Tapenade

7612 Fay Ave
La Jolla, CA 92037

(858) 551-7500

Appetizers

La tradition, tapenade classics.

  • Maine Jonah Crab And Mango Salad
    •  
    • $18.00
  • lime and coconut emulsion.
  • Traditional Burgundy Escargots
    •  
    • $12.00
  • with fresh herbs & garlic butter.
  • Artisanal Charcuterie Plate
    •  
    • $15.00
  • house-made paté, salami, prosciutto.
  • Smoked Scottish Salmon
    •  
    • $16.00
  • potato blini & traditional garnish.
  • Maine Lobster Bisque
    •  
    • $12.00
  • House Made Wild Mushroom Raviolis
    •  
    • $13.00
  • port wine sauce, parmesan reggiano.
  • 1 Oz Petrossian Caviar
    •  
    • $70.00
  • potato blini & traditional garnish.
Appetizers Season Flavors

La saison, winter flavors.

  • Yukon Gold Potato Gnocchi
    •  
    • $16.00
  • baby spinach, butternut squash, yellow chanterelles, asparagus.
  • Roasted Bone Marrow
    •  
    • $15.00
  • poached egg, frisee salad, croutons, bacon, truffle sauce.
  • Pheasant Breast
    •  
    • $18.00
  • chestnut cream, endives compote, port wine reduction.
  • Mache & Sylvetta Salad
    •  
    • $9.00
  • warm goat cheese with dry apricot, pear chutney.
Entrees Les Classiques

Tapenade classics.

  • Lobster
    •  
    • $38.00
  • white corn, porcini mushrooms and english peas, corn and tahitian vanilla broth.
  • Alaskan King Salmon
    •  
    • $28.00
  • creamy spinach, fingerling potatoes, vermouth sauce.
  • Aged Sirloin Steak
    •  
    • $34.00
  • black peppercorn cognac sauce, pommes frites, mesclun salad.
  • Traditional Coq Au Vin
    •  
    • $25.00
  • chunky mashed potato.
Side orders

  • French Fries
    •  
    • $6.00
  • Green Beans
    •  
    • $8.00
  • Yukon Gold Mashed Potato
    •  
    • $6.00
  • French Fries
    •  
    • $6.00
  • Green Beans
    •  
    • $8.00
  • Yukon Gold Mashed Potato
    •  
    • $6.00
Dinner- Entrees Season Flavors

La saison, winter flavors.

  • Diver Maine Scallops
    •  
    • $32.00
  • butternut squash, dry cranberries, yellow chanterelles, green apple.
  • Fish Du Jour
    •  
    • $32.00
  • yukon gold potato and leeks curry, spanish piquillo, sweet garlic sauce.
Entrees- Game Seasonal Menu

  • Scottish Partridge
    •  
    • $38.00
  • du puy lentils, root vegetables, julienne au jus.
  • Venison Loin
    •  
    • $42.00
  • huckel berries, burgundy sauce, poached pear, butternut squash mousseline, brussels sprouts.
  • Pheasant Breast
    •  
    • $36.00
  • swiss chard and chanterelles galette, endive, perigord black truffle sauce.
  • Wild Boar Stewed In Pinot Noir Sauce
    •  
    • $34.00
  • fresh parpadelle, celeriac, diced carrot, snow peas, pearl onions, bacon.
Bar - Tapas Menu - Desserts

  • Classic Profiteroles
    •  
    • $6.00
  • vanilla ice cream, chocolate sauce.
  • Creme Brulee Au Gout Du Jour
    •  
    • $6.00
  • Sorbet And Ince Cream
    •  
    • $6.00
  • Split charge
    •  
    • $2.50
Dinner- Vegetarian Menu

  • Organic Baby Lettuce
    •  
    • $10.00
  • artisanal goat cheese, baby beets.
  • Yukon Gold Potato Gnocchi's
    •  
    • $24.00
  • braised leeks & truffles, parmesan reggiano.
  • Housemade Wild Mushroom Raviolis
    •  
    • $14.00
  • port wine sauce.
  • Penne Pasta
    •  
    • $22.00
  • with vegetables medley.
  • Wild Mushrooms Risotto
    •  
    • $26.00
  • with green asparagus.
  • Farmers Market Organic Vegetables Medley
    •  
    • $20.00
San Diego Restaurant Week

Sunday january 15th, to friday january 27th, 2012 (includes extended week). Three-course multi choice menu.

  • San Diego Restaurant Week
    •  
    • $40.00
San Diego Restaurant Week- Choice Of Appetizer

  • Salmon Gravlax Cured
    •  
  • with red beets, mache salad, dijon mustard vinaigrette.
  • Sunchoke Soup
    •  
  • with chestnuts and crispy bacon.
  • Country Pate A L'ancienne
    •  
  • pickled vegetables.
San Diego Restaurant Week- Choice Of Entree

  • Main Diver Scallops
    •  
  • butternut squash risotto.
  • Wild Boar Stewed In Grand Veneur
    •  
  • fresh parpadelle pasta, pearl onions, snow peas, ice carrots.
  • House Made Wild Mushroom Raviolis
    •  
  • port wine sauce, parmesan reggiano.
San Diego Restaurant Week - Choice Of Dessert

  • Profiteroles
    •  
  • grand marnier ice cream, chocolate sauce.
  • Gaston Lenotre Marquise
    •  
  • espresso creme anglaise.
  • Green Apple Crumble
    •  
  • caramel ice cream.
Children's Menu

  • Children's Menu
    •  
    • $16.50
  • Appetizer
    •  
  • caesar salad.
  • Choice of Entree
    •  
  • chicken breast, pommes frites or pasta with red sauce.
  • Dessert
    •  
  • i scream dessert.
  • Choice Of Soda
    •  
Sunset Menu

  • Sunset Menu
    •  
    • $29.95
Sunset Menu- Appetizer

Choice of.

  • Soupe Du Jour
    •  
  • Organic Field Green Mesclun Salad
    •  
  • extra virgin olive oil dressing.
Sunset Menu- Entree

Choice of.

  • Alaskan King salmon
    •  
  • organic spinach with grey shallot cream, herb raviolis, dry vermouth sauce.
  • Traditional Coq Au Vin
    •  
  • chunky mashed potato, snow peas.
Sunset Menu- Dessert

Choice of.

  • Creme Brulee Du Jour
    •  
  • Ice Cream & Sorbets Of The Day
    •  
Dessert Menu

Les fromages et desserts menu.

  • Artisanal Cheeses
    •  
    • $12.50
  • walnut bread, dry fruits & nuts.
  • Classic Profiterole
    •  
    • $10.00
  • vanilla ice cream, sauce chocolate.
  • Warm Apple Crumble Mascarpone Ice Cream
    •  
    • $10.00
  • english cream.
  • Passion Fruit Cheese Cake
    •  
    • $10.00
  • california raspberry.
  • Meyers Lemon Tartelette
    •  
    • $10.00
  • red berries coulis.
  • California Strawberries
    •  
    • $10.00
  • rhubarb sorbet, sable.
  • Warm Chocolate Fondant
    •  
    • $10.00
  • banana nems grand marnier ice cream.
  • Ice Cream & Sorbets Of The Day
    •  
    • $9.50

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