San Diego Resturant Week

Oceana Coastal Kitchen Celebrates San Diego Restaurant Week

San Diego Restaurant Week is the ideal excuse to indulge and try something new. Reserve your table at Oceana Coastal Kitchen and take in the stunning waterfront views of Mission Bay while enjoying a special prix fixe menu featuring local California ingredients.


San Diego Restaurant Week Menu

Three-Course Dinner  |  $50 per person  (tax & gratuity not included)

First Course (choice of one)

Oceana House Roll
Eel, Tempura Shrimp, Crab, Avocado, Unagi Sauce

Spring Salad
Shaved Asparagus, English Peas, Fennel, Mustard Vinaigrette

Hamachi Crudo
Soy Mustard Glaze, Mango Relish

Second Course (choice of one)

Grilled Flat Iron Steak
Crispy Spring Onion, Smashed Potato, Red Wine Sauce

Pan-Roasted Swordfish
Toasted Orzo, Clams, Oven-Dried Tomato, Poached Garlic Sauce

Herbed Potato Gnocchi
Basil Pesto, Toasted Breadcrumbs

Dessert (choice of one)

Fried Cannoli Ravioli
Ricotta, Chocolate, Pistachio, Orange

Caramel Pineapple Half Sphere
Pineapple, White Chocolate, Burnt Caramel, Chili

Please alert your server to any food allergies before ordering. The current sales tax will be added to the price of all food and beverage items served. For parties of 6 or more, a mandatory service charge of 20% (plus current sales tax) will be added to your bill. WARNING: Consuming raw or undercooked meat, eggs, poultry, seafood, or shellfish may increase your risk of contracting a foodborne illness, especially if you have certain medical conditions. California State Law prohibits the service or provision of alcoholic beverages, including beer and wine, to anyone under 21. The hotel reserves the right to discontinue or not serve alcoholic beverages to any customer or guest. WARNING: Drinking distilled spirits, beer, coolers, wine, and other alcoholic beverages may increase cancer risk and, during pregnancy, can cause birth defects. Your check includes a 3% kitchen appreciation fee, shared 100% amongst our hardworking kitchen employees allowing them to participate in the success of the restaurant.

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