Beef Tenderloin seasoned with cracked pepper and browned in cast iron
baked with Duxelle, the mixture of mushrooms, shallots, and fresh thyme
with a delicious layering of Prosciutto, dijon mustard and puff Pastry
Courses to accompany your Beef
Salad options
Choose one
Market Greens
Avocado, Citrus Segments, Pistachio Crisp, Fine Herbs, and Multicolor Radish
OR
Frisée, heirloom apples, Black Pepper Candied Pecans, and Shallot Vinaigrette
Vegetable Side Options
Choose one
Long Cooked Garlic Greens
Tuscan kale, swiss chard, bloomsdale spinach, garlic, olive oil and sea salt
OR
Crispy Brussels Sprouts
OR
Classic Creamed Spinach and Mashed Potatoes
Dessert Options
Choose one
Heirloom Pear Galette
Whipped Crème Fraiche
OR
Tarte Tatin
Mascarpone Ice Cream
OR
Chocolate Flourless Cake
Other Infomation
Hello Gabriel, I am Chef Audrey - I am a restaurant trained chef with a deep love for farm fresh ingredients and new takes on cooking comforting classics. I would absolutely like to teach you and your Girlfriend how to make Beef Wellington!
Your menu is inspired by the bounty of seasonal ingredients here in San Diego and refined, classic American flavors that pair well with your centerpiece!
Consider this menu a starting point, please do not hesitate to message me with any questions, requests or substitutions. If you are seeking a perfect pairing, I am delighted to suggest wines that complement the flavors of each dish, or craft a custom cocktail to elevate your experience.
