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	<title>A.R. Valentien</title>
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		<title>Lunch Menu</title>
		<link>http://www.arvalentien.com/menus/lunch/lunch-menu/</link>
		<comments>http://www.arvalentien.com/menus/lunch/lunch-menu/#comments</comments>
		<pubDate>Sat, 20 Feb 2010 19:34:07 +0000</pubDate>
		<dc:creator>Jeff</dc:creator>
				<category><![CDATA[Lunch]]></category>

		<guid isPermaLink="false">http://www.arvalentien.com/?p=919</guid>
		<description><![CDATA[A.R. VALENTIEN LUNCH
February, 2010
FIRST COURSE

 Coleman Lettuce, Avocado and Citrus Salad, Champagne Vinaigrette
 French Onion Soup Gratinee
 Pizzetta of Fontina, La Ratte Potato, Rosemary and Smoked Prosciutto
 Charcuterie Plate; Pork Rillettes, Potted Shortribs, Chicken Liver Pâté
 Home Made Pickled Vegetables and Mustards
 Steamed Mussels with Shallots and Butter Lettuce
 Orange Ricotta Ravioli, English Peas, Tomato, Basil and Mint
 Butter Lettuce, House Cured Salmon, Minced Onion, Capers, [...]]]></description>
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		<title>Breakfast</title>
		<link>http://www.arvalentien.com/menus/breakfast/breakfast-menu/</link>
		<comments>http://www.arvalentien.com/menus/breakfast/breakfast-menu/#comments</comments>
		<pubDate>Thu, 18 Feb 2010 17:24:56 +0000</pubDate>
		<dc:creator>Jeff</dc:creator>
				<category><![CDATA[Breakfast]]></category>

		<guid isPermaLink="false">http://evanshotels.biz/wordpress/?p=164</guid>
		<description><![CDATA[Fruits
Strawberries and Organic Cream
Home Made Rosemary-Strawberry Jam Doughnuts
Seasonal Berries and Almond Milk
Caramelized Grapefruit
Orange and Cherry Scone, Orange Butter
Straus Low Fat Yogurt, Honey, and Raspberries
Bread and Cereal
Griddled Zucchini Bread, Orange Butter
Apple, Spinach, Bran Muffin Top, Orange Butter
Organic Steel-Cut Oats, Brown Sugar
Dried Blueberries and Steamed Milk
Homemade Granola with Yogurt and Berries
Walnut Schmeel Coffee Cake
Beverages
Coffee, Decaffeinated Coffee, Assorted [...]]]></description>
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		<item>
		<title>Dinner</title>
		<link>http://www.arvalentien.com/menus/dinner/dinner-menu/</link>
		<comments>http://www.arvalentien.com/menus/dinner/dinner-menu/#comments</comments>
		<pubDate>Thu, 18 Feb 2010 17:20:15 +0000</pubDate>
		<dc:creator>Jeff</dc:creator>
				<category><![CDATA[Dinner]]></category>

		<guid isPermaLink="false">http://evanshotels.biz/wordpress/?p=166</guid>
		<description><![CDATA[A.R. Valentien Dinner Menu
February, 2010
Charcuterie

Chicken Liver Pâté, Grilled Red Wine Onions, Grain Mustard  
 Short Rib Terrine, Celery Root Remoulade and Tarragon Vinaigrette  
 Duck and Pistachio Pâté, Endive, Cumberland
 Platter of Three Terrines with House Made Pickles and Dijon Mustard 
Appetizers
Puree of Parsnip Soup with Braised Beef Cheek 
Field Greens, Citrus Sections, Marinated Fennel, Citrus Vinaigrette 
Whole Leaf Caesar Salad with Pain [...]]]></description>
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		</item>
		<item>
		<title>Holiday</title>
		<link>http://www.arvalentien.com/menus/holiday/holiday-menu/</link>
		<comments>http://www.arvalentien.com/menus/holiday/holiday-menu/#comments</comments>
		<pubDate>Wed, 20 Jan 2010 22:21:34 +0000</pubDate>
		<dc:creator>Jeff</dc:creator>
				<category><![CDATA[Holiday]]></category>

		<guid isPermaLink="false">http://evanshotels.biz/wordpress/?p=162</guid>
		<description><![CDATA[St. Valentine’s Day Menu
First Course
Your Choice of:
Chicken Consommé with Smoked Chicken Tortellini, Asparagus and English Peas
Talbott, Chardonnay, Cuveé Audrey, Sleepy Hollow Vineyard, Monterey, 2003
                         
Or
 Cauliflower Purée with Soft Cooked Egg, Fried Cauliflower and Truffle Butter 
 Calera, Viognier, Mt. Harlan, Central Coast, 2007
 Second Course
Your Choice of:
 Huachinango with Braised Fennel, Picholine Olive and Meyer Lemon
Laird Family Estate, Pinot Grigio, Cold Creek Ranch, Carneros, 2007
 Or
 Butter Poached Lobster with Roasted Beets, Endive and Kumquat Marmalade
Tablas Creek Vineyards, Esprit de Beaucastel, Blanc, Paso Robles, 2006
 Main Course
Your Choice of:
 Sonoma Duck Breast with Warm Duck Confit Salad
Braised Celery Heart, Arugula, Apple, Shaved Turnip, Walnuts
Lane Tanner, Pinot Noir, Santa Barbara County, 2006
 Or
 Filet Mignon with Mushroom Crust
Potato Puree, Rapini and Bordelaise Sauce 
 Chateau Montelena, Cabernet Sauvignon, Napa Valley, 2005
 Dessert
Your Choice of: 
 Chocolate Pot de Crème, White Chocolate Malted Ice Cream
Chocolate Cherry Scooters
Edmeades, Late Harvest Zinfandel, Mendocino Ridge,2004 
 Or
  Tahitian Vanilla and Blood Orange Baked Alaska, Clove Crème Anglaise 
 Pacific Rim, Muscat Vin De Glacier, Monterey County, 2006 
 $75/$115 with Paired Wines
Artisan Table Every Thursday Evening at 6:30 p.m.
A 7.75 % Sales Tax Will Be Added To The Price Of All Food and Beverage Items Served

]]></description>
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		</item>
		<item>
		<title>Artisan Table</title>
		<link>http://www.arvalentien.com/events/artisan-table/</link>
		<comments>http://www.arvalentien.com/events/artisan-table/#comments</comments>
		<pubDate>Tue, 10 Nov 2009 22:00:42 +0000</pubDate>
		<dc:creator>Brooke</dc:creator>
				<category><![CDATA[Events]]></category>

		<guid isPermaLink="false">http://evanshotels.biz/wordpress/?p=11</guid>
		<description><![CDATA[Artisan Table at A.R. Valentien ~ Thursday Nights
Take the fresh artisan foods and wines from the best local producers in Southern California, add the warmth and comfort of dining with kindred spirits in a lovely and gracious environment, and you have an exciting new experience in dining. The Lodge at Torrey Pines will offer a [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Honored Twice in San Diego&#8217;s Magazine Best Restaurant Issue</title>
		<link>http://www.arvalentien.com/press-release/sdmag_june2009/</link>
		<comments>http://www.arvalentien.com/press-release/sdmag_june2009/#comments</comments>
		<pubDate>Wed, 27 May 2009 22:15:46 +0000</pubDate>
		<dc:creator>Brooke</dc:creator>
				<category><![CDATA[Press Release]]></category>

		<guid isPermaLink="false">http://www.arvalentien.com/?p=859</guid>
		<description><![CDATA[SAN DIEGO, California (May 2009)-Once again, San Diego Magazine awarded top choices to A.R. Valentien at The Lodge at Torrey Pines as one of the area&#8217;s finest restaurants. The exceptional and innovative restaurant received Best Hotel Dining selections from both the magazine&#8217;s editor Tom Blair and restaurant critic David Nelson.
In the A. R. Valentien kitchen, [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Wine</title>
		<link>http://www.arvalentien.com/menus/wine/wine-menu/</link>
		<comments>http://www.arvalentien.com/menus/wine/wine-menu/#comments</comments>
		<pubDate>Wed, 15 Apr 2009 21:04:01 +0000</pubDate>
		<dc:creator>Jeff</dc:creator>
				<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://evanshotels.biz/wordpress/?p=171</guid>
		<description><![CDATA[Wines by the Glass
Sparkling
Brut, Thornton, California, NV
Blanc de Blancs, Schramsberg Vineyards, California, 2004
Brut, Veuve Clicquot Ponsardin, Yellow Label, Reims -France, NV 20
Brut Rose, Roederer Estate, Anderson Valley, NV
White
Pinot Grigio, Swanson, Napa Valley, 2006
Sauvignon Blanc, Origin-Source, Napa Valley, 2004
Sauvignon Blanc, Matanzas Creek, Sonoma Valley, 2006
Chardonnay, Far Niente, Estate Bottled, Napa Valley, 2006
Chardonnay, Hafner, Alexander Valley, 2004
Chardonnay, [...]]]></description>
		<wfw:commentRss>http://www.arvalentien.com/menus/wine/wine-menu/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Dessert</title>
		<link>http://www.arvalentien.com/menus/dessert/dessert-menu/</link>
		<comments>http://www.arvalentien.com/menus/dessert/dessert-menu/#comments</comments>
		<pubDate>Wed, 15 Apr 2009 21:03:32 +0000</pubDate>
		<dc:creator>Jeff</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://evanshotels.biz/wordpress/?p=168</guid>
		<description><![CDATA[ARTISANAL &#38; FARMHOUSE CHEESES
Trio ~ Andante, Santa Rosa, CA (Goat’s Milk, Cow’s Milk, Crème Fraîche)
Oregon Blue ~ Rogue Creamery, Central Point, Oregon (Raw Cow’s Milk)
Fiscalini 18 Month Cheddar ~ Fiscalini Cheese Co., Modesto, CA (Cow’s Milk)
Pepato ~ Bellwether Farms, Petaluma, CA (Raw Sheep’s Milk)
DESSERTS
Warm Apple and Golden Raisin Turnover, Spiced Cider Sauce, Vanilla Ice Cream
Quince [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Artisan Table</title>
		<link>http://www.arvalentien.com/press-release/the-artisan-table-03-09/</link>
		<comments>http://www.arvalentien.com/press-release/the-artisan-table-03-09/#comments</comments>
		<pubDate>Sun, 01 Mar 2009 19:00:42 +0000</pubDate>
		<dc:creator>Brooke</dc:creator>
				<category><![CDATA[Press Release]]></category>

		<guid isPermaLink="false">http://evanshotels.biz/wordpress/?p=220</guid>
		<description><![CDATA[The Artisan Table at A.R. Valentien celebrates two fruitful years of mixing the best of local food, wine and friends.
The Lodge at Torrey Pines® offers relaxed, intimate alternative to traditional restaurant dining. 
SAN DIEGO, California (March 2009) &#8211; Take fresh artisan foods and wines from the best local producers in Southern California, add the warmth [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Celebrate the Craft</title>
		<link>http://www.arvalentien.com/press-release/celebrate-the-craft/</link>
		<comments>http://www.arvalentien.com/press-release/celebrate-the-craft/#comments</comments>
		<pubDate>Sun, 01 Mar 2009 15:56:41 +0000</pubDate>
		<dc:creator>Brooke</dc:creator>
				<category><![CDATA[Press Release]]></category>

		<guid isPermaLink="false">http://evanshotels.biz/wordpress/?p=223</guid>
		<description><![CDATA[Celebrate the Craft &#124; Art · Food · Wine &#124; October 29th &#8211; November 1st, 2009: Artists will join San Diego chefs, farmers, ranchers, and vintners in 2009 for Seventh Annual festival highlighting California&#8217;s bounty and natural beauty.  San Diego, California (March 2009) &#8211; California is a state rich in extraordinary beauty and agricultural abundance, [...]]]></description>
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		<slash:comments>0</slash:comments>
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