Tenure: 10 years Hometown: San Diego
Favorite Dish To Cook: Anything with lamb
Favorite Dish To Eat: Taquitos
"I came to Restaurant work through the 'back door', working while studying art at UCSD, eventually dropping out of school in debt and needing to work, thus finding myself stranded in the kitchen for life, but not unhappily so.
Monday
Lunch
Salad nicoise with tuna, new potatoes, tomatoes, nicoise olives, capers, hard-boiled egg, artichoke hearts, haricot vert, Anchovies, over mixed greens with dijon vinaigrette. $9
Lunch
Salad nicoise with tuna, new potatoes, tomatoes, nicoise olives, capers, hard-boiled egg, artichoke hearts, haricot vert, Anchovies, over mixed greens with dijon vinaigrette. $9
Dinner
Chef's salmon of the day -MP
Lunch
Grilled chicken breast sandwich with green chile, muenster cheese and roasted pepper barbecue sauce on green chile french bread. $8.95
Dinner
Half chicken in a honey balsamic marinade, roasted and served with
mashed potatoes, carmelized fennel and red onion, grilled greens,
finished with a roasted garlic pan sauce. (Seasonal) $16.95
Wednesday
Dinner
New Mexico rack of lamb oven roasted and served on a bed of sun-dried tomato Israeli cous-cous with garlic braised greens and a merlot sauce. Finished with an oil-cured olive butter. (Seasonal) $24.95
Dinner
New Mexico rack of lamb oven roasted and served on a bed of sun-dried tomato Israeli cous-cous with garlic braised greens and a merlot sauce. Finished with an oil-cured olive butter. (Seasonal) $24.95
Lunch
Flash-fried sea scallops with a ginger and lime sauce served with a sesame
short grain rice salad, fresh watercress, sweet and salty Shittake mushroom
and crispy rice noodles. (Seasonal) $11.95