Tidal’s SD Restaurant Week Menu Has Us Doing Backflips…

Seasonal ‘craft & catch’ restaurant Tidal has released its San Diego Restaurant Week dinner menu, and we’re trying to hop on this boat as fast as we can…

The 3-course prix fixe dinner includes options like the island style coconut soup with butter poached lobster, citrus leaves and shitake mushrooms, the lemongrass roasted jidori chicken with chicken fat potatoes, mustard leaves and wildflower honey pan juice, and the seared wild Yukon salmon with truffle edamame and maitake… just to name a few.

Dessert might be the hardest choice to make. Contenders are the chocolate coconut cake with guava cream cheese frosting, sugared macadamia nuts and hibiscus caramel versus the peanut butter and jelly budino with roasted berries and hazelnut tuile.

We’ve never liked words so much.

For $40 per person, you and yours can choose from all the options on Tidal’s SDRW menu and mix it all down with craft beers and unique cocktails.

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