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San Diego Restaurant Week Dinner
Three Courses $40
Three Courses $40
macadamia nut panko crusted, sweet & sour sauce
compart family farms duroc pork ribs, brown sugar & cumin rubbed, sambal bbq sauce
shishito peppers, pine nut gremolata, black garlic aioli, parmesan
organic field greens, goat cheese*, cranberry balsamic
chayote squash, corn, butternut squash, organic brown jasmine rice, roasted tomatillo vinaigrette
sauteed spaghetti squash, pine nuts, risotto cake, garlic her butter, parmesan
prime top sirloin, herb grilled jumbo shrimp, garlic whipped potatoes, roasted cauliflower, chimichurri sauce
baby bok choy, cauliflower, sweet potatoes, brown jasmine rice, coconut curry sauce, tomato apricot chutney
individual slice of the classic. chocolate cookie crust, macadamia nut ice cream, hot fudge, toasted mac nuts, whipped cream
coconut cookie crumble, passion fruit gelée
frozen and fresh berries
chenin blanc | ernesto wickenden vyd, santa maria 44
pinot grigio25
malbec 25
pinot noir25
Gluten Conscious – item is prepared with gluten-free ingredients;
however, our kitchen is not gluten-free. Please inform your server of any allergies.
*Consuming raw or undercooked foods may increase your risk of foodborne illness.
vegetarian prix fixe meal available
no splitting or sharing
tax, beverages and gratuity are additional
local and state taxes will be added to all food and beverage items
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