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Dinne Menu


$55 per person. •. 3 courses
excludes tax & gratuity

March 26th - April 2nd

For every meal ordered during San Diego Restaurant Week, $2 will be donated to Feeding San Diego by ChefWorks (up to $10,000) to support people facing hunger in San Diego County!

First Course 

Choose One

French Onion Soup​
veal bone broth, crouton, Swiss cheese

Poached Pear Salad (gf)
pistachio pesto, Pt. Reyes blue cheese, fresh and poached pears, champagne vinaigrette 

Escargots à la Bourguignon​
garlic and herb butter, toast

Roasted Cauliflower​
whipped feta, raisin & Calabrian chili relish, toasted pistachio

Baked Brie
​pistachio, cranberry, honey, toast



 

Second Course

Choose One

New York Steak & Frites (gf) ($10 supplement)
duckfat truffle fries, red wine bordelaise sauce

Pan Roasted Scottish Salmon (gf) 
parsnip puree, spinach, du puys lentils ,cherry tomatoes, lemon beurre blanc

Maple Leaf Duck a l’Orange  (gf) 
scalloped potato with leeks, sautéed spinach, carrots, cippolini onion

Duroc Pork Chop (gf)​
mashed potatoes, broccolini, red pepper & tasso ham basquaise

Wild Mushroom Linguini
wild mushrooms, roasted garlic cream, Pecorino Romano

Third Course

Choose One

Flourless Valrhona Chocolate Cake (gf)
Lillet cherries, whip

Goat Cheese Cheesecake
fresh fruit, whip

Vanilla Bean Crème Brulee
vanilla bean


 

EXECUTIVE CHEF Fred Piehl   •   CHEF DE CUISINE Victor Rosales

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