The Blooming Apron

2025 Summer Menu 

Average 4 Course $125 Dinner

Average 4 course brunch $85

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

Appetizers-

Bistro glass Heirloom Tomato Tartare- Basil oil, whipped goat cheese, pickled shallots, sourdough crisp

Charred Corn & San Diego caught Crab Fritter- Avocado crema, micro cilantro, chili lime dust

Chilled Cucumber & Yogurt Soup Shooter- Dill, mint, compressed melon, edible flowers

French onion and herford 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 Stone Fruit & Burrata- Prosciutto crisp, pistachio crumb, balsamic reduction

Local Cheese & Garden Crudité Board- House preserves, sourdough crostini, marinated vegetables

Compressed Watermelon & Feta Skewer- Mint, lime zest, black pepper, basil oil

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

Goat Cheese & strawberry Salad with wildflower champagne Honey Drizzle- Sweet summer strawberry and tangy goat cheese, drizzled with a rich champagne -honey reduction

Beetroot & Roasted Carrot Salad with Lavender-Lemon Dressing- Roasted beets and carrots with whipped ricotta and a delicate floral dressing.

Grilled Peach & Prosciutto Salad with Pistachio-Citrus Vinaigrette- Smoky peaches and salty prosciutto with a nutty citrus vinaigrette

Entrees-

Charred Cauliflower Steak- Lemon-tahini dressing, toasted pine nuts, pomegranate molasses, crispy capers

“Summer Cioppino”- San Diego fresh catch , Pacific mussels, Baja prawns, and day boat scallops in a light heirloom tomato–stone fruit broth, finished with fennel , 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 summer 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.

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, pomegranate molasses drizzle, and pickled shallots, grilled spring onion, charred sweet potato, preserved lemon

Cast iron free range brick chicken- Charred peach shallot salsa, rocket, brick pressed and grilled with rosemary oil, bitter greens, citrus vinaigrette

Summer squash and zucchini Lasagna- Thinly sliced squash layered with lemon ricotta and Basil bechamel. Topped with 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

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

Cast Iron Flank Steak with Charred Green Onion & Elote-Inspired Potato Salad- Grass-fed bavette grilled and sliced, topped with roasted green onion butter and paired with warm cotija-lime fingerling potato salad and chile aioli

Smoked chicken pot pie- Charred leek crust, garden peas, roasted heirloom carrot, foraged mushrooms, caramelized onions, creamy herb volute, 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 handmade naan

Farmstead free range chicken Milanese- Buttermilk brined and sourdough herb crust, charred lemon, wilted farm greens, brown butter potato puree, honey mustard heirloom carrot

Strawberry 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 

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- Milk and honey panna cotta- Roasted Fitzgerald peaches and plums, oat crumble soil

Mango lassi tres leches- Spiced mango sponge soaked in yogurt lassi with cardamom, Chantilly whip, fresh mango

Ice cream sandwich- Blueberry (any fruit)cream cheese ice cream served on a brown sugar crispy cornflake cookie, blueberry compote, 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

Farmhouse strawberry ( any fruit)shortcake skillet- Brown butter brown sugar summer strawberries, buttermilk cream, honey lavender drizzle

Seasonal birthday cake or cupcakes – Naked style, any flavors, seasonal fruits and flowers, birthday topper

and much more including Oaxacan, Italian and brunch menu also available at  http://www.cheftiffanisbloomingapron.com/wp-content/uploads/2025/05/2025-Summer-menu.pdf