-Menu can be modified and changed as you see fit including sauces and proteins-
Anything can be supplemented with seafood, vegetarian and vegan options
-Pick 4 courses- Totally flexible
Tandoori Cauliflower Bites-
Marinated cauliflower in tandoori spices, charred on the grill, served with a mint-yogurt drizzle
Salads-
Roasted Beet & Orange Salad-
Pickled red onion, arugula, pistachio dust, white balsamic reduction
Heirloom Tomato & Burrata Salad with Basil-Pistachio Pesto-
Vibrant tomatoes paired with creamy burrata and aromatic pesto.
Fennel & Citrus Salad with Marinated Quinoa and Orange Blossom Honey Dressing-
Shaved fennel and citrus with marinated quinoa, dressed in a floral honey vinaigrette.
Goat Cheese & strawberry Salad with wildflower champagne Honey Drizzle-
Sweet summer strawberry and tangy goat cheese, drizzled with a rich champagne -honey reduction
Beetroot & Roasted Carrot Salad with Lavender-Lemon Dressing-
Roasted beets and carrots with whipped ricotta and a delicate floral dressing.
Grilled Peach & Prosciutto Salad with Pistachio-Citrus Vinaigrette-
Smoky peaches and salty prosciutto with a nutty citrus vinaigrette.
Fried Green Tomato & Peach Salad with Buttermilk Ranch Drizzle-
Crispy fried tomatoes and juicy peaches, drizzled with tangy buttermilk ranch.
"Summer Cioppino"-
San Diego fresh catch , Pacific mussels, Baja prawns, and day boat scallops in a light heirloom tomato–stone fruit broth, finished with fennel , grilled lemon, and charred sourdough rubbed with garlic oil
Ancho-Braised Short Rib with Sweet Corn Purée & Roasted Tomato-Chile Relish-
Tender, slow-braised beef short rib in a light ancho chile and citrus broth, seared to finish and served atop a velvety sweet corn purée made from freshly shucked summer corn and a touch of local cream. Accompanied by a warm roasted cherry tomato and poblano chile relish with garlic and olive oil, and a side of grilled zucchini ribbons tossed with lime zest and epazote.
Harissa-Rubbed Strip Steak with Charred Eggplant & Labneh
Grass fed new york trip steak crusted with harissa and coriander seed, served over smoked eggplant purée with garlic labneh, pomegranate molasses drizzle, and pickled shallots, grilled spring onion, charred sweet potato, preserved lemon
Cast iron free range brick chicken-
Charred peach shallot salsa, rocket, brick pressed and grilled with rosemary oil, bitter greens, citrus vinaigrette
Summer squash and zucchini Lasagna-
Thinly sliced squash layered with lemon ricotta and Basil béchamel. Topped with corn and pecorino. Can be vegan, vegetarian, gluten filled or GF
Kona Coffee–Cardamom Crusted Filet with Carrot Purée & Date Jus-
Local beef filet crusted in cardamom, coffee, and black pepper, served with silky carrot purée, date demi-glace, and a baby herb salad, pickled fennel, toasted pistachio
Chimichurri–Za’atar Steak Frites-
New york steak with za’atar-infused chimichurri, served with crispy sumac fries, garlic toum aioli, and a side salad of micros, radish, and arugula, preserved lemon vinaigrette
Cast Iron Flank Steak with Charred Green Onion & Elote-Inspired Potato Salad-
Grass-fed bavette grilled and sliced, topped with roasted green onion butter and paired with warm cotija-lime fingerling potato salad and chile aioli.
Smoked chicken pot pie-
Charred leek crust, garden peas, roasted heirloom carrot, foraged mushrooms,caramelized onions, creamy herb veloute, baby cast iron
Tandoori-Spiced Ribeye with Raita, Cucumber Relish & Grilled Naan
Grass fed ribeye with house tandoori spice rub, served over coriander raita, pickled red onion and cucumber relish, and warm naan.
Farmstead free range chicken milanese-
Buttermilk brined and sourdough herb crust, charred lemon, wilted farm greens, brown butter potato puree, honey mustard heirloom carrot
Strawberry Pomegranate balsamic braised lamb shank-
Slow cooked in warm spices and pomegranate molasses, served over herbed couscous with roasted roots and a citrus herb salad
Tender braised grass fed root beer garlic miso beef short ribs-
Broccoli rabb, creamy white cheddar polenta, crispy onion salad
Lilikoi-Butter Lobster with Taro Risotto
Catalina offshore San Diego caught lobster tail poached in lilikoi-infused butter, on a creamy taro root risotto with crispy curry leaves and a drizzle of chili oil.
Harissa-Roasted Delicata Squash with Date Vinaigrette & Whipped Feta-
Roasted delicata rings with spicy harissa glaze, served over whipped feta with date-balsamic vinaigrette and quinoa dukkah, mint
Macadamia-Crusted Lamb chops-
Pasture-raised lamb with a macadamia crust, taro and miso gratin, roasted southeast asian mushrooms, and rosemary-guava demi-glace.
Fresh catch en Papillote-
Seasonal white fish gently steamed in banana leaf parchment with lemongrass, green papaya, and local citrus, served tableside with a spiced coconut broth pour-over, california rice
Dessert -
Lilikoi Curd Tart with Coconut Crème Chantilly
Buttery tart filled with tangy lilikoi (passion fruit) curd, topped with coconut whipped cream, fresh berries and edible flowers.
Kona Coffee opera parfait-
Sophisticated layers of espresso-soaked almond sponge, dark chocolate ganache, and Kona coffee buttercream, garnished with a shard of cacao nib brittle.
Milk and honey panna cotta-
Roasted Fitzgerald peaches and plums, oat crumble soil
Mango lassi tres leches-
Spiced mango sponge soaked in yogurt lassi with cardamom, chantilly whip, fresh mango
Ice cream sandwich-
Blueberry (any fruit)cream cheese ice cream served on a brown sugar crispy cornflake cookie, blueberry compote, flaky salt, micro flower
Campfire Chocolate Pot de Crème with Toasted Marshmallow Cream-
Silky chocolate pot de crème served in a glass, topped with charred marshmallow fluff and crumbled graham cracker streusel.
Farmhouse strawberry ( any fruit)shortcake skillet-
Brown butter brown sugar summer strawberries, buttermilk cream, honey lavender drizzle
Seasonal birthday cake or cupcakes - Naked style, any flavors
Summer Entrée Menu
Oaxacan-Inspired | Mexican Fusion | Seasonal Farm-to-Table
APPETIZERS
Seasonal | Oaxacan-Inspired | Farm-to-Table
-Heirloom Masa Sope Trio-
Black bean & queso añejo
Squash blossom & sweet corn with salsa verde
Carnitas with avocado mousse and micro cilantro
Camarones a la Plancha with Achiote Aioli-
Plancha Charred camarones with avocado purée, roasted cherry tomato, crispy potato, and salsa matcha
Summer Ceviche Verde-
Local white fish cured in lime with tomatillo, green apple, cucumber, serrano, and mint—served with blue corn tostadas
Quesillo-Stuffed Squash Blossoms-
Lightly fried blossoms filled with Oaxacan cheese, served over epazote crema with a chile pasilla drizzle
Duck Tostadas with Salsa Morita-
Shredded smoked duck confit over crispy tostadas with pickled peach, frisée, and smoky morita salsa
Grilled Peach & Quesillo Salad-
Local grilled peaches, torn quesillo (Oaxacan string cheese), arugula, and baby mustard greens, Mezcal-honey vinaigrette, Toasted pecans, smoky salt
Watermelon & Jicama Ensalada-
Compressed watermelon, jicama, local arugula, candied pepitas, chile-lime salt, and mezcal vinaigrette
Oaxacan Beet & Orange Salad-
Roasted beets, cara cara orange, queso fresco, toasted pecans, purslane, and agave-sherry dressing.
.
Entree Ideas-
Wood-Grilled or cast iron Local seasonal catch with Salsa de Chapulines- ( can be made without grasshopper)
Sustainably caught snapper with a toasted chapulín (grasshopper) salsa, heirloom tomato escabeche, charred summer squash, and hoja santa oil.
Smoked Duck Breast with Oaxacan Black Mole-
Dry-aged duck breast over blue corn tamal, with mole negro made from stone-ground chilhuacle chiles, plantain purée, and roasted baby carrots glazed in piloncillo.
Tlayuda de Verano
Crispy heirloom corn tlayuda topped with grilled summer vegetables, queso fresco, whipped avocado crema, salsa de chile de árbol, and house-fermented curtido.
Chili-Rubbed Pork Tenderloin or chicken al Pastor-
Sous-vide local pork tenderloin rubbed with achiote and pineapple glaze, served with masa chochoyotes , grilled pineapple, and a tomatillo-habanero relish
Mole Amarillo Poached Chicken-
Organic chicken gently poached in a bright mole amarillo, served with squash blossom tamal, sautéed chayote, and marinated cherry tomatoes, pickled onion
Roasted Cauliflower Al Carbon with Pipian Verde (Vegan)-
Fire-roasted cauliflower steak over green pumpkin seed mole, heirloom bean purée, pickled cactus salad, radish
Seared Scallops with Corn Esquites & Mango Salsa-
San Diego caught large scallops over a creamy esquites-style corn ragout, with a spicy mango-chile salsa, lime butter, and micro cilantro
Upscale Mexican menu-
Fresh shucked oysters baha style baked or raw- limon’, piquente’, Temecula valley olive oil, mezcal, cilantro, Mexican crema
Yellowtail crudo- serrano, cilantro, citrus ponzu, pickled watermelon rind
Cornmeal crusted squash blossom with zesty citrus creamy ricotta filling. Watercress walnut pesto, Vista Micro’s micro green
Flight of our house made salsas, Cantina (mild), salsa Verde (medium), Salsa Del Arbol (hot) served with chorizo spice dusted Tortilla Chips
Squash blossom soup, zucchini, sweet maize, poblano chile oil
Pozole verde con hongos- tomatillo, poblano, limon’, watermelon radish
Grilled pepita Caesar, roasted red pepper, shaved aged parm, roasted tomato, and focaccia crouton, micro cilantro
Crisp romaine, Cotija cheese, heirloom rainbow tomatoes, green onions, Pepitas, chili spiced croutons with Sweet and Spicy Ancho Dressing
Buttermilk yellow and wheat free cornbread with sweet and savory grass fed butters such as ancho, smoked baha sea salt
Blue lake green bean-garlic chile oil, house made tapatio, jalapeño, cilantro, onion, brazil nut cotija
Mexican Influence Entree's-
Grilled San Diego Catalina Offshore Ling Cod wrapped in corn husk with lime compound grass fed butter, topped with chipotle crème, served with a quinoa pinon fritter and cilantro lime relish
Lamb shank barbacoa. Sweetened corn polenta smear, cabbage and pepita slaw, poblano
citrus cilantro crème’, micro cilantro
Organic free range airline yellow mole (mole Amarillo) chicken or filet, broccoli, purple potato,chayote, heirloom carrot, masa dumplings, black bean smear
Duck carnitas, onion, radish, cilantro, all day pork back moro bean
Nopales enchiladas, mushroom varietal, vegan Oaxacan style cheese, avocado, vegan crema, pickled onion, ranchero beans
White truffle garlic bread, house made ricotta, mozzarella, grana pandano, herbs, crispy broccoli
Entree choices/ ideas:
Acqua pazza-
Poached Catalina offshore branzino and jumbo shrimp with white wine, chili, garlic, heirloom baby tomato, my gardens basil served over creamy polenta
Tortelli- lemon, ricotta, marjoram, pine nut, olive oil
Spicy rigatoni vodka, Italian sausage or jumbo shrimp, crispy prosciutto, shaved garlic, torn basil, grana pandano
Crispy eggplant or chicken parmesan, fresh mozzarella, spicy vodka sauce, torn basil, fresh fettuccine
Chicken or veal marsala, mushroom marsala cream sauce, roasted garlic mashed potato, lemony asparagus or buttery cavatappi
Pappardelle Genovese- Sweet onion, slow cooked short rib, parmigiano reggiano
Other Infomation
Hello Griffin! I'm chef Tiffani. Thank you for checking out my menu. I think I could make your special day full of awesome memories and so much fun! I am the executive farm house chef for The Leichtag Foundation and I run my own private event business The Blooming Apron. I do private dinners and niche events all the time. 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. 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.
