Cuisine
Contemporary American

Neighborhood
Del Mar

Cross Street
15th Street

Ambiance
Up-Scale Casual

Dress Code
Business Casual

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

Reservations
Suggested

Parking
Free Valet
Street

Payment Methods
AMEX
Dinners Club
Discover
Mastercard
Visa

Private Rooms
Seats up to 16

Hours
Open Daily
6am - 10pm

J. Taylor's menu changes frequently
menu from 6/30/2007
CHEF’S TASTING MENU
Indulge your palate and awaken your senses with Chef Paul McCabe’s four course tasting menu created individually from these luxurious ingredients of the day. Discover the riches of the season and personalize your culinary adventure.
...It is not your ordinary dining experience.

TODAY’S INGREDIENTS 60.
Diver Sea Scallop
Satsuma Oranges
California Squab
Bliss Maple Syrup
Colorado Lamb
Star Anise

TODAY’S WINES 20.
2004 Four Graces, Pinot Gris, Willamette Valley, Oregon
2004 Saintsbury Pinot Noir, Napa Valley
2003 Goundrey Shiraz, West Australia
2002 Domaine de Coyeux, Muscat, France

SHARED PLATES

CHILLED PACIFIC OYSTERS
Ginger mignonette, spicy cocktail sauce, half dozen 12.

CHARCUTERIE PLATE
Selection of cured meats and home made pâté, with traditional accompaniments 10.

FARMSTEAD AND ARTISAN CHEESE
Daily selection of local and european cheeses 12.

SMALL PLATES

GRILLED DIVER SCALLOP
Pork confit, truffle risotto, banyuls gastrique 7.

ORGANIC BUTTERNUT SQUASH AGNOLOTTI
Roasted lobster, burgundy truffles and brown butter emulsion 10.

SEARED AHI TUNA
Spiced pumpkin gelée, fresh hearts of palm salad 7.

CAULIFLOWER SOUP
Blue crab, smoked caviar, watercress 6.

CROWS PASS FARMS ROASTED BEET & BEAN SALAD
Heirloom beans, blue cheese, double elixir sherry, toasted hazelnuts 5.

STONE SEARED FOIE GRAS
Mountain huckleberries, almond financier, verbena 15.

MAPLE ROASTED VEAL SWEETBREADS
Endive marmalade, duck lardon and toasted brioche 7.

CHEF’S GARDEN RAW VEGETABLE SALAD
Crows Pass Farms organic greens, very old sherry vinegar and first pressed olive oil 5.

SIX HOUR BRAISED BERKSHIRE PORK
Brussels sprouts, chanterelles, pickled radish and pumpkin seed vinaigrette 9.

ROASTED JULIAN PEAR
Warm goat cheese, spicy watercress, port emulsion 6.

ENTREES

WILD STRIPED BASS
Crows Pass Farms squash ragout, caramelized pecans, apple cider reduction 24.

SAUTÉED BARRAMUNDI
Black trompettes, manila clams, organic squash, sauce blanchet 25.

RACK LOIN OF COLORADO LAMB
Goat cheese gratin, spiced pepper jam, smoked tomato-rosemary glacé 32.

ALASKAN BLACK COD
Baby fennel, spanish chorizo, preserved lemons, shellfish jus 25.

ROASTED VENISON LEG
Wild mushrooms, potato gnocchi, brussel sprouts, huckleberry jam 26.

ROASTED AHI TUNA
Beluga lentils, spinach, pork belly & garam masala 26.

DAKOTA FARMS ORGANIC FILET MIGNON & DIVER SCALLOPS
Truffled potato croquettes, king oyster mushrooms, berberé emulsion 29.

COFFEE CRUSTED BUFFALO TENDERLOIN
Buffalo hash, smoked lobster mushrooms, chocolate-cabernet reduction 31.

SONOMA DUCK
Grilled breast & confit leg, mushroom ragout, organic potatoes, blackberry gastrique 27.

PAN ROASTED POUSSIN
Flageolet beans, garlic confit, crisp sweet onions, red wine 24.

ROASTED PORK SHANK
Organic potato salad, pancetta, mustard greens 26.