Crispy Brussel sprout and caper bruschetta on sour dough crostini, burrata cheese, ash salt
Grilled fall mini veggie skewers served with a red pepper chimichurri
Portobello miso soy mushroom mini sliders, cilantro slaw, sesame BBQ
Catalina offshore Seasonal fish Poke taco on fried wonton, green onion corn salsa, sweet sesame dipper
Smoked cheese and butternut squash mini quesadilla. Roasted corn, orange cilantro crème fraiche
Cornmeal crusted wonderland farms fried green tomato with paprika aioli, thick black pepper bacon, Vista Micro’s
Organic Free range Southwest Honey lime chicken Skewers, Avocado and grilled corn Pico de Gallo
Salad Ideas-
Wonderland Farms Heirloom Salad- Candy cane beets, Fresh smoked mozzarella, Elephant garlic confit, arugula, chives, garden basil, crusty chef made baguette
Or
Cyclops farms strawberry and citrus varietal salad with pomegranate arils, candied pecan, Specialty fig aged balsamic reduction. Venissimo deli feta cheese.
Or
Fall harvest salad- Local mixed greens and endive with soy ginger glazed roasted brussel sprouts, pea tendril and hand shucked garden pea, pickled heirloom carrot, toasted golden cashew, toasted crunchy chickpea. Tahini citrus wild honey drizzle. Optional shaved parmesan.
Or
Vegan wedge. Sproutcraft creamery fresh vegan cheese roasted gold and red beets, scallions, crispy sweet and spicy pepitas with green goddess dressing
Soup Ideas-
Escarole soup in a rich bone broth, topped with pecorino cheese and fruity olive oil, San Diego sea salt
Or
Creamy coconut kabocha squash soup, sauce vierge, Temecula valley olive oil, Vista micros
Or
Sweet corn soup with Chinese chili
Entree Ideas-
Crispy cast iron Jidore chicken quarter Sautéed spinach, horseradish, heirloom carrot and cauliflower purée, citrus buerre blanc
or
Grass fed beef tender filet Wellington, puff pastry crust, rainbow baby potato, sauted fall time veggies, wild mushroom demi or port wine demi sauce
Or
Cod with roasted garlic cream, shaved fennel salad over whipped Yukon gold potato
or
Thyme crusted buttery halibut with creamy cauliflower puree, candied baby heirloom carrot
or
Pan seared seabass with tomato vinaigrette, corn cake, brown butter
or
Pappardelle with organic chicken ragu. Fennel and hand shucked spring pea
Or
Tip top meats filet with black garlic porchini butter, loaded sweet potato dauphnoise, crispy onion stack, seared citrus garlic green bean
Dessert ideas-
Honey lemon butter cake, brown butter tart, Lemon curd, ginger anglaise, brown butter custard
Or
Fall time pear shortcake with handmade Amish style shortcake crunchy sugar biscuit, whipped grass fed aged vanilla Chantilly cream or coconut whip cream, macerated ripe berries, optional churned frozen custard, micro flower
Asian Influenced menu:
Tsukemono. Seasonal vegetables pickled in several types of brine's with southeast Asian flavors (Vegan, gluten free, Dairy free)
Steamed or pan fried beef or any protein or vegan rice wrapped shu mai. Open-topped dumplings filled with ground pork and with finely cut green onion, black sesame
OR
Handmade braised marinated tofu or rock cod steamed bun. Black garlic marinade, shaved carrot, Asian cucumber, cilantro and thai basil
(Can design a personalized dim sum menu to your preferences)
Taiwanese organic local protein sate. Southeast Asian vegetables, mushrooms, garlic, onions, Taiwanese wine sauce, fresh lime, garden chilis. (Gluten Free, Dairy Free, can be both Vegan and Vegetarian) ( Can add a protein such as organic chicken, grass fed beef or pork, Catalina offshore seafood, veggies, tofu)
Organic grass fed filet mignon or organic chicken southeast Asian hand foraged winter vegetables a varietal chow fun. Sesame, fermented soy, foraged spring vegetables(Dairy free, can be Vegan and Vegetarian, GF)
Tapioca coconut milk pudding.
Fresh Asian pear, bruleed sugar, lotus root, micro sea spray green, black sesame. Fresh spun seasonal fruit sorbet. (Vegan, Gluten free)
*Could include tea service
*I also make my own chef curated Chili Chili Bang Bang Xo Sauce
*any protein can be changed
*Could include a dim sum or cocktail class for an additional charge
Italian menu
Anything can be gluten-free
Salad:
simple salad
farm greens, Campari tomato, toasted pine nut, gorgonzola vinaigrette
or
litlte gem caesar
grated grana padano, herb breadcrumb, cracked pepper
or
grilled pear and aged prosciutto salad. Local seasonal greens. Whipped burrata cheese tyme honey aged balsamic and grilled toast points
or
arugula and avocado
shaved fennel, lemon, grana padano, evoo
Apps:
Italian meatballs
creamy polenta made with mashed cauliflower, rustic marinara, grana padano
or
aranchini
crispy mushroom risotto, provolone, fontina, rustic tomato sauce
or
white truffle garlic bread
house made ricotta, mozzarella, grana padano, herbs, crispy broccoli
Entree:
spicy rigatoni vodka
italian chicken sausage or vegan sausage, shaved garlic, torn basil, grana padano
or
braised lamb shank
roasted fennel, caramelized brussel sprout, mascarpone polenta, red wine jus
or
crispy eggplant parmesan or chicken parmesan
fresh mozzarella, spicy vodka sauce, torn basil
or
chicken marsala
marsala cream sauce, roasted garlic mashed potato, lemony asparagus
Dessert:
Caramelized marsala Sea Breeze organic farms peach crostata, chef curated brown butter frozen custard, San Diego sea salt, Micro flower
or
Chef made garden lemon verbena donuts, ricotta crema dollop, limoncello glaze, San Diego Sea Salt, micro flower
or
Handmade cannoli, ricotta whip, Ghirdelli mini chocolate chip
or
Dark chocolate Pot de crème, citrus, San Diego Sea Salt, Caramel fresh spun gelato
Mediterranean Style Menu Ideas-
Mediterranean style mezze farm board-
Farm Board Ideas and options, I can customize- Chef Curated smoked eggplant Baba Ghanoush made with mortar and pestle ground sesame, roasted red pepper hummus, rice parsley and goat cheese stuffed grape leaves, any protein seeekh kebob skewers, Greek cucumber tzatziki with sumac, Moroccan salad, San Diego sea salt. Citrus kale pesto kissed grilled seasonal veggies (could be skewers) thinly sliced aged charcuterie meats, yogurt based creamy shallot dip, caprese skewers, roasted beets, charred baby beet spread with Lebanese yogurt and honey, spinach artichoke dip, kale and Bulgarian feta dip, crispy pickled seasonal veggies, Handmade pita and lavash topped with Temecula Valley Olive oil and Tiff’s garden herbs, zattar. ( vegan, gf options no problem)
Mediterranean marinated pear or citrus and fresh mozzarella salad. Served over grilled heirloom green beans, tossed in aged white fig scented balsamic and topped with shaved parm(Vegetarian, Can be Vegan, Gluten Free)
Grilled or sautéed' grass fed lamb chop or organic chicken breast (or any protein from Dale Ranch or tofu or Tempe) 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 or handmade pasta with pine nuts and winter roasted Romanesco, charred Turkish antep aci dolma pepper and garlicky walnut pesto.(Vegan, Gluten Free)
Warm boozy limoncello cake with polenta and Coastal Roots Farms honey, San Diego sea salt, powdered sugar. (Vegetarian, Gluten Free)
Chef spun Brown butter olive oil gelato (Vegetarian, Gluten free)
Can do vegan ice cream
Pavlova
passion fruit curd, basil, vanilla, whipped mascarpone, citrus
Other Infomation
Hello Jessiica!! Thank you for checking out my menu. I think I could make your special day full of awesome memories and so much fun! Hi I am chef Tiffani! I am the executive farm house chef for The Leichtag Foundation and I run my own private event business The Blooming Apron. Hope you enjoy the menu I have written. I choose it because it is fun, fresh, seasonal, healthy, farm to table and easy to make changes too. Vegan, vegetarian or any kind of preference is no problem at all. Modern American cuisine is actually a personal hobby of mine and Italian is just so delicious!! California cuisine is very classy and fun to make especially with the ingredients we have available to us here in San Diego. My experience has led to being able to make any dietary changes that are needed, while still providing beautiful food with amazing flavor. 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. The possibilities are limitless.
