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	<title>A.R. Valentien</title>
	<link>http://www.arvalentien.com</link>
	<description></description>
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		<title>Breakfast</title>
		<description><![CDATA[  A.R.Valentien Breakfast Menu January, 2012   Fruits, Bread and Cereal   Strawberries and Organic Cream   Home Made Rosemary-Strawberry Jam Doughnuts Seasonal Berries and Almond Milk Caramelized Grapfruit Cranberry, Orange and Pecan Scone, Cranberry Relish Straus Low Fat Yogurt, Honey, and Raspberries Dutch Apple Bread, Apple Butter Apple, Spinach, Bran Muffin Top, Orange Butter Organic Steel Cut Oats,Brown Sugar, Dried Blueberries and [...]]]></description>
		<link>http://www.arvalentien.com/menus/breakfast/breakfast-menu/</link>
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		<title>Dinner</title>
		<description><![CDATA[A.R. Valentien Dinner Menu January~2012 Charcuterie Chicken Liver Pâté, Zucchini Pickles, Grain Mustard Duck and Pistachio Pâté, Apple, Frisee and Truffle Vinaigrette  Short Rib Terrine, Celery Root Remoulade, Tarragon Vinaigrette Platter of Three Terrines, House Made Pickles and Dijon Mustard Appetizers Porcini Mushroom and Chestnut Soup with Bacon and Apple Butter Lettuce, Citrus Segments, Pomegranate, Pistachio, Citrus [...]]]></description>
		<link>http://www.arvalentien.com/menus/dinner/dinner-menu/</link>
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		<title>Lunch</title>
		<description><![CDATA[A.R. Valentien Lunch January, 2012 First Course Belgian Endive, Persimmon, Pomegranate and Walnut Salad with Sherry Vinaigrette French Onion Soup Gratinee Marinated Artichokes, Almonds and Fennel Salad with Preserved Orange Vinaigrette Charcuterie Plate; Duck and Pistachio Terrine, Potted Shortribs, Chicken Liver Pâté Home Made Pickled Vegetables and Mustards Mushroom and Sweet Garlic Risotto with Oyster Mushrooms and [...]]]></description>
		<link>http://www.arvalentien.com/menus/lunch/lunch-menu/</link>
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		<title>Dessert</title>
		<description><![CDATA[DESSERTS Dulce de Leche Bar, Chocolate Ice Cream, Chocolate Caramel Tuille Citrus Tasting: Cara Cara Orange Polenta Cake, Blood Orange Sorbet, Fukimoto Orange “Mimosa” Pecan Tart with Whipped Cream, Cranberry Orange Relish, Cranberry Ribbon Vanilla Crème Brûlée Mousse, Lime Granite, Génoise, Santa Barbra Blueberries Red Wine Poached Pear with Fleur de Marie Pudding Cake and [...]]]></description>
		<link>http://www.arvalentien.com/menus/dessert/dessert-menu/</link>
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		<title>Artisan Table</title>
		<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 [...]]]></description>
		<link>http://www.arvalentien.com/events/artisan-table/</link>
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		<title>Restaurant Week</title>
		<description><![CDATA[  A.R. Valentien Restaurant Week Menu $40 Friday, 9-19-10 through Saturday, 9-24-10  First Course Chicken Liver Pate and Pork Rillette, House Made Pickles and Whole Grain Mustard  Arugula Pesto Risotto, Shaved Pecorino and Roasted Tomato Sweet Corn Soup, Scallop Mousse and Piment d&#8217;Espelette Second Course Roasted N.Y. Strip Loin and Braised Short Rib,  Spinach with [...]]]></description>
		<link>http://www.arvalentien.com/menus/holiday/restaurant-week-menu/</link>
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		<title>Honored Twice in San Diego&#8217;s Magazine Best Restaurant Issue</title>
		<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 [...]]]></description>
		<link>http://www.arvalentien.com/press-release/sdmag_june2009/</link>
			</item>
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		<title>Wine</title>
		<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 [...]]]></description>
		<link>http://www.arvalentien.com/menus/wine/wine-menu/</link>
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		<title>The Artisan Table</title>
		<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 [...]]]></description>
		<link>http://www.arvalentien.com/press-release/the-artisan-table-03-09/</link>
			</item>
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		<title>Celebrate the Craft</title>
		<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>
		<link>http://www.arvalentien.com/press-release/celebrate-the-craft/</link>
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