Foodies rejoice! San Diego Restaurant Week, January 19th – 24th, is a favorite time to step out of the kitchen to experience a handful of culinary gems. This year, Leroy’s Kitchen + Lounge in Coronado will be offering both lunch and dinner options to satisfy even the pickiest of palates.
A two-course lunch menu for $15 affords guests the opportunity to sample a handful of Executive Chef, JC Colón’s favorite midday bites including
- Leroy’s Burger,
- Truffled Grilled Cheese,
- Crispy Poke Tacos
- or the Cuban Sandwich, to name a few.
Leroy’s dinner menu, a 3-course bill of fare priced at $35 per person, highlights a truly locavore lineup focusing on the season’s freshest ingredients. Start off with
- Winter Squash Soup with sage crème fresh,
- Roasted Pear and Burrata salad
- or the Smoked Octopus with shelling beans, peppadew peppers, bacon and lemon aioli.
Chef Colón’s Ricotta Gnocchi with mushroom ragu, the Brandt Short Rib or the Duroc Pork Chop are just a sampling of items offered as a second course option. Be sure to save room for dessert, as Leroy’s Pear Crisp with Maker’s Mark ice cream, Black Forest Cake or the Sorbet Trio with fresh berries won’t leave you disappointed.
Leroy’s will be extending their Restaurant Week promotion for another week through January 31, with. Leroy’s Kitchen + Lounge is located at 1015 Orange Avenue. To view Leroy’s SDRW menus, visit LeroysKitchenAndLounge.com or SanDiegoRestaurantWeek.com; for reservations please call Leroy’s at 619.437.6087.
