Stone Levitation Ale
Coronado Orange Avenue Wit
1a. Black Truffle-Nori Bagna Cauda
1b. Chino Farms Vegetables
2. Spot Prawns - citrus, fennel, nasturtiums, lime blossom
3. Percebes - cooked in sea water
4. Clams - faves, lardo
5. Foie Gras - brioche foam, strawberries, beets
6. Poached Rabbit - sprouted legumes, peas, uni vinaigrette
7. A Wild Salad - spinach, radish pod, cattail heart, pine nuts
8. Squab - natal plum, bay flowers, buckwheat
9. Black Cod - asparagus, apple, prawn juice
10. Dry Aged Ribeye - green garlic, artichokes, balsamic
11. Carrots - dry age roasted, red wine carrot puree, marrow persillade
12. Peas - mint, white pepper pavlova
13. Chino Farms Strawberries - angel food, lemon
14. Chocolate - white miso ice cream, kinako, kuromitsu
In celebration of my 33rd birthday, I wanted to do something different. Rather than heading to Las Vegas, we dined at a local institution. The last time I dined at George's was in 2005. I haven't been back ever since. When I think about it, I'm not sure why. When I heard that Chef Trey Forshee was offering a multi-course tasting menu, I was curious to try it. After all, San Diego doesn't come across as a gastronomy hub.
Table 3 is essentially the best seat within George's California Modern overlooking La Jolla Cove. It is a 14-course tasting menu that is requested weeks in advance through Kristine Fogarty, Director of Special Events. The current price is $180 per person but I can see it going up in the near future. In my opinion, this menu is not for everyone. As the season changes, so does the local ingredients therefore you must keep an open mind and palette.
The menu that was served to us primarily focused on local vegetables and seafood. The abundance of produce that is available to us locally is amazing which made most of the courses quite enjoyable. Given the current price tag of this meal, I hope the menu continues to evolve in creativity and taste with hopes to one day take on the ranks of one of the best in the world.
