HOURS

Lunch Hours:

Tuesday-Friday, 11-2pm

Dinner Hours:

Tuesday-Friday, 5-10pm

Saturday, 5-10pm

Sunday, 4-9pm

 

FOLLOW US ON 

IG @ wetstonewinebar_SD

And FB @ wetstonewinebar

WetStone

Winebar & Cafe

1927 4th Avenue
San Diego, CA 92101

619.255.2856
 

        WEEKLY SPECIALS                Tuesday: Tapas for 2 Tuesday Tapas for two Tues

  • Join us for a 5-course tapas menu & house select bottle of wine for $30/per person

 

Wednesday: Hump day Wednesday

  • Join us for a 3-course food and wine pairing for $28/per person

 

Thursday:  #ThankfulThursday

  • Join us for 20% off of all bottles of wines off of our wine lists

 

  • Friday: "Smell the Rose's" $6 glasses of select Rose's

CONTACT & RESERVATIONS

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© Copyright 2016, Wet Stone Wine Bar & Cafe

 

 

 

DINNER

SALADS

 

 

 

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 

 

BOCADITOS

AKA APPETIZERS

 

 

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

 

 

 

 

 

 

CHEESE PLATES

FLAT BREAD PIZZAS

SPECIAL PLATES

 

 

 

 

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