top of page
San Diego Restaurant Week logo

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


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
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


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


Choose One

Flourless Chocolate Cake
creme anglaise, fresh strawberries

Vanilla Panna Cotta
strawberry coulis, fresh berries


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



Mac & Cheese $12

House-Cut Truffle Fries (gf) $10

Mini Cheddar Cornbread Muffins $8​


EXECUTIVE CHEF Fred Piehl  •  CHEF DE CUISINE Francisco Chavez

bottom of page