Last month, La Valencia welcomed Timothy Ralphs as its new Executive Chef. The classically trained chef known for fresh, flavorful dishes with a touch of whimsy immediately took to the kitchen to begin working on new menus. Debuting this week are his first breakfast and lunch menus, with a dinner menu to follow in the upcoming weeks.
Guests can rise and shine with Ralphs’ new breakfast menu. Full of tempting morning dishes, like their Kale & Goat Cheese Egg White Frittata, it’s the playful addition of the 34 South section that makes a trip in so special. Here, Ralphs added five dishes inspired by the flavors found 34 miles south of La Valencia. These include favorites with a twist, like a Breakfast Quesadilla with eggs, spinach, bacon, cheese and guacamole, as well as Ralphs’ Chorizo Benedict with pico de gallo, avocado and chipotle hollandaise. For lunch, bright, clean dishes shine with additions such as a Pineapple Poke Bowl with tofu, edamame, radish, mushrooms and avocado, Jidori Chicken with whipped cauliflower, roasted brussels sprouts and chicken glace, and his Seafood Fritti with squid, shrimp, scallops and assorted peppers. Many of THE MED’s most popular dishes, like the Avocado and Crab Toast and Lobster Roll, have remained, making THE MED’s ocean view patio the place to dine this summer.
THE MED is located at La Valencia at 1132 Prospect Street in La Jolla – www.lavalencia.com