Glen Ivy Hot Springs
eeply tucked away in the lush hills of Corona, CA sits Glen Ivy Hot Springs. Established in 1860, this health hot-spot has undergone some serious changes in recent years, including the hiring of Executive Chef Micah Severeid, previously with the Coliseum Pool and Grill, located at The Resort at Pelican Hill in Newport Coast. Chef Micah has taken his years of culinary expertise to carefully craft new menu items for Glen Ivy’s GOCO Café and Ivy Kitchen. These new dishes incorporate ingredients hand-picked from approximately 20 acres of organic orchards surrounding Glen Ivy. The orchards currently grow oranges, limes, lemons, grapefruit, pomegranates, persimmons, olives and avocados, along with a multitude of herbs. Additional ingredients are brought in from local farmers, ranchers and markets to help ensure freshness of the dishes, while also helping to support sustainable practices. We spoke with Chef Micah to get an insiders scoop on which dishes are an absolute must try on your next wellness day at Glen Ivy Hot Springs. Our advice? Bring your appetite.
SEASONAL WEDGE SALAD: Baby iceberg lettuce decorated with heirloom cherry tomatoes, fresh peas, carrot ribbons, radishes and a hardboiled egg drizzled with a tarragon Green Goddess Dressing. Pairing Suggestion: Amour de l’orange, sparkling wine.
“This was the first dish I put out here. It has a super bright and fresh dressing, with herbs from the garden here on property. I recommend guests add salmon to it for a healthy protein addition” — Executive Chef Micah Severeid
SEASONAL VEGETABLE PITA: Fresh herb-roasted squash, zucchini, cherry tomatoes, red onions and roasted peppers with yogurt cucumber dill sauce and a bulgur wheat tabouli. Pairing Suggestion: Nourish fresh pressed juice.
“I love this one here because it’s filling, but eats light. Perfect for a hot day and comforting for a cooler day. It screams Mediterranean California!”
AHI BURGER: Seared rare ahi tuna with wasabi and sesame soy aioli and cucumber Asian slaw on a toasted brioche bun. Pairing Suggestion: Thai Young coconut water.
“I love Pacific rim fusion and always have. This dish is a combo from some of my favorite spots over the years. All the way from Napa to Mammoth.”
PLANT BASED SLIDERS: Bulgur, lentil, black bean patties grilled and topped with marinated zucchini, a hummus spread, sliced tomato, baby kale and a yogurt cucumber dill tzatziki on toasted slider buns. Pairing Suggestion: Earthquake Zinfandel.
“A trendy vegetarian dish that also tastes amazing!”
CHICKEN NACHOS: Corn tortilla chips smothered with oven-roasted chicken, black bean and grilled corn salsa, cheese sauce, yogurt, cilantro, guacamole, green onions, pickled jalapeños and a tomatillo sauce. Pairing Suggestion: Bar 41 Margarita.
“I think this one is [a favorite] because of the grandiose size, and the health spa “cheat-day” aspect.”
SOAKED ORGANIC MUESLI (BONUS – Chef Favorite!): Stone ground oats, chia seeds, flax, quinoa, and mixed nuts all toasted then soaked with almond milk. Seasonal fresh and dried fruit, almond butter, honey and bee pollen are all packed into this hearty breakfast bowl. Pairing Suggestion: Citrus sunrise smoothie.
“This one is on our breakfast menu and definitely deserves a spot!”
With dining options for vegetarians, vegans and meat-lovers alike, there is sure to be options to keep everyone healthy and happy. For more information regarding bookings, please contact Glen Ivy’s Group Sales Coordinator at 951-277-3529 x 1309. Specialty menu items available upon request. Keep an eye out for even more exciting projects in the works for Glen Ivy Hot Springs, like the addition of two new pools and more poolside cabanas and loungers later this year.
Glen Ivy Hot Springs | 25000 Glen Ivy Rd | Corona, CA 92883