New Summer Menu at Cusp

Roasted Brussels with Egg

Chef Ingrid Funes is infusing the peak of the season into her latest summer menu at Cusp Dining & Drinks, which features fresh, local seafood dishes and bright, flavorful ingredients.

Pan Seared Scallops

To start, try Funes’ Watermelon Goat Cheese Salad with cherry tomatoes, radish, cucumber, and mint-jalapeno-lime vinaigrette or the Roasted Brussels Sprouts with sunny side egg, pickled fresno chiles and crispy prosciutto. There’s also her Pulpo a la Plancha, or octopus with roasted bell pepper hummus, pee wee potatoes, olives, frisee and feta cheese.

Lobster Seafood Risotto

For entrees, Funes’ added a rich Lobster Seafood Risotto with half a lobster, mussels, clams, cherry tomatoes and lobster infused sauce, as well as Pan Seared Scallops with coconut black rice, edamame, grilled corn, and thai red curry sauce, and a Half Roasted Mary’s Chicken with smoked mashed potatoes, summer squash, green beans, and garlic wine sauce. The new menu is available now.

Reservations: 858-551-3620. CuspRestaurant.com | 7955 La Jolla Village Drive