Sapphire Laguna’s Local Fall Harvest Dinner Party on Wednesday, November 4, will feature a meal prepared by Chef Azmin Ghahreman and his culinary team. Special guests of honor will be Evan Marks, founder and executive director of The Ecology Center, and Tim Hussman, president of Newport Meat Company, both discussing the impact of local sustainable farming. Chef Azmin himself will be available to talk about the ingredients used and how they were grown or raised and their journey from the farmer or fisherman to Sapphire’s tables.
The cost of the three-course dinner is $65 per person, exclusive of beverage, tax and gratuity. Open seating from 5:30 to 10 p.m. For reservations, please call 949-715-9888.
Menu
Appetizer Selections
Madison Farm Natural-Raised Lamb Warka
Kohlrabi Lentil Stew, Natural Jus and a Hint of Cumin Oil
or
Pacific Bluefin Tuna Two Ways
Demi-Seared with South Coast Farms Vegetable Vinaigrette
Spicy Tuna Stack, Crushed Citrus Avocado
or
Farmers Salad Through the Eyes of a Fishmonger
Local Laguna Day Boat Spiny Prawns, Warm Champagne Dressing
Entree Selections
Santa Barbara Kayo Ranch Natural Beef Tenderloin
Hand-Cut Fries, Sauteed Spinach, Tomato Bearnaise
or
Crispy Shelton Farms Chicken Breast, Fall Vegetable Medley
Confit Leg Ravioli, Roast Onion Jus
or
Grilled Local Sea Bass, Chardonnay Clam Broth
Sweet Corn Risotto and Wilted Pea Shoots
or
Study of Organic Squash, Root Vegetables and Apples from South Coast Farms
Dessert Selections
Pistachio-Date Pudding
Yoghurt Gelato, Liquid Honey Creme
or
A Salute to California Farmstead Artisanal Cheeses, Condiments
