SoCal Citrus Salad

Bright and refreshing citrus segments – like Cara Cara oranges and blood oranges – are paired with mixed greens, sliced avocado, and a light avocado-lime vinaigrette.

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Ancho Chili-Rubbed Filet Mignon with Red Wine Reduction (Option 1)

A prime cut of grass-fed filet mignon, seasoned with mild ancho chili and seared to perfection. Served on a bed of celeriac and parsnip purée, drizzled with a robust gluten-free red wine reduction.

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Baja Rockfish with Orange-Cilantro Gremolata (Option 2)

Seabass, reflecting the freshness of the Baja coast, pan-seared and adorned with an orange-cilantro gremolata, capturing the essence of San Diego's sunny disposition.

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San Diego Dungeness Crab Risotto with Saffron & Lime Zest

Creamy Arborio rice infused with Dungeness crab meat, the warmth of saffron, and a hint of lime zest. A nod to both the coastal bounty and the area's Hispanic influence.

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Farmers Market Grilled Vegetables with Chimichurri

A colorful array of seasonal vegetables sourced from local San Diego farmers' markets, lightly grilled and brushed with a zesty chimichurri sauce.

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Dark Chocolate Mousse with Spiced Pepita Crunch

A velvety, dairy-free dark chocolate mousse, complemented by a spiced pepita (pumpkin seed) crunch, nodding to the region's Mexican influence.

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