LUNCH

Daily Pate $5
A la maison, accountrements

Warm Potato and Baby Mustard Green Salad $10
Apples, bacon, mustard vinaigrette and pumpkin seed praline, potato progression

Pappardelle $15
Grilled chicken, fried kale, walnut pesto

DINNER

Whole Wheat Penne $15
Ricotta cheese, fresh spinach 'alfredo', shiso + popcorn leaves, extra virgin olive oil

Braised Beef Cheeks $20
Cocoa reduction, creme fraiche shipped potato, local carrots

Lobster Slider & Pappardelle $30
Fenugreek aioli, limestone lettuce, sorrel, sesame seed bun & grilled chicken, fried kale, walnut pesto

Temet Grill in Temecula Creek Inn showcases Executive Chef David's California wine country cuisine. Tasty pastas and the freshest seafood to favorites like prime rib are served amid a relaxed atmosphere overlooking the lush golf course and picturesque setting of San Jacinto Mountains. Local Temecula wines are enjoyed fireside in adjacent Temet Grill Lounge.

TEMET GRILL
44501 Rainbow Canyon Road
Temecula, CA 92592
(951) 587-1465
www.temeculacreekinn.com

EXECUTIVE CHEF DAVID PAUL FUÑE

At an early age Chef David learned an appreciation for culture, etiquette and quality.  His mother instilled a respect for the table and the offerings made at meal times.  She selected the finest produce and ingredients – a memory that shapes his menus today. Not always knowing his true calling, David tackled many career paths early on. Eventually, he gave into his love of the art and history of food, wine, and spirits and enrolled in Portland’s Western Culinary Institute and left his hometown of San Diego.

During apprenticeship under Japanese Chef Tadashi, he assisted with private catering events for Nike and other high-end clients. He sharpened his craft and learned the true meaning of quality and dedication, through Tadashi’s old culinary discipline. Back in Southern California, his professional experience continued to cultivate through such esteemed properties as the Hotel Del Coronado and as a ‘global’ chef on the grand opening team for the largest Indian gaming resort in southern California, Pechanga, in Temecula. After opening a gourmet food truck in LA, his reputation for what he calls ‘California Coastal Cuisine’ brought him national appearances on such shows as Food Truck Revolution on the Cooking Network and Modern Marvels on the History Channel. 

Since growing and expanding his culinary knowledge throughout Southern California, Chef David has returned to familiar territory in Temecula, as Executive Chef of Temecula Creek Inn. His plans there? “I want to run one of the best kitchens and restaurants in the area,” says Chef David. “By redefining a modern farm & plant-to-plate approach, my plan is to highlight the flourishing local farms amongst the resort’s elegant setting.”  And JC Resorts couldn’t be happier.