This menu is inspired by the great tastes of our Central Coast and gives a nod to some legendary recipes and locales. I’ll stack my Tri Tip up against anyone’s and the addition of house Salsa Cruda, a secret recipe from scratch, sets the tone for the whole presentation. If you want a taste of California this is it.

Salad Corte Madera - Baby Kale, Napa Cabbage, Roma Tomato, Avocado, Cebollita, Lemon/Thyme Dressing.

Beef Tri Tip Central Coast - Prepared In Our House Marinade, Slow Cooked, Sliced Thin And Served With Salsa Cruda.

Herb Roasted Whole Free Range Chicken - Herbs, Olive Oil, Garlic And Citrus Essence.

Sofrito Black Beans With Jasmine Rice - From Scratch And Done Right With Scallion And Mirepoix.

Grilled Coachella Valley Squash - With Sweet Peppers, Onions And Garlic

Bananas Foster Bread Pudding - Crusty Bread, Egg, Brown Sugar And Vanilla Bean With Flambéed Bananas - Gently Baked. With Thick Mexican Sweet Cream.

These selections cover the numerous cultures that made the California Coast what it is in a culinary sense. Flavors from Italy, Spain, Mexico, and even Portugal influence these plates with a solid nod to good ‘ol fashioned Americana. This menu is perfect for a balmy evening by the coast.

Caesar Salad A La Minute - The Classic Tijuana Presentation Tossed To Order With Homemade Croutons. Shaved Romano Cheese, Meyer Lemon Juice, Olive Oil, Garlic And Anchovies. Served In A Very Special Vintage Bowl, I’ll Tell You About It.

Cioppino À Portuguesa - A Portuguese Version Of The Classic Seafood Stew With Shrimp, Mussels, Whitefish, House Broth And Spicy Portuguese Linguica. Served With Crusty Bread.

Pasta North Beach - A San Francisco Classic With, Olive Oil, Grilled Roma Tomato, Rosemary, Crushed Red Pepper And Pecorino.

Sea Bass Nob Hill - Individually Baked In A Fluffy Pastry Crust With Citrus Zest, Shiso (Japanese Mint) Leaf, Cured Salmon, Red Onion And Dill.

Lemon Ricotta Poundcake - Made From Scratch With Organic Ricotta, Meyer Lemon Zest, Piloncillo, Egg, Butter And Canela Entera.

The classic “Street Taco” has its own Southern California version, one that captures the spectrum of Latino cultures that all made their way here. It’s a thing. Mine is solid and the house made salsas are plenty serious. Masa for fresh tortillas from El Gallo Giro Market in Santa Ana is, simply put, just divine. All ingredients served in 14 inch cast iron skillets with tortillas handmade to order.

Fresh Made Chips With Guacamole - The Definitive Version, With Fresh Citrus, Cilantro, Tomato And Sea Salt.

House Made Salsas From Scratch - A Variety Depending On Season And Mood. Salsas De Molcajete, Acete, Aguacate, Quemada, Verde, Roja Are All On The Table - Quite Literally. Guest To Choose Options.

Carne Rancheria - Thin Sliced Skirt Steak Marinated To Perfection Then Grilled.

Pollo Adobado - Select Trimmed Boneless Chicken In Adobo, A Smoky, Mildly Spicy Mix.

Frijoles Borrachos - A solid setup, simmered for 24 hours with, onions and spices slow cooked. Served with real deal Red Rice made to order.

Grilled Cebollitas with Pasilla Chiles - Cebollitas are large Mexican Green Onions which are tossed in Sea Salt, Garlic and Herbs then grilled. Their sweetness and char makes for the perfect addition along with smoky Pasillas.

Hand Pressed Tortillas - Harina (Flour) or Maiz (Corn) handmade and toasted a la Plancha.

Ice Cream Torta Estilo Sanchez - Chambones (Mexican cup muffins) with Tajin Pecans, Japanese Mint and Vanilla Bean Ice Cream.

I like how the Greeks do breakfast, they cover a lot of ground. If you’ve ever spent a lazy day on Santorini or Corfu sipping Retsina (the local dry, white wine) and snacking you’ll know what I’m talking about. It always consists of fresh presentations geared towards the tourists with enough of a local touch to remind everyone where they are. Mine is akin to that with my own West Coast twist, featuring an amazing variety of flavors to entice your palate and spirit. It does not disappoint and will get your day off to a fine start. This is just a sample, I love making an amazing brunch and have lots of favorite dishes to share.

Ebelskevers - A Solvang specialty, Dutch-style Pancake Balls with Cinnamon, Piloncillo (dark cane sugar) and Banana. Served with Butter and organic Maple Syrup.

Mexican Fruit Salad - Mixed Organic Fruit tossed with Mint and topped with Tajin.

Authentic Corned Beef Hash - A solid presentation with Fresh Corned Beef, Yukon Potatoes, Onion and Green Peppers. This one is the real deal!

Chilaquiles - A simple yet classic Mexican Egg Dish with Tortillas, Chicken Stock, Chiles, Queso Fresco and Salsa Casera.

Baked Greek Frittata - With Feta, Rice, Leeks, Grated Zucchini and Mountain Herbs

Traditional Breakfast Sides -

High Sierra Hashbrowns

Eggs To Order

Assorted Breakfast Meat

Pastries

The Valle in Baja Sur, is just alive right now with an array culinary experiences outside the realm of what is normally considered rustic Mexican fare. I’ve been fortunate enough to spend time in the region and meet some amazing Chefs. This menu takes the freshness and cultural liveliness going on there right now and brings it to your table. I also get top notch sustainable fish from off Isla Todos Santos.

Avocado and Citrus Salad - A version of the classic Tel Avivan Salad with local Grapefruit, Avocado, Shaved Red Onion, Cress, Heirloom Tomato and Mint.

Green Cilantro Rice - A Baja Classic with Cumin and Shallot.

White Striped Sea Bass La Paz - With Meyer Lemon, Jalapeño, Red Onion and Herbs. Topped with Aguachile Verde, Sinaloa style.

Sopes with Queso Fresco - Rustic Mexican Masa cups with Farm Cheese, Dried Anaheim Chiles and Roasted Corn.

Pears Pacifica - Comice Pears slow poached with Honey, Citrus and Rum. Served over Pan Dulce with Mexican Table Cream and Toasted Almonds.