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1500 OCEAN

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Neuamerikanisches Restaurant und Hotelbar$$$$

Coronado

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1500 OCEAN

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Restaurant Week 4Cocktails 1Dinner 4Dessert 2

Restaurant Week

Sep 25-oct 2. 3 course menu, $50 per person. + $40 with wine pairing / beverage, tax and gratuity not included

First Course‏

Choice of One Wine: Domaine Carneros. Brut, Los Carneros 2012 Ladera. Sauvignon Blanc, Napa Valley 2014

Market Oyster

+$6. Six pieces, daily selection, strawberry mignonette

Hamachi Crudo

+$6. Black radish, serrano, coconut, carrot-tangerine puree

Heirloom Tomato & Cherry Gazpacho

Pickled shrimp, radish, mint, lemon oil

Crab & Squid Ink Tonarelli

+$6. Roasted red bell pepper, scallion, yellow thai coconut curry

Burrata & Watermelon

Yellow and red watermelon, sicilian pistachio, arugula, orange-ginger vinaigrette

Spring Lettuce

Sweet cherry tomatoes, pine nuts, parmigiano reggiano, truffle vinaigrette

Mussels & Chorizo

+$6. Shishito peppers, cream, leeks, basil, herb crostini

Main

Choice of One Wine: Pahlmeyer "Jayson". Chardonnay, North Coast 2013 Paul Hobbs "Crossbarn". Pinot Noir, Sonoma Coast 2013 Zd. Cabernet Sauvignon, Napa Valley, 2013

Grilled Local Mahi Mahi

Crimson lentils, fava beans, pea 'pesto', mint, meyer lemon vinaigrette

Local Catch of the Day

Roasted red beet, potato puree, horseradish citronette, fried capers

All Natural California Filet

+$12. Butter beans, sundried tomato beef jus, smoked tomato butter

Vegetable Mille Feuille

Olive tapenade, caramelized onion, grilled summer vegetables, basil, salsa rosa

Seared Day Boat Scallops

Forbidden rice, heirloom carrots, snow peas, thai basil, kalamansi butter sauce

Local Black Cod

+$6. Baby artichoke, asparagus, capers, leek puree, leek-ash emulsion

Duo of Duck

Seared duck breast, braised duck leg, smoked stoneground polenta, broccolini, duck jus

Sides

+$9

Blistered Green Beans, Pancetta, Chili, Peanuts, Thai Basil

Mushroom Risotto, Truffle Butter, Parmesan, Parsley

Pommes Puree

Roasted tomatoes, pine nuts, basil

California Asparagus, Lemon Aioli

Sauteed Seasonal Mushroom , Garlic & Thyme

Dessert‏

Choice of One Wine: Vietti "Cascinetta". Moscato D'asti, Piedmont 2014 croft. 10 Year Tawny Port, Portugal, NV

Chocolate Torte

Coffee meringue, butterscotch mousse, buttermilk ice cream, mexican hot chocolate sauce

Pistachio Creme Brulee

Dried cherry & pistachio shortbread cookie

Tropical Carrot Cake

Pineapple cream cheese frosting, toasted macadamia nuts, coconut sauce

Cocktails

Our cocktail program is designed to complement our cuisine with fresh local ingredients serving as star components for each libation. The hotel's herb and produce garden located just steps away from the restaurant is the primary inspiration for a number of these creations. We also offer an extensive wine program.

Main

Watermelon Lemonade

19.00

Hangar one vodka, housemade watermelon lemonade

Mai Tai

19.00

Ron zacapa rum, pineapple, orgeat syrup, lilikoi foam

Champagne Cocktail

18.00

Domaine carneros, giffard abricot du rousillon, sugar cube

Smoke & Mirrors

19.00

El silencio mezcal, scrappy's habanero bitters, lime, hibiscus

Starry Ryed Girl

19.00

Templeton rye, cinnamon, allspice, star anise

Barrel-Aged Manhattan

21.00

The botanist gin, carpano antica, gancia americano

Blackberry Margarita

18.00

Don julio reposado, blackberry, lime, agave

Romp in the Garden

18.00

Nolet's gin, lemongrass, cucumber, lime, fever tree soda, white pepper

Old Fashioned

20.00

Woodford reserve, whiskey barrel aged bitters, peychauds bitters, luxardo cherry

Dark & Stormy

Gosling's rum, fever tree ginger beer, pineapple

1500 Mule

18.00

Boyd & blair vodka, fever tree ginger beer, fresh lime juice

Orange Avenue

19.00

Hennessy vs cognac, green chartreuse, lemon, orange, sugar

Dinner

Four-Course Tasting Menu: Select one item from each course + dessert | $90 per person Add reserve wine pairings to your meal | $75 per person

First‏

Market Oyster

21.00

Six pieces, daily selection, strawberry mignonette

Hamachi Crudo

21.00

Black radish, serrano, coconut, carrot-tangerine puree

Spring Lettuce

17.00

Super sweet cherry tomatoes, pine nuts, parmigiano reggiano, truffle vinaigrette

Burrata & Watermelon

19.00

Yellow and red watermelon, sicilian pistachio, arugula, orange-ginger vinaigrette

American Kobe Beef Tartare

27.00

Harissa, shallot, crostini, lemon-caper emulsion

Second

Heirloom Tomato & Cherry Gazpacho

16.00

Pickled shrimp, radish, lemon oil

Mussels & Chorizo

25.00

Port poached fig tart, honey roasted cipollini onions, hazelnuts

Dungeness Crab & Squid Ink Tonarelli

22.00

Roasted red bell pepper, scallion, yellow thai coconut curry

Seared Foie Gras

23.00

Asparagus, marble potatoes, zucchini, black garlic vinaigrette

Calamari Fritti

19.00

Olives, garbanzo beans, romesco sauce, squid ink aioli

Main‏

Grilled Local Mahi Mahi

35.00

Crimson lentils, fava beans, pea 'pesto', mint, meyer lemon vinaigrette

Seared Day Boat Scallops

38.00

Forbidden rice, heirloom carrots, snow peas, thai basil, kalamansi butter sauce

Local Catch of the Day

Roasted red beet, potato puree, horseradish citronette, fried capers

Duo of Duck

40.00

Seared duck breast, braised duck leg, smoked stone ground polenta, broccolini, duck jus

Surf & Turf

58.00

Filet, wild-caught lobster tail, foie butter, truffle risotto

Maine Lobster

Israeli couscous, lipstick peppers, lobster-coffee sauce

California Black Cod

38.00

Baby artichoke, asparagus, capers, leek puree, leek-ash emulsion

All Natural California Filet

52.00

Butter beans, sundried tomato beef jus, smoked tomato butter

Colorado Lamb Chops

46.00

Farro, baby spinach, california dates, almonds, roasted bell pepper sauce

Vegetable Mille Feuille

34.00

Olive tapenade, caramelized onion, grilled summer vegetables, basil, salsa rosa

Sides

Blistered Green Beans, Pancetta, Chili, Peanuts, Thai Basil

11.00

Mushroom Risotto, Truffle Butter, Parmesan, Parsley

13.00

Pommes Puree, Roasted Tomatoes, Pine Nuts, Basil

12.00

California Asparagus, Lemon Aioli

11.00

Sautéed Seasonal Mushrooms, Garlic & Thyme

12.00

Dessert

Sweets‏

Chocolate Stout Torte

14.00

Coffee meringue, butterscotch mousse, buttermilk ice cream, pretzel dust, mexican hot chocolate sauce

Pistachio Crème Brûlée

14.00

Dried cherry & pistachio shortbread cookie

Spring Stone Fruit & Goat Cheese Panna Cotta

14.00

Blackberry gelee, plum mousse, white peach champagne sorbet, blackberry gastrique

Selection of Artisan Cheeses

18.00

Chef's daily assortment

Tropical Carrot Cake

14.00

Pineapple cream cheese frosting, toasted macadamia nuts, coconut sauce

Citrus Cheesecake

14.00

Organic strawberries, graham cracker crumb, candied almonds

Chef's Seasonal Sorbet

12.00

Sorbet inspired by local farmer's market produce

Tableside Ice Cream for Two

45.00

Prepared with vanilla bean ice cream & liquid nitrogen

After Dinner Drinks

Moscato D'asti

12.00

Vietti 'cascinetta' piedmont, italy

Brachetto D'acqui

12.00

Marenco 'pineto,' piedmont, italy

20 Year Tawny Port

24.00

Taylor fladgate, portugal

Vintage Port

35.00

Graham's 2000, portugal

Ruby Port

12.00

Fonseca 'bin 27', portugal

Royal Takaji

20.00

Tokaji 5 pottonyos, hungary

Icewine

25.00

Inniskillin, niagra, canada

Grande Champagne Cognac

90.00

Remy martin 'Louis XIII,' champagne

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1500 OCEAN

Restaurant Week

Cocktails

Dinner

Dessert

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