With San Diego County's
Dine-In placed on hold
We will be offering Exterior Seating and call in/Pickup orders ONLY
HOURS
Tuesday-Friday
11-2/5-10
Saturday
5-10
Sunday
4-9
WELCOME
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!
Christian Gomez
Proprietor/Chef
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!
Menu
DINNER
Starters
Feta & Olives 7
Guava paste Quesadilla 8
House made Hummus 9
w/ xvoo, pita & dates
Potato Chips 2
Sea salt
Roasted Cancha 4
Roasted & salted Peruvian corn nuts
Salads
Add
(Burrata: 4/ Steak 6 / Shrimp 6/ Chicken 5/ Lamb sausage 6)
Red & Golden Beet
Baby arugula, goat cheese & macadamia nuts
Proscuitto & Pineapple 10.50
Mix greens, fresh pineapple, crispy prosciutto,
Parmesan shavings
Avocado Tomato 9.50
Tomato and avocado
w/ XVOO, house spiced vinegar
House Specials
Seared tuna 16
Hot Sesame oil seared, citrus sqeueeze
XVOO-soy drizzle, toasted garlic, fresh chives, pepita dust w/ crostini
Steak skewers 16
w/ chimichurri, avocado corn relish
& potato au gratin
Cebiche Caribeño 18
Mexican white shrimp, sea scallops, pineapple, citrus,
coco milk, cilantro, red onion w/ corn & plantain
Merguez Lamb Sausage 16
w/ hummus, pesto, yogurt & pita
Flatbreads
Achiote chicken & chorizo Bilbao
w/ Mexican 3 cheese & red sauce 16
Wild mushroom
w/ Italian fontina, arugula & truffle oil 16
House made pesto
w/ 3 cheese 15
Cheese Trio w/ crostini
seasonal fruit 15 trio of meats fruits & meats 20
Please make server aware of any allergies. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
LUNCH
Starters
Feta & Olives 7
Guava paste & Cheese Quesadilla 8
House-made hummus 9
w/ xvoo, pita & dates
Potato Chips 2
Sea salt
Roasted Cancha 4
Roasted & salted Peruvian corn nuts
Salads
Add (Steak 6 / Shrimp 6/ Chicken 5/ Lamb sausage 6)
Red & Golden Beet 9
w/ baby arugula,
goat cheese & macadamia nuts
Avocado Tomato 8
Tomato & avocado
w/ XVOO, house-spiced vinegar
Add Burrata: 4
Proscuitto & Pineapple 10
Mix greens, fresh pineapple, crispy prosciutto,
Parmesan shavings
Sandwiches
(Choose bread: Ciabatta/Pretzel Bun, Multi Grain or /Pita)
all sandwiches come with house salad OR potato chips
Chicken Breast 10
House aioli, House Slaw
Mashed avocado & Tomato
Angus Steak 12
Corn relish, avocado
& Chimichurri
Seared tuna 15
Spiced aioli, House slaw
& Mashed avocado
Merguez Lamb 10
House slaw, Mustard
Pickle red onion, House aioili
Wild Mushroom 10
Fontina cheese, Arugula & Truffle oil
Tomato Burrata & Pesto 9
Cheese Plate Trio w/ crostini
w/ seasonal fruit 15 w/ trio of meats 18 w/ fruits & meats 20
ABOUT
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