Vagabond

Name: Vagabond
Address: 2310 30th St., 92104, CA, 92104
Telephone: 619-255-1035

2310 30th St., San Diego, CA 92104, US

• Monday: 4:30PM-9:00PM •Tuesday: 11:30AM-9:00PM •Wednesday: 11:30AM-9:00PM •Thursday: 11:30AM-9:00PM •Friday: 11:30AM-10:30PM •Saturday: 11:30AM-10:30PM •Sunday: 11:30AM-9:00PM •

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Details

Cuisine: Eclectic / Int'l
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH

Starters

Asian Kung-Pao Style Calamari

Tasty Breaded Crisp Calamari Flash-fried and Tossed with Peanuts and Dried Chilies in a Spicy Hoisin Sauce.

Journée to Asia, A flavorful Combination Plate of Traditional Asian Appeti

Three Flash Fried Vietnamese Vegetarian Spring rolls served with Lettuce, Cilantro and Fresh Mint; as well as a Lemon Grass Marinated Tofu Fresh Roll. Soy-Mint Lemon Sauce, Lime-Hoisin Peanut Sauce.

Singapore Street Soup,

Thin Yellow Curry Chicken Base Broth has Coconut Milk, Lemon Grass & Kaffir Lime leaves. Served with Glass Noodles, Topped with a Soft Boiled Quail Egg, Sprouts and Thai Basil.

Soupe du Jour

Salads

"Valle De Guadalupe" Summer Salad

Organic Baby Greens Leaves simply tossed in Extra Virgin Olive Oil from L.A. Aceto in Valle De Guadalupe, a touch of Balsamic Vinegar, Salt and Pepper. Served topped with Micro Cilantro and Cured Black Olives.

"Vagabond" Blue Cheese Salad with Black Olive Croutons & Pine nuts,

This Salad of Fresh Herbs and Butter Lettuce Leaves is tossed in a Creamy Blue Cheese dressing. Topped with Chopped Chives & Scallions, Roasted Pine nuts and Black Olive Croutons.

Caesar Salad,

Classic Caesar Salad, includes Young Romaine Lettuce Heart, a Soft Boiled Egg, Shaved Parmesan Cheese, Anchovies and Black Olive Croutons.

Calamari Duo Salad,

Asian Kung-Pao Style Calamari and a small serving of our Crispy Garlic Calamari. Served with Aji Aioli and Mixed Green tossed in a Caribbean Dressing.

Seafood Salad, Thai Lime Dressing,

Three Grilled Skewers of Scallops and Shrimp, served on a bed of mixed Greens, Cucumbers, Small Tomatoes and Fresh Herbs. Tossed in a Thai Lime Dressing.

Two Salmon Potato & Edamame Salad,

A Black Olive Toast of Crema fresca, topped with Smoked Salmon, Alfafa Sprouts, thinly sliced Red Onions and Capers and a Grilled Small Filet of Salmon; served with New Potatoes, Edamame and Bits of Smoked Salmon tossed in Extra Virgin Olive Oil and Chives. Rice Vinegar Drizzle.

Vagababond Ahi Tuna Nicoise,

Our Twist of the Salade Nicoise; Romaine and Mixed Greens, Soft Boiled Egg, Haricots Verts, Edamame, Scallions, Red Onion, Tomato, Cucumber, Bell Pepper, Anchovies, Potato, Capers and Cured Black Olives; all tossed in a Vinaigrette of Balsamic Vinegar and Extra Virgin Olive oil. Served with a Grilled Small Filet of Fresh Ahi Tuna.

Caribbean Chicken Salad,

A filet of Chicken Breast Grilled with Herbs and Caribbean Spices, cut in Medaillons and served over Mixed Greens with Cucumbers, Tostones, Plantanos Maduros and Lime. Sweet Caribbean dressing.

Sandwiches & Panini

Vegetarian Panini,

Ripe Avocado, Tomato, Thinly sliced Red Onion, Bell Pepper, Cucumber, Alfalfa Sprouts, Pepper Jack Cheese, Extra Virgin Olive oil, Kosher Salt and Cracked Pepper. Toasted Ciabatta.

Smoked Salmon Panini,

Thin slices of Smoked Salmon, Mayonaise, Avocado, Red Onion, Tomato, Cucumber and Alfalfa Sprouts. Toasted Ciabatta.

Proscuitto Caprese Panini,

A Caprese of Tomato Slices, Fresh Mozarela, Basil and a thin slice of Imported Prosciutto; Extra Virgin Olive Oil, Kosher Salt and Cracked Pepper. Prepared pressed hot on Toasted Ciabatta Bread.

Grilled Chicken Panini,

Thinly Sliced Grilled Chicken Breast, Manchego Cheese, Aioli, Avocado, Lettuce, Tomato and Onion. Toasted Ciabatta.

Kobe Beef Burger,

Eight-ounce Kobe Beef Patty served Grilled with Lettuce, Avocado, Tomato Slice, Red Onion, Mayonnaise, Kosher Salt and Cracked Pepper. Toasted Telera Roll.

Cuban Pulled Pork Sandwich,

Very Simple Tender Pulled Pork Prepared Cuban Style in a Chipotle Barbecue Sauce. Served in a Toasted Telera Roll.

Caribbean Filet Mignon Sandwich with Avocado,

Thinly Sliced Filet Mignon Marinated in a Caribbean Dressing of Olive Oil, Garlic, Honey, Ginger, Herbs and Spices. Served Grilled with Spread Avocado and Spicy jack Cheese on Toasted Telera Roll.

Entrees

Soup & Salad,

A Cup of Soup of your Choice served with our "Valle De Guadalupe“ Summer Salad.

"Piatto Italiano",

A Caprese of Thinly cut Heirloom Tomato Slices, Fresh Mozarella and Basil sprinkled with Extra Virgin Olive Oil. Served with cuts of Imported Prosciutto and a Small "Valle De Guadalupe“ Summer Salad.

"Assiette Francaise",

The Traditional French Plate of Charcuterie; Assorted Patés, Imported Sausages, Cornichons and Olives. Served with a fine selection of Imported Cheeses and a Small "Valle De Guadalupe" Summer Salad.

Red Curry

Onions, Garlic, Coconut Milk, Red Curry, Lemon Grass, Ginger, Palm Sugar and a touch of Chili Pepper. Served on a Bowl over Jasmine Rice and garnished with Fried Shallots, Shredded Kaffir Lime leaves and Scallions.

Proscuitto & Pesto Cheese Tortelini,

Cheese Tortelini Tossed in Fresh Pesto with Crushed Garlic and Fresh Basil. Topped with Roasted Pine nuts, Imported Prosciutto cuts and Grated Parmesan Cheese.

Vagabond Black Ink Linguini Shrimp,

Four Large Shrimp Tossed in Black ink Linguini with Onions, Garlic, Chorizo and Green Chiles. Topped with Manchego Cheese, Roasted Peanuts and a drizzle of Chili Oil.

Moules Frites,

A Bistro Classic. A pound of Prince Edwards fresh Black Mussels steamed in White Wine with Celery, Shallots, Garlic, White Pepper and Thyme. Brought to a boil, it is then finished with Crème Fraiche. Served with traditional Pommes Frites.

Steak Frites,

The key to this classic Bistro recipe is the Ten-ounce all Natural Meyer, Dry Aged New York Steak we use. Served with Vagabond Pommes Frites.

DINNER

Starters

Heirloom Tomato "Caprese",

Our Italian Influenced Starter; A Caprese of Thinly cut Tomato Slices, Fresh Mozarella and Fresh Basil. Sprinkled with Extra Virgin Olive Oil, Kosher Salt, Cracked Pepper.

Assiette Française",

The Traditional French Plate of Charcuterie, selected Imported Cheese and Bread. Assorted Patés, Imported Sausages, Cornichons and Olives. This French Traditional Appetizer is served with Bread.

Asian Kung-Pao Style Calamari,

This is a twist of the traditional Crispy Calamari. These Tasty Breaded Crisp Calamari are Flash-fried and then Tossed with Peanuts and Dried Chilies in a Spicy Hoisin Sauce.

Journée to Asia,

A flavorful Combination Plate of Traditional Asian Ap petizers; Flash Fried Vietnamese Vegetarian Spring rolls served with Lettuce, Cilantro and Fresh Mint; as well as a Lemon Grass Marinated Tofu Fresh Roll. Served with a Soy-Mint Sauce, Hoison Peanut Sauce.

Narai,

From eateries in Indonesia. An exquisite Calamari and Chicken “Beignet” to dip into a sweet, Pineapple Sauce with just a touch of spiceness.

Pommes Frites Provencal,

French Style “Frites” Lightly tossed in Herbs de Provence served with Vagabond Saffron Aioli.

Butternut Squash Soup

An excellent first course. Unique nutty and sweet flavor, a surprise to the palatte.

Salads

"Valle De Guadalupe" Summer Salad

"Vagabond" Blue Cheese Salad with Black Olive Croutons & Pine nuts,

This Salad of Fresh Herbs and Butter Lettuce Leaves is tossed in a Creamy Blue Cheese dressing. Topped with Chopped Chives & Scallions, Roasted Pine nuts and Black Olive Croutons.

Spinach Salad,

Flavorful Spinach tossed in balsamic Vinegar, topped with Blue d’Auvergne Cheese, Caramelized Pecans, Sweet Apples.

Caesar Salad,

Classic Caesar Salad, includes Young Romaine Lettuce Heart, a Soft Boiled Egg, Shaved Parmesan Cheese, Anchovies and Black Olive Croutons.

Seafood Salad, Thai Lime Dressing,

Three Grilled Skewers of Scallops and Shrimp, served on a bed of mixed Greens, Cucumbers, Small Tomatoes and Fresh Herbs. Tossed in Thai Lime Dressing.

Vagabond Ahi Tuna Nicoise,

Our Twist of the Salade Nicoise; Romaine and Mixed Greens, Soft Boiled Egg, Haricots Verts, Scallions, Red Onion, Tom ato, Cucumber, Anchovies, Potato, Capers and Cured Black Olives; all tossed in a Vin aigrette of Balsamic Vinegar and Extra Virgin Olive oil. Served with a Grilled Small Filet of Fresh Ahi Tuna.

Goat Cheese Salad,

A light Italian Salad with a little twist. Flavorful Goat Cheese rolled in crushed pistachios stuffed with grapes. Served atop mixed greens and tossed in a Homemade Vinaigrette and Caram elized Walnuts.

Entrees

Red Curry

Curried Dishes have traditionally been associated with Buddhists, and there are a number of popular recipes where Curry is the featured Spice. This one combines Onions, Garlic, Coconut Milk, Red Curry, Lemon Grass, Ginger, Palm Sugar and a touch of Chili Pepper. Served on a Bowl over Jasmine Rice and garnished with Fried Shallots, Shredded Kaffir Lime leaves and Scallions.

Moule Frites, A Bisto Classic,

A pound of Prince Edwards fresh Black Mussels steamed in White Wine, Celery, Shallots, Garlic, White Pepper and Thyme. Brought to a boil, this is then finished with Creme Fraiche. Served with traditional Pommes Frites.

Proscuitto & Pesto Cheese Tortellini,

Cheese Tortellini Tossed in Fresh Pesto with Crushed Garlic and Fresh Basil. Topped with Imported Prosciutto, Roasted Pine nuts and Grated Parmesan Cheese.

Organic Salmon in Cranberry Ginger Soy Sauce,

Eight-Ounce Fresh Organic Filet of Salmon Coated with Avocado and a Layer of Potato Crust; Seared and Fin ished in the Oven, the Salmon is then topped with our Fresh Mango Salsa.

Black African Sea Bass in Corn Husk, Caribbean Style,

A filet Sea Bass brushed with a blend of Grilled Peanuts, Caribbean Spices and a touch of Soy Sauce; This entrée, baked wrapped in Cornhusk is for many a favorite of Caribbean Cuisine. Served with Saffron Rice and Black Beans.

Paella Valenciana Clásica,

The traditional Paella comes from Valencia, Spain. Dressed with Chorizo, Chicken, Rabbit; it is then garnished with Black Mussels, Clams and Shrimp. In the tradition of Valencia, the large Paella pan is set on the middle of the table and family members and guests will eat Family style, straight out of the Pan. Here, we serve this earthy classic individually, in a one person size pan, in an authentic, Paella.

Coq au Vin,

The Classic French recipe. We marinate the Whole cut Chicken in Red Wine and then simmer it with Pearl Onions, Garlic, Carrots, Bacon, Mushrooms and Bouquet Garni. The Sauce is so delicious you will need bread to finish eating it! A favorite of French Country Food Lovers!

Mi Goreng: Taste of Indonesia, Thailand

Known as “Mi Goreng” in Indonesia. An explosion of many flavors. A variety of fresh vegetables including Chinese Cabbage, Chilies, Garlic and Leafy Greens, Stir Fried with Fresh Egg Noodles in a lightly sweetened chili sauce. Served with choice of shrimp or chicken.

Mi Goreng: Taste of Indonesia, Thailand

Known as “Mi Goreng” Indonesia style noodles. Chinese Cabbage, Chilies, Garlic and Leafy Greens Stir Fry with Fresh Egg Noodles. Served with choice of shrimp or chicken.

Morrocan Lamb Shank Tagine,

Braised Lamb Shank, Baked slowly for three hours with Dried Plums, Vegetables and traditional Morrocan Spices; Star Anis, Cinnamon and Cumin. Served in a Tagine Clay Pot over Couscous. Impressing Deep Flavor!

Filet Mignon “Au Poivre Vert”,

A Ten-Ounce Filet Mignon grilled and served topped with a Creamy Green Peppercorn Sauce. This Traditonal French Recipe is served with Vagabond Pommes Frites.