Set the Table
Matthew Lyons, Chef, Tribute Pizza
Sea Salt Wood-Fired Focaccia - Roman Style Focaccia, Roasted Peppers, Corn, Artichoke, Aged Cheddar, Sage Oil, Pomegranate Balsamic, Mike's Hot Honey Butter
Evan Kenmore, Pastry Chef, Pendry San Diego
Pumpkin Milk Bread -Fall Spices, Pumpkin
First Helping
Paired with Unshackled 2021 Sauvignon Blanc
Jojo Ruiz, Executive Chef, Lionfish and Serea
Kampachi Crudo - Lime, Cilantro, Mint, Dukkah, Dried Cranberry, Schug, Sweet Potato Crisp
Roberto Alcocer, Executive Chef, Valle
Baby Gem Lettuce - Garum, Avo Lyo, Pistachio, Parmesan, EVOO
Davin Waite, Executive Chef, Wrench & Rodent
Roasted Pepper Pumpkin Soup - TransparentSea Farm Shrimp
Second Helping
Paired with Unshackled 2021 Cabernet Sauvignon
Brandon Sloan, Executive Sous Chef, Provisional Kitchen
Layered Turkey Pot Pie - Cranberry, Turkey Gravy, Sweet Potato Mash, Stuffing, Peas, Carrots, Celery Root
Chris Gentile, Executive Chef, Restaurant at Rancho Valencia
Potato Mille-Feuille - Winter Black Truffle, Aged Gruyère, Thyme
Carlos Anthony, Executive Chef, Herb and Wood
Roasted Caulilini - Seven Spice, Cauliflower Hummus, Chickpeas, Curry Leaves, Pickled Apricots
Final Thanks
Paired with Golden Vibes - High West Double Rye, Meyer Lemon, Honey, Sageb
Aly Lyng, Pastry Chef, Georges at The Cove/Sandpiper
Pumpkin Trifle - Vanilla Sponge, Salted Dark Chocolate, Toffee
Evan Kenmore, Pastry Chef, Pendry San Diego
Mini Mochi Ice Cream - Persimmon
Evan Kenmore, Pastry Chef, Pendry San Diego
Apple Strudel Ring - Double Cream, Sage
Evan Kenmore, Pastry Chef, Pendry San Diego
Pecan "Coin Purse" - Baked Feuille Brick, Caramel
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