The Blooming Apron

2025/ 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.

Appetizers-

Bistro glass smoked mushroom Tartare-

Creme fraiche, crispy shallot, micro chervil

 

Charred Corn & San Diego caught Crab Cake –

Avocado crema, micro cilantro, chili lime dust

 

Butternut squash bisque soup shooter with spiced coconut creme’-

Toasted pepita 

 

French onion and Hereford short rib toast-

Chive, gruyere

 

High society deviled eggs-

Fresh Catalina Offshore San Diego Blue crab, Greek yogurt, Chef Tiff’s Garden herbs and citrus, smoked sea salt

 

Thinly sliced Son rise Ranch Grass fed filet mignon, roquefort, oven fired muscat grape, crispy onion. grilled sourdough crostini

 

Marmalade tiger Shrimp and grits amuse

 

Grilled pear & Burrata-

Prosciutto crisp, pistachio crumb, balsamic reduction

 

Local Cheese & Garden Crudité Board-

House preserves, sourdough crostini, marinated vegetables

 

Marinated cubed beet Poke-

Beet varietal, avocado, pickled ginger, sesame, yuzu vinaigrette

 

Catalina offshore Ahi Tuna Poke-

Fresh ahi tuna, avocado, soy sesame marinade, Hawaiian ginger, scallions, aloha spice

 

Thai-Style Shrimp Cocktail-

Chili-lime marinade, cilantro, mint, garlic aioli

 

Wild Mushroom & Truffle Crostini-

Roasted wild mushrooms, truffle aioli, micro herbs on toasted baguette

 

Maple braised sous vide crispy pork belly with apple salsa and bacon dust 

 

Caviar and creme fraiche tartlets- Trout roe, micro green

 

Smoked salmon crudo with blood orange vinaigrette and capers- smoky sea salt

 

Tandoori Cauliflower Bites-Marinated cauliflower in tandoori spices, charred on the grill, served with a mint-yogurt drizzle

 

Salads-

Roasted Beet & Orange Salad-

Pickled red onion, arugula, pistachio dust, white balsamic reduction

 

Heirloom Tomato & Burrata Salad with Basil-Pistachio Pesto-

Vibrant tomatoes paired with creamy burrata and aromatic pesto.

 

Fennel & Citrus Salad with Marinated Quinoa and Orange Blossom Honey Dressing, local baby greens –

Shaved fennel and citrus with marinated quinoa, dressed in a floral honey vinaigrette.

 

Charred broccolini and kale caesar salad, crispy sumac chickpea, hand shaved parmesan, anchovy caesar dressing 

 

Beetroot & Roasted Carrot Salad with Lavender-Lemon Dressing-

 

Roasted beets and carrots with whipped ricotta and a delicate floral dressing.

 

Smoked fig & Prosciutto Salad with Pistachio-Citrus Vinaigrette-

Smoky fig and salty prosciutto with a nutty citrus vinaigrette.

 

Radicchio and green apple salad with manchego vinaigrette-

 

Entree-

 

Charred Cauliflower Steak-

Lemon-tahini dressing, toasted pine nuts, pomegranate molasses, crispy capers, whipped potato

 

“Winter Cioppino”-

San Diego fresh catch , Pacific mussels, Baja prawns, and day boat scallops in a kabocha tomato black garlic broth, finished with fennel , root vegetable hay made from parsnips and carrots, grilled lemon, and charred sourdough rubbed with garlic oil

 

Ancho-Braised Short Rib with Sweet Corn Purée & Roasted Tomato-Chile Relish-

Tender, slow-braised beef short rib in a light ancho chile and citrus broth, seared to finish and served atop a velvety sweet corn purée made from freshly shucked corn and a touch of local cream. Accompanied by a warm roasted cherry tomato and poblano chile relish with garlic and olive oil, and a side of grilled zucchini ribbons tossed with lime zest and epazote, masa cake

 

Harissa-Rubbed Strip Steak with Charred Eggplant & Labneh

Grass fed new york trip steak crusted with harissa and coriander seed, served over smoked eggplant purée with garlic labneh, pomegranate molasses drizzle, and pickled shallots, grilled spring onion, charred sweet potato, preserved lemon

 

Cast iron free range brick chicken-

Charred pear shallot salsa, rocket, brick pressed and grilled with rosemary oil, bitter greens, citrus vinaigrette, honey heirloom carrot, baby potato 

 

Kabocha  and zucchini Lasagna-

Thinly sliced squash layered with lemon ricotta and Basil bechamel. Topped with charred corn and pecorino. Can be vegan, vegetarian, gluten filled or GF

 

Kona Coffee–Cardamom Crusted Filet with Carrot Purée & Date Jus-

Local beef filet crusted in cardamom, coffee, and black pepper, served with silky carrot purée, date demi-glace, and a baby herb salad, pickled fennel, toasted pistachio, buttery cous cous

 

Chimichurri–Za’atar Steak Frites-

New york steak with za’atar-infused chimichurri, served with crispy sumac fries, garlic toum aioli, and a side salad of micros, radish, and arugula, preserved lemon vinaigrette

 

Smoked chicken pot pie-

Charred leek crust, roasted caulifower, roasted heirloom carrot, foraged mushrooms,caramelized onions, creamy herb veloute, baby cast iron

 

Tandoori-Spiced Ribeye with Raita, Cucumber Relish & Grilled Naan

Grass fed ribeye with house tandoori spice rub, served over coriander raita, pickled red onion and cucumber relish, and warm naan.buttery cous cous

 

Seared scallops with ginger coconut pumpkin puree, citrus broccolini, warm polenta 

 

Farmstead free range chicken milanese-

Buttermilk brined and sourdough herb crust, charred lemon, wilted farm greens, brown butter potato puree, honey mustard heirloom carrot

 

Fig Pomegranate balsamic braised lamb shank-

Slow cooked in warm spices and pomegranate molasses, served over herbed couscous with roasted roots and a citrus herb salad

 

Tender braised grass fed root beer garlic miso beef short ribs-

Broccoli rabb, creamy white cheddar polenta, crispy onion salad

 

Harissa-Roasted Delicata Squash with Date Vinaigrette & Whipped Feta-

Roasted delicata rings with spicy harissa glaze, served over whipped feta with date-balsamic vinaigrette and quinoa tabbouleh.Pistachio dukkah, mint

 

Macadamia-Crusted Lamb chops-

Pasture-raised lamb with a macadamia crust, taro and miso gratin, roasted southeast asian mushrooms, and rosemary-guava demi-glace.

 

Fresh catch en Papillote-

Seasonal white fish  gently steamed in banana leaf parchment with lemongrass, green papaya, and local citrus, served tableside with a spiced coconut broth pour-over, california rice, bok choy 

Dessert –

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 creme brulee-

Mango sorbet, seasalt coffee meringue, creme caramel, micro flower

 

Kona Coffee opera parfait-

Sophisticated layers of espresso-soaked almond sponge, dark chocolate ganache, and Kona coffee buttercream, garnished with a shard of cacao nib brittle.

 

Valrhona dark Chocolate bread pudding-

Toasted marshmallow, coffee frozen custard, toasted peanut

 

Milk and honey panna cotta-

Roasted pear and cranberry, oat crumble soil

 

Ice cream sandwich-

Pecan cinnamon bun (any fruit or fun flavor like pecan oat , blueberry cream, honey comb, almond brittle) ice cream served on a brown sugar crispy cornflake cookie, cranberry coulis, flaky salt, micro flower

 

Campfire Chocolate Pot de Crème with Toasted Marshmallow Cream-

Silky chocolate pot de crème served in a glass, topped with charred marshmallow fluff and crumbled graham cracker streusel.

 

Carrot cake mousse with ginger crumble, roasted pineapple compote 

 

Farmhouse fall fruit or sweet potato or pumpkin or squash( any fruit)shortcake skillet-

Brown butter brown sugar, fall fruit, buttermilk cream, honey lavender drizzle 

 

Spiced pear tart with honey and thyme, creme fraiche frozen custard

 

Seasonal birthday cake or cupcakes – Naked style, any flavors

Fall  Entrée Menu

Oaxacan-Inspired | Mexican Fusion | Seasonal Farm-to-Table

 

APPETIZERS

 

Seasonal | Oaxacan-Inspired | Farm-to-Table

 

-Heirloom Masa Sope Trio-

 

Black bean & queso añejo

Sweet potato & sweet corn with salsa verde

Carnitas with avocado mousse and micro cilantro

 

Camarones a la Plancha with Achiote Aioli-

Plancha Charred camarones with avocado purée, roasted cherry tomato, crispy potato, and salsa matcha

 

Ceviche leche de tigre-

Local white fish cured in lime with tomatillo, garlic, smoky chipotle, lime juice, oaxaca mini tostadas

 

Duck Tostadas with Salsa Morita-

Shredded smoked duck confit over crispy tostadas with pickled watermelon radish, frisée, and smoky morita salsa

 

SALADS

 

Fresh | Light | Seasonally Balanced

 

Grilled Romaine & Nopal Salad-

Charred romaine hearts with grilled cactus, shaved radish, cotija, 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, Mezcal-honey vinaigrette, Toasted pecans, smoky salt

 

Oaxacan Beet & Orange Salad-

Roasted beets, cara cara orange, queso fresco, toasted pecans, purslane, and agave-sherry dressing.

 

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Entree Ideas-

 

Wood-Grilled or cast iron Local seasonal catch with Salsa de Chapulines- ( can be made without grasshopper)

Sustainably caught snapper with a toasted chapulín (grasshopper) salsa, heirloom tomato escabeche, charred summer squash, and hoja santa oil.

 

 Smoked Duck Breast with Oaxacan Black Mole-

Dry-aged duck breast over blue corn tamal, with mole negro made from stone-ground chilhuacle chiles, plantain purée, and roasted baby carrots glazed in piloncillo.

 

Tlayuda de Verano

Crispy heirloom corn tlayuda topped with grilled winter 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 rubbed with achiote and 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 black bean tamal, sautéed chayote, and marinated cherry tomatoes, pickled onion

 

Roasted Cauliflower Al Carbon with Pipian Verde (Vegan)-

Fire-roasted cauliflower steak over green pumpkin seed mole, heirloom bean purée, pickled cactus salad, radish

 

Seared Scallops with Corn Esquites & apple Salsa-

San diego caught large scallops over a creamy esquites-style corn ragout, with a spicy apple-chile salsa, lime butter, and micro cilantro

 

~ A lovely taste of Italy ~

 

I do make the pasta by hand

 

Salad:

simple salad farm greens, Campari tomato, toasted pine nut, gorgonzola vinaigrette

 

little gem Caesar grated grana pandano, herb breadcrumb, cracked pepper

 

grilled pear and aged prosciutto salad. Local seasonal greens. Whipped burrata cheese thyme honey aged balsamic and grilled toast points

 

arugula and avocado, shaved fennel, lemon, grana pandano, evoo

 

Apps:

Italian meatballs, creamy polenta made with mashed cauliflower, rustic marinara, grana pandano

 

Handmade focaccia, olive oil, sea salt, charcuterie

 

White truffle garlic bread, house made ricotta, mozzarella, grana pandano, herbs, crispy broccoli

 

Entree choices/ ideas:

 

Acqua pazza-

Poached Catalina offshore branzino and jumbo shrimp with white wine, chili, garlic, heirloom baby tomato, my gardens basil served over creamy polenta

 

Tortelli- lemon, ricotta, marjoram, pine nut, olive oil

 

Spicy rigatoni vodka, Italian sausage or jumbo shrimp, crispy prosciutto, shaved garlic, torn basil, grana pandano

 

Braised lamb shank, moscato jus, fried sage, mascarpone polenta

 

Crispy eggplant or chicken parmesan, fresh mozzarella, spicy vodka sauce, torn basil, fresh fettuccine

 

Chicken or veal marsala, mushroom marsala cream sauce, roasted garlic mashed potato, lemony asparagus or buttery cavatappi

 

Pappardelle Genovese- Sweet onion, slow cooked short rib, parmigiano reggiano