Urbanist Guide


Break me off a piece of San Diego Restaurant Week!

by | 1.14.2010

Get up, get, get, get down S.D. Restaurant Week is coming to your town Jan-17-22! Eat like a prix fixe king for cheaper than a parking ticket! Appetizer, main course and dessert all for $20-$40 (depending on your restaurant choice). With over 180 dining options to choose from (vegetarian options for most) you best be heading out to treat your palette and your wallet right!  http://www.sandiegorestaurantweek.com/index.php.  Reservations a must! Here are a couple menus I’m personally excited about:


I wish I was Moroccan. Every time I leave Kous Kous in Hillcrest my belly is full and I feel like family. Check out this mouth watering $30 menu :
 
 
Choice of First/Appetizers Course
Selection of 5 appetizer Platter
Served with grilled Pita. It includes:
3 vegetarian small plates
Moroccan tomato & cucumber salad+Roasted eggplant & lemon preserve salad+Caramelized carrots
2 B'stila rolls
Saffron Chicken & honey almonds + Sharmoula shrimp
Choice of Second/Main Course
Lamb Shank Tagine
Slow braised in ‘Ras el Hanout’ and honey sauce, caramelized dry fruit, toasted almonds and sesame seeds
 
Chicken Tagine
Roasted in garlic, ginger and saffron sauce, with olives and lemon preserves
 
Seafood Tagine
Braised in our lemony tomato sharmoula sauce
Choice of Third/Dessert Course
Orange blossom and Vanilla bean custard
Crispy almonds and dates
Rose Water and Honey glazed fresh berries
Fresh mint and cinnamon sprinkle
 
 
Bleu Boheme has a certain "je ne sais quoi" that always keeps me coming back for more.  $30 dolla make ya holla!
 
 
Choice of First/Appetizers Course
Amuses Gueules” de Charcuterie et Fromage. A Board of Mouth” Pleasers
Saucisson Mariné Aux Herbes; Petit Croque Monsieur ou Crouton de Jambon de Pays, Roquette et Parmesan. Dried Sausage Marinated in Olive Oil, Small Parisian Ham and Cheese Toast Or A Toast of Dried Cured Ham, Roquette Lettuce and Parmesan Cheese.
 
Petite Salade d’Automne Bleu Bohème using Fresh Express Seasonal Greens
Our “Fall” Salad of Fresh Herbs and Butter Leaf Lettuce tossed in our Creamy Rocquefort Dressing. Topped with Rocquefort Cheese, Dried Cranberries and Candied Walnuts.
 
Choice of Second/Main Course
Saumon en Papillote sur Lit de Ratatouille
Fresh Filet of Salmon baked wrapped in Parchment Paper over a bed of Ratatouille.
 
Côte de Porc Grillée aux Echalotes et au Thym. Sauce Moutarde à l’Anciène
Pork Chop Marinated in Olive Oil and Fresh Herbs, grilled to perfection. Served with an Old Fashion Mustard Seed Cream Sauce, Lightly Caramelized Shallots mixed with Fresh Thyme. Fresh Thyme Mash Potatoes and Green Beans
 
Petit Carré d’Agneau au Poivre Vert
A half Roasted Rack of Lamb Brushed in Dijon Mustard with Thyme and Rosemary and Finished with a Cognac and Green Peppercorn Sauce. Served with Fresh Herbs Mash Potatoes and Green Beans
 
Choice of Third/Dessert Course
Crèpe au “Nutela”, Glace au Chocolat Blanc
Crepe Stuffed with a layer of the Famous Creamy, Chocolaty Hazelnut Spread. Served with a scoop of White Chocolate Ice Cream
 
Bombe” au Chocolat
Dark Chocolate Mousse and Marinated Cherries; Crème Brulée, Crispy Hazelnut Bottom
 
Glace au Chocolat Blanc, Fruits Rouges et Confiture de Fraises “Bonne Maman
White Chocolate Ice Cream, Fresh Berries and a side of Imported Strawberry Confitur
 
Bon Appetit!
 


Tags: San Diego Restaurant week, Kous Kous, Bleu Boheme

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