SAN DIEGO RESTAURANT WEEK
FIRST COURSE
proscuitto wrapped asparagus
whole asparagus spears wrapped in proscuitto, baked in a garlic oil
and garnished with fresh melon
stuffed shrimp
large tiger shrimp stuffed with bay shrimp & snow crab
baked with a parmesan bread crumb crust
ensalada venicia
caramelized walnuts, pineapple, feta, cucumber & roma tomato
on gourmet greens with a pineapple balsamic vinaigrette
walnut gorgonzola salad
caramelized walnuts, caramelized white onion, gorgonzola, roma tomato & red potato
on gourmet greens with a blue cheese vinaigrette
SECOND COURSE
eggplant pomadoro
sliced eggplant, beefsteak tomato, wilted spinach & fresh mozzarella
baked with a garlic oregano oil and garnished with pine nuts
la regina
tiger shrimp, scallops, green lip mussels, clams and fresh white fish
in a white wine marinara sauce over black linguini
chicken florentine
breast of chicken stuffed with imported cheeses, spinach, mushrooms, sun-dried tomatoes & pine nuts served over angel hair pasta with a basil pesto cream sauce
seafood risotto
tiger shrimp, scallop, green lip mussels and fresh white fish, garlic, onion, roma tomato, asparagus & mushrooms in a creamy white wine risotto
butternut squash ravioli
topped with fresh butternut squash & wilted spinach
served in a white wine garlic sauce
rigatoni bolognese
spicy italian sausage, mushrooms, garlic and onions in a garlic, tomato cream sauce over penne pasta and baked with a parmesan crust
THIRD COURSE
tiramisu
rum and espresso soaked lady fingers layered with marscapone cheese and dark chocolate shavings
raspberry napoleon
vanilla pastry layered with a vanilla cream & raspberry compote
chocolate fondont
a dense chocolate “souffle” with raspberries and a molten center
*a tax of 7.75% and a gratuity of 20% will be added to all checks