A.R. Valentien serves fine-dining regional California delicacies in a sublime eating room that overlooks the Torrey Pines Golf Course and the Pacific Ocean in San Diego. Government Chef Kelli Crosson’s model of cooking is refined and easy, using seasonal elements and domestically sourced produce to shine with out a lot fluff.
The charcuterie board is simply as eye-catching as it’s satisfying, that includes rooster liver pâté, quick rib terrine, duck and pistachio pâté, grain mustard, pickled greens, and toasted bread. This starter pairs superbly with each white and pink wines that may be discovered on the prolonged wine record, and it’s the perfect shareable appetizer for a bunch of diners. The caramelized sea scallops are one other notable dish. These savory scallops are made with escarole, persimmon, pancetta, whole-grain mustard Spaetzle, and mustard greens.
