Karl Pfleider, Executive Chef of The Blind Pig Kitchen + Bar in Rancho Santa Margarita, has added new items to the menu.
To celebrate the seasonal fall produce, the Goat Cheese Tortelli is made with sunchokes, watercress, and sunflower seeds; the Pan Seared Ling Cod has sunburst squash, haricot vert, cucumber, peanut sauce, and chili threads; and the Grilled Octopus features broccolini, cherry tomatoes, chickpeas,chojang, rice chip, and scallion ash. Pair the new dishes with one of Bar Manager Ryan Autry’s craft cocktails, like the Third Time’s A Charm, made with Genever, campari, cacao, bitter vermouth, blood orange, lemon, and brown ale.
