San Diego Botanic Garden - Located North of San Diego in Encinitas, California
  • Garden to Table

GARDEN TO TABLE
FALL FUNDRAISER

Stay at home dining experiences benefiting San Diego Botanic Garden and three local eateries

Thursdays and Fridays
September 10 – October 16

Delicious Dinners
(With a Few Garden Surprises Thrown In!)
You Can Safely Enjoy in Your Own Home
While Supporting Your Local Garden, Chefs and Eateries!

$125 prix fixe/per dinner per person
All meals will be prepared and ready to heat and eat at home the same day or refrigerate and reheat the following day. Meals are available for pick up or delivery, depending on eatery and day of the week. Choose from among eight different menus – with dairy-free, gluten-free, and vegetarian/vegan options – for a different dining experience each week. Send friends and family the gift of this meal to celebrate a special occasion or simply say thank you!

Each dining experience you purchase not only supports our mission – to inspire people of all ages to connect with plants and nature – it also supports local eateries working hard to keep their businesses going during these unprecedented times. We have three incredible dining partners who have developed the menus below we know you’re going to love! Orders must be placed one week in advance.

San Diego Botanic Garden

If you would prefer to make a donation to the Garden without purchasing a dinner, please click below to contribute to our Resiliency Bridge Fund, which will help us sustain our operations during the pandemic. All donations made to this campaign will be generously matched dollar for dollar (up to a total of $100,000) through a challenge issued by Carol and Martin Dickinson.



DF = dairy-free GF = gluten-free VG = vegetarian


Garden to Table Fall Fundraiser

Menu #1
First Course: Mixed greens and goat cheese salad. (GF, VG)
Entrée: Tri-Tip (DF, GF) served with grilled balsamic vegetables (DF, GF, VG); and rosemary fingerling potatoes. (DF, GF, VG)
Dessert: Strawberry short cake (VG)

Menu #2
First Course: Mixed greens and goat cheese salad. (GF, VG)
Entrée: Lemon pepper salmon with basil dill sauce (GF), served with grilled balsamic vegetables (DF, GF, VG) and rosemary fingerling potatoes. (DF, GF, VG)
Dessert: Strawberry short cake (VG)

Pick up at Seaside Market, located at: 2087 San Elijo Avenue, Cardiff-by-the-Sea, CA 92007. Pickup at the Deli Department is from 8am - 9pm

San Diego Botanic Garden

 


Garden to Table Fall Fundraiser

Menu #1
First Course: Shrimp Sinviche. Peruvian style shrimp ceviche with grilled winter squash, red onion, heirloom tomato, chiles, red wine vinegar, and herbs, served with purple potato chips. (GF, VG/vegan: remove shrimp, add more grilled squash)
Entrée: Moroccan Braised Beef. All natural beef with sherry, golden raisin, and spices with sweet potato puree, roasted brussels sprouts, and crispy garlic. (GF)
Dessert: Dulce de Leche Trifle. Spice cake layered with cinnamon custard, dulce de leche, candied pepitas, and cocoa nibs.

Menu #2
First Course: Delicata Salad. Baby kale, chicory, masala spiced squash, shaved fennel and radish, hazelnuts, tamarind vinaigrette (VG)
Entrée: Roasted Chicken Roulade. All natural chicken stuffed with swiss chard and garlic confit and served with confit potatoes, roasted root vegetables, and mint chimichurri. (GF)
Dessert: Pear Napoleon. Crispy puff pastry, almond cream, wine poached pears, pear gastrique.

Menu #3
First Course: Delicata Salad.Baby kale, chicory, masala spiced squash, shaved fennel and radish, hazelnuts, tamarind vinaigrette. (VG)
Entrée: Beyond Bolognese. House made cavatelli, charred broccolini, wild mushroom, fresh herbs, cashew ricotta. (VG)
Dessert: Dark Chocolate Panna Cotta. Whipped white chocolate, citrus chutney, and toasted hazelnut.

Pick up Thursday meals at MIHO Catering Company, located in San Diego’s Kearny Mesa neighborhood, at: 4696 Ruffner Street, Suite A, San Diego, CA 92111. Pick up window is 2pm to 5pm.

Delivery of Friday meals to any address in San Diego County is included with your purchase. That’s right. Free dinner delivery from Oceanside to Otay Mesa. Delivery window is 2pm to 5pm.

San Diego Botanic Garden


Garden to Table Fall Fundraiser

Menu #1
First Course: Insalata Mista. Mixed greens, tomatoes, carrots and cucumbers tossed with a homemade balsamic dressing, and two caprese skewers (Ovoline mozzarella with basil and cherry tomatoes). (VG)
Entrée: Lasagna. Fresh homemade pasta filled with Bolognese and besciamella sauce then topped with mozzarella and Parmigiano. (VG)
Dessert: Cannoli.

Menu #2
First Course: Insalata Mista. Mixed greens, tomatoes, carrots and cucumbers tossed with a homemade balsamic dressing, and two caprese skewers (Ovoline mozzarella with basil and cherry tomatoes). (VG)
Entrée: Piccata di Pollo. Sautéed Mary’s free-range chicken breast in a lemon-caper white wine sauce, served with spaghetti aglio e olio and seasonal vegetables. (DF, can be GF upon request)
Dessert: Tiramisu.

Menu #3
First Course: Insalata Mista. Mixed greens, tomatoes, carrots and cucumbers tossed with a homemade balsamic dressing, and two caprese skewers (Ovoline mozzarella with basil and cherry tomatoes). (VG)
Entrée: Spaghetti alla Pescatore. Spaghetti pasta with a mix of seafood, clams, mussels, rock shrimp, and calamari. Sautéed in a delicious zesty tomato sauce. (DF, can be GF upon request)
Dessert: Torta della Nonna.

Pick up at Vigilucci’s Trattoria Italiana, located at: 530 North Coast Highway 101, Leucadia, CA 92024. Pick up window is 3pm to 5pm.

San Diego Botanic Garden


For additional information, please contact:
Susan Parker Executive Assistant to the CEO
sparker@SDBGarden.org 760/ 436–3036 x224