Chef's Table Four-Course Dinner NEW FOUR-COURSE DINNER SERIES

Hosted on Dockside 1953's patio overlooking Mission Bay, indulge in an intimate chef's table four-course dinner curated by Executive Chef Bryan Stuppy.

Each dinner takes guests on a journey of textures, colors, and flavors that evoke the essence of the season. Guests can anticipate an expertly prepared feast of fresh seafood, meat, and produce, with optional wine and cocktail pairings to enhance the meal.

As a special keepsake, diners will receive their own San Diego cookbook, featuring Chef Bryan Stuppy's creations and contributions from other top local chefs.

May 17 | August 9 | October 18 |  6:00 p.m. - 8:00 p.m. 

Find My Table

Chef's Table May 17 Dinner Menu

$120 Per Person (plus tax) | +$20 Wine Pairing | +$30 Cocktail Pairing

Amuse Bouche

Grilled Yellow Peach Prosciutto Flatbread
Chimichurri, Goat Cheese Crumble, Dark Balsamic

First Course

Red Beet-Cured Hamachi
Organic Kale, Yellow Beet, Feta, Orange, Almonds, Yuzu-Tzatziki Vinaigrette

Second Course

Spring Truffle Day Boat Scallop Wellington
Purple Asparagus, Grilled Artichoke, Caviar Hollandaise

Third Course

Smoked Tomato-Crusted Lamb Chops
Black Garlic-Parmesan Risotto, Sugar Snap Peas, Chanterelles, Rosemary-Cabernet Reduction


Strawberry-Lemon Mousse
Rhubarb Gelée, Basil Sponge Cake, Meringue Kisses, Pistachio-Dark Chocolate Baton

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. 

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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