BANKERS HILL BAR + Restaurant will invite San Diegans to fall for seasonal cravings with a three-course dinner and optional beverage pairings available for San Diego Restaurant Week, Sunday, Sept. 22, through Sunday, Sept. 29.
Executive Chef Carl Schroeder and Chef de Cuisine Justin Braly have created a prix fixe menu priced at $40 per person. Beverage pairings, priced at $21, will include a choice of sparkling wine, wine, beer or a hand-crafted cocktail with each course.
For the first course, guests may choose between heirloom tomato and corn soup topped with elote salad and cilantro; arugula and melon salad with frisée, crispy prosciutto and balsamic reduction; crispy squash blossoms with lemon ricotta, pesto and basil; or ceviche tostada made with local whitefish, avocado salsa and chipotle aioli.
The main course selections include: summer vegetable risotto with summer squash, confit tomatoes and English peas; fresh local catch served with eggplant caponata, fennel cream and local citrus; crispy chicken schnitzel served with creamy polenta, rainbow chard, up egg and brown butter hollandaise sauce; pasta carbonara, house-made pasta with smoked bacon and English peas; or roasted bistro filet mignon served with rosemary potatoes and charred baby carrots in Bordelaise sauce.
Dessert options include warm chocolate brownie with espresso Baileys ice cream, pretzel streusel and chocolate sauce; roasted banana cake with chocolate frosting, salted caramel and vanilla ice cream; or butterscotch pudding with crème fraiche, pecan toffee and shortbread cookie.
BANKERS HILL is open daily for dinner at 4:30 p.m., with reservations available by calling 619.231.0222 or online at www.bankershillsd.com.