LUNCH
This is a seasonal sample menu of what we offer.

BRUSSELS SPROUTS | bacon, parmesan, almonds, sherry reduction
CRISPY FRIES | trio of dipping sauces
BUTTERNUT SQUASH SOUP | brioche parmesan-garlic crouton
SHRIMP TOSTADA | cabbage, radish, avocado, cilantro, jalapeno, spicy lime vinaigrette*
THE CUTTING BOARD | artisan-cured meats and cheeses, accoutrements*
GENO’S MEATBALL | beef, pork, tomato, parmesan cream
AVOCADO TOAST | avocado, sunny side egg, watercress, pickled red onion, remoulade*
add bacon | add shrimp | add crab

CAESAR | romaine, anchovy dressing, brioche parmesan-garlic crouton*
BEET AND PERSIMMON | spinach, nuts, goat cheese, balsamic
GREEN PAPAYA | tomato, haricot vert, thai chili, cilantro, peanuts
POWER BOWL | butternut squash, grains, edamame, greens, dried cherry, nuts, queso fresco
Enhance any salad* - fresh catch | all-natural chicken | local shrimp

POKE BOWL | tuna, yellowtail, cucumber, yuzu tobiko, avocado, nori, sesame*
BUTTERMILK FRIED CHICKEN SANDWICH | bread and butter pickles, crisp lettuce, spicy aioli, fries
APPLEWOOD BLTA | chipotle mayo, fries
FISH TACOS | avocado, pickled onion, cabbage, jalapeno, radish, crème fraiche*
PASTA BOLOGNESE | beef, pork, sofrito, parmesan espuma
VEGETARIAN FALL PASTA | butternut, squash, carrots, brussels sprouts, meyer lemon, olive oil
PK BURGER | gouda, mayonnaise, tomato, lettuce, red onion*
add bacon | add farm egg | add avocado

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
LOCATIONS
Del Mar
La Jolla
Little Italy
San Marcos
DTLA
RESERVATION →

IN THE NEWS: EMPIRE BUILDER
Deborah Krause is bringing to the San Diego restaurant scene the same energy she had as a Vegas nightclub entrepreneur.
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