Wonderland Grilled apricot and mizuna Salad- Haricot Verts, Fresh smoked mozzarella, Elephant garlic confit, aged prosciutto, chives, garden basil, crusty chef made baguette (Vegetarian, Could be Vegan, Could be gluten free)
Goat cheese and sage brown
butter handmade gnocchi with roasted trumpet mushroom, pea shoot, heirloom carrot (Vegetarian)
Salted Caramel Slow cooked Duroc salted caramel pork ribs, summer peach slaw, corn succotash, braised green (Gluten Free)
Guittard dark chocolate pot de creme tart, hazelnut, banana butterscotch frozen custard, fresh berries(Vegetarian, could be gluten free)
Other Infomation

Hi I am chef Tiffani! I currently run the Farm house at the Leichtag Foundation in Encinitas. All of the food is farm to table and fun. My last job was in Carlsbad at the Land and Water Company. I was there for 6 years as the pastry chef. My culinary career is multifaceted, full of adventure. Hope you enjoy the menu I have written. I choose it because it is fun, fresh, seasonal, healthy 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 love to entertain and make people smile. 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.

Meal for 10 on 08 August 2020