DINING
VUE CHEFS
PUT ON
A SHOW
B
e on the lookout
for Vue Grille &
Bar's monthly
cooking demos. Execu-
tive Chef Juan Leon and
Sous Chef Sergio Flores
Montes have been hold-
ing the demonstrations
on the last Wednesday
of the month from 3-5
p.m. So far, the chefs
have revealed their se-
crets to making Paella, a
Spanish dish with rice,
meats, seafood and veg-
etables, and in Septem-
ber, the duo featured an
Octoberfest-themed
menu that included
schnitzel, German
Spaetzle and beer flights
from Hofbrauhaus.
.....................................
> CALL (760) 346-4653
for more information.
WHAT'S
COOKING!
S
ince summer, Vue Grille
& Bar has been under-
going a sea change. The
restaurant has removed
heavy proteins from the dinner
menu such as the rib eye and
New York steaks and replaced
them with seafood options, such
as Scottish salmon, Chilean sea
bass, and Alaskan halibut.
"We wanted to focus on a
lighter fare menu and local sea-
sonal items," said Director of
Food and Beverage Michael
Navarro. Further changes are
in store as the restaurant is set
to add new items to the menu
in mid-October.
One of the additions on the
lunch menu, Navarro said, will
be a new presentation on the
avocado toast. The serving will
include one piece of toast,
smashed avocado, arugula, a
poached egg, watermelon horse-
radish, and the restaurant's "mil-
lionaire bacon."
"We call it the millionaire
bacon because of its variety of
flavors, hints of bourbon, brown
sugar, and various spices,"
Navarro said.
The dinner menu will feature
a new twist and presentation for
the filet mignon, which will be
served with an infused truffle
butter. There also are plans to
add a stone fruit plate to the
brunch offerings. The plate will
include dragon fruit, plums,
berries and brûléed peaches.
Another change in the works
is a focus on the a la carte expe-
rience, which allows Chef Juan
and the culinary team to be
more creative "and to prepare
amazing food a la minute,"
Navarro said.
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FRESH FARE
Vue Grille & Bar has been rolling
out new additions to the menus
The avocado toast is highlighted by
the restaurant's "millionaire bacon."
