Cuisine
Contemporary American
Fusion
Eclectic

Neighborhood
La Jolla

Cross Street
Wall Street

Ambiance
Fine Dining

Dress Code
Jackets Suggested

Features
Chef's Tasting Menu
Private Rooms Available
Entertainment
Bar Dining
Lounge
Full Bar
Dancing
Fireplace
Outside Garden / Patio
Personal Wines Welcome (Corkage Fee)
Takeout Available
Views
Weekend Brunch
Wheelchair Access

Reservations
Suggested

Parking
Valet (charge)
Street

Payment Methods
AMEX
Discover
Mastercard
Visa

Private Rooms
Private Room available for parties from 10 to 100.

Hours
Dinner:
Tuesday - Sunday
5:30pm - 10:00pm

Five Course Tasting Menu
(Limited to Entire Table) $75
With Wine Pairings $115

The following wines have been selected to
accompany the Five Course Tasting Menu.

Cubes of Bluefin Tuna
Aromatic Vegetable Vinaigrette

Martin Shaetzel, Riesling, Alsace 2004

Sauteed Sonoma Foie Gras
Rhubarb, Ginger Consomme, Basil

L’Ecole No 41, Semillon, Washington 2005

Miso and Soy Glazed Black Cod
Seaweed, Osetra Caviar

Niner, Syrah, Paso Robles 2003

Colorado Lamb Loin
Sour Cherries, Endive, Shiso, Cardamom

Appetizers

Japanese Kampachi Sashimi 12.
Szechuan Peppercorn, Rhubarb, Basil

Porcini Mushroom Soup 11.
Parsley, Lemon, Parmesan, Wild Asparagus

Warm Baby Octopus Salad 12.
Fava Beans, Tangerine, Pine Nuts, Marjoram

Burrata, Peach and Haricot Vert Salad 10 .
Marcona Almonds, Serrano Ham and Mint

Poached Maine Lobster 18.
Risotto, Apple, Kaffir Lime Broth

Cubes of Bluefin Tuna 14.
Aromatic Vegetable Vinaigrette Grilled Mushroom Broth

Peekytoe Crab Salad 14.
Japanese Cucumber, Verbena, Cavaillon Melon Soup

Market Pasta AQ.
Preparation Changes Daily

Entrees

Spice Crusted Black Sea Bass 32.
Japanese Eggplant, Soy-Sweet Wine Broth Sugar Snap Peas

New Zealand Red Snapper 28.
Oven Roasted Tomatoes Cucumber Yogurt Emulsion, Fregola

Line Caught Maine Cod 29.
Sweet Peppers, Chorizo, Clams, Parsley

Slow Baked Wild King Salmon 28.
Chanterelles, Potato Confit, Tosazu

Crispy Jidori Chicken 26.
Ramp Polenta, Oregon Morels, Pickled Ramp Broth

Duck Breast 34.
Star Anise, Parsnip, Kumquat Confiture Cocoa and Clove

Herb Roasted Lamb Rack 39.
Artichokes, Asparagus, Ricotta, Nicoise Olive Jus

Roasted Beef Tenderloin 79.
Carrot Confit, Cilantro, Celery Root Pickled Short Rib

Triple Seared Flatiron Steak 29.
Roasted Spring Onions, Salsify Romesco Sauce

Dessert

Rosewater Parfait
Organic Strawberries, Lychee, Vanilla 10

Chocolate Caramel Custard
Chocolate Meringues, Chocolate Sorbet 10

Warm Orange-Almond Cake
Orange Puree, Lavender Ice Cream 10

Goat Yogurt Tart
Bing Cherries, Balsamic, Sicilian Pistachios 10

Jack’s Chocolate Tasting
Tasting of chocolate from around the world 14

Seasonal Sorbets 10

Selection of Artisan Cheeses
Nuts, Fruit, and Toasted Bread 16

Pastry Chef Jack Fisher