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Dinne Menu

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

September 25th - October 2nd

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

Third Course

Choose One

Flourless Valrhona Chocolate Cake (gf)
Lillet cherries, whip

Goat Cheese Cheesecake

fresh fruit, whip

Vanilla Bean Crème Brulee
vanilla bean


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

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

Side Dishes 

$12 each

Hand-Cut Duckfat Truffle Fries (gf)

Organic Market Vegetables 

Mac & Cheese 

EXECUTIVE CHEF Fred Piehl   •   CHEF DE CUISINE Victor Rosales

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