Set the Table
Matthew Lyons, Chef/Owner, Tribute Pizza
Woodfired Focaccia, A Bite Of Cheese, A Dollop Of Stracciatella, Fresh Herbs, Browned Honey Butter
First Helping
Paired with Ruffino Prosecco
Roberto Alcocer, Executive Chef, Valle Oceanside
Duck Carnitas - Mexican Traditional Process Confit Duck Legs, Onion, Cilantro, Tortillas
Davin Waite, Executive Chef, Wrench & Rodent
Fall Salad - Cured Local Catch, Roasted Squash, Pomegranate, Grains, Cured Local Catch
Second Helping
Paired with Prisoner Chardonnay
Masa Kojima, Executive Chef, Georges at the Cove
Row 7 Badger Flame Beets - Salt Roasted, Whipped Ricotta, Mint and Pistachio Salsa Verde
Steven Ruiz, Executive Chef, Lionfish
Dynamite Lobster Mac & Cheese - Harissa White Cheddar, Roasted Lobster Crust, Tobiko, Negi
Third Helping
Paired with Unshackled Cabernet Sauvignon
Chris Gentile, Executive Chef, Rancho Valencia Resort & Spa
Crispy Potato Pave - Black Truffle Chicken Gravy, Gruyere Mornay
Brandon Sloan, Executive Chef, Pendry San Diego
Turkey Yakitori - Turkey Meatball With Soy Glaze, Breast With Negi Onion And Sesame Sauce, Thigh With Stuffing And Cranberry Plum Sauce
Final Thanks
Paired with Dead West - High West Bourbon, Spiced Cranberry Syrup, Demerara, Lime
Kari Cota, Pastry Chef, Pendry San Diego
Dark Chocolate Truffle Torte - Spiced Chantilly Cream, Miso Caramel, Brown Butter Ice Cream, Roasted Cocoa Nibs
Adrian Mendoza, Pastry Chef, Knead
Pumpkin Bar - Hazelnut Coffee Crunch, Butterscotch Crémeux, Cranberry Gastrique, Vanilla Bean Chantilly
Sign up to be the first to know about seasonal happenings, exclusive offers and more from Pendry Hotels & Resorts.