices. Opulent dark fruit and new oak character		 $180.00
Mt. Veeder “Reserve” (Napa Valley) ’12 $110.00
Terrazas “Cheval Des Andes” (Argentina) ’12
92 points Wine Spectator. Aromas of dried apricots and floral notes mix with warm scents of tobacco, red berry, cherry stones and homemade jam, together with cedar wood, bay leaves and chocolate. The palate is warm and balanced		 $105.00
Pine Ridge “Stags Leap” (Napa Valley) ’12 $105.00
Casa Lapostolle “Ala Plata” (Chile) ’07 $100.00
Concha Y Torro “Don Melchor” (Chile) ’09
95 points Wine Spectator. Wine Spectator’s most iconic wine of the year		 $100.00
Weekend Breakfast
Traditional Eggs Benedict
Served with grilled ham, two poached eggs on an english muffin with hollandaise sauce		 $18.00
Sausage Eggs Benedict
Sausage, two poached eggs on english muffin with hollandaise sauce		 $16.00
Bacon Benedict
Crispy bacon, two poached eggs on english muffin with hollandaise sauce		 $18.00
Veggie Benedict
Grilled tomato halves with mushrooms, grilled onions and asparagus spears		 $16.00
Bacon And 3 Eggs
Four slices of bacon
Sausage And 3 Eggs
Two sausage patties and three eggs
Ham Steak And 3 Eggs
18 oz. ham steak served with three eggs		 $18.00
Kobe Ground Beef And 3 Eggs
12 oz. of ground Kobe beef and three eggs served with sautéed mushrooms and grilled onions
Kobe Beef Cheeseburger
Served with lettuce, tomato and onion		 $10.00
Kobe Beef Patty Melt
Served on rye with grilled onions and American cheese		 $10.00
B.L.T
1/2 lb. of bacon, lettuce, and tomato on wheat
Pastrami
Very lean and thinly sliced, served hot on a French roll. Swiss cheese on request
Pastrami “Johnny Yuma” Style
Hot pastrami with grilled onions, jalapeños and Swiss cheese on a french roll
Grilled Or Chilled Ham And Cheese
Served on French roll, wheat or rye bread with your choice of American or Swiss cheese
Patty’s Omelette
With bell peppers, onion, mushrooms, tomato, serrano chilies and lots of cheese. With ham, bacon or sausage: $18
Prime 10 Oz. Flat Iron Steak And Eggs
Prime flat iron steak served with three eggs
B.L.T. Salad
Chopped bacon on a bed of greens with tomato, artichoke hearts, hard-boiled egg and choice of dressing
Caesar Salad
Hearts of romaine tossed with Caesar dressing, topped with homemade croutons and Parmesan cheese. With Grilled Chicken Breast, $16. With Chilled or Grilled Prawns, $20
Chilled Prawn Cocktail
Six large prawns with fresh zesty cocktail sauce
Grilled Marinated Prawn Cocktail
Six large spicy prawns on tortilla strips
B.L.T. Salad
Over a half-pound of chopped bacon on a bed of greens with tomato, artichoke hearts, hard boiled egg and choice of dressing		 $18.00
Caesar Salad With Chilled Or Grilled Prawns
Hearts of romaine tossed with caesar dressing, topped with homemade croutons and Parmesan cheese		 $20.00
Prawn Cocktail, Chilled
Six large prawns with fresh zesty cocktail sauce		 $16.00
Grilled Marinated Prawn Cocktail
Six large spicy prawns on tortilla strips		 $18.00
Filet Mignon
6 oz. filet mignon		 $25.00
Prime 10 Oz. Flat Iron Steak $22.00
Rib Eye
14 oz., thick and marbled		 $35.00
Ground Kobe Steak
N/S. 12 oz., served with sauteed mushrooms and grilled onions		 $18.00
After Dinner
Creamy Style Cheesecake
With fresh raspberry coulis
White Chocolate Creme Brulee
Extra-rich and creamy! Made with white chocolate
Killer Chocolate Cake
Triple layer, very rich with a hint of espresso. Patty recommends enjoying a glass of the Rosenblum “Old Vine” Zinfandel
Key Lime Pie
The real key lime pie with a layer of Lorna Doone® crust
Chip Shot
Bailey’s Irish Cream, Tuaca and a splash of coffee		 $12.00
Chocolate Martini
Vodka and white creme de cacao, garnished with sweetened cocoa, fresh raspberries and a chocolate kiss		 $12.00
White Chocolate Raspberry Martini
Vodka, Godiva® white chocolate and raspberry liqueur		 $12.00
Espresso Martini
Bailey’s, Kahlua, shot of espresso		 $12.00
Sandeman Founders Reserve $9.00
Cockburns 10 Year Tawny $12.00
Sandeman 20 Year Tawny $14.00
Penfolds Grandfather Tawney $19.00
Hennessy VS $13.00
Hennessy XO $27.00
Courvoisier VS $13.00
Courvoisier XO $27.00
Remy Martin VSOP $14.00

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Menu Photos

Photo Gallery

Reviews

Chris Olsen
Absolutely perfect. We wanted an app and a drink at the bar but no seats and cocktail tables were available. My wife and I were going to leave however things changed when Gina the server wrangled us back in and said she would set a table up for us on the patio. Nick the manager came over with the busser and they set the table up. Very accommodating. We had the patio all to ourselves which made the dinner and evening really special. Thank you all for your knowledge and service Gina. Nick we will see you soon.

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Kelly Orozco
It was peaceful & quiet in the restaurant at the rear of the building where we enjoyed our meal, a comfy and sunny patio towards the front of the location, and a well-stocked bar with a talented bartender. The food was delicious, our waitress Tatiana was very kind and present and very knowledgeable about the menu. All in all, a terrific date night for parents to get away for their one weekend a month of adult time without children! 5 stars and we’ll definitely be back!

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kai beighleylaramee
The food was delicious and to die for. The service is exceptional and friendly. The wait staff take time to get to know you and it becomes more than just dinner it becomes a dining experience that makes you want to come back just to see how your favorite server is. The food and service combined would make any length of trip worth it and I advise you to make the journey.

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Mark M
The food is good, the service hmmmm could go both ways, make sure to check your bill before you hand over your card/cash.

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J Ayres
Great food, great service, great atmosphere. Found this place on a whim. ( Googled it and it had great reviews) had a lovely meal with fantastic service. Thanks Rosemary! I had the seared ahimsa. And definitely recommend. Wife had the vegetarian option and she loved it as well. Wonderful restaurant, wonderful atmosphere. 5 stars all the way around!

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Dave Skaien
The food was good, but not great. Price was very aggressive for the food quality. Everyone was very nice, and the service was exceptional. But at this price point, the food was underwhelming… My steak looked like it came from the prepackaged section of stater bros…

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Brad Lammers
Great food! Awesome service! Small place-make reservations. Owner Nick greeted us at our table. Food was delicious. Gina treated us very well!

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Taylor Charles
THIS PLACE IS OPEN RIGHT NOW FOR DINE IN! It was amazing. The owner was personable and friendly and made sure we were taken care of. Drinks were superb and food… oh my. Crab cakes are the best i have ever had. Scallops were amazing and perfectly seasoned and cooked. Bone in ribeye was perfect as well. I hate to use steak sauce with a quality steak but they have a homemade peppercorn steak sauce that with a little dip on your steak is amazing! For desert we had creme brûlée and it was wonderful. My

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Rosalind Price
Delicious food. I can’t believe I have never been here before. Definitely recommend making a reservation. Old school style atmosphere, eclectic crowd. Wine selection insane #chateaustemichelle

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Bobby Jones
Great place! The food was excellent, the service was great! The drinks were awesome. Best steak I’ve had in a while!!

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