Dinner

Tuesday-Saturday: 6pm to 10pm / Sunday & Monday: 6pm to 9:30pm

Innovative cuisine, an extensive, award-winning wine list and a fashionable clientele are the highlights of NINE-TEN at night. Entrees are contemporary in presentation, with exceptionally intense and pure flavors. Those wanting a true epicurean experience put themselves at the “Mercy of the Chef”, a special prix fixe menu created at the whim and inspiration of the Chef and features matching wines.

Our Menu

Starters

SOUP OF THE DAY

HAMACHI SASHIMI
marinated baby shiitake mushrooms, scallion vinaigrette
16

CONFIT TUNA
king trumpet mushrooms, frisee, confit egg yolk, radish, watercress, mushroom emulsion
16

HOUSE CURED SMOKED SALMON
lemon cucumber, shaved radish, watercress, beets, lavosh cracker, mustard caviar, grilled lemon purée, yuzu-lemon vinaigrette
15

GARDEN SALAD
cooked and raw vegetables, herbs, greens, radishes, meyer lemon vinaigrette
13

BRAISED BABY ARTICHOKES
snap peas, pickled carrots, pearl onions, nettle, preserved meyer lemon, parmesan
14

DUNGENESS CRAB & SHRIMP SALAD
shaved asian pear, pickled cauliflower, pistachio crumble, cauliflower purée, shrimp-yuzu vinaigrette
18

SOUS-VIDE ORGANIC EGG
assorted mushrooms, frisee, parsley, crispy pork lardoons, white truffle oil & whole grain mustard vinaigrette
13

GRILLED OCTOPUS & CHARRED LEMON AGNOLOTTI
braised celery, piquillo peppers, parsley, ajo blanco purée
16

JAMAICAN JERK PORK BELLY
baby carrots, swiss chard, plantains, black-eyed peas, spicy jellies & sweet potato purée
16

Entrees

GRILLED PRIME C.A.B. NEW YORK STEAK
brussels sprouts, kohlrabi, roasted chino farms baby carrots, baby turnips, crispy yukon potato, cabernet reduction
39

ROASTED LOCAL SEA BASS
baby carrots, artichokes, pearl onions, king trumpet mushrooms, kumquats, artichoke & green garlic emulsion
34

RED WINE BRAISED PRIME BEEF SHORT RIBS
spring onions, broccoli, charred broccoli purée,
black garlic & kale chips
30

MAINE SEA SCALLOPS
baby carrots, cauliflower, puffed wild rice, verjus raisin purée, vadouvan infused carrot emulsion
33

SLOW ROASTED COLORADO LAMB LOIN
purple brussels sprouts, maitake mushrooms, cardoons, asparagus, nettle, lamb sauce
36

MAPLE LEAF DUCK BREAST
parsnips, chayote squash, duck confit “flauta”, pickled carrots, cashew mole
33

MARY’S ORGANIC CHICKEN BREAST
torpedo onions, snap peas, pickled cipollini onions, green garlic, quinoa & millet, jus de poulet
29

ROASTED KING TRUMPET MUSHROOMS
asparagus, radish, pickled mushroom, quinoa & millet, mustard frill, pistachio purée
20

ADDITIONAL SEASONAL ITEMS ALSO AVAILABLE!

THREE COURSE MENU

Includes one hot or cold starter, one entrée, one dessert or one cheese (additional charge for selected items) $55 PER PERSON, $75 WITH WINE PAIRINGS

“MERCY OF THE CHEF” TASTING MENU

Five course tasting menu prepared exclusively for your whole table! $80 PER PERSON, $120 WITH WINE PAIRINGS (offered until 9:00pm)

New at NINE-TEN

NINE-TEN: A Gold Medallion!
NINE-TEN Takes Home Top Honor From California Restaurant Association, SD Chapter: the 2013 Gold Medallion Award for Best Hotel Restaurant/Fine Dining. Congrats to the entire team. Click above to read about all of our press and awards over the years.

Old Time Origins
The Bees Knees. The Moscow Mule. The Flying Dutchman. Just a few of the new cocktails we are serving to celebrate the Centennial anniversary of our home, the landmark Grande Colonial. Click above to learn more about our barrel aged cocktails and how we're celebrating our history!

1/2 Price Wine Night Every Wednesday
Enjoy any bottle of wine on our wine list during dinner and receive 50% off the retail price (main dining room only; not available in bar). Click above to see all our specials.