Mediterranean Style Menu
Mezze' platter with various seasonal grilled vegetables, olives and goat cheese stuffed grape leaves, cucumber yogurt salad, smoked eggplant baba ganoush, roasted red pepper hummus, marinated or fried Basque style fresh caught anchovies from Dockside Harbor or we could do thinly sliced charcuterie meats, handmade z'attar laced pita. (Vegetarian, Gluten free, Vegan Options)
Mediterranean marinated apricot and fresh mozzarella salad. Served over grilled heirloom green beans, tossed in aged white fig scented balsamic and topped with toasted hazelnuts. (Vegetarian, Can be Vegan, Gluten Free)
Grilled or sauteed' goldspotted sea bass caught day of from Catalina Fish Market or Organic chicken (or any protein from Dale Ranch)with imported olive varietal, artichoke and Bulgarian feta sauce. Fresh organic parsley, olive oil, San Diego sea salt.(Vegetarian, Gluten Free)
Or with blistered tomato, hand picked garden oregano and black kalamata olive salsa. Served over warm basmati rice salad with pine nuts and winter roasted romensco, charred Turkish antep aci dolma pepper and garlicky walnut pesto.(Vegan, Gluten Free)
Warm boozy lemonchello cake with polenta, almond flour and Coastal Roots Farms honey, San Diego sea salt, powdered sugar. (Vegetarian, Gluten Free)
Chef spun Brown butter olive oil gelato (Vegetarian, Gluten free)
Other Infomation
Hi I am chef Tiffani! I worked at the Land and Water Company in Carlsbad for the last six years as the pastry chef and one of the Sous. Life really is rad in Carlsbad. Also I am the executive chef at the farmhouse for the Leichtag Foundation in Encinitas. I source from San Diego community farms and small businesses. Hope you enjoy the menu I have written. I choose it because it is fun, fresh, seasonal, healthy organic and easy to make changes too. I am totally open to any suggestions. My experience has led to being able to make any dietary changes that are needed, while still providing beautiful food with amazing flavor. I can offer you different menus completely. You can contact me at anytime with any questions, comments or concerns. I am here for you. You can change the courses also if you would like also. Just let me know what you are thinking.
Meal for 2 on 17 July 2020
Meze
Warm lemon cake with polenta and olive oil
Sea bass with black olive salsa
Fig and mozzarella salad
Basque fried anchovies
olive oil gelato
Kalamata olive and artichoke organic chicken breast
