Spring Bounty

Chef’s Table Dinner Series

The Chef’s Table Dinner Series is an intimate Farm-to-Terranea dining experience, offering guests an evening to enjoy a seasonally-themed menu, celebrating locally and sustainably grown and foraged ingredients, prepared by Terranea Resort’s award-winning chefs. April’s dinner, entitled Spring Bounty, will benefit the Palos Verdes Peninsula Land Conservancy – just in time for Earth Day!

The dinner menu includes:

• Hors D’Oeuvres
  • Spring Vegetable Macedonia – First of Spring’s Bounty, Espelette Aioli, Yukon Cannoli
  • The Garden Box – Vegetable Crudo, Green Almonds, Edible Soil, Foie Gras Butter, Terranea Sea Salt
  • Olive Wood Smoked Pacific Halibut – Chive Cream, Pumpernickel, Carrot escabeche
  • Terranea’s Hen Egg – Sous Vide Egg Yolk (straight from the chickens at Terranea), Spring Truffle, Meyer Lemon Pea Hummus
  • Spring Lamb Croquette – Pickled Rhubarb, Smoked Strawberry Compote, Lemon Balm
  • Mary’s Chicken Oysters – Duck Fat, Fava Bean, Herbs de Provence
• First Course
  • Pan Roasted Quail – Spring Peas, Asparagus, Morel Mushrooms, Celery Root, Scotch Quail Egg, Bordelaise
• Main Course
  • Black Cod – Morel Rusk, Nasturtium Aioli, Charred Alliums
• Dessert
  • Avocado Mousse – Beetroot Sponge, Meyer Lemon Curd, Candied Tomatoes, Goat Cheese Gelato
• After Dinner Bites
  • Vegetable Meringue – Tomato, Asparagus, or Romanesco
  • Agua Fresca – Cucumber & Lime, Beet & Apple, or Tomato & Chili
• Take Home
  • Cherry & Pink Peppercorn Fudge

The event is taking place on April 12th at Terranea Resort in Rancho Palos Verdes. Tickets are $297 per person; for more information, please visit here.