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Chef’s Table

September 21, 2019 @ 5:00 pm - 7:00 pm


Presented by

Executive Chef Renatto Medranda

To support Hemophilia Association of San Diego County

Late Summer Stone Fruits

Grilled Wild Arugula, Baby Frisee, Goat Cheese,

 Candied Pecans with Pomegranate Jus and Basil Vinaigrette

 Seared Diver Scallops

Hot Iron Seared Deep Diver Scallops, Green Celeriac Puree, Pancetta Chips with Citrus Beurre Blanc and Micro Cilantro

 Butternut Squash Ravioli

Roasted Butternut Squash Ravioli, Braised Tuscan Kale, Hazelnut Shallot Sauce, Black Mission Fig Glaze & Fried Leeks

 Seared Baja California Grouper

Pan Seared Baja California Grouper, Artichoke Olive Fennel Warm Salad, Fried Capers and Romesco Sauce

 Wine Braised Short Rib

Red Wine Braised English Cut Short Rib, Grana Padano Risotto, Sweet Carrots and Roasted Turnips

Saturday, September 21st, from 5-pm to 7-pm.

Featuring 5 perfectly matched dishes with a selection of our award winning wines

  • $195 per couple
  • 97.50 per person

Limited Seating and Parking, So reserve early!

Outside Seating (weather permitting)


September 21, 2019
5:00 pm - 7:00 pm