Mer de Baja with Chefs Benito Molina, Drew Deckman + Sergio Jiminez
All-Inclusive Food + Drink Experience
Raw bar and tray-passed reception on the Aragon Lawn, followed by a four course dinner
with wines paired by Austin Hope and DAOU.
Join Chef Sergio Jiminez from Avant Restaurant as he collaborates with Chefs Benito Molina and Drew Deckman to create French-Baja fusion dinner with culinary techniques and cuisine inspired by both regions.
Mer de Baja Menu
Baja Shellfish Farms Oyster Bar
Pirul mignonette, blood orange olive oil by Chef Drew Deckman
Canapes/Tray Passed Apps
Blue fin tuna and caviar caesar salad by Chef Benito Molina
Gougere w/ truffle mousse, caviar
by Chef Sergio Jiminez
Reception Wines
Austin Hope Sauvignon Blanc, 2023
DAOU Seventeen Forty Red Blend, 2021
Dinner Menu
First Course
Cabbage amandine, salsa macha, almond, garlic by Chef Sergio Jiminez
tasting notes; Wood fired grill cabbage, salsa macha de camaron seco, toasted almond and fry garlic
Wine Pairing
DAOU Chardonnay, 2022
Second Course
Red spiny lobster, fennel, clams, saffron dressing by Chef Benito Molina
tasting notes; fennel and clam salad with saffron dressing
Wine Pairing
DAOU Rosé, 2022
Third Course
California Squab, red kuri squash, wild mushrooms, jus salmis, white sage by Chef Drew Deckman
Wine Pairing
Austin Hope Cabernet Sauvignon, 2022
Fourth Course
Pay de queso, pear, white chocolate, pepitas by Chef Sergio Jimenez
tasting notes; cheesecake, with spiced pear gel, toasted white chocolate powder, candied pepitas
Wine Pairing
Treana Blanc de Blancs, Cuvee 2
