Michelin-Recognized Paradisaea Introduces New Menu Under New Executive Chef

Paradisaea, under the leadership of Chef Jeff Armstrong, has launched a new dinner menu, available starting January 17.

In collaboration with the owners, Eric and Zoe Kleinbub—who are both fueled with passion for fine cuisine, elevated dining experiences, and warm hospitality—Chef Armstrong and team are thrilled to build upon the foundation they’ve established during Paradisaea’s first year and its recent Michelin recognition to continue to raise the bar with new, innovative dishes.

Paradisaea new dinner menu

With a deep respect for letting natural flavors “do the work,” Chef Armstrong and Paradisaea’s ownership has curated a menu that showcases the best of Southern California coastal cuisine and has elevated it to its finest version.

Paradisaea’s New Dinner Menu Highlights

Lamb Neck Tortellini en Brodo, collard greens, ricotta salata

Paradisaea Lamb Neck Tortellini

Amberjack Crudo, burnt citrus oil, shaved fennel, oro blanco, charred avocado. Chef is using dry-aged fish from The Joint Seafood, one of the only seafood markets that offer dry-aged fish in California

Paradisaea new dinner menu

Veal Milanese, chickories, salsify, quince, mustard seed, buttermilk.

Paradisaea new dinner menu

Prime Bone-In Ribeye, leek soubise, marble potatoes, salsa verde.

Prime Bone-In Ribeye

See you there!

There will also be an exclusive Chef’s Tasting Menu for $105 per person. For more info or to make reservations, visit the website here.

See you there, San Diego!

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