SAN DIEGO RESTAURANT WEEK
Now through Sunday, January 26th, 2020
$60 per person / $85 with wine pairings with each course
(plus tax & gratuities)
Reservations are required and can be made by calling (858) 964-5400 or online here.
Starters (choice of):
HAMACHI SASHIMI
marinated baby shiitake mushrooms, watercress, scallion vinaigrette
CURRIED LAMB TARTARE TOAST
curried tomato jam, pine nuts, mint, chives, shallots, parsley, cured egg yolk, caper-raisin puree, toasted Levain
GRILLED OCTOPUS
haricot verts & Spanish chorizo relish, whipped hummus, sherry vinaigrette, za’atar spiced potato chips
BAJA STRIPED BASS CRUDO
smashed avocado, radishes, pomegranate seeds, shiso, cilantro, ginger, lime, charred habanero oil
THAI LOBSTER SALAD
mango, mint, Fresno chiles, peanut, lime, scallions, cilantro, coconut, chili lime aioli
+5
ROASTED PEAR & APPLE SALAD
Salanova lettuce, Pink Lady apples, spiced almonds, shaved Pecorino Ginepro, pear & whole grain mustard vinaigrette
SOUS VIDE EGG
mushrooms, crispy pork belly, frisee, radicchio, smoked shoe string potatoes, sherry vinaigrette
JAMAICAN JERK PORK BELLY
baby carrots, swiss chard, plantains, black-eyed peas, spicy jellies & sweet potato purée
CACIO E PEPE
porcini mushroom spaghettini, cured egg yolk, parmesan, cracked black pepper, shaved mushroom
CHESTNUT & SQUASH RAVIOLI
king trumpet mushrooms, chestnuts, rosemary, Point Reyes bleu cheese, brown butter
Entrees (choice of):
PRIME 10OZ NEW YORK STEAK
roasted maitake mushrooms, cipollini onions, black garlic & mushroom compound butter, sunchoke puree, onion rings, J1 steak sauce
+ 10
ROASTED COLORADO LAMB LOIN
roasted Kabocha squash, sautéed mixed mustard greens, apple-raisin & mustard seed chutney, Kabocha squash puree, Garam Masala scented lamb jus
POACHED ORA KING SALMON
Vermouth braised leeks, cauliflower mushrooms, Brussel sprout leaves, celery root, apples, salmon roe beurre blanc, herb oil
TURMERIC ROASTED MAINE SEA SCALLOPS
sprouting cauliflower, fennel, beech mushrooms, kumquats, green garlic relish, lobster bouillabaisse sauce
JAMAICAN STYLE BRAISED OXTAIL
ginger sofrito, scallions, smoked Japanese purple sweet potatoes, roasted carrots, cipollini onions, charred scallion relish
JIDORI CHICKEN ROULADE
Anson Mills polenta, roasted maitake mushrooms, smoked butternut squash, pomegranate seeds, pecans, chicken jus
FARMERS MARKET ROASTED VEGETABLES
sunchokes, baby carrots, smoked butternut squash, King Trumpet mushrooms, Delicata squash, celery root purée, mushroom bread crumbs, sherry gastrique
Desserts (choice of):
PEAR TARTE TATIN
Sugar tart crust, buttermilk ice cream, pecan pralines
HALF-BAKED CHOCOLATE CAKE
caramel sauce, choice of whipped cream or vanilla ice cream
MEYER LEMON CREAM AND GREEK YOGURT SHERBET
butter cookie crumbs, dehydrated and whipped meringue, fennel pollen, grapefruit
APPLE AND MISO MILLE-FEUILLE
Caramelized apples, crisp phyllo, chestnut and white chocolate cream, miso ice cream
ALMOND MOCHA MOUSSE
Chocolate cake, feullatine crunch, cocoa sorbet, passion-fruit gel, mint
A 20% Service Charge will be added to all parties of 6 or more people. To help cover increasing costs & support growing minimum wage
a 5% Surcharge will be added to all checks. Passport Unlimited program and other discount programs are not available.
Reservations are required and can be made by calling (858) 964-5400 or online here.