San Diego Restaurant Week Dinner Menu

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San Diego Restaurant Week Dinner Menu
January 13th-25th, 2013.
Three Courses-$30 per person plus tax & gratuity
Open Nightly from 5pm-9pm

Start with one of the following:

Tasting of Tartare
Beef | Wild Game | Traditional Accompaniments | Seasonal Compliments | Garnish

Tasting of Local Raw Seafood
Chef’s Handpicked Local Seafood | Seasonal & Traditional Accompaniments | Garnish

Tasting Brussels Sprout’s *
Crispy Sprouts w/Hazelnut Crumble & Oil | Raw Leaf Salad w/Meyer Lemon & Olive Oil | Shaved Parmesan Cheese | Herbs

Please choose one of the following Entrees:

All Natural Beef Tasting
Grilled Rib Eye | Braised Short Rib | Smashed Fingerling Potatoes w/Herb Parmesan Cheese | Market Vegetables | Shaved Black Truffle | Natural Jus | Garnish

Local Seafood Tasting
Local White Bass | Hand Picked Local Shellfish | Root Vegetable Ratatouille | Wilted Greens | Risotto | Chili-Saffron Broth | Herbed Butter | Garnish

Wild Game Tasting
Elk Loin | Kangaroo Loin | Root Vegetable Puree | Espresso-Cocoa Butter | Huckleberry Gastrique | Dried Fruit Compote | Hazelnut Crumble | Garnish

Winter Market Vegetable Tasting*
Cauliflower Panna Cotta | Brussels Sprout’s 2 Ways | Ratatouille | Root Vegetable Puree | Braised Seasonal Greens | Garnish

*Vegetarian Options

Sweet Endings:

Tasting of Chocolate & Yuzu
Dark Chocolate Cake | Milk Chocolate & Yuzu Mousse | White chocolate & Yuzu Pastry Cream | Sea Salt & Yuzu Caramel

Tasting of Artisan Cheeses
Chef’s Handpicked Domestic & Imported Fine Cheeses | Seasonal Compliments | Traditional Accompaniements | Fresh Fruit

Tasting of Bananas
Banana-Rum Cake | Spiced Banana Creme Brulee | Bananas Foster Bread Pudding | Garnish

Executive Chef: Anthony Wilhelm
Sous Chef: Mike Klepper