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Set the Table

Chef/Owner Matthew Lyons, Tribute Pizza

Woodfired Focaccia, a bite of cheese, A Dollop Of Stracciatella, Fresh Herbs, Browned Honey Butter

First Helping

Executive Chef Roberto Alcocer, Valle Oceanside

Duck Carnitas - Mexican Traditional Process Confit Duck Legs, Onion, Cilantro, Tortillas

Executive Chef Davin Waite, Wrench & Rodent

Fall Salad - Cured Local Catch, Roasted Squash, Pomegranate, Grains, Cured Local Catch

Paired with Ruffino Prosecco

Second Helping

Executive Chef Masa Kojima, Georges at the Cove

Row 7 Badger Flame Beets - Salt Roasted, Whipped Ricotta, Mint and Pistachio Salsa Verde

Executive Chef Steven Ruiz, Lionfish

Dynamite Lobster Mac & Cheese - Harissa White Cheddar, Roasted Lobster Crust, Tobiko, Negi

Paired with Prisoner Chardonnay

Third Helping

Executive Chef Chris Gentile, Rancho Valencia Resort & Spa

Crispy Potato Pave - Black Truffle Chicken Gravy, Gruyere Mornay

Executive Chef Brandon Sloan, Pendry San Diego

Turkey Yakitori - Turkey Meatball With Soy Glaze, Breast With Negi Onion And Sesame Sauce, Thigh With Stuffing And Cranberry Plum Sauce

Paired with Unshackled Cabernet Sauvignon

Final Thanks

Pastry Chef Kari Cota, Pendry San Diego

Dark Chocolate Truffle Torte - Spiced Chantilly Cream, Miso Caramel, Brown Butter Ice Cream, Roasted Cocoa Nibs

Pastry Chef Adrian Mendoza, Knead

Pumpkin Bar - Hazelnut Coffee Crunch, Butterscotch Crémeux, Cranberry Gastrique, Vanilla Bean Chantilly

Sweater Weather - High West Bourbon, Spiced Cranberry Syrup, Demerara, Lime