Valentine’s Cocktail Session, Sumptuous Dinners at Addison and Amaya, Amour in Le Salon
A Valentine’s Day celebratory dinner at The Grand Del Mar translates to the apex of fine dining and romantic memories to cherish. Both the resort’s signature restaurant Addison and its more casual dining venue Amaya will offer Valentine’s Day prix-fixe menus, and couples will also want to visit Le Salon during February for featured cocktails to sweeten any evening.
LOVE ON THE ROCKS MIXOLOGY SESSION
Thursday, February 9, 7-9 p.m. Learn some secrets, tips and tricks of mixology from cocktail pro Adrian Biggs – swoonable drinks accompanied by yummy hors d’oeuvre courtesy of Amaya’s Chef Camron Woods. Four cocktail and hors d’oeuvre pairings, plus the recipes. $45 per person. For reservations, please call (858) 314-1996.
AMOUR IN LE SALON AT ADDISON
During February, Tuesday-Saturday; 5:30-9:30 p.m.
Before dinner or for an elegant lovers’ escape, lounge in Le Salon featuring amorous cocktails such as Axis Kiss made with a dash of Amaretto, another dash of Crème de Cassis and Champagne to finish; and Fallen Angel composed of Bacardi Limón, Triple Sec, Cranberry Juice and Champagne – both lovely, bubbly and sublime. Also wonderful small bites created by Chef William Bradley. Starting at $16 for cocktails; $12 for small plates.
ADDISON’S VALENTINE’S LOVERS’ DINNER
Tuesday, Feb. 14; 5:30-10 p.m.
Celebrate with that special someone at Southern California’s only Five Diamond/Five-Star restaurant. Relais & Châteaux Grand Chef William Bradley and his team will create this Six-Course Tasting Menu to elicit pure gustatory satisfaction for couples from the first bite to the last sip. The six-course dinner is $155 per person; $255 with wine pairings, exclusive of tax and gratuity. There’s also the decadent option to enhance a dish with black truffle shavings for a $65 supplement. Regular menu is not available. For reservations, please call (858) 314-1900.
Valentine’s Six-Course Tasting Menu at Addison
1st Course
Calamari Grillé with Chilled Arugula Velouté
or
Sea Bass Ceviche with Cucumber, Caviar and Champagne
Weingut Ecker, Grüner Veltliner, “von Stokstal,” Wagram, Austria 2010
2nd Course
Smoked Pork Agnolotti with Bottarga di Muggine and Olive Oil
Domaine Charles Audoin, Pinot Noir, Burgundy, France 2009
or
Baked St. Pierre with Grapefruit, Lime, Lemon and Orange Candy
Domaine Leroy, Chardonnay, Burgundy, France 2006
3rd Course
Squab Rôti with Caramelized Endive, Dates and Ginger
Mamete Prevostini, Nebbiolo, “Botonero,” Lombardy, Italy 2009
or
Wild King Salmon with Green Apples, Red Radish and Dashi
Castell’in Villa, Sangiovese, Chianti Classico, Tuscany, Italy 2007
4th Course
Artisan Cheese Course
Weingut Hermann Dönnhoff, Riesling, “Estate,” Nahe, Germany 2010
5th Course
Lychee Sorbet with Yuzu Granité
6th Course
Tarte au Chocolate with Marshmallows and Raspberry Caramel
Tom Eddy, Zinfandel¸ “Late Harvest,” Sierra Foothills 2008
VALENTINE’S DINNER AT AMAYA
Tuesday, Feb. 14; 5:30-10 p.m.
Chef Camron Woods’ American cuisine with Mediterranean influences paired with a wine list that garnered Wine Spectator’s Best of Award of Excellence is a wonderful choice for you and your partner this Valentine’s Day. This romantic four-course repast is $125 per person; $170 with wine, exclusive of tax and gratuity. The regular menu is not available. For reservations, please call (858) 314-2727.
Four-Course Valentine’s Tasting Menu at Amaya
Amuse Bouche
Scottish Balik Salmon Tartare
Vanilla-Granny Smith Consommé
1st Course
Cauliflower Velouté
Tempura Oyster
Sandhi, Chardonnay, Santa Barbara County 2009
or
Grilled Asparagus & Pickled Mushroom Salad
Tangerine, Goat Cheese, Toasted Pine Nuts
Ecker, Grüner Veltliner, Donauland, Austria 2010
Private Bottling, Addison and The Grand Del Mar
2nd Course
Caramelized Bay Scallop
Baby Leek, Bacon and Savoy Fondue, Tarragon Sabayon
Vincent Raimbault, Chenin Blanc, “Les Terrages,” Vouvray, France 2008
or
Roasted Quail Breast
Potato “Risotto,” Candied Endive, Quail Jus
Luli, Pinot Noir, Santa Lucia Highlands 2010
3rd Course
Seared Sea Bass
Trofie Pasta, Pistou Broth
La Viarte, Pinot Grigio, Collio, Italy 2009
or
Seared Lamb Loin
Parmesan Panisse, Tomato Jam, Caramelized Shallot Jus
Mamette Prevostini, Nebbiolo, Langhe, Italy 2009
or
Grilled Creek Stone Prime Filet Mignon
Mushroom Wellington, Marrow Flan
Mouton Noir, “Montgomery Place,” Red Wine Blend, Napa Valley 2007
4th Course
White Chocolate Mousse with Passion Fruit Center
Trio of “Speculoos” Cookie Sandwiches
The Grand Del Mar
5300 Grand Del Mar Court
San Diego, CA 92130
(858) 314-2000
*Courtesy image and information
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