AR Valentien
Whole Wheat and White Bread with Locally Churned Butter
Charcuterie Plate with Duck and Pistachio Terrine, Potted Shortribs, Chicken Liver Pate
Fresh Ricotta and Orange Zest Ravioloi with Green Garlic, Fava Beans, Brown Beech Mushrooms, Basil
Pizzetta with Artichoke, Preserved Lemon, Almond, Prosciutto
Braised Baja Baqueta Grouper with Artichoke and Nicoise Olives “En Barigoule”
Roman Style Duck Breast with Roasted Carrots, Parsnips, Grapes
Roasted Halibut, Braised Leeks, Green Lentils, Tarragon Vinaigrette
Coconut Lime Cake, Coconut Sorbet, Blueberry Compote
Almond Milk Panna Cotta, Rhubarb Compote, Almond Chiffon
Chocolate Profiteroles Filled with Malted Milk Chocolate Ice Cream, Chocolate Sorbet, White Chocolate Chip Ice Cream
Americano with Orange Biscotti
Pistachio Truffles
ocated on the grounds of Torrey Pines, lunch at AR Valentien was my mother and aunt’s selection for a birthday celebration and from start to finish none of us could not have been more impressed with the experience, a two hour al fresco lunch at one of the most elegant spaces I have ever laid eyes on. With the vast greenery to one side and the ocean to the other as the breeze kept the sunny afternoon in the mid-70s each of us dined our way through a $27 3-course meal of locally sourced cuisine from Chef Jackson and checked on frequently by our dining captain, Emilia, nothing was overlooked – each dish exceeding expectations in terms of quality and portion. From the bounty of fresh vegetables flanking each of the perfectly paired proteins to the trio of elegant desserts AR Valentien is the sort of place where no expense is spared and taken as a whole represents one of the most (unexpectedly) memorable meals I’ve had in some time.
http://www.arvalentien.com/