Reservations on Yelp.com
Beer, Wine & Sangria Specials
available to-go with purchase of food item
Exterior & Limited Interior seating now available
UPDATED HAPPY HOUR
Rotating $7 plates
Select $7 glasses wines/sangrias
Select $12 2 oz flight trio
$2 off of all beers
Whether it be devouring a South American-style churrasco plate accompanied by a well structured red, or tantalizing your palate with a madras curried tiger shrimp skewer alongside a refreshing austere white, it’s all here for you to explore and savour. With the elemental design of raw historical concrete floors, metal accents, knotted natural woods and tropical plant life, it pairs just right with soundtracks of smooth samba, traditional tango, eclectic electronic beats or some old-school jazz. It’s rewarding for me to express this to my guests and more importantly for you to embrace. And for those who have had the pleasure of traveling, may your time spent here transport to those far away places for a moment in time.
Thank you and salud!
Happy Hour Menu
House made Hummus
Chicken & Chorizo Bilbao flatbread squares
Angus Steak skewer Duo
Select $7 Wines & Sangrias
$2 off all Craft Style Beers
Wet Stone Wine Bar’s mission is to offer something unique and different through the menu, ambiance, music, and service. The vision is for those adventurous Foodies and Oenophiles to have a wine bar that would extend beyond the standard menu, the common producers/varietals and traditional setting. Our menus are globally inspired small plate dishes with an adventurous wine list and award winning Sangrias...enjoy!
(Add chicken 5/ steak 6/ tiger shrimp 7)
Caprese Salad 9
w/ greens, burrata, basil & soy vinaigrette
Baby mix greens, fresh mango, shaved red onion, caramelized walnuts
& chevrine goat cheesew/ Spanish sherry viniagrette
House made Hummus 9
Peruvian Aji Panca infused served with Medjool date, pomegranate arils & pita
Tomato Bruschetta 9
Tomato, basil, shiitakes, capers & garlic
drizzled w/ soy & xvoo served w/ crostini
Guava paste Quesadilla 8
Flour tortilla, w/ melted 3-Mexican cheese mix
In tribute to all the Caribbean pairings of this classic combination
Chinese 5 spiced pork belly 9
over fennel slaw w/ Peruvian aji Amarillo aioli & pickled red onion
Smoked Salmon Montadito Trio 12
w/ burrata & house made pesto on toasted marble rye w/ fresh arugula
Bacon wrapped Medjool dates 10
Stuffed w/ Danish bleu cheese
& toasted almond
Smoked fish & Gourmet cheese 12
Discover this perfect combination of smoky sea proteins w/ pungent cheeses,
finely diced red onion, salty capers and toasted ciabatta
Duck Rillette & Cornichons 12
In homage to the French classic duo
served w/ warmed bread
Garbanzo & Avocado Trio 9
w/ spiced aioli & basil chiffonade served on crostini
SMALL PLATE ENTREES
Surf & Turf 25
4oz steak skewer & (3) U-8 Tiger Shrimp
over avocado corn relish w/ bleu cheese crostino
Steak skewers 18
w/ potato au gratin & avocado corn relish & house made chimichurri
Cebiche Caribeno 18
White fish, tiger shrimp, sea scallop, coconut milk.
pineapple, cilantro, chile & citrus served wi/ plantain & tostitos
Môqueca (Pr: Mu Kekh) 16
Brasilian-inspired seafood stew w/ fresh seafood, plantain & warmed bread
Garnished w/ aioli & chimichurri
Tuna Carpaccio 16
Hot oil seared topped w/ toasted garlic shavings, crumbled macadamia nuts,
soy drizzle, squeeze & grated citrus
served w/ crostini
Merguez Lamb sausage 16
w/ pickle cabbage, dijon & potato au gratin
CHEESE TRIO PLATES
Served w/ warm bread
-w/ trio of meats 16
-w/ trio of fruits 14
-w/ trios of fruits & meats 20
FLATBREAD PIZZAS 12X4
Wild mushroom & Fontina 15
w/ red sauce & truffle oiled arugula.
Our tribute to the NW
Housemade Pesto 14
fresh basil, toasted pinenuts, garlic, parmesan & burrata,
garnished with chiffonade of fresh basil & lots of love
Achiote chicken & Chorizo Bilbao 16
w/ red sauce, 3-cheese, crema & chimichurri
An original menu item since 2007
ALSO SEE OUR OFF THE MENU BOARD
FOR ADDITIONAL WINES
Corkage $20 for 750ml (1) btl per reservation
Tropical White Sangria 9/32
A taste of the tropics that transports to places unknown. Fresh mango, lychee, & melon are the starters that dish a dime of joy.
Mainerdo, Arneis, Langhe, Italy 12/45
Bright straw yellow with beautiful golden reflections. Aromas of peach, mango, melon, pineapple and lime, followed by gorgeous floral, chamomile and honey scent. Rich and round in the mouth, off dry, with persistent fruit power and a tart mineral layer. Full-bodied but not heavy.
Crnko, 3 blend, Slovenia LITER BTL 11/52
3 Blend of high-toned Laški Riesling; Sauvignon Blanc & Ravenec. Thirst quenching, light on its feet w/ gentle acidity & notes of juicy fruit gum makes this difficult to set down.
MAN Vintners, Essay, Chenin Blanc, Coastal region, South Africa $10/$37
A play on words. SA meaning South Africa.
On the nose: fruit salad, guava and melon aromas Mid-back palate: refreshing, crisp, mineral-acidity. Lees contact for a few months add to the complexity and body. A touch of aromatic wooded-Viognier complements the fruit with floral hints and a typical waxy note. Finishing with a touch of Rousanne for the honey and pear
Weingut Der Pollerhof, Felix,
Gruner Veltliner, Austria $10/$47
Considered one of the oldest wine regions in Austria, Weinviertel also covers the most ground. The piquant “peppery” notes abound. Cool, pomaceous aromas of fresh cider and crunchy rhubarb mingle with the lovely green notes that give Grüner its signature complexity: daikon radish, snap peas, and even Puy lentils. The palate provides a juicy zip of citrus and starfruit, perfectly supported by lean minerals, green apple tannin, and a bittersweet, slender finish.
Monte Cascas, Branco, Colheita,
Douro, Portugal $10/$37
(Codega do Larinho/Gouveio/Viosinho)
Color - Lemon; Nose - Apricot, peach, white flowers and pear notes. Mouth - Stone and lemon fruit. Balanced, medium bodied and with persistent finish.
Frontonio, El Casetero, Macabeo,
Campo de Borja, Aragon, Spain $10/$37
We have fallen deeply in love for the Macabeo grape, valuing its green citrus twang and remarkable structure. All stainless. A beauty for the sunny days of San Diego.
ALSO SEE OUR OFF THE MENU BOARD FOR ADDITIONAL WINES
Corkage $20 for 750ml (1) btl per reservation
Exotic Red Sangria 9/32
Un traditional, dark & mysterious w/ unique flavor & depth. A proprietary blend of blueberries, ginger & citrus. City of Angels tested and voted best on the WestSiiiide!
Coquelicot, Bordeaux blend, Santa Ynez, CA 2009 14/53
Delectable CA for your pleasure. Intense violet hue & red skinned berries & cooking spices on the nose. Round tannins & lively acidity. A treat.
Le Tobele, Valpolicella Ripasso Superiore , Veneto, Ital;y $15/$57
Bing cherry, red plum & cofffee with dark clove, dark chocolate covered strawberries with mineral finish. Silky Ripasso tannins and fairly complex.
Le Devoy Martine, Rouge blend, Lirac, Rhone, France 12/45
Carignan, Mouvedre & Syrah. Hibiscus & spice. A hefty dose of Carignan give it a spunky sense. Stainless & Neutral tank. Delicious.
Honoro Vera, Monastrell
Jumilla, Spain $9/$33
produced with organically grown grapes from 20-year-old dry-farmed vines on limestone-rich soils fermented in open-top stainless steel vats. It's a Monastrell with textbook aromas of Mediterranean herbs, with a soft, balanced palate, clean flavors and a dry finish.
Terra D' Alter. Alicante Bouschet,
Alentejo, Portugal 12/45
Intense notes of black fruits and spices with a floral nuance. Plums and notes of plum, excellent acidity and structure. Silky and rich tannins. Very long and rich finish with notes of chocolate and vanilla
Painted Wolf, The Den, Pinotage,
Paarl, South Africa $12/$45
Luscious, fruit-packed & full bodied.
Medium to full bodied with a smorgasbord of bright red and black summer berries, savoury spice and toasty wood flavours, leading to a nicely poised finish.
Vina Progresso, Tannat, Canelones, Uruguay
The celebrated Tannat was first introduced into Uruguay in 1870 by Basque immigrants becoming “the national grape “, perfectly
adapted to our soil and climate. Considered an exotic variety, it is the most widely planted at the moment becoming Uruguay’s
Wet Stone, located at the base of a turn of the century bldg. in the landmark barrio of Bankers hill opened its doors in 2008. Chef and proprietor, Christian Gomez, a local San Diegan of Latino and Asian descent, honed his skills in the many facets of food while marinating in the city of Angels eclectic borough of Venice beach, with stints in NYC and abroad.
The restaurant is an expression of his vision through the AMBIENCE of an elementally designed interior sprinkled with wood, metal, concrete, tropical plant life and a-moment-in-time images throughout. The FOOD treats you into a cornucopia of bold flavors and well executed dishes that are not only mouthwatering but are compiled and designed to compliment the experience. The SERVICE is least invasive yet professional, which gets tied all together with a soundtrack of soft samba, cool jazz with a touch of electro-tango or ambient rythms. MORE...
The dance of service, ambience, music and food is well choreographed and brings a symphony of joy for anybody looking for a unique dining experience.
CHRISTOPHER HILE - San Diego LGBT Weekly READ MORE