San Diego Restaurant Week 2018

January 21 - 28

STARTER COURSE

BLACK CEVICHE MESA ALTO STREET CORN Daily Market Fresh Fish / Cucumber / Cilantro / Roasted on the Cobb Yellow Corn / Black Sesame Seeds / Tajin / Mango / Scallions / Serrano / Cotija / Tajin / Grilled Lime / Chef’s Elio’s Famous Black Sauce Marinade Lime Crema / Butter

TJ CAESAR SALAD POZOLE SOUP Romaine / Parmesan Cheese / Avocado / Pork / White Hominy / Red Onion / Radish / Pueblo Caesar Dressing / Pepitas / Lettuce / Lime / Chile Broth Garlic Croutons / Cracked Black Pepper

ENTREE COURSE

BLACK MOLE CHICKEN LOBSTER ENCHILADAS Naturally Raised Half Chicken / Chef’s 100 Spice Black Mole / White Garlic Cream Sauce / Avocado Crema / Achiote Butter / Daily Market Vegetables / Baja Rice / Chorizo Refried Beans Flour Tortillas

SALMON AL PASTORPastor Marinade / Mango / Grilled Pineapple /

Avocado Crema / Market Vegetables

MOLCAJETE MAR Y TIERRA TECATE COMBO Hot Lava Stone Bowl / Carne Asada / Shrimp / Chorizo / Chicken Enchiladas / Ranchero Sauce / Crema / Queso Panela / Salsa Molcajete / Scallions / Chile Verde Pork Tamale / Tomatillo Salsa / Baja Rice / Chorizo Refried Beans / Corn Tortillas Crema / Cotija / Baja Rice / Chorizo Refried Beans

DESSERT COURSE

CHEF’S TRIO DEL POSTRE TASTING PLATTER Smoked Jericalla Flan—Vanilla / Corn Husk Smoke / Chocolate Dirt / Berries

Churros--Fried Pastry Sticks / Crème Anglaiese / Cinnamon Spiced Sugar Chocolate Mousse--Oaxaca Chocolate / Berry Sauce

THREE COURSE DINNER 30.00