Hawthorn's Restaurant Lounge

Name: Hawthorn's Restaurant Lounge
Address: 2895 University Ave., 92104, CA, 92104
Telephone: 619-295-1688

2895 University Ave., San Diego, CA 92104, US

• Monday: 5:00PM-9:00PM •Tuesday: 5:00PM-9:00PM •Wednesday: 5:00PM-9:00PM •Thursday: 5:00PM-9:00PM •Friday: 5:00PM-10:00PM •Saturday: 5:00PM-10:00PM •Sunday: 10:00AM-9:00PM •

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Details

Cuisine: Californian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

SUNDAY BRUNCH MENU

Sunday Brunch

STEAK & EGGS

Two Eggs Any style served with a NY Strip Steak

EGGS BENEDICT

a toasted English muffin topped with grilled Ham & Hollandaise sauce

EGGS FLORENTINE

Sautéed Spinach with Hollandaise sauce on a toasted English muffin

BLUE LUMP CRAB & SALMON CAKE-BENEDICT

Eggs Benedict served over a homemade Salmon-Crab Cake

RATATOUILLE OMELET

a French delight filled with Sautéed Eggplant, Onions, Tomatoes, Zucchini & Bell Peppers

SPINACH OMELET

Fresh Spinach, Sun-Dried Tomatoes & Feta Cheese

CHICKEN OMELET

Sautéed Chicken with Onions, Tomato Sauce, Mushrooms, Jack & Cheddar Cheeses

SMOKED SALMON OMELET

with Capers, Feta Cheese, Sautéed Onions & Mushrooms

HAM OR ITALIAN SAUSAGE OMELET

Roasted Bell Peppers, Onions, Mushrooms, Red Sauce & Mixed Cheeses

SANDWICHES

SMOKED SALMON SANDWICH

Topped with Alfalfa Sprouts, Cucumber, Lettuce, Tomatoes & Avocado

CHICKEN SANDWICH

With Roasted Bell Peppers, Jack Cheese, Lettuce, Tomatoes & Bacon

NEW YORK STEAK SANDWICH

Sautéed Mushrooms, Onions, Jack Cheese, Lettuce & Tomatoes On Top

GRILLED BURGER OR VEGGIE BURGER

With Cheddar Cheese, Lettuce & Tomatoes

EGGPLANT SANDWICH

Accompanied with Roasted Vegetables, Mushrooms, Bell Peppers, Feta Cheese, Lettuce & Tomatoes served on a Garlic, Cilantro, Basil & Pesto Bread with Olive Oil & Spices

SOUP DU JOUR

Please Ask Your Server for Our Daily Special

Dinner Menu

ACT I

AHI TUNA TARTARE

Whole Grain Mustard, Capers, Olive Tapenade, Baby Cress

MOULES MARINIERE

Mussels steamed with Chardonnay, Garlic, Shallots, Thyme. Parsley, Butter & Creme Fraiche, Shoestring Fries

JUMBO GULF SHRIMP COCKTAIL

Served with a Horseradish infused Cocktail Sauce

DUCK SPRING ROLLS

Stuffed with Duck & Sautéed Vegetables

CALAMARI FRITTI

Semolina Crusted Calamari served with a spicy Tomato-Basil Sauce and Garlic Aioli

BLUE LUMP CRAB & SALMON CAKES

Served with a Daikon, Cucumber & Sweet Pea Tendril Salad and Wasabi-Cilantro Remoulade

ACT II

CONNELLY GARDENS FIELD GREENS

Vine Ripe Tomatoes, Cucumber, Hearts of Palm, Avocado, Feta Cheese and an Organic Basil-Dijon Dressing

DUCK SOUP

Our old time favorite from Fifth & Hawthorn

HAWTHORN CAESAR

Hearts of Romaine, Creamy Dressing, Shaved Pecorino and Romano with Roasted Garlic Croutons

ACT III

CHIPOTLE BARBECUED PORK CHOP

Mashed Potatoes, Spinach & Natural Au Jus

CHATEAUBRIAND TAMALES

Wild Mushroom & Foie Gras Tamales, Grilled Tenderloin Medallions, Red Wine Tarragon Cream

ROCK SHRIMP & TRUFFLE MAC N CHEESE

Oven Baked with Vermont Cabot Cheddar, Black Truffles & Rock Shrimp

SEARED ALASKAN HALIBUT

Peruvian Purple Potatoes, lightly Curried Corn & Blue Lump Crab Chowder, Petit Herbs

HIBACHI STYLE KING SALMON

Jasmine Rice, Enoki Mushroom-Daikon Salad, Mandarin Orange Butter

GORGONZOLA RAVIOLI

Large Shrimp & Artichoke Hearts in a Cilantro Pesto Cream

FETTUCCINI & CLAMS

Fresh Manila Clams, Roasted Garlic, Fresh Thyme & White Wine

JUMBO DIVER SEA SCALLOPS

Sweet Corn Polenta, Portabello Mushrooms, Petite Herb Salad, Truffle Jus

STUFFED ROASTED CHICKEN BREAST

Goat Cheese & Artichoke Stuffing, Wilted Greens, Roasted Local Veggies, Balsamic Kalamata Jus

SEARED 8 oz. FILET MIGNON

Sweet Garlic Whipped Potatoes, Baby Spoon Leaf Spinach, Green Peppercorn Sauce & Maui Onion Rings

Dinner-for-Two Menu

APPETIZERS

Escargot in a garlic butter sauce

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Spring Rolls, Made with Chicken and/or Vegetables

ENTREES

Salmon, Sauteed and served with a curry sauce, shitakes and bok choy

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Chicken, Stuffed with sauteed mushrooms, spinach, sun-dried tomatoes, feta

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Flat Iron Steak, grilled and served with a dried cranberry, port wine reduc

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Fusilli Pasta, tossed with green olives, tomatoes, mushrooms, capers and

DESSERTS

Creme Brulée

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Three Layer Chocolate Mousse Cake

BOTTLE OF WINE

Red Rock Merlot, California

delicious, approachable and smooth with flavors of ripe cherry, blueberry and a hint of spice with a very long finish | or

Frei Brothers Chardonnay, Sonoma

crisp citrus and tropical fruit character with good clean acidity and no oak