San Diego Restaurant Week

3-COURSE DINNER MENU

January 25 - February 1 • $65 Per Person

• STARTERS •
CUP OF FRENCH ONION SOUP GRATINÉE
CUP OF LOBSTER BISQUE   
CLASSIC CAESAR  
STEAKHOUSE WEDGE SALAD  
SEARED AHI TUNA +$7     
WAGYU BEEF DUMPLINGS +$7    
WAGYU MEATBALL +$7  

• ENTRÉE •
CENTER-CUT FILET MIGNON, 6 OZ.
DOUBLE-CUT HERITAGE PORK CHOP, 16 OZ.
GRILLED SALMON FILLET
CHICKEN CHRISTOPHER
MAINE LOBSTER RAVIOLI
CENTER-CUT FILET MIGNON, 8 OZ. +$15  
ADD A 6 OZ. COLD-WATER LOBSTER TAIL +$20  

• ACCOMPANIMENT •
SOUR CREAM MASHED POTATOES
TRUFFLED CREAM CORN
MATCHSTICK FRENCH FRIES
CREAMED SPINACH
THICK-CUT ONION RINGS
SAUTÉED GARLIC GREEN BEANS
SMOKED GOUDA & BACON AU GRATIN POTATOES FOR TWO +$10

• $5 UPGRADES • 
BLUE CHEESE BUTTER
BLACK TRUFFLE BUTTER
RÉMY MARTIN SAUCE AU POIVRE
GARLIC BUTTER

• DESSERT •
Crème Brûlée 
ESPRESSO POT DE CRÉME
KEY LIME PIE
MORTON'S LEGENDARY HOT CHOCOLATE CAKE® +$10 

Make A Reservation

Only available at Morton's San Diego location. 
Sales tax & gratuity not included. No substitutions. Not valid with any other offer. Offer valid during restaurant week for dine-in only.