San Diego Restaurant Week

September 23 - 30

This Event has Ended

FOOD LOVERS REJOICE!

Everyone’s favorite foodie week returns! Starting Sunday, September 23rd, join The Patio on Lamont for San Diego Restaurant Week. For 8 days straight, choose from our delicious 3-course menu, all at a discounted price. Make your San Diego Restaurant Week reservations today!

Enhance your meal with a hand selected wine pairing
Lunch + $15  |  Dinner + $20

Please peruse the menu below, and make your reservations today.

Menu

LUNCH $20

First course

choice of

SOUP OF THE DAY

chef’s whim

paired with

SERVER’S WHIM (half glass)

CAESAR SALAD

romaine, brioche crouton, caper, parmesan

paired with

2017 DRY ROSÉ, DOMAINE DE SAINTE ROSE, LANGUEDOC, FRANCE (half glass)

CHOPPED SALAD

mixed greens, garbanzo bean, pepperoncini, wax bean, red onion, sweet pepper, radish, pecorino cheese, calabrese salumi, italian vinaigrette

paired with

2016 CHARDONNAY, TENUTA DI NOZZOLE, “LE BRUNICHE”, TOSCANO, ITALY (half glass)


Second Course

choice of (all served with fries)

FISH TACOS

pico de gallo, guacamole, cabbage, cilantro crema, corn tortilla

paired with

2016 TXAKOLI, SEÑORIO DEOTXARAN, BIZKAIKO TXAKOLINA, SPAIN (full glass)

 

GRILLED CHICKEN SANDWICH

bacon, swiss, sunchoke ranch, heirloom tomato, bibb lettuce, ciabatta bun

paired with

2015 CHARDONNAY, FERRARI-CARANO, SONOMA COUNTY (full glass)

TURKEY BURGER

swiss, roasted tomato, red onion, arugula, aioli, sesame seed bun

paired with

2014 CARMÉNÈRE, ERRAZURIZ, “MAX”, ACONCAGUA COSTA, CHILE (full glass)

 

CHEESEBURGER

white cheddar, bacon, grilled onion, pickle, bibb lettuce, burger sauce, sesame seed bun

paired with

 2016 CAHORS, CLOS LA COUTALE, FRANCE (full glass)

 


DINNER $40

First course

choice of

CHEESE & CHARCUTERIE BOARD

chef’s choice of meat & cheese, served with bread & accoutrements

paired with

2016 GARNACHA DE FUEGO, BODEGAS BRECA, SPAIN (half glass)

 

VEGGIE & GRAIN SALAD

quinoa, brown rice, avocado, corn, red kidney bean, scallion, tomato, romaine, cilantro, toasted cumin dressing

paired with

2017 DRY ROSÉ, DOMAINE DE SAINTE ROSE, LANGUEDOC, FRANCE (full glass)

AHI POKE TACOS

napa cabbage, cucumber salad, soy marinade, wonton shell

paired with

2016 ETNA BIANCO, COTTANERA, “BARBAZZALE”, SICILY, ITALY (full glass)

CHOPPED SALAD

mixed greens, garbanzo bean, pepperoncini, wax bean, red onion, sweet pepper, radish, pecorino cheese, calabrese salumi, italian vinaigrette

paired with

2016 CHARDONNAY, TENUTA DI NOZZOLE, “LE BRUNICHE”, TOSCANO, ITALY (full glass)


Second Course

choice of

SHRIMP & GRITS

roasted bell pepper, white wine chili butter

paired with

2015 CHARDONNAY, FERRARI-CARANO, SONOMA COUNTY (full glass)

STEELHEAD TROUT

poblano puree, kale. farro, sweet potato, butternut squash, apple gastrique, cilantro

paired with

2017 SAUVIGNON BLANC, DARLING, MARLBOROUGH, NEW ZEALAND (full glass)

 

VEGETABLE CURRY

corn, zucchini, squash, peewee potato, garbanzo bean, carrot, spinach, barley

paired with

2014 SCHEUREBE, MÜLLER-CATOIR, TROCKEN, PFALZ, GERMANY (full glass)

 

BRAISED LAMB SHANK

creamy grits, mirepoix, jus

paired with

2015 CAHORS, CLOS LA COUTALE, FRANCE (full glass)


Third Course

choice of

TWISTED ELVIS

banana bread + peanut butter mousse + bruleed banana + vanilla ice cream + foster sauce

 

CHOCOLATE CAKE

chocolate ganache + mousse + raspberry

 

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