Professional Documents
Culture Documents
LO C AT I O N :
San Diego, CA
DINNER
5PM-10P M
wa nder l us t
FORAGER BOARD 23
Chef’s selection of two meats, two cheeses and
accoutrements
ROASTED CAULIFLOWER 10
Brussels sprouts, almond, pickled raisin, apple curry
BEET POKE 13
Maui onion, sesame seed, green onion, ginger vinaigrette,
seaweed
PAIRING L EGEND
SWEET
S E M I -S W E E T
SEM I - DRY
DRY
VEGAN
V E G E TA R I A N
GLUTEN FREE
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs
may increase your risk of foodborne illness, especially if you have a medical condition.
we eat and make money to be able to enjoy life.
We do not live to eat and make money,
unders t ory
BE WISE RANCH KALE 13
Pear, apple, squash, pine nuts, pecorino, oven-dried tomato,
- George Mallory
roasted shallot vinaigrette
STEAK FRITES 26
Ribeye, pommes frites, gremolata, bearnaise sauce
RATATOUILLE 19
Eggplant, squash, basil, charred tomato sauce, served with
seared tofu
PAIRING L EGEND
APPLE FRITTERS 8
sum mi t
DRY
VEGAN
Bottles to Go!
V E G E TA R I A N
GLUTEN FREE
GROWL ER FIL L S 30
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