In our signature restaurant, A.R. Valentien, Chef Jeff Jackson showcases, fresh market driven seafood, meats, produce and dairy products.
The menu is determined and influenced by what is available at any given time during the various seasons. Certain farms have been commissioned to produce… items specific to the Lodge. Local small fish and seafood companies who deal in regional Southern California and Baja "catches" are utilized, as well as other west coast purveyors.
Out of respect for the quality of the foodstuffs available, the cooking is somewhat restrained in order to take advantage of the natural flavors and textures of the ingredients.
Because of this more "hands off" approach and the use of simple seasonings, various olive oils, and intense broths and juices as flavoring mediums, the dishes retain their nutritional integrity as well.Continued