Rancho Valencia Resort and Spa - Rancho Santa Fe, CA

crows pass farms baby mixed greens toasted hazelnut, date puree, sherry vinaigrette humbolt fog goat cheese.

sauteed carlsbad mussels pancetta, crows pass english peas, herbs, spring garlic grilled crostini, meyer lemon.

caramelized spring onion soup ementhal, gruyere, brioche, beef stock chive, dried onions.

jumbo baja california white prawns on ice grated horseradish, spicy cocktail, local seaweed.

boggiato farms iceberg salad heirloom tomato, pt reyes blue cheese apple-wood bacon, walnuts, buttermilk dressing.

12 dozen hand selected seasonal oysters toasted peppercorn mignonette, horseradish fresh schaner farms lemon.

charred red & white endive salad rhubarb two ways, roasted pistachio gioia creamery burrata cheese.

roasted globe artichoke soup saffron & parmesan arrancini, marinated zucchini small herbs & flowers.

jumbo white asparagus rissole braised pork, black mustard seed, candied garlic.

chilled hiramasa sashimi crispy burdock, cucumber, puffed rice green apple shiso puree.

hand cut prime beef tartar shallots, cornichon, capers, dijonnaise brioche toasts, quail egg.

pan roasted shelton farms chicken root vegetables, celery root puree meyer lemon, spiced chicken jus.

oven roasted moulard duck breast red wine braised sunchokes, bing cherry crows pass spring onion, natural duck reduction.

midwestern corn fed filet mignon potato fondant, roasted shallots mushroom marmalade, port reduction.

day boat alaskan halibut filet spring morels, schaner farms fava beans vermouth & bacon sauce.

pan seared pt loma red rock cod bordeaux spinach puree, blood orange shitake mushrooms.

pan-roasted rib cap steak braised cheek meat, baby leeks, asparagus potato mousseline, smoked marrow jus.

olive oil poached big eye tuna peas & carrots, crispy prosciutto citrus mint vierge.

new zealand king salmon filet cauliflower puree, romanesco, sorrel truffle sauce.

wild mushroom consomme, charred spring onion beech mushrooms, fine herbs.

grilled baby artichokes, morel mushrooms, spring asparagus marinated fava beans, burrata cheese, english peas, radish, with fleur de sel.