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A.R. Valentien Menu

Californian, Fine dining, Restaurant
11480 N Torrey Pines Rd, La Jolla, CA 92037

  • Fruits

    • Strawberries And Organic Cream

    • Caramel Apple Sticky BunRoasted Apple Topping

    • Seasonal Berries And Almond Milk

    • Caramelized GrapefruitPersimmon Oat Scone With Maple Butter

    • Straus Low Fat YogurtHoney And Raspberries

  • Breads and Cereals

    • Pumpkin Bread With Maple Butter

    • Apple, Spinach And Bran Muffin Top With Orange Butter

    • Pear Walnut Coffee Cake With Pear Butter

    • Organic Steel-Cut Oats, Brown Sugar, Dried Blueberries And Steamed Milk

    • Home Made GranolaStraus Yogurt And Berries

  • Main Breakfast

    • Frittata "Lorraine" Bacon, Onions, Potato And Gruyere

    • Roasted Mushroom, Shallot, Parmesan And Herb Omelet

    • Wilted Bloomsdale Spinach, Pancetta And Sliced Torpedo Onion With Poached Egg

    • Home Made Ricotta

    • "Bull's Eyes", Slow Roasted Eggplant, Sunny Side Up Eggs, La Quercia Prosciutto And Tomato Sauce

    • Anson Mills Grits With Shredded Short Rib, Poached Eggs And Salsa Verde

    • Crispy Polenta, Poached Eggs And Italian Sausage Velouté

    • Lemon Ricotta Pancakes, Raspberry Syrup

    • Dried Fruit Brioche French Toast, Maple Syrup And Fruit Compote

    • Smoked Salmon

      Bermuda Onion, Tomato, Cream Cheese and Bagel or Toasted Pain de Levain

    • Eben-Haezer Poultry Ranch Eggs And Roasted New Potatoes

      with Niman Ranch Apple Wood Smoked Bacon or Ham Steak or Chicken Apple Sausage

  • Beverages

    • Coffee Or Decaffeinated Coffee

    • Assorted Teas

    • Orange Juice, Carrot Ginger Juice, Strawberry Orange Juice, Grapefruit Juice

  • Local Lunch

    • Sunny Side Up Pullet Egg Veracruz, Grilled Scallion And Shaved Radish

    • Crispy Skin Huachinango, Aquachile, Avocado And Cilantro

    • Apple Vol Au Vent, Caramel Roasted Apples, Chiboust, Green Apple Sorbet

  • First Course

    • Charcuterie Plate

      Duck and Pistachio Terrine, Potted Short Ribs, Chicken Liver Pâté

    • House Made Pickled Vegetables And Mustards

    • Pizzetta

      with Cremini Mushroom, Fontina, Goat Cheese, Parsley and Lemon Salad

    • Parsnip Soup

      with Fine Herbs, Olive Oil and Crispy Leeks

    • Melted Eggplant

      La Quercia Prosciutto, Cannellini Bean Purée, Hazelnuts and Boiled Lemon

    • Butter Poached Maine Lobster

      with Celery Root, Fennel and Celery Heart Salad, Tarragon Crème Fraîche

    • "Crab Louis" Crab Salad

      Stuffed Avocado, Louis Dressing, Sweet 100 Tomatoes and Soft Boiled Pullet Egg

    • Whole Leaf Caesar Salad With Warm Croutons

    • Endive, Frisée And Pear Salad

      with Candied Pecans, Gorgonzola Dolce Crostini and Pear Vinaigrette

  • Second Course

    • Chicken "Under A Brick," Ribollita

    • Oak Roasted Pork Loin Banh Mi

      Home Made Sriracha Mizuna Salad with Miso Dressing

    • Grilled Hanger Steak

      Rocket Arugula, Marinated Heirloom Tomatoes and Balsamic Vinegar

    • Organic Spaghetti

      with Lemon, Parmesan, Basil and Pine Nuts

    • Roman Style Duck Breast

      Vardaman Sweet Potato Purée, Swiss Chard, Spiced Walnuts

    • Seared Albacore

      with Green Beans, Nicoise Olives, Cherry Tomatoes and White Anchovy Vinaigrette

    • Roasted Coriander Swordfish

      Braised Celery Heart and Red Walnuts

    • Smoked Ruby Brook Trout Braeburn Apple

      Sunflower and Corn Shoot Salad, Horseradish Crème Fraîche

  • Desserts

    • Apple Tarte Tatin

      Green Apple Sorbet, Caramel Mousse, Roasted Crab Apple

    • Chilled Pomegranate Soup

      Buttermilk Sorbet, Ver Jus Poached Pear

    • Passion Fruit Cake

      White Chocolate Mousse, Tropical Gelée, Sesame and Black Pepper Tuile

    • Chocolate & Hazelnut Trifle

      Chocolate Custard, Hazelnut Dacquoise, Caramélia Cremeux Salted Caramel Ice Cream

    • Quince Steamed Pudding

      with Poached Cranberries, Pecan Florentine, Vanilla Ice Cream

  • Charcuterie

    • Chicken Liver Pâté, Grain And Dijon Mustards, Pickled Carrot

    • Short Rib Terrine, Celery Aioli, Pickled Zucchini

    • Duck And Pistachio Pâté, Pickled Fig, Frisee, Whole Grain Mustard

    • Lamb Pâté, Pickled Heshiko Onions, Dried Fruit Mostarda

    • Platter Of Three With House Made Pickles And Dijon Mustard

  • Appetizers

    • Tahitian Squash

      Green Apple and Poblano Pepper Soup, Spiced Pepitas, Cilantro Crème

    • Caesar Salad

      with Whole Leaf Romaine and Pain de Levain Croutons

    • Local Pear And Asian Pear Salad, Young Lettuces, Pickled Onion, Candied Pecans

      Humboldt Fog, Five Spice Vinaigrette

    • Fall Squash And Mascarpone Ravioli, Chanterelles, Brown Butter, Rainbow Chard

    • Smoked Ruby Trout, Creamy Salsa Verde, Lightly Wilted Autumn Greens, Crispy Sunchoke

    • Hand Rolled Canestri Pasta, Braised Short Rib, Carrot, Onion, Garlic, Parmesan, Gremolata

  • Vegetables

    • Roasted Beets With Pistachio Butter

    • Buttermilk Smashed Potatoes With Chives

  • Tasting Menu with Wine

    • Fall Salad

      Shaved Carrot, Golden Beet and Pink Lady Apple, Pomegranate, Crisp Tahitian Squash, Watercress, Frisée, Horseradish Vinaigrette. Wine Pairing: Lamarca, Prosecco, Italy, NV

    • Butter Poached Maine Lobster

      Potato Gnocchi, Butternut Squash, Sage, Foxen, Chardonnay, Block UU Bien Nacido Vineyard, Santa. Wine Pairing: Maria Valley, 2012

    • Roasted Veal Tenderloin

      Pommes Maxim, Roasted Mushrooms, Cipollini Onion, Veal Jus. Wine Pairing: Coho, Headwaters, Napa Valley, 2009

    • Apple Tasting

      Apple Tarte Tatin, Green Apple Sorbet, Caramel Mousse, Roasted Crab Apple. Wine Pairing: Beringer, Nightingale, Napa Valley, 2007

  • Entrées

    • Prime New York Strip Steak

      Roasted Sunchokes, Mixed Kale, Garlic and Thyme Basted, Trumpet Mushroom, Bordelaise

    • Roasted Free Range Chicken

      Celery Root and Mascarpone Risotto, Celery Leaves, Toasted Hazelnuts, Chicken Jus

    • Oak Smoked Niman Ranch Pork Loin

      Sweet Potato Purée, Arugula, Toasted Walnuts, Baby Leek, Pickled Mustard Seeds, Pork Jus

    • Roman Style Liberty Duck Breast And Confit Leg

      Roasted Plum with Fennel Shortbread, Caramelized Fennel, Watercress, Verjus Vinaigrette

    • Crispy Skin Sablefish

      Farro Verde, Beech Mushrooms, Sugar Snap Peas, Pea Tendrils, Sherry Mushroom Broth Preserved Orange

    • Wild Alaskan Coho Salmon

      Roasted Turnips and Brussels Sprouts, Pork Belly, Brussels Sprout and Crème Fraîche Purée

    • Grilled Swordfish

      Fresh Shelling Bean Ragu, Marinated Artichokes, Pimento Peppers, Garlic, Kale, Chicken Jus

    • Seared East Coast Scallops

      Parsnip Fondant, Kabocha Squash Purée, Green Apple and Blood Orange

  • Artisanal and Farmhouse Cheeses

    • Bandage Wrapped Cheddar

      Fiscalini Cheese Co., Modesto, CA (Raw Cow's Milk)

    • Fat Bottom Girl

      Bleating Heart, CA (Raw Sheep's Milk)

    • Humbolt Fog

      Cypress Grove, Arcata, CA (Goat's Milk)

    • Point Reyes Blue

      Point Reyes Cheese CO., Point Reyes, CA(Cow's Milk)

  • Desserts

    • Apple Tarte Tatin

      Green Apple Sorbet, Caramel Mousse, Roasted Crab Apple

    • Chilled Pomegranate Soup

      Buttermilk Sorbet, Ver Jus Poached Pear

    • Passion Fruit Cake

      White Chocolate Mousse, Tropical Gelée, Sesame and Black Pepper Tuile

    • Chocolate & Hazelnut Trifle

      Chocolate Custard, Hazelnut Dacquoise, Caramélia Cremeux, Salted Caramel Ice Cream

    • Quince Steamed Pudding

      with Poached Cranberries, Pecan Florentine, Vanilla Ice Cream

Menu Gallery

  • Menu 1
  • Menu 2
  • Menu 3

Menu Gallery

  • Menu 1
  • Menu 2
  • Menu 3

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