Editorial Review of
The Rancho Valencia Restaurant
This award-winning upscale restaurant is one of the most romantic, elegant eateries in all of San Diego. Rancho Valencia has officially appointed Eric N. Bauer as Executive Chef of the entire resort’s dining elements, including The Restaurant, The Villas, in-room dining, as well as all banquet and catering events. Brasserie starters range from Crispy Pork Belly & Frisée Salad with brioche, poached egg and cider dressing; to Sauteed Black Mussels with tomato, fennel, olives, torn basil and grilled rustic bread; and Roasted Tahitian Squash Soup with pumpkin seed crisp, juniper and orange confiture. Save room for a delicious array of comfort cuisine entrees, including Shelton Farms Chicken Roulade with cornbread puree, beans, bacon and glazed baby onions; Pennsylvania Amish Veal Rib Eye with sweet breads, parsley root, spinach, caper and oregano sauce; and Oven Roasted Filet Mignon with pan roasted potatoes, matsutake mushrooms and tomato jam.