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San Diego Restaurant Week

September 23 - October 7, 2018
5 to 10 p.m.
1 + 1 + 1 for $30 per person

*Regular dinner menu will also be available during Restaurant Week.
 

CHOICE OF APPETIZER

Ahi Tuna Wontons
avocado, red pepper aioli, furikaki, wasabi cream

Ginger Chicken Potstickers
firecracker sauce

Crisped Brussels Sprouts
habanero sausage, molasses, candied pecans, goat cheese

Farro
spinach, grilled corn, manchego, watermelon radish, vincotto

CHOICE OF MAIN COURSE

Almond Butterfish
fingerlings, asparagus, sunburst squash, lobster cream

Sesame Salmon
zucchini noodles, beechwood mushroom, sweet peppers, yuzu butter

Angus Short Ribs
sour cream mash, spring vegetables, zinfandel thyme sage 

Butternut Risotto
rainbow chard, cashew cheese, portobello, pepitas, scallion oil

***Additional $10***

Maine Diver Scallops
smoked carrot puree, crispy leeks, dill pesto

Chef Percy’s Jambalaya
rock shrimp, andouille, chicken, cajun spices, bell peppers, jasmine rice

Broiled Angus New York Steak
blistered tomato, pee wee potatoes, bourbon béarnaise

Wild Shrimp Pappardelle Pasta
tomatoes, fennel, chardonnay sauce

CHOICE OF DESSERT   

Signature Banana Split Mudd Pie
chocolate, strawberry and banana ice cream, fudge swirl, marshmallow almond crunch

Macadamia Crème Brûlée
mango, palmier cookie, turbinado crunch  

Chocolate Bombe
chocolate mousse, tropical fruit, coconut gelato 

Cookies & Cream Cheesecake
oreo crumble, chantilly cream, salted caramel

 
 
 
 
Tax, gratuity and beverage, unless otherwise noted, are not included.
Menu items and pricing subject to change.