This menu is my way of getting over the harsh San Diego winters! Fun, small delicate bites, with layers of flavors, approachable delicious comfort food!
Organic, local multicolored beets roasted to perfection then sliced paper thin and stacked between layers of whipped, herbed Chèvre Goat cheese finished with a aged balsamic reduction
Local wild mushroom trio, hen of the woods, shittake and portobello. Hints of Roasted garlic and topped off with a gruyere fondue
Shaved Brussels tossed in a creamy lemon poppyseed dressing, with crispy pancetta, pomegranate seeds, candied pecans, topped with hand shaved Parmesan and pancetta chip
Crispy Pork tenderloin schnitzel, roasted Butternut Squash purée, sautéed Rainbow Swiss Chard, whole grain mustard buerre blanc, matchstick radish