Wonderland Farms Heirloom Salad- Candy cane beets, Fresh smoked mozzarella, Elephant garlic confit, arugula, chives, garden basil, crusty chef made baguette (Vegetarian, Could be Vegan, Could be gluten free)

Sage brown butter cauliflower
handmade risotto gnocchi with crispy zucchini, whipped goat cheese, fresh picked garden herbs(Vegetarian, gluten free )

Organic Son Rise Ranch Salted Caramel Slow cooked Duroc salted caramel pork ribs, winter pomegranate slaw, corn succotash, braised green (Gluten Free)
Or
Filet of Sage Mountain Beef - sweet & sour beets, sautéed spinach, horseradish & cauliflower purée, sauce Bordelaise red wine reduction
(Gluten free)

Guittard dark chocolate pot de creme tart, hazelnut, banana, grass fed butterscotch frozen custard, micro flower(Vegetarian, could be gluten free)
Other Infomation

Hello Steven. Thank you for checking out my proposal. My culinary skill set could make your special day wonderful, memorable and delicious. I am chef Tiffani. I currently run the Farm house at the Leichtag Foundation in Encinitas. Also run my own private chef business The Blooming Apron. All of the food is farm to table organic and fun. My last job was in Carlsbad at the Land and Water Company. A sustainable Japanese-french fusion sustainable farm to table restaurant. I was there for 6 years as the pastry chef and sous. My culinary career is multifaceted, full of adventure. Hope you enjoy the menu I have written. I choose it because it is fun, organic, local, 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 or full fill person request that are desired or 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 2 on 13 February 2021

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