Croce's Restaurant- San Diego

Baked Brie and Honey Roasted Garlic with toasted baguette,
baby greens, Grand Marnier-berry compote

Golden Ahi Poke with mango, green onions and ginger, tossed with sesame and soy, served with housemade taro chips,
Sambal vinaigrette and sliced avocado

Warm Spinach Salad with Poached Figs, apples and grapes in a sweet, warm, vanilla bean dressing topped with toasted walnuts
and crumbled gorgonzola

Monterey Bay Aquariaum’s “Best Choice” Seared Arctic Char, celery leaf and parsley salad with anchovies and tiny tomatoes served with fingerling potato hash sprinkled with Italian ham
and a preserved Lemon vinaigrette

Grilled Free-Range Chicken with Forest Mushroom Risotto, asparagus and rosemary vodka sauce

Charbroiled CAB Filet Mignon with passion fruit demi, roasted garlic Yukon mash and seasonal vegetables

Croce's White Chocolate Coconut Macadamia Nut Ice Cream and other delicious housemade ice creams

Croce's will also offer Complimentary Live Music, paired wine lists, additional appetizers, entrèes, and dessert options.

*Croce’s Classic Caesar with hearts of Romaine, housemade garlic croutons and Grana Padano Parmesan
Les Charmes, Chardonnay, Macon-Lugny, Burgundy , France

Greek Spinach Salad with Honey Balsamic Vinaigrette, crumbled feta cheese, roasted red peppers, artichoke hearts, Kalamata olives

Ceviche with Citrus Marinated Alaskan Halibut, tomatoes, avocado, cucumber, red onion and cilantro, avocado crème and crisp potato Gaufrettes 12 Wildhorse, Viognier, Central Coast

Mediterranean Hummus served with Roasted Red Peppers,
garlic flat bread, cucumber and Greek olives 10
Kim Crawford, Pinot Gris, Marlborough, New Zealand

Baked Brie and Honey Roasted Garlic with toasted baguette, baby greens, Grand Marnier-berry compote 14
Brassfield, Blend, “Serenity,” High Valley

Tempura Calamari with Red and Green Jalapeños, served with oregano marinara and parmesan 14
Trimbach, Gewürztraminer, Alsace, France

Spicy Firecracker Shrimp with Chipotle Aioli 15
J. Lohr Estates, White Riesling, “Bay Mist” Monterey County

Pan Seared Jumbo Lump Crab Cake with a broken tomato pesto
and fennel salad 16
Mezzacorana, Pinot Grigio, Italy

Golden Ahi Poke with mango, green onions and ginger, tossed with sesame and soy, served with housemade taro chips,
Sambal vinaigrette and sliced avocado 14
Leth, Gruner Veltliner

Pan Seared Scallop with Ginger, served with corn and carrot salsa, Avocado White truffle puree and Lobster sherry sauce 12
Fritz, Russian River Valley, Chardonnay

*Croce’s Classic Caesar with hearts of Romaine, housemade garlic croutons and Grana Padano Parmesan 9
Les Charmes, Chardonnay, Macon-Lugny, Burgundy , France

Warm Spinach Salad with Poached Figs, apples and grapes in a sweet, warm, vanilla bean dressing topped with toasted walnuts
and crumbled gorgonzola 11
Trimbach, Gewürztraminer, Alsace, France

Greek Spinach Salad with Honey Balsamic Vinaigrette, crumbled feta cheese, roasted red peppers, artichoke hearts,
Kalamata olives and toasted pine nuts 10
Domain Ste. Michelle, Sparkling Brut, Washington

Monterey Bay Aquariaum’s “Best Choice” Seared Arctic Char, celery leaf and parsley salad with anchovies and tiny tomatoes served with fingerling potato hash sprinkled with Italian ham and a preserved Lemon vinaigrette
Louis Latour, Pinot Noir, Marsannay, Burgundy, France

Grilled Free-Range Chicken with Forest Mushroom Risotto, asparagus
and rosemary vodka sauce
with fried leeks St. Clement, Chardonnay, Carneros

Charbroiled CAB Filet Mignon with passion fruit demi, roasted garlic Yukon mash and seasonal root vegetables
Markham, Merlot, Napa

Shrimp Carbonara Fettuccini with Italian pancetta, Kalamata olives
and basil in a white garlic cream sauce
St. Clement, Chardonnay, Carneros

Veal, Pork, Beef and White Truffle Meatballs with Fresh Linguini and oregano marinara, topped with Reggiano parmesan crostini
Melini, Chianti Borghi E’dlsa, DOCG, Italy

Mint Pappardelle, with Braised Lamb, pea tendrils, yellow pear tomatoes, lemon confit and mint
Carmel Road, Pinot Noir, Monterey

Wild Mushroom Potato “Lasagna”, with smoked heirloom tomatoes, lemon ricotta, goat cheese, asparagus
and basil mint pesto with a spicy tomato coulis
Peachy Canyon, Zinfandel, California

Grilled Swordfish with Mediterranean Green Olive Tapenade, toasted orzo, spinach, roasted garlic and red pepper coulis
Beni di Batasiolo, Barbera d’Alba, Piedmonte, Italy

Sesame Sashimi Ahi (seared rare) with basmati and wild rice,with a wild mushroom teriyaki beurre blanc and baby spinach
tossed in a Japanese vinaigrette
Wildhorse, Viognier, Central Coast

Noodle House, Alaskan Miso Glazed Black Cod with green tea soba noodles, ginger sake broth, Shitake Mushrooms, Sea Beans
and a pickled Asian Slaw
J. Lohr, White Riesling, Monterey

Pan Seared Alaskan Halibut drizzled with a Meyer lemon Riesling syrup served with roasted fingerling potatoes, grilled asparagus, sautéed red bell peppers, micro cilantro and Meyer Lemon zest
Robert Mondavi, Fumé Blanc, Napa

Grilled Duck Breast and Crispy Skin Duck Confit with toasted barley “risotto” and wild mushrooms, sauteéd spinach,
Pinot Noir macerated cherries and natural jus
Louis Latour, Pinot Noir, Marsannay, Burgundy, France

Grilled White Marble Farms Pork Chop, Gruyère potato au-gratin, braised spinach, fire roasted Roma tomato, with caramelized onion hunter’s jus Louis Latour, Pinot Noir, Marsannay, Burgundy, France

Bordeaux Braised Short Ribs with White Cheddar Mac-n-Cheese,
wilted chard and roasted cipolline onions
d’Arenburg, Shiraz, “Footbolt”, McLaren Vale, Australia

Croce’s Prime Contemporary Meatloaf with sautéed spinach, roasted garlic Yukon mash, oregano fried onion rings with a porcini demi Chapoutier, Blend, “Belleruche”, Côtes-Du-Rhône, France

Grilled CAB Prime New York with forest mushroom ragout,
smoked gouda mash and grilled asparagus
Tintara, Cabernet Sauvignon, McLaren Vale

Caramel Bailey’s Crème Brulee with an almond laced cookie
Robert Mondavi, Mascato D’Oro, Napa

Fondant Au Chocolat melted warm chocolate cake with fresh raspberries Warres, “Otima”, 10yr Tawney

White Chocolate Coconut Macadamia Nut Ice Cream and other delicious house made ice creams and sorbets

New York Cheesecake with Chef’s choice of toppings
Warres, “Otima,” 10yr Tawney

Mascarpone and Pine Nut Ice Cream, with honey poached cranberries,
and aged balsamic reduction
Warres, “Otima”, 10yr Tawney

Seasonal Crisp with fresh fruit and berries topped with creamy vanilla housemade ice cream

Cookie Ice Cream Sandwich - Chef’s Whim, daily housemade ice cream and cookies to match

We will be offering a special 2-course ($30) and 3-course ($35) menu to all donors of athletic shoes.

Give Your Sole seeks to provide less fortunate men, women & children with moderately worn athletic shoes collected at race events.

Croce’s "Stealing Home" Menu
from 5:00pm - 6:30pm nightly

Enjoy 2-courses for $30
(Select from first and second or second and third)

Upgrade to our “Home Run” 3-course menu for an additional $5.

First Base

Chef’s Soup du Jour or Croce’s Daily Gazpacho

Ceviche with Citrus Marinated Alaskan Halibut, tomatoes, avocado, cucumber, red onion and cilantro, avocado créme and crisp potato Gaufrettes

Mediterranean Hummus served with Roasted Red Peppers, garlic flat bread,
cucumber and Greek olives

Croce’s Classic Caesar with hearts of Romaine, housemade garlic croutons
and Grana Padano Parmesan

Goat Cheese Salad with Seasonal Greens, roasted red and gold beets, poached red onion, pear tomatoes, all wrapped in a seedless cucumber and dressed in a honey balsamic vinaigrette

Greek Spinach Salad with Honey Balsamic Vinaigrette, crumbled feta cheese, roasted red peppers, artichoke hearts, Kalamata olives and toasted pine nuts

Warm Spinach Salad with Poached Figs, apples and grapes in a sweet, warm, vanilla bean dressing topped with toasted walnuts and crumbled gorgonzola

Second base

Veal, Pork, Beef and White Truffle Meatballs with Fresh Linguini and oregano marinara,
topped with Reggiano parmesan crostini

Wild Mushroom Potato “Lasagna”, with smoked heirloom tomatoes, lemon ricotta,
goat cheese, asparagus and basil

Grilled Swordfish with Mediterranean Green Olive Tapenade, toasted orzo, spinach, roasted garlic and red pepper coulis

Seared Arctic Char, celery leaf and parsley salad with fresh anchovies and tiny tomatoes served with fingerling potatoes and a preserved Lemon vinaigrette

Grilled Free-Range Chicken with Forest Mushroom Risotto, asparagus and rosemary vodka sauce with fried leeks

Bordeaux Braised Short Ribs with White Cheddar Mac-n-Cheese, wilted chard
and roasted cipolline onions

Croce’s Prime Contemporary Meatloaf with sautéed spinach, roasted garlic Yukon mash,
oregano fried onion rings with a porcini demi

Third Base

Fondant Au Chocolat—
melted warm chocolate cake with fresh raspberries

Mascarpone and Pine Nut Ice Cream with honey poached
cranberries and balsamic reduction

Seasonal Crisp with fresh fruit and berries topped
with creamy vanilla housemade Ice Cream

New York Cheesecake with Chef’s choice of toppings

Vanilla Lavender Honey Crème Brulee
with almond lavender laced cookie

Croce’s offers housemade sorbets and ice cream