New menu items at Pala Mesa Resort's Aquaterra - A stunning palette of flavors (and views)

Adjectives like “adventurous” and “provocative” alone cannot describe the cuisine at Pala Mesa Resort’s Aquaterra restaurant – a verb or two is indeed necessary. “Captivate” and “charm” will do just fine. After a taste of the new menu items, adding a few words to this list will be a cinch.

The menu is never static, but changes seasonally. Executive Chef Sean Sullivan is always experimenting with new combinations; and those that work are unveiled as menu items. This is an event to anticipate because he “has fun” with the food.

Ever had a buffalo meatloaf sandwich? Look no further, it’s now on the menu. Not only is this sandwich savory, but it is garnished with mozzarella cheese. Not a big deal? But, this mozzarella is different – it is house-made, and thus extremely fresh. Homemade mozzarella bears only a faint resemblance to grocery store cheese balls.

If you are dining with a group, Chef Sullivan recommends ordering several “Small Plate” menu items and sharing, “It will give a better flavor of the restaurant – a better feel for who we are.” He also said that it was an excellent way to experiment with different flavors.

Two exciting items in the “Small Plate” section of the menu are “Southern Comfort” and “Sweet & Spicy Fried Calamari.” Both are even more tempting when paired with Fallbrook Winery’s award-winning Chardonnay Reserve, with its rich fruit and oak flavors.

The “Southern Comfort” dish consists of cornflake crusted frog legs, bacon and stone pale ale braised greens, peach barbeque sauce and maple glaze.

The soft pulverized cornflakes lend a zesty flavor to the mild frog legs, but what also makes a difference is that the meat is marinated in buttermilk, with a bit of salt and pepper, for twelve to twenty-four hours. Aquaterra’s frog legs don’t taste like chicken at all, but have a marvelous flavor all their own.

“I had to play with it to get it right,” Chef Sullivan remarked. Like a carefully created painting or other art piece, this dish was a work in progress – a process which is now complete.

But, let’s not forget the role that the mustard greens play. These are not ordinary greens, but possess a smoky, sweet flavor due to the influence of the bacon and pale ale. They are the perfect companion to the frog legs. But, there’s more! The meat and greens are wrapped in a sweet and spicy peach barbeque sauce with maple glaze. But, make sure you eat the meat, greens and glaze as one so not to miss out on this neatly wrapped package of flavor. The chef created it to be blended so the flavors will mingle provocatively.

The “Sweet & Spicy Fried Calamari,” is a colorful calamari-topped seaweed salad. Also mingled with the calamari is mango, which gives the salad a sweet flair. Julienne red and yellow bell peppers subtly contribute sweetness, as well. The entire concoction is then polished with a zingy sesame and red chili-based Thai dressing.

This seaweed salad will appeal to all who love calamari – even to those who don’t really care for seaweed. Why? Because the seaweed used is wakame, which is sweet, mild and doesn’t have a strong seaweed flavor, such as what one would find in nori.

So, the food is adventurous, but wait, there is more! Aquaterra overlooks a vibrantly green golf course and rugged-oak studded mountains. All this is viewed from a dramatic wall of windows which allows subtle sunlight to bathe the dining room. Divine food and divine views – an unbeatable combination to chase away any winter doldrums!

To comment on this story online, visit http://www.thevillagenews.com.

Pala Mesa Resort

Aquaterra Restaurant

(760) 731-6805

2001 Old Highway 395, Fallbrook

Hours: Mon. – Sat.:

7:30 a.m. – 10 p.m.

Sunday: 8:30 a.m. – 10 p.m.

(Aquaterra Dining Memberships are available.)