Seasons Restaurant at Aviara – Carlsbad – April 2019 – 4 yrs – Anniversary

The Four Seasons Residence Club Aviara in Carlsbad, Calif. boasts a truly unique culinary offering since its renovated restaurant opened to guests in early April 2015. These two dining experiences-a Chef’s Table and Taste the Senses tasting experience areso unique because they will offer two distinctly different “Chef’s Table-type” dining options in one restaurant. The Chef’s Table provides a family-style experiences for up to 12 guests, via a large, communal table, in view of the restaurant’s open kitchen. The restaurant’s”Taste the Senses” tasting menu / Chef’s Counter experience at the Four Seasons Aviara will be more of a traditional tasting menu, prepared for 6 guests and served at a counter facing the restaurant’s open kitchen-with direct interaction from Chef Jonathan Sudar,who will guide guests through a truly experiential meal that allows them to see, hear, smell, taste and touch. Additional details on each experience are below:

• Experience: Chef’s Table (Eat Like A Family) $45 / person
  • Guests are served an appetizer course on a long, hand-carved wooden board featuring hummus, house-cured mixed citrus olives, assorted grilled vegetables and crudites, an assortment of pita bread and flat breads straight from the pizza oven with herb oil, Labneh with olive oil and assorted spices (sumac, za’atar, aleppo pepper);assorted salads such as endive with wild arugula and grilled peaches, and a warm barley salad with pine nuts, broccoli sprouts, currants and preserved lemon;white polenta (served table-side) with small pots of bolognese, Napoli sauce, pesto, assorted grated cheeses and ragu of (beef cheek, pork shoulder or lamb);grilled whole fish (Branzino) served with pickled vegetables, “spicy” chimichurri, shaved fennel, roasted cauliflower, kaffir lime and lemon grass remoulade; roasted whole chicken(organic, locally farmed and carved table-side) with smashed yams and maple syrup, almond-dusted amaretto green beans, grilled corn on the cob with cotija cheese, red pepper and lime, and shaved brussels sprouts with lemon zest. For dessert, expect assorted ice cream shakes, Malasadas and citrus and star anise-infused baked berries with sabayon.
• Experience:Taste the Senses($85-95 / person. Prices will vary by seasonal ingredient availability)
  • The first planned menu features Melon & Proscuitto-compressed melon with midori and citrus, balsamic caviar, melon paper, proscuitto and micro basil;Lobster Bruschetta on Corn Bread-Maine lobster salad with piquillo peppers and tarragon;Heirloom Tomato with Burrata; Steak Tartar with Slow-Cooked Egg; Duck Ravioli and Sage Beurre Noisette-Duck confit with roasted corn and bell peppers,caramelized onion in house-made ravioli with brown butter sage sauce;Tongue in Cheek-Roasted beef tongue, braised beef cheeks with creamy polenta, blistered brussels sprout leaves and blueberry jus; Berry Gazpachowith Lemon Foam and Coca Flan, Sabayon and Espresso Ice Cream.