Executive Chef Peyton Poulsen is a man on a mission; the Oaks Grille at TPC Valencia mainstay is as committed to bringing fresh, local and sustainable finds to Santa Clarita as he is dedicated to creating new and exciting flavors for SCVians to savor. "We source as much as possible regionally and are inspired by those ingredients. This new menu brings unexpected flavors, several with a tropical twist - but they're all distinctly Californian," says Poulsen.

What to Try Now
Salmon Poke
Rich salmon belly is the base of this adventurous dish that features house-cured salmon tossed with tomatoes, cilantro, onion and jalapeno, then finished with Hawaiian chili pepper water, toasted macadamia nuts and red sea salt. The big bites of fish, cured one to three days, are firm and incredibly fresh, thanks to daily deliveries.

"Garden" Salad
This fresh collection of garden favorites looks almost too pretty to eat; do it anyway, as the bright flavors shine alongside the lightly-sweet Hazelnut Vanilla vinaigrette. Mildly-bitter mizuna greens partner with crunchy shaved candy-cane beets, pomegranate seeds and edible flowers atop a generous smear of blue cheese creme that is all at once whipped and wonderful.

Durham Ranch Bison Rib Eye
Regionally sourced, this flame-grilled lean cut is ultra flavorful alone; inspired when paired with the chef's sweet potato puree. It's all topped with roasted corn, onion and red pepper and served with garlic aioli and finished with an unexpectedly-delightful arugula chimichurri.

Glacier 51 Sea Bass
The cleanest fish in the world is found in the Arctic - and that's where this Glacier 51 sea bass is sourced. The fresh cut is pan seared and served over an orange cardamom quinoa with marinated golden raisins and candied pecans. The flavorful and flakey bites are made even more delicious thanks to a splash of passion fruit reduction.

Colorado Rack of Lamb
Gorgeous to gaze upon, each meaty bite of this lamb sourced from Colorado has a taste that is reminiscent of the African continent. The harissa-marinated cut is flame grilled and served over babaganoush, spiced chickpeas and lentils, then finished with a cool cucumber relish.

Vegetable Sacchetti
Vegetarians and carnivores alike will dive into this pasta dish with unmatched eagerness, thanks to these truffle-and-cheese-stuffed pasta purses. Each mouthful mixes with mushrooms, onion, sun-dried tomatoes, arugula and a light and savory white-wine butter reduction.

Don't Wait
Through May, Oaks Grille has two-for-one appetizers every Sunday and 25 percent off bottles of wine during Wednesday Happy Hour for their Wine Away Wednesday promotion. Live music also returns for the summer to TPC; from 6pm to 10pm, relax on the veranda while listening to your favorites among the heritage oaks. Enjoy the sunset, and your meal, by reserving your space. Non-members may place their reservations up to 48 hours in advance.
Oaks Grille is open to the public. 288-1995, extension 104