Meals at Regents Point are an event, an opportunity to socialize and nourishment for the soul.
Our dining program is designed for freedom. Residents receive a monthly dining allotment allowing for flexibility based on preferences and schedules. We have two dining venues—the Bistro and the Regency dining room. At the Bistro, residents enjoy Chef Signature sandwiches and salads, grilled items and weekly specials. Our main dining room offers a restaurant-style menu including breakfast made to order, New Zealand lamb chops, bacon-wrapped filet mignon, fresh seafood and many other choices. Our culinary team uses fresh and locally-sourced ingredients.
Entrees
Char Grilled Steak Ham
Pan Seared Trout
Turkey Burger with Lettuce, Tomato, and Onion
Sides
Corn on the Cob
Broccoli
Brown Rice
White Rice
Soup
Low-Sodium Carrot Ginger
Desserts
Tapioca Pudding
NSA Ice Cream
Entrees
Broiled Sirloin Patty or Hamburger with all the Fixings
Oven Roasted Chicken
Poached Salmon
Sides
Steamed Spinach
Sweet Potato Fries
Steamed Carrots
Soup
Low-Sodium Chicken Noodle
Desserts
Ice Cream Sundae
Pie of the Day
Entrees
Bacon Wrapped Filet Mignon With Mushroom Sauce
Marinated New Zealand Lamb Chops
Grilled Tilapia
Sides
Macaroni & Cheese
Steamed Asparagus
Baked Potato
Soup
Low-Sodium Tomato
Desserts
Chocolate Pudding
NSA Pie of the Day
Chef Pierre joined Regents Point in 2015 coming off his retirement from a 12-year run of operating his own restaurants and catering companies. He started his culinary career in Quebec, Canada, working for hotels like Delta Hotels of Canada. He trained at the Institute Culinaire et Hotelerie de Montreal.
Q: What do you enjoy most about working at Regents Point?
A: It's twofold: I enjoy connecting with the residents. The joy of seeing smiles on their faces is the best thank-you ever! Secondly, it's just wonderful mentoring the team and sharing my professional and life experiences to encourage them and watch them advance. We now have a very tight team that I'm proud to say has been recognized nationally!
Q: How would you describe your cooking style?
A: Classic French background with a regional flair.
Q: What’s your favorite item on the menu?
A: My favorite is the Chilean sea bass on wilted spinach and shitake mushroom in miso broth. It has a clean fresh taste and is versatile in preparation
Q: What do you like to cook at home?
A: I like to make cassoulet with duck leg confit.
Q: What’s a tip or technique you use in the kitchen that people may not know about?
A: Simplicity is the key. But keeping things simple doesn't always mean it's easy!
See how delicious life at Regents Point can be.
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Regents Point is owned and managed by HumanGood SoCal, a California nonprofit public benefit corporation serving older adults since 1955. License #300603257, DHS License #060000055, Certificate of Authority #300. Regents Point, 19191 Harvard Ave., Irvine, CA 92612, (949) 273-4739.
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