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

Heirloom Tomato Salad (V*/GF)
Lemon Ricotta, Petite Basil, Golden Balsamic

 

Morro Bay Rockfish “Tiradito” (GF)
Kong Thao Peppers, Charred Grapefruit, Taro Root Chips, Japanese Cucumber

Butternut Squash Soup (V/GF*)
Pecans, Cinnamon Crème Fraiche, Brioche Croutons

 

Plancha Grilled Shrimp
Lemongrass, Shallots, House Made Bucatini

 


TO FOLLOW

Choice Of

Cedar River Farm Angus Beef Wellington
Mushroom Duxelle, Truffle Madeira Sauce, Pomme Fondante

 

Roasted Mary’s Farm California Duck (GF*)
Croustillant, Japanese Long Bean, Huckleberry, Sautéed Almonds

Prosciutto Wrapped Kurobuta Porkloin (GF)
Roasted Apple, Red Cabbage, Cipollini Onion Glacé

 

Grilled Striped Baja Sea Bass (GF)
Corn Succotash, Basil, Zucchini, Sundried Tomato

 

Mediterranean Chickpea Fritter (V*)
Braised Fennel, Roasted Eggplant, Picholine Olives

 


DESSERTS

Choice Of

Tahitian Vanilla Bean Crème Brûlée
Berries and Shortbread

 

Whiskey Caramel Bread Pudding
Crème Fraiche Ice Cream, Medjool Dates, Candied Walnuts

Blackberry Tapioca, Chocolate Sorbet (GF/V*)
Coconut, Chocolate “Paper”

 

Flourless Chocolate Torte
White Chocolate Crémeux, Berries

 


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