San Diego Restaurant Week 2014

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San Diego Restaurant Week 2014 SEPTEMBER 21-26

FIRST COURSE Peohe’s Salad

Fresh field greens tossed in our own orange-ginger vinaigrette, topped with Mandarin oranges and candied walnuts

Ceviche Tostadas

3 mini tostadas topped with cured white fish and shrimp and fresh mango relish

Chilled Shrimp Gazpacho

Fresh tomato, peppers, onions, cucumbers, topped with herb-marinated shrimp

SECOND COURSE $35

$45

Coconut Crunchy Shrimp

Large shrimp breaded with tempura batter, coconut and panko bread crumbs, served with coconut ginger rice and Thai chili citrus sauce Wine Pairing: Rodney Strong Sauvignon Blanc 10

Peohe’s Mahi Mahi Mai’a

Unique to Peohe’s. Fresh mahi mahi fillet sautéed with macadamia nuts, bananas and Frangelico, served with coconut ginger rice Wine Pairing: Estancia Pinot Noir 9

Cedar Plank Scottish Salmon

Braised Beef Short Rib

House braised beef short rib, served with celery root mash Wine Pairing: Valentini Bianchi ’Leisure Series’ Malbec 9

Scottish salmon dusted in Cajun spices, served with Coconut Ginger Rice and Meyer Lemon Crème Fraiche Wine Pairing: Meiomi Pinot Noir 14

Crab Stuffed Tilapia

Our house favorite. Tilapia stuffed with Blue Crab and baked to a crusted golden brown, served with coconut ginger rice and a caper butter sauce Wine Pairing: Casa Lapostolle Chardonnay 11.5

Roast “Airline” Chicken Breast

Marinated in a fresh fennel brine and served with garlic mashed potatoes and a wild mushroom ragout Wine Pairing: Pine Ridge Chenin Blanc-Viognier 8

Salmon Creek Pork Chop

Natural brined pork porterhouse chop, served with 5-spice sweet potato mash and garlic wilted spinach Wine Pairing: El Cotto Crianza Tempranillo 12

Peohe’s Cut Prime Rib

Served with roasted garlic mashed potatoes, creamy horseradish and au jus Wine Pairing: J Lohr ‘Seven Oaks’ Cabernet 9.5

DESSERT COURSE Mini Hot Chocolate Lava Cake

Rich Godiva chocolate liqueur cake with molten chocolate center, served warm with chocolate sauce, Heath Bar Crunch and macadamia nut ice cream

House-Made Peanut Butter Pie

Served in a chocolate toffee crust with salted caramel sauce

Hawaiian Wedding Cake

Peohe’s version of the traditional wedding cake with pineapple, coconut, macadamia nuts and a strawberry sauce

Chocolate Nutella Torte

Gluten-Free flourless torte layered with a Nutella hazelnut mascarpone filling and passion fruit crème anglaise

ADD ON’S ($7 EACH) Salmon Lomi Lomi Poke

Crispy Rice with Spicy Tuna

Lobster California Rolls

Coconut Crunchy Shrimp

Diced salmon served poke style with jalapeño soy

Crispy sushi rice topped with spicy tuna and serrano chilies

Lobster meat rolled with avocado, cucumber, sushi rice, and seaweed

With a Thai citrus chili dipping sauce

A Suggested Gratuity of 15% - 20% is customary. The amount of gratuity is always discretionary. Price does not include tax or gratuity. Beverages not included. No Splitting or Sharing. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.