Reservations on Yelp.com
Beer, Wine & Sangria Specials
available to-go with purchase of food item
Tue-Sat: 5pm-6pm/ Sunday 4pm-9pm
Select $8 glasses wines/sangrias
$26 Select bottles
$12-2 oz House Blind Flight Trio
$2 off of all beers
Lamb or Pork Chorizo Bilbao
Mediterranean olive mix 4
Avocado & Tomato salad 8
House made hummus 8
Tomato Bruschetta 8
Oysters Rockefeller Duo 10
Achiote Chicken & chorizo Bilbao flatbread
Whether it be devouring a Caribbean style Cebiche Caribeno accompanied by an austere, mineral driven white wine, or tantalizing your palate with a beef tenderloin skewer with our house made chimichurri, 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!
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 6/ Angus steak 10/ (3)tiger shrimp 10/ 4 oz seared tuna 10)
Avocado & tomato 10
with baby greens & burrata served with spiced nam plah vinaigrette
Red & golden beet 11
with baby greens, Spanish sheep's milk cheese & toasted pepitas
tossed in Spanish sherry vinaigrette
shareable or as a starter
-Mediterranean Olive mix 6
-Spanish Marcona almonds 6
Roasted Marcona Almonds & Mediterranean Olive mix 8
Gourmet sweet almonds from Spain along with briny meaty olives.
Great with a drink of choice
Bacon wrapped Medjool dates (3) 12
Stuffed with Danish bleu cheese & toasted almond
French Duck Rillette 12
Served with cornichons and Morello cherry jam & crostini
NW Oysters Rockefeller duo 12
Topped with melted fontina, arugula & chorizo Bilbao
Blistered Shishito peppers 10
Flavorful green peppers, charred to perfection.
Drizzled with XVOO, a dash of soy and shards of salty cheese
Garbanzo & avocado montaditos 12
Topped with Mashawsha (Tahina sauce) & chiffonade of fresh basil
Roasted Cauliflower 10
Tossed in Arabic spices, over cumin scented yogurt with roasted onions and lemon
Roasted rainbow carrots 10
Tossed in Harissa and maple syrup with shallots, garlic and toasted pistachio
House made Hummus 10
Peruvian Aji Panca infused served with Medjool date, pomegranate arils & pita
Tomato Bruschetta 10
Tomato, basil, shiitakes, capers & garlic
drizzled w/ soy & xvoo served w/ crostini
Guava paste Quesadilla 9
Flour tortilla, w/ melted 3-Mexican cheese mix
In tribute to all the Caribbean pairings of this classic combination
Smoked Salmon bocadito trio 14
w/ burrata, mashed avocado & house made pesto
on toasted marble rye w/ fresh arugula
Spanish chorizo Cantimpalitos 10
The tastiest pork salchichas with French dijon and warmed bread
Taking cocktail sausages to a whole new level!
In tribute to the Argentine sausage sandwich
Merguez lamb sausage OR Spanish pork chorizo Bilbao
with house slaw, pickled red onion, aioli and chimichurri
SMALL PLATE ENTREES
Surf & Turf 29
4oz steak skewer & (3) U-8 Tiger Shrimp
over avocado corn relish w/ bleu cheese crostino
Steak skewers 25
]In homage to the Argentine duo of Steak and Chimichurri
w/ potato au gratin & avocado corn relish
Merguez lamb sausage 18
Tribute to the Germanic pairings
served with pickled purple kraut, Dijon and potato au gratin
Cebiche Caribeno 18
Visions of Bocas del Toro, Panama.
Fresh white fish, tiger shrimps, coconut milk.
pineapple, cilantro, chile & citrus served w/ plantain chips
Tuna Carpaccio 18
Inspired by a Nobu Matsuhisa cooking method
Hot oil seared topped w/ toasted garlic shavings, crumbled macadamia nuts,
soy dashes, squeeze & grated citrus
served w/ crostini
Môqueca (Pr: Mu Kekh) 18
Brasilian-inspired seafood soup
made from: seafood stock, tomatoes, coconut milk, chiles & cilantro
w/ fresh seafood, plantain & warmed bread
Garnished w/ aioli & chimichurri.
Let the Samba beats begin!
CHEESE TRIO PLATES
Served w/ warm bread
-w/ trio of meats 20
-w/ trio of fruits 16
-w/ trios of fruits & meats 24
ADD Exotic Spanish olive mix: 4
FLATBREAD PIZZAS 12X4
Wild mushroom & Artichoke 16
House-made Pesto 15
fresh basil, toasted pine-nuts, garlic, parmesan & burrata,
garnished with chiffonade of fresh basil & lots of love
Achiote chicken & Chorizo Bilbao 18
w/ red sauce, 3-cheese, crema & chimichurri
An original menu item since 2007
Blind Flight Trio
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.
Toreta, Posip, Korkula, Croatia 14/53
The “Special” bottling is from younger vines and spends less time on the skins (2 hours or so). It is an impossibly light and fresh Pošip. As the lobster on the label indicates this wine is ideal to drink with just about anything pulled from the sea. Locals pair it with shrimp and tomato pasta, grilled eggplant with capers and creamy pastas with wild fennel. As with all of Frano’s wines it is defined by the elemental combination of Mediterranean herbs, thick pine forest, sunshine and sea breeze.
Crnko, 3 blend, Stajerska, Slovenia 11/53 LITER BTL
Riesling, Sauvignon Blanc,
Rizvanec and Chardonnay. A delicious off dry/ off sweet magical blend. Juicy fruit gum on the intro, soft minerality on the finish. Treat yourself to this delightful blend!
Domaine de la Prose, Vermentino, Langedoc, France 12/45
Organic. A brisk white with a nod stylistically to the Mediterranean Sea a short 10km away. Notes of citrus, white peach, crushed rocks and fresh herbs make it a perfect match to Moqueca, oysters, shrimp & spice.
Kvareli, Kakheti, Rep. of Georgia 14/48
The oldest winemaking region in the world
This light golden wine is infused with a rich bouquet of aromas of white cherry, dried fig and dried herbs. It exhibits its luxurious qualities with playful acidity and delicate ripe tannins that colourfully shimmer with a moderately full body and a silky prolonged finish.
El Casetero, Macabeo,
Campo de Borja, Spain 11/41
Traditionally blended with Xerel-lo and Parrellada to make Cava. Meet the single varietal. Delicious, soft austerity, stonefruit with tropical citrus that's made perfectly for a warm Mediterranean climate like San Diego. Salud!
Man Vintners, Essay, Chenin blanc,
Coastal South Africa 10/37
Grown in un-irrigated vines on shale soils produce exotic fruits of lychee & papaya with distinct freshness & minerality. Elevated with small percentages of Viognier & Rousanne.
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
Cab Sauv, Merlot, Petit Verdot & Malbec come together for your pleasure. Intense violet hue & red skinned berries & cooking spices on the nose. Round tannins & lively acidity. A sure treat.
Scaliere, Rosa del Golfo, Negro Amaro, Salento, Italia 10/37
Vineyards in the areas around Sannicola, Alezio, Campi Salentino, Barile
Grapes Negroamaro 90% and Aglianico del Vulture 10% Maturation: steel tanks. Color: fine ruby red with violet reflections.
Bouquet: generous recalling of red berries.
Palate: medium-structured, soft and persistent. Accompanies white and red meat, game, fresh cheese, savory dishes.
Mainerdo, Rosso, Piedmonte, Italia 12/45
Nebbiolo, Dolcetto and Barbera flourish in this seductive, soft, and aromatic production.
Light in body and super attractive Saluti!
Herdade do Mouchao, Dom Rafael, Vinho Tinto, 2015 Alentejo, Portugal 12/45
Sourced from old Aragonez, Trincadeira, Castelao & Alicante Bouschet. There is a seriousness one sees in all their reds, a refusal to opt for the simple and fruity, that comes out even in this entry level offering. Dark, ripe, and a little brooding, with a firm texture of fine grained tannins that provide presence and freshness, this foot trodden wine brings complexity without heaviness.
Kakheti, Rep. of Georgia
Oldest winemaking region in the world.
Powerful, dry, noble and energetic wine.
Thick skin, unique harmony of rich fruit with spicy aromas. The tannins and acidity of grapes give it its complexity. This dark colored wine is characterized by a wildly fresh sour-cherry aromas, coupled with solid tannins.
Finca Cuarta, Mencia, Bierzo, Ribeira Sacra, Galicia, Spain 12/45
From north west Spain's Galicia region, this Mencia is rooted in Ribeira Sacra's dramatic terraced slate vineyards, first planted by the Romans 2000 years ago. After the Romans, the monks settled in, took over wine production, and the area became known as Ribeira Sacra, or Holy Riverbank. This mencia, from 50 year old vines, was fermented in stainless, aged for 7 months in French and American barrels. Deeply, duskily perfumed with wild blackberry, blueberry, thorns, and balsamic drawn across a medium+ bodied palate. Tannins are soft and sticky, hugging this to a stony, mineral-tinged finish.
Pfneisl, Vineyards, Birgit & Katrin's Zweigelt, Burgenland, Austria 10/45
Birgit and Katrin Pfneisl. Rather than make wine with their father and uncles who run the well established family estate in Austria, the sisters decided to farm their ancestral vines in Sopron, Hungary. From the outset, their wines contrasted sharply with those of their elders. Organic farming, old vines and wild fermentation, all contribute to the finesse of their wines. They're Bright, peppery and aromatic.
Wet Stone, located at the base of a turn of the century bldg. in the landmark barrio of Bankers hill opened its doors in 2007. 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