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San Diego Restaurant Week

January 21 - February 3, 2018
5 to 10 p.m.
1 + 1 + 1 for $30 per person

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


Stone Blue Crab Cake
watercress salad, sunchokes, dill crème fraiche aioli

Macadamia Ahi Poke
seaweed, avocado,soy sauce, taro chips

Ginger Pork Potstickers
firecracker sauce

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

Artisan Lettuce
radish, asian pear, candied pecans, blue cheese, citrus tarragon vinaigrette

Roasted Red Kuri Squash Soup
celery root, apple relish, vanilla yogurt


Almond Butterfish
fingerlings, asparagus, sunburst squash, lobster cream

Sesame Coriander Salmon
sweet potato, bok choy, shiitake, parnsip miso broth

Wild Shrimp
pappardelle pasta, tomatoes, fennel, chardonnay sauce

Mocha Stout Braised Angus Short Ribs
cheddar potatoes, broccolini, beechwood mushroom, sage 

Jade Pesto Risotto
rainbow chard, aged cheddar, king trumpet, pine nuts, curry oil

***Additional $10***

Maine Diver Scallops
smoked carrot puree, leeks, citrus panko, temecula olive oil

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

Prime Top Sirloin
sour cream mash, cipollini, chanterelles, cabernet fig jus


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

Hazelnut Maple Crème Brûlée
poached pear, palmier cookie, turbinado  

Tres Leches Cheesecake
almonds, cinnamon buñuelos, kahlua caramel

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