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.
SOUP OF THE DAY
marinated baby shiitake mushrooms, scallion vinaigrette
king trumpet mushrooms, frisee, confit egg yolk, radish, watercress, mushroom emulsion
HOUSE CURED SMOKED SALMON
lemon cucumber, shaved radish, watercress, beets, lavosh cracker, mustard caviar, grilled lemon purée, yuzu-lemon vinaigrette
cooked and raw vegetables, herbs, greens, radishes, meyer lemon vinaigrette
BRAISED BABY ARTICHOKES
snap peas, pickled carrots, pearl onions, nettle, preserved meyer lemon, parmesan
DUNGENESS CRAB & SHRIMP SALAD
shaved asian pear, pickled cauliflower, pistachio crumble, cauliflower purée, shrimp-yuzu vinaigrette
SOUS-VIDE ORGANIC EGG
assorted mushrooms, frisee, parsley, crispy pork lardoons, white truffle oil & whole grain mustard vinaigrette
GRILLED OCTOPUS & CHARRED LEMON AGNOLOTTI
braised celery, piquillo peppers, parsley, ajo blanco purée
JAMAICAN JERK PORK BELLY
baby carrots, swiss chard, plantains, black-eyed peas, spicy jellies & sweet potato purée
GRILLED PRIME C.A.B. NEW YORK STEAK
brussels sprouts, kohlrabi, roasted chino farms baby carrots, baby turnips, crispy yukon potato, cabernet reduction
ROASTED LOCAL SEA BASS
baby carrots, artichokes, pearl onions, king trumpet mushrooms, kumquats, artichoke & green garlic emulsion
RED WINE BRAISED PRIME BEEF SHORT RIBS
spring onions, broccoli, charred broccoli purée,
black garlic & kale chips
MAINE SEA SCALLOPS
baby carrots, cauliflower, puffed wild rice, verjus raisin purée, vadouvan infused carrot emulsion
SLOW ROASTED COLORADO LAMB LOIN
purple brussels sprouts, maitake mushrooms, cardoons, asparagus, nettle, lamb sauce
MAPLE LEAF DUCK BREAST
parsnips, chayote squash, duck confit “flauta”, pickled carrots, cashew mole
MARY’S ORGANIC CHICKEN BREAST
torpedo onions, snap peas, pickled cipollini onions, green garlic, quinoa & millet, jus de poulet
ROASTED KING TRUMPET MUSHROOMS
asparagus, radish, pickled mushroom, quinoa & millet, mustard frill, pistachio purée
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.
Calling All Foodies
Become a friend of NINE-TEN and sign up on our mailing list to be notified about our upcoming dining events and special celebrations.
The Grande Colonial Hotel