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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!
$40 per person • 3 courses
excludes tax and gratuity
Dinne Menu
Appetizers
Choose One
Roasted Beet Salad (gf)
arugula, avocado, lemon greek yogurt, candied pistachios, olive oil
Caesar Salad
baby kale, romaine, croutons, fried chickpeas, buttermilk dressing
Baja Ceviche (gf/df)
jalapeno, cilantro, tomato, clamato, avocado, tortilla chips
Roasted Cauliflower
hot honey aoili, tajin, parmesan, lime pickled onion, jalapeno
Spinach Dip
spinach, cream cheese, roasted garlic, artichokes, grilled pita bread
Entrées
Choose One
Flat Iron Steak ($8 supplement)
garlic mashed potatoes, roasted carrots, red wine demi glaze, truffle aioli
Chili Rub Half Chicken (gf) ($5 supplement)
cheesy polenta, roasted broccolini, blistered cherry tomatoes, au jus
Scottish Salmon (gf) ($5 supplement)
green and yellow beans, corn puree, roasted peaches, citrus gremelata
Braised Wild Boar Pasta
hand-made rigotoni, celery, onions, pecorino cheese, braising au jus
Desserts
Choose One
Flourless Chocolate Cake
creme anglaise, fresh strawberries
Vanilla Panna Cotta
strawberry coulis, fresh berries
Tiramisu
coffee soaked lady fingers, mascarpone mousse, cocoa powder
Mushroom & Wild Arugula Flatbread
mozzarella, fresh thyme, caramelized onions, roasted cremini mushrooms, wild arugula, truffle oil
Fennel Sausage & Pepperoni Flatbread
mushrooms, onions, marinara, mozzarella
Nashville Hot Chix Sandwich & Fries
Alabama white sauce, coleslaw, pickles, hot honey
Sides
Mac & Cheese $12
House-Cut Truffle Fries (gf) $10
Mini Cheddar Cornbread Muffins $8
EXECUTIVE CHEF Fred Piehl • CHEF DE CUISINE Francisco Chavez
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