Reservations Call: 619-239-1377

RESTAURANT WEEK
MENU

An 18% Service Charge and 4% Surcharge
Will Be Added To All Checks

$50

For Questions, Inquire With a Manager


TO START

Choice Of

Bloomsdale Spinach, Pork Confit (V*/GF)
Cara-Cara Orange Dressing, Sous Vide Egg, Candied Pepper

 

Local Bluefin Tuna Carpaccio (GF)
Verjus, Champagne Grapes, Foie Shavings

Sunshine Kabocha Squash Soup (V/GF*)
Leek, Cardamom Cream, House Brioche

 

Sautéed Laughing Bird Shrimp
Warm Yukon Potato Salad, Little Gem, Grapefruit

 


TO FOLLOW

Choice Of

Braised Elysian Farms Lamb
Mint, Date & Feta “Salsa Verde”, Native Grains

 

Roasted Mary’s Farm California Duck (GF*)
Cocoa Nib Molé, Chestnut, Honeyed Cranberry

Cedar River Farm Prime New York (GF)
Smoked Garlic Potato Espuma, Burgundy Carrot

 

Ora King Salmon Steak (GF)
Sorrel Béarnaise, Baby Beets, Poached Radish

 

Local Root Vegetables, Basmati Galette (V*)
Sunchokes, Sunflower Seeds, Garlic Yogurt

 


DESSERTS

Choice Of

Chocolate Crème Brûlée (GF*)
Berries, Brownie

 

Meyer Lemon Pavlova (GF)
Persimmon, Cranberry, Blackberry

Ricotta Cheesecake
Apple-Squash Compote, Caramel Sauce

 

Vegan Carrot Cake (GF)
Aquafaba Kisses, Local Carrots

 


(V) Denotes Vegetarian / “(V*)” Vegan Upon Request
(GF) Denotes Gluten Free / “(GF*)” Gluten Free Upon Request