SAN DIEGO RESTAURANT WEEK 2011 DINNER MENU
through October 1st
3 course meal
Please scroll down for LUNCH information…
Make your reservation online today! Or call (858) 488-1725 x316
FIRST COURSE/APPETIZER
Choose one
Caesar Salad
Local Romaine ~ Parmesan Crisp ~ White Anchovies ~ Porcini Dressing ~ Brioche Crouton
Escargot en Croûte
Sherry Cream Emulsion ~ Chanterelle Mushrooms ~ Micro Greens
Crispy Frog Legs
Ginger-Infused Cognac ~ Garlic ~ Shallots ~ Citrus Gastrique
Oysters Rockefeller
Bacon Lardons ~ Spinach ~ Mornay Sauce ~ Pernod
ENTRÉES
Choice of entrée served with vegetable of the day unless otherwise noted.
Bordeaux Braised Short Ribs
Yukon Gold & Sweet Potato Timbale ~ Cippolini Onions ~ Local Baby Carrot
Bouillabaisse Fata Paper
Aromatics ~ Saffron Broth
Prosciutto-Wrapped Lamb Saddle
Watercress Pistachio Pesto ~ Lamb Jus ~ Confit Fingerling Potatoes
Duck Confit Macaroni and Cheese
Herbes de Provence Gratin ~ Crispy Duck Skin
Seared Local Sea Bass
Lobster and Leek Velouté ~ Wilted Local Spinach ~ Tomato Confit
Grilled Eggplant
Farro-Local Squash Hash ~ Portobello ~ Fresh Mozzarella ~ Opal Basil Oil
DESSERTS
Choose one
Nutella Pots de Crème
Sabayon ~ Almond Tuile
Lemon-Lavender Crème Brûlé
Candied Lemon Chip
Cheese Plate
Local Honeycomb ~ Port Fig Jam ~ Olives
Chef Ryan Tuskan and Sous Chef Danielle LaCombe
All menu items are subject to availability. Market conditions change daily. If a menu item fails to meet our standards it will not be offered. Click here to make your reservation online.
SAN DIEGO RESTAURANT WEEK 2011 LUNCH MENU
September 18-24, 2011
2 courses
Make your reservation online today! Or call (858) 488-1725 x316
APPETIZER
Choose one appetizer or one dessert
Soupe a l’Oignon Gratinée – Cup
Onion soup topped with a slice of French bread and melted Swiss cheese
Mixed Green Salad
Pâté Maison Sampler
Duck, Chicken Liver, and Country
ENTRÉES
Choice of entrée served with vegetable of the day unless otherwise noted.
Steak Pommes Frites
With herb butter and French fries
Poulet á la Diable
Breast of chicken grilled and finished with Dijon crust and shallot sauce
Local Catch of the Day
Sautéed in garlic butter
Vegetarian: Ratatouille
Traditional French recipe: sautéed eggplant, onions, bell peppers, zucchini, and tomatoes served over couscous
DESSERTS
Choose one dessert or one appetizer
Pastry Tray Selection
Cheese Plate
All menu items for Restaurant Week 2011 are subject to availability. Market conditions change daily. If a menu item fails to meet our standards it will not be offered. Click here to make your reservation online.