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Spring’s Fresh Fare

Published

Savor the season’s bounty

 

North Pacific Halibut, Horseradish-Celeriac Puree, Oyster Mushrooms, Early Spring Carrots, Fiddlehead Ferns, Vidalia Onion Chutney from Kitchen 1540 in L’Auberge Del Mar
North Pacific Halibut, Horseradish-Celeriac Puree, Oyster Mushrooms, Early Spring Carrots, Fiddlehead Ferns, Vidalia Onion Chutney from Kitchen 1540 in L’Auberge Del Mar

 

Local Organic Baby Kale, Strawberries, Pomegranate, Fennel, and Feta in a Lemon Vinaigrette from Solace & The Moonlight Lounge
Local Organic Baby Kale, Strawberries, Pomegranate, Fennel, and Feta in a Lemon Vinaigrette from Solace & The Moonlight Lounge

 

Ensalada Tropical from Casa de Bandini
Ensalada Tropical from Casa de Bandini

 

The Green Energizer (Parsley, Celery, Spinach, Kale, and Cucumber) from Marina Kitchen in San Diego Marriott Marquis & Marina
The Green Energizer (Parsley, Celery, Spinach, Kale, and Cucumber) from Marina Kitchen in San Diego Marriott Marquis & Marina

 

Grilled Salmon Salad, Grilled Vegetables, Arugula, Herb-Infused EVOO from Barbarella in La Jolla
Grilled Salmon Salad, Grilled Vegetables, Arugula, Herb-Infused EVOO from Barbarella in La Jolla

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