A couple of weeks ago, my daughter and I got to try the new menu created by Alice Waters exclusively for the Red Marlin at the Hyatt Regency Mission Bay. This menu compliments their “For Kids By Kids” menu and provides children nutritious, fresh and local sourced ingredients. I am more and more looking at the back of boxes of my food and reading the back the ingredients. Eating at places that have these specially designed menus, I can be rest assured that my children are eating healthy at fine dining establishments. The first course was the Romaine Hearts salad. The salad was so fresh and nicely plated with carrot curls. The carrots came from Suzie’s Farm, a local organic farm which is gaining popularity among the finest restaurants for their fresh produce. The second course was a free-range organic chicken which was grilled and garnished with a tasty pesto sauce. For dessert, was a fresh fruit plate of strawberries and orange slices that was served cleverly in an orange rind cup with orange juice and honey sauce. My daughter loved all of these dishes and she is a picky eater. These plates can be bought together or a’ la carte and the plates will change seasonally. Who said fine dining wasn’t for kids?
1 Frozen Valencia Orange Cup
1 Valencia Orange
2 washed and stemmed Strawberries
1 Lemon Verbena Sprig
1 Orange Top
For the Orange Juice Sauce: 1 cup of Valencia Orange Juice and 1 tsp Honey. Preparation: For the Sauce: Whisk the honey into fresh squeezed Valencia orange juice. Refrigerate for 2 days. Sweeten with honey to taste. For the compote: Cut, scoop and freeze orange cups. Trim bottom as needed to stabilize for plating. Peel and segment the Valencia orange. Cut strawberries into wedges. Plate the oranges and strawberries in sauce and allow to sit for 5 minutes. Place frozen orange cup in bowl. Fill with compote and sauce. Garnish with lemon verbena sprig and slice of orange on top.
Red Marlin Restaurant at the Hyatt Regency Mission Bay