San Diego Restaurant Week

January 17–24

This Event has Ended

Enjoy prix fixe menus featuring locally-sourced cuisine all week long.

Menu

LUNCH $20

First Course

SOUP

soup of the day

BABY KALE SALAD

pickled carrots | shaved celery | orange segments | garlic herb-roasted almonds | mango | pecorino | lemon vinaigrette

Second Course

FISH OF THE DAY

roasted fennel purée | blood orange | haricot vert | almonds | herb-roasted potatoes

BRAISED SHORT RIB

vanilla parsnip purée | brussels leaves | parsnip

MUSHROOM AGNOLOTTI

goat cheese | lemon zest | fried sage | mushroom cream

Third Course

MINI DESSERT

 

 

DINNER $40

with ultimate pairings $65

First Course

PUMPKIN CURRY MUSSELS

kabocha squash | red bell peppers | shiso greens | garlic naan

Half Pour – FRIDA KAHLO AÑEJO TEQUILA

BLOOD ORANGE AND BEET SALAD

mixed greens | crispy goat cheese | candied walnuts | blood orange vinaigrette

Half Pour – POR SIEMPRE SOTOL

WAGU BEEF TARTARE

cornichons | pickled mustard seeds | cured egg yolk | lemon aïoli | ciabatta crostini

Half Glass – 2007, LOPEZ DE HEREDIA, “VIÑA CUBILLO”, RIOJA

Second Course

FISH OF THE DAY

rye-crusted | braised leeks | squash polenta | blood orange beurre blanc | chives

Full Glass – 2013 FERRARI-CARANO CHARDONNAY, SONOMA

QUAIL

5 spiced | smoked raisin purée | herb-roasted potatoes | house-made pancetta | brussels

Full Pour – BRUXO PECHUGA MEZCAL

MUSHROOM AGNOLOTTI

goat cheese | lemon zest | fried sage | mushroom cream

Full Glass – 2013, REGIS BOUVIER, BOURGOGNE ROUGE, PINOT NOIR, FRANCE

Third Course

BREAD PUDDING

Full Glass – 2013 BLEES FERBER, RIESLING AUSLESE, MOSEL, GERMANY

GERMAN CHOCOLATE CAKE

Full Pour – “THE HOOD”: MELETTI CHOCOLATE LIQUEUR, BAILEY’S, FRANGELICO

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