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Chef Celebration at The Shores

Chef Celebration Menu
May 31, 2017
$65 per person

Chef Celebration is a collaborative effort by more than 50 award-winning local chefs who donate their talent, time and energy to raise money for a nonprofit culinary scholarship program.



Local Yellowtail Crudo : Brian Malarkey, Herb & Wood 
strawberries + fava beans + black vinegar + thai basil


Choice of

Foie Gras Tart : Jason Knibb, Nine-Ten Restaurant & Bar
pickled cherries + almond crumb + tarragon

Soft Shell Blue Crab : Rob Ruiz, Land & Water Co.
socal ipa glaze + stone fruit

Vegetable Ceviche : Casey Thompson, Inn at Rancho Sante Fe
okra + tomato + radishes + yuzu + kosho vinaigrette



Choice of
Kurobuta Pork : Evan Cruz, Arterra Del Mar
chinese xo sauce + green garlic + sweet pea + chino’s corn

Roast Thresher Shark : Jason McLeod, Iron Fish & Oyster
brown butter hollandaise + rio del rey heirloom bean & clam ragout
black garlic + leeks & fennel

Braised Short Ribs : Percy Oani, The Shores Restaurant
spinach sunchoke puree + heirloom tomatoes + pickled mico carrots
stone xocoveza demi




Gianduja Chocolate Pyramid + Sortilege Liqueur Pot de Crème : Bernard Guillas and Ron Oliver, The Marine Room
Cactus Pear Ice + Puffed Wild Rice Tuile

*This menu will be the only menu offered in the main dining room on this date.


Tax, beverage and gratuity, unless otherwise noted, are not included.  
Menu items and pricing subject to change.