The Penney

Wednesday, June 29th to Saturday, July 2nd

Executive Chef Jon Butler
Reserve a Table on Resy
Call for Reservations (760) 548-2100

Parker House Rolls  $7

sesame seeds, european butter, chives, sea salt

 

Oysters & Peruvian Scallops  $28

white balsamic, shallot, fresno chile mignonette & kumquat-pepper emulsion, 4ea

 

Hamachi Crudo  $19

avocado, heirloom melon, crushed chile, mint, olive oil

 

Local Baby Lettuces  $14

nectarine, burrata, pistachio, shaved fennel, speck, shallot, white balsamic-honey vinaigrette, fennel pollen

 

Shrimp Aguachile  $18

poached shrimp, puffed quinoa, cherry tomato, cucumber, radish, ogen melon, cilantro

 

The Island  $45

4 oysters, 4 scallops, hamachi crudo, shrimp aguachile

 

Black Mission Fig Tart  $15

ricotta, mint, arugula, olio verde

 

Roasted Heirloom Carrots  $16

california stone fruit, citrus yogurt, orange, mint

 

Spanish Octopus  $18

peaches, fingerling potatoes, bbq sauce, pickled onions

 

Wild Mushroom Gratin  $22

taleggio, chive, parmesan breadcrumbs

 

Murray River Cod  $28

charred eggplant puree, cherry tomatoes, yuzu, petite herbs and flowers, 5oz

 

Lamb Paccheri  $24

pickled chiles, golden raisins, vermont butter, chile vinegar, braised kale, lamb sausage

 

Hanger Steak  $32

creamed corn, oyster mushrooms, scallions, cotija, 8oz

 

Heritage Pork Rack  $40

charred onion cream, broccolini, fennel pollen, olive oil, 12oz

 

16 oz Flannery 28 Day Dry Aged Bone-In Ribeye  $70

 

Coconut Panna Cotta  $10

heirloom melon, hibiscus

 

Peach Cobbler  $10

spiced oat crumble, vanilla ice cream