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

BRUSSELS SPROUTS | bacon, parmesan, almonds, sherry reduction
CRISPY FRIES | trio of dipping sauces
BUTTERNUT SQUASH SOUP | brioche parmesan-garlic crouton
CRISPY TUNA | crispy rice, spicy mayo, pickled jalapeno, garlic*
YELLOWTAIL TARTARE | crispy garlic, jalapeno soy, prawn chip, yuzu caviar*
SPICED WINGS | yuzu chili paste, capers, shallots
SNOW CRAB TEMPURA |red onion, micro celery, creamy sweet ponzu
SHRIMP TOSTADA | cabbage, radish, avocado, cilantro, jalapeno, spicy lime vinaigrette*
THE CUTTING BOARD | artisan-cured meats and cheeses, accoutrements*
GENO’S MEATBALL | beef, pork, tomato, parmesan cream
WAGYU BEEF SLIDERS | aged cheddar, oven-dried tomato, lettuce, banana ketchup*

CAESAR | romaine, anchovy dressing, parmesan, garlic crouton*
SMOKED BEET AND PERSIMMON | nuts, goat cheese, balsamic
GREEN PAPAYA | tomato, haricot vert, thai chili, cilantro, peanuts

DIVER SCALLOPS | saffron risotto, green apple, chives, wild parsley*
SEARED HAMACHI | spinach, wasabi, ponzu, micro radish*
FREE-RANGE ROASTED CHICKEN | butternut squash, pickled shallot, brown butter sage*
PASTA BOLOGNESE | beef, pork, sofrito, parmesan espuma
SHRIMP A LA PLANCHA | fingerling potato, nashi pear, jalapeno cilantro*
VEGETARIAN FALL PASTA | butternut squash, carrots, brussels sprouts, meyer lemon, olive oil
PETIT FILET 6oz | broccolini, sizzling horseradish glacé*
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 →

IN THE NEWS: EMPIRE BUILDER
Deborah Krause is bringing to the San Diego restaurant scene the same energy she had as a Vegas nightclub entrepreneur.
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