Reservations on Yelp.com
Beer, Wine & Sangria Specials
available to-go with purchase of food item
Exterior & Limited Interior seating now available
Tue-Sat: 5pm-6pm/ Sunday 4pm-9pm
Rotating $7 plates
Select $7 glasses wines/sangrias
Select $12 2 oz flight trio
$2 off of all beers
Small Pl;ates $7
House made Hummus
Chicken & Chorizo Bilbao flatbread squares
Angus Steak skewer Duo
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!
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
shareable or as a starter
(while supplies last)
NW Oysters Rockefeller 10
Topped with melted fontina, arugula & chorizo Bilbao
House made Hummus 9
Peruvian Aji Panca infused served with Medjool date, pomegranate arils & pita
Garbanzo & Avocado Trio 9
w/ spiced aioli & basil chiffonade served on crostini
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 10
over fennel slaw w/ Peruvian aji Amarillo aioli & pickled red onion
Smoked Salmon Montadito Trio 12
w/ burrata, mashed avocado & house made pesto on toasted marble rye w/ fresh arugula
Bacon wrapped Medjool dates 10
Stuffed w/ Danish bleu cheese
& toasted almond
Duck Rillette & Cornichons 12
In homage to the French classic duo
served w/ French Morello cherry compote
& warmed bread
Tiger Shrimp en Madras Curry Escabeche (3) 12
Poached and Iced U-8/10 Tiger Shrimp in a curried vinaigrette
Served with a juicy watermelon & mint salad
SMALL PLATE ENTREES
Surf & Turf 26
4oz steak skewer & (3) U-8 Tiger Shrimp
over avocado corn relish w/ bleu cheese crostino
Steak skewers 20
In homage to the Argentine duo of Steak and Chimichurri
w/ potato au gratin & avocado corn relish
Cebiche Caribeno 18
Visions of Bocas del Toro, Panama
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 dashes, 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 18
-w/ trio of fruits 16
-w/ trios of fruits & meats 22
ADD Exotic Spanish olive mix: 5
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.
Quinta da Rosa, Branco
Douro, Portugal $12/$45
(40% Gouveio, 30% Viosinho, 30% Rabigato) Perhaps these three varieties served as the mother ship for Viognier, because the flowery, honied fruit here resembles that grape right now all the way to the slightly amaro apricot pit finish. A flowery, generous wine with surprising minerality and complexity for its price. Skeptics will be confounded by its beautiful evolution in the bottle.
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.
Dos Copas , Macabeo, La Mancha, Spain $9/$33
Traditionally blended with Xerel-lo and Parrellada to make Cava. Meet the single varietal. Delicous, soft austerity, stonefruit with tropical citrus that's made perfectly for a warm mediterranean climate like San Diego. Salud!
WeegMuller, Riseling Trocken, Pfalz, Germany $10/$47
Liter Bottle. Petrol on the opening, tight and sharp yuzu citrus on the mid palate. Crisp, refreshing, with a hint of fruit, and a good, mineral finish.
Weingut Der Pollerhof,
Gruner Veltliner, Austria $9/$47
Crisp. High toned minerality. Cider-esque, pickled nuances with sharp citrus.
Refreshing and super quenching great with cheeses, smoked salmon and all things wiuth a bit of fat to balance.
Buil y Gine, Nosis, Rueda Blanco
(100% Verdejo) $12/$45 2013
It is Xavi Buil’s conviction that only pure Verdejo yields a wine true to the region. In the face of this wine’s explosively musky nose, its suave texture enlivened by vivid acidity, and its prodigious palate coverage, there is little room for argument. A benchmark if ever there was one. .
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.
Tinazzi, Corvina, Veneto, Italy $14/$53
This varietal is used with several other
Spicy hints are completed with notes of ripe red fruit, in particular the deep cherry notes.
Velvety, balanced & full with long finish
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 $10/$37
Produced from bush vines in poor limestone soil @ 2300 ft. elevation. Low yields due to soil and extreme weather result in a beautiful with ripe and round tannins
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
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.
Vinalba, Malbec-Cab Franc,
Mendoza, Argentina (80%/20%)
From the rich terroir of the Andes mountains.
Rich and inviting this Malbec has smooth blackcurrant and plum flavors combines with toasty vanilla oak.
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