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When you sit down to dinner at The Lodge at Torrey Pines’ A.R. Valentien, you’ll find a menu full of simply prepared contemporary American cuisine. Chef Jeff Jackson packs the daily changing menu with fresh ingredients plucked from the farmer’s market and local organic farms, fishmongers and ranchers. However, on any given night, the menu offers a selection of charcuterie, including duck and pistachio pate with pickled kumquat, frisee and truffle vinaigrette, and short rib terrine with celery root remoulade with tarragon vinaigrette. The appetizers portion offers carrot-coriander soup with lobster, blood orange reduction and chive as well as ricotta gnocchi with English peas. Dinner entrees include ginger-marinated Petaluma chicken with shaved kumquats, frilly mustard, shiitake mushrooms and scallions, or Columbia River sturgeon with ozette potatoes and Sevillano olives with baby escarole.