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KITCHEN 1540 DEBUTS HIGHLY ANTICIPATED MENU AS NEW EXECUTIVE CHEF SCOTT THOMAS DOLBEE MAKES HIS MARK IN SAN DIEGO

April Foods Room Package with $100 Dining Credit Entices Guests To Stay, Play and Dine


L’Auberge Del Mar’s new Executive Chef Scott Thomas Dolbee has been busy playing in the kitchen, and the results will debut on April 3, 2012 when KITCHEN 1540 introduces its new dinner menu. Described by Dolbee as “playful, whimsical and modern,” the menu marks the next chapter in the evolution of this popular dining venue, which specializes in Modern American cuisine. L’Auberge is featuring a special April Foods Package as incentive for guests to be among the first to stay, play and experience the exciting cuisine.

“My menu continues KITCHEN 1540’s legacy of highly creative and exciting cuisine,” said Dolbee. “Our goal was to present an interactive and memorable dining experience that showcases the highest quality products available, progressive cooking technique and innovative thinking.”

Modern and comfortable, KITCHEN 1540 blends energy and intrigue with a fresh, simple atmosphere. While the menu is all new, diners will find that the restaurant’s philosophy of plentiful portions, contemporary-chic sophistication and a price point that does not exceed $32 for entrees remains the same.

A proponent of slow food and utilizing fresh, local, sustainable products, Dolbee’s menu highlights San Diego’s diverse culinary landscape by showcasing regional products in sections- raw, artisan, cure, coastal, inland and sidekick. Inspiration for each dish not only came from the products available, but also from Dolbee’s culinary passions and nostalgia.

  • In the coastal section, the abalone, which has only recently become available from sustainable seafood farm sources, is a highlight because it is a relatively new product
  • Under the cure section, the foie gras pastrami is a nod to one of the Dolbee’s prestigious appearances at the James Beard House inNew York. Prior to the event, he and his mentor rolled nearly 80 torchons, then smoked them at a New Jersey farm, before driving to New York City to serve the dish for more than 3,000 attendees.
  • The Steakhouse entree is a tribute to Dolbee’s last post at the Four Seasons Whistler where he developed a modern steakhouse concept widely regarded as one of Whistler’s top dining venues.
  • The BBQ Pig Roast was inspired by the chef’s love of barbecue and memories of summers in Whistler roasting whole pigs on a self-built six-by-six foot wood burning barbeque.

And there’s more to come. With the new menu in place, Dolbee is using his sense of fun and adventure to create a way in which guests can sample the entire menu. He will soon be adding a section to the menu aptly named the “Kitchen Sink” which he describes as his 4x5 tasting menu (four courses of five dishes per course). Served family style, guests will be “blown away by all kinds of flavors,” according to the chef. A wine pairing option will also be available.

“For me, there are no rules in the kitchen, only endless possibilities,” says Dolbee. “Food should be very well thought out, with a reason for being put together. The objective simply is the ultimate interactive flavor experience driven by thoughts, ideas and feelings.”

The complete KITCHEN 1540 menu follows.

April Foods Getaway Package
As an extra incentive to be among the first to try KITCHEN 1540’s new menu, L’Auberge Del is featuring a special April Foods Package. Available through the month of April, the package includes a $100 dining credit and a special rate in a plush guest room. Package is based on availability. Reservations can be made at www.laubergedelmar.com or by calling 866-837-8145. Use promo code: AFP


KITCHEN 1540 MENU - APRIL 2012
RAW
oyster3- bloody mary, dry martini, sake cocktail….11
oyster3 tartare-kobe, blue fin, steelhead…14
prime steak carpaccio- smoked albacore, cheese cracker, chow chow…13
charred rare ahi- eggplant, onion, tomato, coriander…16

ARTISAN
chicorium endivia- arugula,fuji apple, blue cheese, jerked bar nut…11
chino artisan lettuces- peach, avocado, feta, candied pecan, blackberry…10
heirloom tomato array- lobster, hearts of palm, grapefruit sorbet, tomato h2o…17
truffle salad- tomato preserve, urban cultivated greens, burrata, truffle…18
kitchen cheese board…25

CURE
steelhead pastrami- scotch egg, smoked roe, liquid potato salad, slaw…14
foie gras pastrami- kumquat, tiroler pork belly, onion jam…25
kitchen charcuterie board…25

INLAND
steakhouse- prime rib eye, braised short rib, bone marrow gratin, baked potato jelly, hen of the woods,nantes carrot…30
california lamb- roasted loin, braised shoulder agnilotti, tomato jam, toasted goat cheese, young chard…32
venison- cauliflower marzipan, black trumpet, huckleberry, red kale, pine nut, douglas fir, smoke…31
bbq pig roast- leg, shoulder, belly, scarlet turnips, red orac spinach, buckwheat ‘popover’, crackling…27
cornish game hen- shell bean, ibérico chorizo, 62º egg, cipolini onion, harissa, chick pea hummus…26

COASTAL
START
abalone- sunchoke, arugula puree, lemon, nutty brown butter, northern lights caviar…18
scallops- celery root, julian apple, black garlic, tiroler bacon…14
seaside- calamari, spot prawn, lobster, octopus, smoked tomato…13
DISH
iron jaw snapper- warm spinach salad, baker’s potatoes, crispy onion rings…27
john dory-yukon gnocchi, chanterelle, sweet corn, white asparagus…29

SIDEKICK
mushroom carbonara- fromage blanc, bacon, parmesan…9
potato terrine-yukon, gruyere fondue, cipolini…8
braised artichoke- crème fraîche béarnaise, lemon oil…8
grilled asparagus- egg, summer truffle…8
___________________________________________________

About Scott Thomas Dolbee
Dolbee joined L’Auberge in February 2012 from Four Seasons Resort Whistler. Executive Chef since 2008, Dolbee helped Four Seasons Whistler earn Canada’s only Five Diamond distinction and was an integral part in the concept, design and launch of the property’s popular SIDECUT restaurant. Dolbee also managed the resort’s culinary operations during the 2010 Winter Olympics and Paralympics in Whistler, as well as partnered with First Nation’s to develop an indigenous-inspired menu for the nearby Squamish Lil’Wat Cultural Center.

A graduate of San Dieguito High School in Encinitas, Dolbee started his culinary career at age 18 as a chef tournant for the Ritz-Carlton Laguna Niguel inLaguna Beach. His progression included positions in kitchens around the country from the prestigious Jonathan Club inLos Angeles and Manele Bay Hotel in Hawaii, to Wauwinet Inn in Nantucket and The Sagamore Resort in New York. In 2001, Dolbee joined one of Orange County’s top free-standing restaurants, PinotProvence, as sous chef working under famed culinary master Joaquim Splichel, then went on to earn enthusiastic reviews as Executive Chef of French 75 restaurant in Laguna Beach. In 2004, Dolbee returned to the hotel industry and successfully launched the Four Seasons Beverly Wilshire’s acclaimed The Blvd restaurant as chef de cuisine.

About L’Auberge Del Mar
Located in the heart of Southern California’s most picturesque coastal villageof Del Mar, L'Auberge Del Mar overlooks the Pacific Ocean and offers a resort experience reminiscent of a private, coastal estate. Managed by Destination Hotels & Resorts, this historic seaside hotel offers 120 guest rooms and suites, refreshing dining options, a cheerful and cozy spa, a private path to the beach and peaceful pool area. The award-winning, signature restaurant, KITCHEN 1540, blends energy and intrigue with a fresh, lively atmosphere. The restaurant’s extensive offerings meld the classic and the unexpected, making KITCHEN 1540 something one simply has to try when dining in Del Mar. For more information, please visit www.laubergedelmar.com or www.destinationhotels.com

For current hotel images, visit www.dhrimages.com.

Media Contacts:
Lori Kennedy or Shae Geary
JLK Communications
Lori_kennedy@hotmail.com
Shae.geary@sbcglobal.net
760-941-4121




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