Lunch Hours:

Tuesday-Friday, 11-2pm

Dinner Hours:

Tuesday-Friday, 5-10pm

Saturday, 5-10pm

Sunday, 4-9pm



IG @ wetstonewinebar_SD

And FB @ wetstonewinebar


Winebar & Cafe

1927 4th Avenue
San Diego, CA 92101



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© Copyright 2016, Wet Stone Wine Bar & Cafe









Caprese 9

roma tomato, mozzarella, basil, XVOO, soy & aji amarillo


Red & Golden Beet 9

baby arugula, chevrine, crumbled macadamia nut w/ citrus vinaigrette


Mango 9

Mix baby lettuces, fresh mango, chevrine, caramelized walnuts w/ red wine vinaigrette


Steak Salad 14

baby arugula, corn, piquillo pepper, avocado w/ chimichurri vinaigrette


Seared Tuna 15

Toasted coriander seed crusted served with baby arugula, hardboiled egg,

Mediterranean olives & roasted piquillo pepper



ADD ONS :  chicken 4 / steak 5 / tiger shrimp 6 / seared ahi 6 






Feta, olives & pita 8


Smoked salmon & mozzarella (3) 9

on toasted pan, melted mozzarella and smoked salmon wrapped around fresh dill and chive


House Made Hummus 9

team up with pita, medjool date, pomegranate aril & mint


Tomato Bruschetta 9

 shiitake mushrooms, capers & fresh basil along w/ crostini


Quesadilla con guayaba 8

three cheese mix & brasilian guava paste dance together topped w/ fresh chive

Smoked salmon & mozzarella (3) 9

multi grain w/ fresh dill & chives 


Mashed Garbanzo & Avocado (3) 9

on toasted pan, cumin scented mased garbanzo beans and lime infused avocado,

chiffonade of basil and spiced aioli


Chinese Five-Spiced Pork Belly Crostini (3) 10

fennel slaw, aji amarillo aioli & pickled red onion

Bacon wrapped dates (3) 9

medjools and applewood smoked bacon

stuffed with toasted almond and Danish bleu cheese














Proscuitto 15

with fresh mozzarella, baby arugula & red sauce


Chorizo Bilbao & Achiote Chicken 16

with red sauce, 3 cheese mix w/ drizzles of crema & chimichurri







Fruit & Cheese 14

seasonal fruits + gourmet cheeses


Meat & Cheese 16

merguez lamb chorizo, chorizo bilbao & prosciutto + assorted gourmet cheeses


Meat, fruit & cheese 20

Trio of each





Grilled portobella mushroom cap 15

over house made romesco, wilted greens topped w/ chevrine, Danish bleu cheese &

shards of fresh herbs & toasted walnuts


Lamb meatballs 15

In spiced tomato sauce topped with fresh yogurt and chives

served with toasted ciabatta

Churrasco 20

An Argentine-inspired mix grill of succulent lamb chorizo, angus flat iron steak &

achiote marinated boneless chicken breast over wilted greens

topped w/ chimichurri & bleu cheese crostini


Angus flat iron steak skewer (8ozs) 18 

w/ roasted pee-wee potatoes, avocado corn relish & house-made chimichurri

(add tiger shrimp 'surf & turf') 24


Moqueca 16

Bahia, Brasil-inspired seafood soup of seafood stock, coconut milk, dende, roasted tomatoes,

chiles w/ shrimp, fish & nub of platano 


Tuna Carpaccio 15

Hot oil seared then drizzled w/ aji panca vinaigrette, soy & citrus rind

Sprinkled with toasted pine nuts, baby arugula served with toast points


Madras curried tiger shrimp skewer 16

coated in Indian yellow curry, white wine, garlic & toasted cumin seed mixture then roasted.

served over greens, toasted ciabatta dalloped w/aji amarillo aioli


Cebiche Caribeno 15

(please allow 20+ min for preparation)

A tribute to Bocas del Toro, Panama & Miraflores, Peru

Seasonal white fish, lemon juice, coconut milk, mango, cilantro, chile habanero, red onion

en leche de tigre served w/ sweet yam & corn coblet







Shiitake Mushroom 16

with red sauce, fontina cheese & wild arugula


House made pesto 15

(changes often ask server)



Steak & chimichurri 16

Avocado, corn & piquillo pepper relish