Croce's Restaurant - Menu

Choose from the list of our menus below:

• Dinner
• Brunch and Lunch Menu
• Dessert List
• Children's Menu

STEALING HOME MENU

$30.00 Available from 5:30pm-7:00pm nightly, during the Padres baseball season only. Choose two courses, from the first and second or second and third. Upgrade to 3 courses for an additional $5. Tax and gratuity not included.

FIRST BASE

Choose one of the following:

Chef's Soup du Jour

Mediterranean Hummus

served with roasted red peppers, garlic flat bread, cucumber, and Greek olives

Jamaican Jerk Braised Pork Belly

sweet corn polenta and papaya mint salsa

Croce's Classic Caesar

hearts of romaine, housemade garlic croutons, and Grana Padano Parmesan

Goat Cheese Salad

seasonal greens, roasted red and gold beets, poached red onion, and pear tomatoes all wrapped in a seedless cucumber and dressed in a honey balsamic vinaigrette

Baby Arugula Salad

with shaved prosciutto and served with a raspberry toasted walnut vinaigrette, winter melon, and mission fig puree

Greek Spinach Salad

honey balsamic vinaigrette, crumbled feta cheese, roasted red peppers, artichoke hearts, Kalamata olives, and toasted pine nuts

Warm Spinach Salad

poached figs and apples and grapes in a sweet, warm, vanilla bean dressing topped with toasted walnuts and crumbled gorgonzola

SECOND BASE

Choose one of the following:

Shrimp Carbonara Fettuccini

Italian pancetta, Kalamata olives, and basil in a white garlic cream sauce

Veal, Pork, Beef, and White Truffle Meatballs

with fresh linguini and oregano marinara, topped with reggiano parmesan crostini

Vegetarian Israeli Couscous

with balsamic marinated portobello, served alongside grilled vegetables and fresh herbs

Grilled Swordfish

Mediterranean green olive tapenade, toasted orzo, spinach, roasted garlic, and red pepper coulis

Crispy Skin Salmon

applewood bacon, bean cassoulet, thyme-marinated tomatoes, and roasted cipolline in a sweet onion broth

Grilled Free-Range Chicken

with forest mushroom risotto, asparagus, and rosemary vodka sauce with fried leeks

Bordeaux Braised Short Ribs

served with white cheddar mac-n-cheese, wilted chard, and roasted cipolline onions

Croce's Prime Contemporary Meatloaf

with sauteed spinach, roasted garlic Yukon mash, and oregano fried onion rings with a porcini demi

THIRD BASE

Choose one of the following:

Fondant Au Chocolat

melted warm chocolate cake with fresh rapberries

Mascarpone and Pine Nut Ice Cream

with honey poached cranberries and balsamic reduction

Seasonal Crisp

with fresh fruit and berries topped with creamy vanilla housemade ice cream

New York Cheesecake

with chef's choice of toppings

Vanilla Lavender Honey Creme Brulee

with an almond lavender laced cookie

Cookie Ice Cream Sandwich

chef's whim; daily housemade ice cream and cookies to match

Housemade Sorbets and Ice Cream