• NINE-TEN Restaurant Main Dining Room Interior - La Jolla, California

    3-Course Dinner


    San Diego Restaurant Week



SAN DIEGO RESTAURANT WEEK

Sunday, Sept. 26th – Sunday, Oct. 3rd, 2021
(Wednesday through Sunday Only)
$60 per person / $85 with wine pairings
(plus tax & gratuities)

Reservations can be made by calling (858) 964-5400 or online here.

SAMPLE MENU
(subject to change):

STARTERS (Choice of):

HAMACHI SASHIMI
marinated baby shiitake mushrooms, watercress, scallion vinaigrette

BIG GLORY BAY KING SALMON TARTARE
scallion powder, lemon zest, shallot, lemon-coriander jus, crème fraîche, white sturgeon caviar, pickled serrano

BEEF TENDERLOIN TARTARE
roasted garlic, pickled onions, mustard seeds, parsley, sumac dusted potato chips

TOMATO & BURRATA CHEESE SALAD
spring onions, radishes, frisee, watercress, spring herbs, bread crisps, nasturtium leaf vinaigrette

LITTLE GEMS “CAESAR” SALAD
shaved parmesan, croutons, white anchovy dressing

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

JAPANESE SWEET POTATO AGNOLOTTI
thyme-roasted bosc pear, Point Reyes blue cheese, crispy Brussels leaves

CACIO E PEPE
porcini mushroom spaghettini, cured egg yolk, parmesan, cracked black pepper, shaved mushroom

ENTRÉES (Choice of):

ROASTED JERK CHICKEN
crispy baby Yukon potato & green garlic relish, sautéed spigarello, jerk chicken jus

PAN-ROASTED BIG GLORY BAY KING SALMON
onion mousseline, Yukon gold potato fondant, chanterelle mushroom, sorrel vin blanc

MAINE SEA SCALLOPS
parsnip puree, cauliflower, fennel, concord grape-verjus froth, candy heart grapes, anise hyssop

LIBERTY FARMS DUCK BREAST
golden balsamic glaze, pistachio crust, rosemary creamed Brussels sprouts, roasted Asian pear, leek, pickled golden beets

PAN-ROASTED COLORADO LAMB LOIN
red kuri squash “risotto”, rapini, braised quince, roasted shallot, pepitas, lamb jus

ROASTED CAULIFLOWER STEAK
pine nuts, mint, parsley, raisins, cipollini onion, sprouting cauliflower, romesco yogurt sauce

NINE-TEN BURGER
half-pound angus beef, house-made pickles, butter lettuce, tomato, mustard seed aioli, choice of mixed greens or fries
– add cheddar, Swiss or blue cheese $2
– add sautéed mushrooms or onions $2
– add bacon $3
– add avocado $4
– upgrade fries to truffle fries $2

DESSERTS (Choice of):

HALF BAKED CHOCOLATE CAKE
caramel sauce, whipped cream or vanilla ice cream

SEASONAL SORBET
three scoops of house made sorbet

STUFFED BRIOCHE DONUTS
warm brioche donuts filled with sweet corn custard, blueberry compote, freeze-dried corn powder

PEANUT BUTTER SEMIFREDDO
pickled candy heart grapes, lemon verbena gel, almond macaron, crème fraiche ice cream

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.  A credit card will be required to confirm all reservations for parties of 6 or more.
Passport Unlimited program and other discount programs are not available during Restaurant Week.

Reservations are required and can be made by calling (858) 964-5400 or online here.