Cuisine
California

Neighborhood
La Jolla

Cross Street
Girard

Ambiance
Up-Scale Casual

Dress Code
Business Casual

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

Reservations
Suggested

Parking
Valet (charge)

Payment Methods
AMEX
Dinners Club
Mastercard
Visa

Private Rooms
Up to 75

Hours
Breakfast:
Monday - Saturday
6:30am-11:00am

Sunday
6:30am - 12:30pm

Lunch:
Monday - Saturday
11:30am - 2:30pm

Sunday
12:30pm - 2:30pm

Intermezzo:
Monday - Sunday
2:30pm - 6:00pm

Dinner
Monday - Sunday
6:00pm - 10:00pm

FIRST COURSE

SEASONAL SOUP $9

HOUSE SMOKED SALMON
“sous-vide” quail egg, crème fraiche, American caviar, baby potatoes,
preserved meyer lemon & cucumber jelly $14

HAMACHI SASHIMI
marinated baby shiitake mushrooms, scallion vinaigrette $14

WHITE ASPARAGUS SALAD
organic “sous-vide” egg, bacon, baby spinach, pea tendrils
truffle-sherry vinaigrette $16

BABY BEET SALAD
roasted baby carrots, toasted walnuts, candied baby fennel
arugula & champagne vinaigrette $12

MAINE LOBSTER & DUNGENESS CRAB SALAD
tangerine jelly, radishes, micro fine herbs
horseradish aioli & tangerine reduction $16

Second Course

LOBSTER RISOTTO
fine herbs & basil oil $16

CALAMARI & HOUSE MADE CHORIZO
squid ink risotto & salsa verde $13

BOUCHOT MUSSELS
salsa verde, green garlic, saffron potato foam $12

MAINE SCALLOPS
fava beans, morel mushrooms, peas
ramp puree $16

JAMAICAN JERK PORK
sweet potato puree, baby carrots, swiss chard, plantains & chino farms beans $14

WILD MUSHROOM PAPPARDELLE
fresh herbs & truffle oil $18

THIRD COURSE

PRIME FLAT IRON STEAK & ONIONS
roasted cipollini onions, cipollini onion puree, confit peppers,
green beans, crispy yukon potato, red wine sauce $29

SLOW ROASTED LAMB LOIN
fiddlehead ferns, sautéed patty pan squash, shaved baby zucchini
creamed morels, nettle puree $35

PORT WINE BRAISED BEEF SHORT RIB
wild mushrooms, baby winter vegetables, white truffle emulsion
potato foam $28

“SOUS-VIDE” WILD KING SALMON
sous-vide broccoli stem, mustard greens, kohlrabi puree,
broccoli florette, beurre blanc, segmented grapefruit $32

SLOW ROASTED PORK LOIN
honey sous-vide pearl onion, baby shiitake mushrooms, anson mills polenta
sautéed flowering kale, date & hibiscus puree $30

WILD STRIPED BASS
braised daikon, hon shemeji mushrooms, broccolini
crystallized ginger & soy mushrooms emulsion $30

SOY MARINATED TOFU
baby carrots, turnips, kohlrabi, baby artichoke &
vanilla emulsion $21

“Mercy of the Chef”

Our five-course tasting menu, prepared exclusively for your whole table.
$80 per person, $120 with wine pairings
Offered until 9:30pm.

EXECUTIVE CHEF
JASON KNIBB

20% gratuity added to parties of six or more
In consideration of others please set cell phones to vibrate.