San Diego Restaurant Week

San Diego Restaurant Week at Dockside 1953

Join Dockside 1953 for the most exciting time to eat out, San Diego Restaurant Week! Gather your favorite dining companions and enjoy a curated three-course dinner alongside expansive Mission Bay views. Don’t miss out on this delicious opportunity to try a variety of favorite dishes at Dockside 1953.

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San Diego Restaurant Week Menu

Three-Course Dinner | $50 Per Person | +$20 Wine Pairings | +$30 Cocktail Pairings
(tax & gratuity not included)

STARTER (choice of one)

Watermelon Burrata Salad
Cherry Heirloom Tomatoes, Croutons, Balsamic, Micro Basil, Lemon Citronette
Wine Pairing: Curran Grenache Gris Rosé, Santa Barbara
Cocktail Pairing: Basil-Watermelon Sparkling Lemonade | Prosecco, Lemon, Agave, Basil, Watermelon

Ahi Tuna Crudo
Hawaiian Mango Gazpacho, Cucumber, Pomegranate, Radish, Lime, Seagrass
Wine Pairing: Dry Creek Dry Chenin Blanc, Clarksburg
Cocktail Pairing: Cucumber-Pineapple-Cilantro Margarita | Blanco Tequila, Lime, Agave, Cucumber, Pineapple, Cilantro, House-Made Mango Salt Rim

ENTRÉE (choice of one)

Lemon-Pink Peppercorn Salmon
Cilantro-Ginger Trio of Quinoa, Bok Choy, Charred Pineapple-Butter
Wine Pairing: Whitehaven Sauvignon Blanc, New Zealand
Cocktail Pairing: Ginger Rum Sour | Malahat Ginger Rum, Lemon, Agave, Egg White, Fresh Cracked Pink Peppercorn

Chicken Under a Brick
Harissa-Marinated Chicken, Forbidden Rice, Pea Tendrils, Eggplant-Tomato Ragout
Wine Pairing: Belle Glos “Clark & Telephone” Pinot Noir, Santa Maria
Cocktail Pairing: Spicy Martinez | You & Your “London Dry” Gin, Alma Tepec Chili Liqueur, Luxardo Maraschino Liqueur, Lemon, Agave

Herb-Marinated Grilled Flat Iron
Roasted Marble Potatoes, Asparagus, Rosemary-Cabernet Reduction
Wine Pairing: Daou Cabernet Sauvignon, Paso Robles
Cocktail Pairing: Rosemary Old Fashioned | Henebery Rye, House-Made Rosemary Simple Syrup, Orange Bitters

Vegetable Udon
Roasted Squash, Mushroom, Kale, Basil, Broccolini, Coconut Curry Sauce
Wine Pairing: Talbott “Sleepy Hollow” Vineyards, Santa Lucia
Cocktail Pairing: Thai Chili Margarita | Blanco Tequila, Mango, Coconut, Lime, Thai Chili


Seasonal Crème Brûlée
Burnt Sugar, Organic Berries
Wine Pairing: J Vineyards “Cuvée 20” Brut, Russian River Valley
Cocktail Pairing: Grand Marnier Liqueur Served Neat

Kitchen Appreciation. A 3% kitchen appreciation fee will be applied to all food and beverage items and shared 100% with our kitchen employees. We believe they should share in the success of the restaurant and strive toward delivering the best guest experience possible. This helps us attract and develop our culinary talent, rewards excellence, encourages creativity, and elevates the expectations for our entire team. We hope you feel its positive impact every time you dine with us.

Please alert your server to any food allergies before ordering.  For parties of 6 or more, a mandatory service charge of 20% will be added to your bill. 

WARNING: Consuming raw or undercooked meat, eggs, poultry, seafood, or shellfish may increase your risk of contracting a food-borne illness,  
especially if you have certain medical conditions.

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