As a chef, my main focus is to create a unique, memorable dining experience every time I cook.  I design meals according to the palette of my clients and the ambiance of the occasion, while staying true to my style and techniques. 

 

At Flavor Affinity, we believe in collaboration. We want you to feel as much a part of the process as you would like, whether that be completely hands-on with the menu development or just putting us at the helm and enjoying the ride.

 

My core value in my craft is sourcing the freshest ingredients; locally, non-GMO and certified-organic, whenever possible and utilizing seasonal fruits and vegetables while making sauces and dressings from scratch. 

 

I only source from reputable distributors, as well as my local farmer's markets to bring to your plate the best of the best that San Diego has to offer. 

 

 

 

      Jason Baker   Chef/Owner   Flavor Affinity

LogoText_edited.png

 

Appetizers

 

Wild Mushroom Tartlet, Gruyere Bechamel, Thyme, Puff Pastry 

Crab Stack, Avocado, Pineapple Salsa, Cilantro Aioli 

Vanilla Saffron Butter Poached Lobster Risotto

Hoisin Glazed Pork Belly, Roasted Apple Puree, Pickled Red Onion, Micro Arugula

Prosciutto Flatbread, Pesto, Parmesan, Arugula, Balsamic Glaze

Gambas Al Ajillo, Mexican White Sauteed in Confit Garlic, Sherry and Parsley Butter, Rustic Bread 

Salads

Burrata & Prosciutto di Parma - Roasted Pear, Fig Balsamic Glaze, Arugula

Spinach Salad, Bacon, Hard Egg, Roasted Tomato, Parmesan & Warm Bacon Vinaigrette

Asian Pear Miso Salad, Chiffonade Kale, Mint, Cilantro, Basil, Miso Honey Mustard Dressing

Strawberry & Greens, Goat Cheese, Candied Pecans, Arugula, Strawberry Lemon Vinaigrette, Balsamic Glaze

Soups

Butternut Squash Bisque, Candied Pecan Dust, Parmesan, Chive

Roasted Tomato Soup, Garlic Crouton, Pasley, Olive Oil

Loaded Potato Soup, Bacon, Creme Friache, Cheddar, Chive

Smoked Corn Chowder, Avocado, Cilantro, Lime

Entree

Land

Cabernet Braised Beef, Parsnip Puree, Charred Carrot, Glace de Boeuf

Chipotle Marinated Skirt Steak, Avocado Corn Relish, Arugula Salad

Petite Filet Mignon, Cowboy Butter, Gorgonzola Whipped Yukon Potato, Roasted Asparagus, Sauce Au Poivre

Lamb Loin, Potato Gnocchi, Glazed Baby Carrots, Mint Salsa Verde

Roasted Duck Breast, Cherry Port Reduction, Fingerling Potato and Haricot Vert

Entree

Sea  

Miso Glazed Mahi Mahi, Jasmine Rice, Sauteed Swiss Chard and Shiitake, Miso Ginger Brodo 

Brown Butter Scallops, Asparagus, Parmesan Risotto

Asian Salmon, Forbidden Rice, Bok Choy, Charred Scallion, Hoisin BBQ Sauce

Seared Tuna Tataki, Ginger Scallion Rice, Sugar Snap Peas, Wasabi Ponzu Cream

 

Dessert

Vanilla Bean Creme Brulee, Macerated Berries

Meyer Lemon Bars, Raspberry Coulis

Cinnamon Apple Crumble, Vanilla Bean Ice Cream

Coconut Chai Panna Cotta, Butterscotch Drizzle

Banana Cream Pie, Almond Cream, Bruleed Banana  

Strawberry Shortcake, Savory Buttermilk Biscuit, Fresh and Macerated Strawberry, Vanilla Whip, Mint

Chocolate Cheesecake, New York Style, Madagascar Vanilla Bean Whip

Chocolate Pots de Creme