San Diego Restaurant Week

January 17–24

This Event has Ended

Enjoy price-fixed menus featuring locally-sourced cuisine all week long.

Menu

DINNER $30

with wine pairings $50

First Course

SOUP

smoked bay scallop chowder

Half Glass ~ 2014 SAUVIGNON BLANC, BODEGAS CARRAU, SUR LIE, CERRO CHAPEAU, URUGUAY

or

SALAD

baby kale | spinach | honey mint candied pecans | feta cheese | pomegranate dressing | fresh grapes

Half Glass ~ 2012 CHARDONNAY, FERRARI-CARANO, SONOMA COUNTY

Second Course

SHRIMP & GRITS

grilled jumbo shrimp | soyrizo-smoked cheddar grits | ginger vinaigrette | micro cilantro | scallion

Full Glass ~ 2013 VIOGNIER, DOMINIO IV, ‘STILL LIFE”, ROGUE VALLEY, OREGON

or

FLAT IRON STEAK

fried potato purée | swell coffee tomatillo | spicy guacamole | charred scallion | micro cilantro

Full Glass ~ 2011 MERLOT / PETITE SIRAH / ZINFANDEL, STERLING, “ANNIVERSARY BLEND”, NAPA VALLEY

or

MEDITERRANEAN PENNE PASTA

charred tomato | smoked garbanzo | roasted eggplant & cauliflower | grilled red onion | kalamata olives | garlic | herbs

Full Glass ~ 2013 PINOT NOIR, VOIX DE LA VIGNE, WILLAMETTE VALLEY, OREGON

DESSERT

chef’s whim

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