Mendocino Farms

Love this place. Have been coming here every time I am in Irvine. The salads are delicious and so are the sandwiches. They have gluten free bread.

A Sandwich Study of Heat ($10.25, can be requested gluten-free) is made with shaved, roasted turkey breast, smoked gouda, smashed avocado, chili aioli, jalapeno relish, tomatoes, and romaine lettuce on a panini-pressed rustic white. A side of salsa quemada can also be requested. This is a refreshingly light turkey and avocado sandwich that comes with a side order of heat. The smoked gouda help cut through the heat and adds a creamy and smoky layer to the overall flavor. The salsa quemada is a must as it adds a robust flavor with zesty and spicy kick. Rating: 4.3/5 Drake Farms Celebration Sandwich ($11.45, can be requested gluten-free) is made with Creminelli prosciutto, Herbes de Provence-marinated Drake Farm’s goat cheese, fig chutney, basil pesto, slivered almonds, arugula, and lemon on toasted buckwheat. This sandwich is a perfect blend of sweet, salty, herby, creamy, and nutty. Imagine a charcuterie board served in a sandwich! I am in love with this sandwich! It would be great paired with a glass of wine from the Hangar Bar. Rating: 5/5 Mendo’s Chicken Cobb Salad ($12.45) is made with shaved, roasted free range chicken breast with balsamic glaze drizzle, a blend of butter and romaine lettuce, Applewood smoked bacon, crumbled bleu cheese, avocado, grape tomatoes, red onions, and hard-boiled egg with mustard vinaigrette. Chicken can be substituted with carved steak for an extra $1. This is a healthy-portioned salad and has all the essential items of a cobb salad. The dressing is just little too mustardy for me. I think I would request a substitution of balsamic vinaigrette next time. Rating: 4.3/5 French Green Beans & Drake Farms Feta ($4.50, gluten-free) is made with shaved fennel, Kalamata olives, and toasted almonds in a creamy lemon salsa verde dressing. This is an absolutely beautiful deli salad! The green beans are crisp and sweet. The feta and Kalamata olives add just the right amount of salt to the mix. I am not a big fan of fennel, but having it shaved into the salad actually works for me so the flavor is not so intense. The almonds add a nice crunchy texture and nutty flavor. Rating: 5/5 Curried Couscous ($4.50, vegan) is made with roasted cauliflower & carrots. I love Israeli couscous! They are like little pearls of goodness. The curry flavor works really well with the couscous adding its fragrant flavor and aroma. The carrots add a slight sweetness and color to the salad. Rating: 4.5/5 Marinated Red Beets & Quinoa ($4.50, gluten-free) is made with citrus, green apples, dried cranberries, honey roasted almonds, Scarborough Farm’s baby arugula in a citrus vinaigrette. I love quinoa and could eat it every day! This salad is amazing with a vibrant purple color. It leans more toward the sweet side from the beets and slightly tart green apple. The arugula adds a bitter flavor which balances well with the sweet and tart. The citrus vinaigrette helps to brighten up the salad as the quinoa absorbs all of these great flavors in every bite. Rating: 5/5