The Blooming Apron

26′ Harvest Menu 

Average 4 Course $130 Dinner

Average 4 course Brunch $90

Includes local shopping, prep, chefing, clean up as if I was not there.

Blooming Apron Farm-to-Table Menu

Summer / Fall 2026

The menu can be completely modified and tailored to your preferences, including proteins and sauces. Any dish can be supplemented with seafood, vegetarian, or vegan and gluten free options.

Concept 1: Summer & Fall Seasonal

Appetizers

• • Sweet Corn & California Kanpachi – Slices of rich, local yellowtail paired with a smooth, cold purée of sweet farm corn and lime-infused coconut milk. Finished with raw sweet corn kernels, heirloom cherry tomatoes, micro-cilantro, and a mild, smoky serrano herb oil.
  • Lion’s Mane “Crabcakes” with Remoulade – Shredded Lion’s Mane mushrooms seasoned with Old Bay and lemon, pan-seared to a golden crisp. Served over a shaved fennel and citrus salad with a side of caper-shallot vegan remoulade.
  • Summer Tomato Tartare – Crispy artichoke, parsley, capers, and egg yolk.
  • Whipped Ricotta on Grilled Sourdough – Whipped ricotta cheese on grilled bread and ciabatta sourdough, topped with charred peaches, smoked prosciutto, and a generous drizzle of hot honey.
  • Julian Hard Cider Glazed Carrots – Braised carrots, whipped goat cheese, Temecula Valley honey, and micro sea spray.
  • Braised Beef & Radish Street Tacos – Beef cheek slow-cooked in lime and local lager, topped with chilled, shaved Carlsbad radishes and a cilantro-mint gremolata. (Can be substituted with another protein or plant-based protein).
  • Charred Corn & San Diego Crab Cake – Served with avocado crema, micro-cilantro, and chili-lime dust.
  • Steak Tartare Tostadas – Finely chopped grass-fed beef with lime, cilantro, and avocado mousse on a local crispy corn tortilla chip.
  • Thai Roasted Carrot & Golden Beet Soup Shooters – Served with Madras pepitas.

• Cast Iron-Seared Sea Scallops-Cast iron-seared sea scallops paired with a bright local blood orange and grapefruit supreme salad, nested on a bed of peppery wild micro-watercress.

• French Onion & Hereford Short Rib Toast – Topped with chives and Gruyère.
• High Society Deviled Eggs – Fresh Catalina Offshore San Diego Blue crab, Greek yogurt, herbs from Chef Tiff’s garden, citrus, and smoked sea salt.
• Marmalade Tiger Shrimp & Grits Amuse – A bite-sized seasonal pairing.
• Local Cheese & Garden Crudité Board – House preserves, sourdough crostini, and marinated vegetables.
• Marinated Cubed Beet Poke – Beet varietals, avocado, pickled ginger, sesame, and yuzu vinaigrette.
• Pan-Seared Shrimp & Peach Crostini – Seared Baja shrimp over crusty Prager Brothers sourdough, layered with fresh local ricotta and a vibrant salsa of sweet July peaches, red bell pepper, and garden jalapeño.
• Thai-Style Shrimp Cocktail – Chili-lime marinade, cilantro, mint, and garlic aioli.
• Roasted Strawberry & Burrata – Prosciutto crisp, pistachio crumb, and a fig balsamic reduction.
• Smoked Salmon Crudo – Finished with a finger lime vinaigrette, smoky sea salt, Persian cucumber, watermelon radish, and chive blossoms.
• Farmer’s Market Elote Fritters – Golden, crispy fritters made with roasted sweet corn and grated zucchini, bound with aged cotija cheese. Served alongside a charred jalapeño crema.

Salads

• Charred Sweet Corn & Butter Lettuce Salad – Crisp butter lettuce, baby spinach, and smoky charred sweet corn tossed with blistered fairy tale eggplants and juicy heirloom cherry tomatoes. Finished with salted pepitas, cornbread croutons, and a creamy avocado-poblano green goddess dressing.
• Grilled Peach & Prosciutto Panzanella – White peaches, shaved summer squash, and crispy prosciutto with torn grilled sourdough, wild baby arugula, and sweet basil, tossed in a white balsamic vinaigrette.
• Fennel & Citrus Salad – Local baby greens, shaved fennel, and citrus with marinated quinoa, tossed in an orange blossom honey dressing.
• Charred Broccolini & Kale Caesar Salad – Crispy sumac chickpeas, hand-shaved parmesan, and anchovy Caesar dressing.
• Blistered Green Bean & Warm Fingerling Salad – Tender frisée, shaved fennel, and baby mustard greens tossed with cast-iron blistered green beans and warm, crushed fingerling potatoes. Finished with a creamy local goat cheese crumble, fresh garden dill, and a warm whole-grain Dijon and wildflower honey vinaigrette.
• Little Gem Salad – Green goddess dressing, avocado, radish, and a pepita crunch.
• Shaved Asparagus & Burrata – Finished with flaky sea salt, Temecula Valley olive oil, pea shoots, and a Meyer lemon vinaigrette.
• Peach & Aged Parmesan Crisp Salad – Arugula, candied pecans, and a Meyer lemon vinaigrette.

Entrées

• Sesame-Crusted Kingfish – Herbaceous Thai holy basil chimichurri infused with fish sauce and bird’s eye chili oil. Served over wok-fried garlic brown rice with a shaved raw summer squash and shallot salad tossed in fresh lime zest.
• Lemongrass Beef Shank – Grass-fed beef and purple sweet potatoes slow-cooked in a broth of ginger, lemongrass, and fresh coconut milk. Paired with California rice and a side of lau’u (young spinach and local greens simmered until tender in creamy coconut, served in a banana leaf).
• Charred Cauliflower Steak – Lemon-tahini dressing, toasted pine nuts, pomegranate molasses, and crispy capers over whipped potatoes.
• Harissa-Rubbed Strip Steak with Charred Eggplant & Labneh – Grass-fed New York strip steak crusted with harissa and coriander seed. Served over smoked eggplant purée with garlic labneh, a pomegranate molasses drizzle, pickled shallots, grilled spring onions, charred sweet potatoes, and preserved lemon.
• SandiMaui Huli-Huli Airline Chicken – Sous-vide and pan-roasted airline chicken glazed in a house-made ginger-tamari reduction. Served over coconut-lemongrass Calrose rice, accompanied by a charred pineapple and local heirloom cherry tomato salsa, micro-cilantro, and Hawaiian sea salt. Comes with a side of Farm-to-Table Macaroni Salad (artisanal radiatori pasta in a creamy avocado oil aioli with crisp Maui onions, shaved carrots, fresh celery, rice vinegar, micro-shoyu, and pickled radishes).
• Kona Coffee & Cardamom Crusted Filet – Local beef filet crusted in cardamom, coffee, and black pepper. Served with a silky carrot purée, date demi-glace, a baby herb salad, pickled fennel, toasted pistachios, and buttery couscous.
• Citrus Seared Scallops – Blood orange and ginger beurre blanc, tender corn masa cake, charred asparagus, and a macadamia crunch.
• Farmstead Free-Range Chicken Milanese – Buttermilk-brined with a sourdough herb crust, charred lemon, wilted farm greens, brown butter potato purée, and honey mustard heirloom carrots.
• Smoked Mezcal & Ancho Lamb Shank – Slow-smoked lamb shank glazed in a rich ancho chili and reduced mezcal broth. Served over a vibrant carpaccio of heirloom tomatoes and grilled local stone fruit. Finished with crumbled cotija cheese, micro-cilantro, and a warm, fire-roasted corn and poblano rajas polenta folded with lime-infused crema.
• Root Beer Miso Braised Beef Short Ribs – Tender braised grass-fed beef short ribs with a garlic miso glaze, served with broccoli rabe, creamy white cheddar polenta, and a crispy onion salad.
• Spiced Pomegranate Rack of Lamb – Roasted domestic rack of lamb crusted in toasted cumin and coriander, glazed in a sticky wildflower honey and pomegranate reduction. Served over a cool, creamy heirloom cucumber and mint labneh, accompanied by warm, cherry wood smoked fingerling potatoes and charred summer squash.
• Pan-Seared King Oyster Mushroom “Scallops” (Vegan) – Thick-cut, herb-butter basted king oyster mushroom caps served over a creamy Carnaroli risotto folded with sweet local corn and charred leeks, brightened with fresh Meyer lemon zest.
• Chorizo-Crusted Sea Bass – Succulent sea bass atop a corn maque choux with asparagus and peppers, brightened with aged vinegar and cream. Paired with Creole-dusted lemon thyme potatoes.

Concept 2: Oaxacan-Inspired / Mexican Fusion

Appetizers

• Heirloom Masa Sope Trio – Three distinct toppings:
  1. Black bean & queso añejo.
  2. Sweet potato & sweet corn with salsa verde.
  3. Carnitas with avocado mousse and micro-cilantro.
• Camarones a la Plancha – Plancha-charred shrimp served with achiote aioli, avocado purée, roasted cherry tomatoes, crispy potatoes, and salsa macha.
• Ceviche Leche de Tigre – Local white fish cured in lime with tomatillo, garlic, smoky chipotle, and lime juice. Served with mini Oaxaca tostadas.
• Duck Tostadas with Salsa Morita – Shredded smoked duck confit over crispy tostadas with pickled watermelon radish, frisée, and a smoky morita salsa.

Salads

• Grilled Romaine & Nopal Salad – Charred romaine hearts with grilled cactus, shaved radish, cotija cheese, roasted corn, creamy lime vinaigrette, and crispy tortilla strips.
• Grilled Cactus & Quesillo Salad – Local grilled cactus, torn quesillo (Oaxacan string cheese), arugula, and baby mustard greens tossed in a Mezcal-honey vinaigrette with toasted pecans and smoky salt.
• Oaxacan Beet & Orange Salad – Roasted beets, Cara Cara oranges, queso fresco, toasted pecans, and purslane, tossed in an agave-sherry dressing.

Entrées

• Local Seasonal Catch with Salsa de Chapulines – Wood-grilled or cast-iron sustainably caught snapper with a toasted chapulín (grasshopper) salsa, heirloom tomato escabeche, charred summer squash, and hoja santa oil. (Can be prepared without grasshoppers).
• Smoked Duck Breast with Oaxacan Black Mole – Dry-aged duck breast over a blue corn tamal, served with mole negro made from stone-ground chilhuacle chiles, plantain purée, and piloncillo-glazed baby carrots.
• Tlayuda de Verano – Crispy heirloom corn tlayuda topped with grilled spring 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 or chicken rubbed with achiote and a 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 a black bean tamal, sautéed chayote, marinated cherry tomatoes, and pickled onions.
• Roasted Cauliflower Al Carbón with Pipián Verde (Vegan) – Fire-roasted cauliflower steak over green pumpkin seed mole, served with heirloom bean purée and a pickled cactus and radish salad.
• Seared Scallops with Corn Esquites & Peach Salsa – San Diego caught large scallops over a creamy esquites-style corn ragout, with a spicy peach-chile salsa, lime butter, and micro-cilantro.

Concept 3: A Taste of Italy

Appetizers

• Italian Meatballs – Served with rustic marinara, grana padano, and a creamy polenta made with mashed cauliflower.
• Peperonata Crostini – Sweet stewed bell peppers, onions, and capers piled high on garlic-rubbed grilled bread.
• Handmade Focaccia & Charcuterie – Freshly baked focaccia served with olive oil, sea salt, and selected meats.
• Cozze alla Tarantina – Local mussels steamed in a fiery tomato broth with garlic and white wine, served with grilled garlicky rustic sourdough.
• White Truffle Garlic Bread – Loaded with house-made ricotta, mozzarella, grana padano, fresh herbs, and crispy broccoli.

Salads

• Simple Farm Greens – Tossed with Campari tomatoes, toasted pine nuts, and a gorgonzola vinaigrette.
• Lemon Burrata Caprese – Fresh burrata ball accented with lemon zest, heirloom tomatoes, and an aged balsamic glaze.
• Little Gem Caesar – Grated grana pandano, herb breadcrumbs, and cracked black pepper.
• Grilled Asparagus & Prosciutto Salad – Local seasonal greens, whipped burrata cheese, thyme honey, aged balsamic, and grilled toast points.
• Arugula & Avocado Salad – Shaved fennel, lemon, grana pandano, and extra virgin olive oil.

Entrées

• Acqua Pazza – Poached Catalina Offshore branzino, jumbo shrimp, and scallops with white wine, chili, garlic, heirloom baby tomatoes, and fresh garden basil. Served over creamy polenta.
• Pan-Seared U10 Scallops – Served over a vibrant, mint-infused Linguine al Limone and finished with a silky emulsion of clarified butter, fresh lemon zest, and toasted Sicilian pistachios.
• Spicy Rigatoni Vodka – Tossed with crispy prosciutto, shaved garlic, torn basil, and grana pandano. (Your choice of protein, such as Italian sausage or jumbo shrimp).
• Braised Lamb Shank – Served with a Moscato jus, fried sage, and mascarpone polenta.
• Crispy Eggplant or Chicken Parmesan – Layered with fresh mozzarella and spicy vodka sauce, served over fresh fettuccine with torn basil.
• Chicken or Veal Marsala – Mushroom marsala cream sauce served with roasted garlic mashed potatoes and your choice of lemony asparagus or buttery cavatappi.
• Heritage Pork Chop Milanese – Bone-in pork chop pounded thin, herb-crusted, and shallow-fried. Topped with a modern arugula, shaved fennel, and local citrus salad. Served with fresh fettuccine in a light brown-butter sage sauce.

Desserts

• 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.
• Coconut Crème Brûlée – Served with mango sorbet, sea salt coffee meringue, crème caramel, and micro-flowers.
• Guava Cheesecake – Baked on a Doña María butter cookie crust, topped with guava jam and micro-flowers.
• Pineapple Upside-Down Cake – Served with toasted macadamia caramel, local gelato, and local micro-dianthus.
• Yuzu-Meyer Lemon Curd & Charred Summer Berries – A crisp vanilla pastry shell filled with a silky yuzu and backyard Meyer lemon curd. Topped with Carlsbad strawberries, wild cast-iron blackberries, baby shiso, and a drizzle of local wildflower honey.
• Crispy Cornflake Ice Cream Sandwich – Brown sugar crispy cornflake cookies served with a berry coulis, flaky salt, and micro-flowers. (Choose your ice cream flavor: pecan cinnamon bun, pecan oat, triple chocolate, blueberries & cream, honeycomb, s’mores, almond brittle, or roasted strawberry frozen yogurt).
• Campfire Chocolate Pot de Crème – Silky chocolate pot de crème served in a glass, topped with charred marshmallow fluff and a crumbled graham cracker streusel.
• Ultimate Hot Fudge Brownie Sundae – A dense, fudgy, handmade double-chocolate brownie served warm with a velvety scoop of premium vanilla bean ice cream. Drenched in thick hot fudge, topped with Chantilly cream, and finished with a dark Bordeaux cherry and optional toasted nuts. (Available as individual desserts or a custom dessert bar).
• Seasonal Birthday Cake or Cupcakes – “Naked style” presentation with custom flavors and a fresh flower garnish.