top of page
San Diego Restaurant Week logo

Sept. 25th - Oct. 2nd

$40 per person  •  3 courses
excludes tax and gratuity

Dinne Menu


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

Four Cheese Macaroni

mozzarella, yellow & white cheddar, smoked gouda, parmesan


Choose One

Spatchcock Half Chicken (gf) ($5 supplement)
cheesy polenta, roasted broccollini, cherry tomatoes, au jus

Flat Iron Steak ($8 supplement)

garlic mashed potatoes, roasted carrots, red wine demi glaze, mushroom & truffle aioli

Scottish Salmon (gf)($5 supplement)
green and yellow beans, corn puree, roasted peaches, citrus gremelata

Mushroom & Wild Arugula Flatbread
mozzarella, fresh thyme, caramelized onions, roasted cremini mushrooms, wild arugula, truffle oil


Choose One

Chocolate Chip Cookie
chocolate chip cookie, vanilla bean ice cream

Vanilla Panna Cotta
strawberry coulis, fresh berries

Spiced Pumpkin Cheesecake

caramel sauce, whipped cream

Braised Short Rib Pasta
hand-made rigotoni, carrots, onions, pecorina cheese, braising au jus

BBQ Chicken Flatbread

grilled chicken, mozzarella, smoked gouda, red onion, cilantro

Nashville Hot Chicken Sandwich & Fries
alabama white sauce, coleslaw, pickles, hot honey



Spinach Artichoke Dip $12
spinach, cream cheese. roasted garlic, artichokes, pita bread

House-Cut Truffle Fries (gf) $10
parmesan, parsely, truffle

Mini Cheddar Cornbread Muffins $8​

served with honey butter

EXECUTIVE CHEF Fred Piehl  •  CHEF DE CUISINE Francisco Chavez

bottom of page