Wine Vault & Bistro: Restaurant Week #3 (with a Valle de Guadalupe Twist!)

February 9, 2018 (Fri)
5:00 PM - 9:00 PM

Wine Vault & Bistro
3731-A India Street
San Diego, CA 92103

View Map  |   (619) 295-3939

Cost: $30.00 for 3-Course Menu + $15 for Wine Pairing

View more details below

Food     Sit Down Dinner     Wine    

This year we're doing something extra special for Restaurant Week!  For those of you who went on our Valle de Guadalupe wine tours last fall (see for more info), we're featuring a Valle de Guadalupe inspired menu paired with Valle de Guadalupe wines.  Chef Greg Chavez and I had a blast putting together this super creative menu that we know you'll enjoy as much as the wines they're paired with.  We're pouring all your favorites including Lechuza, Emeve, Relieve and Cavas Valmar.  Wine notes and bottle prices are at the end of this announcement if you're interested.

If you're interested in coming please make your reservation as soon as possible as some days are already starting to fill up.  Reservations can be made for seatings anytime between 5:00 and 8:30.  Here's the line-up:

NOTE: In order for us to provide the best possible service during this especially busy time we regret that we must limit party sizes to a maximum of four guests.

Barbacoa Beef Tamale | Cotija Crumble | Earthy Ancho Chile Sauce
(Vegetarian Option: Barbacoa Beef Tamale replaced with Mushroom + Poblano Chile Tamale)
Wine Pairing: 2014 Lechuza “Amantes” Red Blend (5 oz. pour)

Bloody Mary Seafood Mariscos: Clams | Shrimps | Bay Scallops | Cucumber Cabbage Slaw | 5-Pepper Oil  | Icy Clam Broth  | Smoked Maldon Salt | Crispy Tortilla
Pairing: Chipotle Infused Vodka Martini up with an Olive

Achiote Rubbed Pork Belly | Crispy Potatoes w/ Chive Aïoli | Fried Garlic Mojo | 64 Degree Egg
Wine Pairing: 2016 Las Nubes “Jaak” Rosé (5 oz. pour)

Thyme + Sage Rubbed Quail | Black Beans | Cumin Charred Carrots | Salsa Macha
(Vegetarian Option: Quail replaced with Roasted Squash)
Wine Pairing: 2016 Cavas Valmar Tempranillo (5 oz. pour)

Pan Roasted Sea Bass | Scallion Fideo Seco | Preserved Lemon + Clam Broth | Avocado Salsa
Wine Pairing: 2017 Emeve Chardonnay (5 oz. pour)

Carne Asada Steak | Spanish Rice | Grilled Whole Scallions |  Charred Cherry Tomatoes
Wine Pairing: 2014 Relieve “Ciclo” Nebbiolo (5 oz. pour)

Churro Bread Pudding | Cinnamon Ice Cream
Pairing: WV&B's Legendary Mexican Coffee (5 oz. mug)

Tres Leches Cake Served Wet | Warm Caramel
Pairing: Licor Cuarante y Tres  (1.5 oz. pour)

Mexican Chocolate Pots de Crème | Cocoa Shavings
Pairing: Kahlua ‘n’ Cream (3 oz. pour)