DINNER
This is a seasonal sample menu of what we offer.

BRUSSELS SPROUTS | bacon, parmesan, almonds, sherry reduction
CRISPY FRIES | trio of dipping sauces
SHRIMP CEVICHE | cucumber, celery, tomato, onion, chips*
BACON WRAPPED DATES | stuffed with parmesan
BUTTERNUT SQUASH SOUP | brioche parmesan-garlic crouton
CRISPY TUNA | crispy rice, spicy mayo, pickled jalapeno, garlic*
LETTUCE CUPS | select one: beef, eggplant or fresh fish
VINTNER’S BOARD | aged cheddar, blue cheese, charcuterie, marcona almonds, preserves, dried fruit, honey*
GENO’S MEATBALL | beef, pork, tomato, parmesan cream
WAGYU BEEF SLIDER | hawaiian roll, aged cheddar, oven-dried tomato, lettuce, banana ketchup*
CLAMS + CHORIZO | little necks, spanish chorizo, local thorn street lager, sourdough crostini*

CAESAR | romaine, anchovy dressing, parmesan, garlic crouton*
SMOKED BEET AND GOAT CHEESE | arugula, nuts, sherry reduction
BABY SPINACH | bacon, sugared marcona almonds, pickled shallot, point reyes blue, warm bacon vinaigrette

DIVER SCALLOPS | saffron risotto, green apple, chives, wild parsley*
HONEY MISO GLAZED SALMON | sautéed spinach*
MARY’S FREE-RANGE CHICKEN | fingerling potatoes, artichokes, garlic confit sauce*
RED WINE SHORT RIB | creamy horseradish potatoes*
PASTA BOLOGNESE | beef, pork, sofrito, parmesan espuma
FISH TACOS | seasonal catch, avocado, pickled onion, cabbage, jalapeno, radish, créme fraiche*
VEGETARIAN WINTER PASTA | butternut squash, carrots, brussels sprouts, meyer lemon, olive oil
CREEKSTONE FARM PETIT FILET 6oz | broccolini, sizzling horseradish glacé*
NIMAN RANCH PK BURGER | gouda, mayonnaise, tomato, lettuce, red onion*
add bacon | add farm egg | add avocado

SAUTEED FARRO | edamame, carrots, dried apricot, meyer lemon, oil
STEAMED RICE
BROCCOLINI | lemon caper vinaigrette
CRISPY FINGERLINGS | garlic butter

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
LOCATIONS
Del Mar
La Jolla
Little Italy
San Marcos
DTLA
RESERVATION →

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Deborah Krause is bringing to the San Diego restaurant scene the same energy she had as a Vegas nightclub entrepreneur.
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