Croce's

Champagne Jazz Brunch

Please join us at Croce’s

Saturdays and Sundays from 10am to 2:30pm

Live Music from 11am to 2pm

Saturday: Elliiot Lawrence

Sunday: Daniel Jackson

*20% off of all champagne or sparkling wine with purchase of a breakfast or lunch entree

Make your reservations here now!

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San Diego Restaurant Week Menu

San Diego Restaurant Week Menu

Appetizers

Pan Seared Jumbo Lump Crab Cake with a broken tomato pesto
and fennel salad

Jamaican Jerk Braised Pork Belly with Sweet Corn Polenta
and papaya mint salsa

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

Entrées 

        Sesame Seared Ahi with basmati and wild rice, teriyaki beurre blanc

and Asian salad

Grilled Duck Breast and Crispy Skin Duck Confit with toasted barley "risotto", sauteed spinach, Pinot Noir macerated cherries and natural jus

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

Desserts

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

Vanilla Lavender Honey Crème Brulee
with almond lavender laced cookie

Fondant Au Chocolat - melted warm chocolate cake
with fresh raspberries

Complete San Diego Restaurant Week Menu

Starters

Pan Seared Jumbo Lump Crab Cake with a broken tomato pesto

and fennel salad
Mezzacorana, Pinot Grigio, Italy ‘08

Jamaican Jerk Braised Pork Belly with Sweet Corn Polenta

and papaya mint salsa
Wildhorse, Viognier, Central Coast ‘07

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

*Croce’s Soup Du Jour

Croce’s Famous French Onion Soup
Tamari, Malbec, “Reserva,” Argentina

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

and toasted pine nuts
Domain Ste. Michelle, Brut, Washington

A la carte starters & Salads

*Croce’s Soup Du Jour 7

Croce’s Famous French Onion Soup 7

Mediterranean Hummus served with Roasted Red Peppers, garlic flat bread, cucumber and Greek olives 10
Zenatio, Pinot Grigio, Della Venezie, Italy

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 ‘08

Jamaican Jerk Braised Pork Belly with Sweet Corn Polenta

and papaya mint salsa 11
Wildhorse, Viognier, Central Coast ‘07

*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 dressingtopped 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

Main Course

Sesame Seared Sashimi Ahi with basmati and wild rice, teriyaki beurre blanc and Asian salad
Wildhorse, Viognier, Central Coast

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

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

Seared Scallop and Lobster-Scented Risotto with edamame, asparagus, tomatoes, parmesan and thyme-marinated lemon
Robert Mondavi, Fume Blanc, Napa

Crispy Skin Salmon with Applewood bacon and bean Cassoulet, thyme-marinated tomatoes,and roasted cipolline in a sweet onion broth
Louis Latour, Pinot Noir, Marsannay, Burgundy, France

New Zealand Pan Seared Bluenose Seabass with oven roasted Ducky potatoes, pancetta, butter braised Brussels sprouts and broken forest mushroom vinaigrette
Rodney Strong, Pinot Noir, Russian River Valley ‘08

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

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

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

Vegetarian Israeli Couscous, with Balsamic Marinated Portobello served with grilled vegetables and fresh herbs
Robert Mondavi, Fume Blanc, Napa

Desserts

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

Vanilla Lavender Honey Crème Brulee

with an almond lavender laced cookie
Robert Mondavi, Mascato D’Oro, Napa

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

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

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