What are the executive chef's favorite starters and mains on the current (Feb 2016) menu?
Hello and thank you for reaching out to A.R. Valentien at The Lodge at Torrey Pines. I just talked to the chef de cuisine, Kelli Crosson. Here's here response:
Peas are just coming in to season – I’ve been so excited to start working with them again.
Crispy Skin Arctic Char, Sweet Pea and Mascarpone Tortellini, Fennel, Mint, Black Truffle.
Also, citrus is at it’s peak right now. We’re getting every different kind from the farmer’s markets:
Citrus Salad, Young Lettuces, Candied Pepitas, Humboldt Fog, Lemon Balsamic Vinaigrette
Entrees: Obsessed with the pork right now….
Apple Wood Smoked Niman Ranch Pork Chop, Marble Potatoes, House Made Sauerkraut, Pearl Onions, Crispy Pork Belly
Sablefish en Papillote – All the flavors steaming together in parchment paper lead to an amazing flavor and aroma when opened and eaten by the guest
Sablefish en Papillote, Braised Escarole, Trumpet Mushroom, Scarlet Turnips, Garlic Confit, Truffle Butter
I hope this inspired you.
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