Croce's
802 5th Avenue, San Diego CA 92101Croce’s Restaurant & Jazz Bar is full of contrasts that meld and combine for a gratifying result, from the sweet and savory blends throughout the menu to the elegant dining room flanked by the cozy jazz bar. Here, Ingrid Croce’s vision of creating a space to celebrate her late husband Jim Croce’s memory has been fully realized since the restaurant was opened in 1985. She has managed to combine her passions of food and music, while lending her warmth and generous spirit, to offer a sensory experience for patrons focusing on delectable dishes and a harmony of flavor and sound. Diners are treated to a Contemporary American menu featuring deliciously creative and unique twists on classic dishes, while Jim’s music memorabilia, photos, and platinum records line the walls and music plays in the jazz bar nightly. The lounge also draws a crowd for their champagne jazz breakfast and lunch Saturday and Sunday from 10am-2:30pm.
”Time in a Bottle” Making Lasting Memories
Review by TableAgent
Croce's is more than just a restaurant. Infusing the memory of her late husband Jim Croce's warmth and generous spirit into the establishment, owner Ingrid Croce presents guests with a place in which not only to celebrate and indulge in delicious food, but also to appreciate good music. Croce’s strives to bring together family and friends to enjoy one another's company. The overall resulting experience encourages guests to simply love and appreciate all the good things life has to offer.
Located on the corner of Fifth Avenue and F Street, Croce’s occupies a prestigious corner in downtown San Diego’s Gaslamp District. Street parking is available, but during busy dining times Horton Plaza’s parking garage, as well as other parking garages located nearby, offer ample parking. Dinner is served nightly from 5:00pm to midnight, as well as brunch on Saturday and Sunday from 10:00am to 2:30pm. A cozy glow draws diners in off the sidewalk and I gladly step in from the late fall-chilled street outside. Inside, our hostess Jessica shows my guest and me to our table in the windowed corner, allowing us an open view of the spacious dining room and the bustling downtown atmosphere. Simple elegance is called to mind and showcased in the form of high ceilings and polished black and white marble floors. Without feeling forced or overly done, the space has a luxurious air. An upper level dining area seats patrons inside a balcony lined with a string of soft white lights looking out over the open first floor. Floor-to-ceiling windows offer a view of the sidewalk outside the restaurant, making diners feel as if they are immersed in the outdoor surroundings, yet enclosed at the same time, warm and protected. Outdoor seating is also available on the patio, allowing diners to people-watch during their meal as the downtown crowd comes out to play.
Visitors to the restaurant quickly realize music holds a special place in Ingrid’s heart, and aside from the jazz bar, the theme of music is pervasive in subtle ways. Numerous gold and platinum records, along with other musical memorabilia, line the walls, celebrating and paying tribute to Jim Croce’s climb up the charts. Next door in the jazz lounge, the bar’s live band plays nightly Jazz and Blues-style music starting from 7:30pm-8:30pm. A rotating set list features local and internationally-renowned musical acts and guests are not charged a cover fee, setting Croce’s apart from most of its neighboring musical venues downtown. In contrast to the polished ambiance of the dining room, the bar’s muted red brick walls and dim lighting encourage guests to relax and socialize, or simply take in the entertainment. Above the soft sounds of music and chatter in the dining room, live music filters through the entire restaurant in an engaging way, without being distracting or interfering with conversation. The lounge is located adjacent to the dining room, further encouraging interaction between the two areas.
Croce’s commitment to good food, music, and the celebration of Jim’s life are made evident through Ingrid Croce’s dedication to providing her guests with an unforgettable experience and of preserving time -- of “bottling” memories together. It is seldom that guests of a restaurant are joined by the owner, but we are lucky enough to have Ingrid sit with us for most of our meal, entertaining us with her warm, genuine personality, talking about the history of the restaurant, and suggesting menu items for us to try. It quickly becomes evident that her personal touch has pervaded every corner of this place; she conducts her business in an engaged, hands-on manner.
Lasting friendships and working business relationships are an integral part of Ingrid’s successful involvement in the restaurant business. She chooses to work with local producers, encouraging sustainable, local harvest practices and resulting in consistent access to the freshest ingredients in the county. The menu utilizes items from Specialty Produce, which provides organic produce from over 12 local farms. All bakery items are made fresh daily courtesy of Bread & Cie, a local San Diego company, whose owner is a close friend of Ingrid’s. Operating in this way helps foster a sense of connection to the community, keeping employees in touch with the people involved in producing Croce’s food long before it makes its appearance at the table.
A passion for all things culinary is expressed by the entire Croce’s staff who are professional and helpful throughout the meal. Also joining us at our table is the Executive Chef, James Clark, who lights up as he talks about the menu. “That’s the fun part about doing a contemporary American menu, we can pretty much take whatever we want and bastardize it and make it our own,” he says, with an easy smile. And if by “bastardize” it, he means make it totally distinctive and delicious, there is absolutely no question he knows what he’s doing.
Serving contemporary American cuisine, the menu at Croce’s will surprise and delight even the most challenging palates. As Chef Clark explains, the food must impress a whole range of guests – from the critiquing foodie to the family on vacation quickly glancing at plate-glass menus on the sidewalk. He meets this challenge excitedly, pushing himself to create individualized takes on comfort food and classics, presenting them in a fresh, distinctive way. Menu highlights include signature dishes like Croce’s Famous French Onion Soup; Seared Scallops with Lobster Scented Risotto; Maple Glazed Pistachio Dusted Spiral Half Rack of Lamb; Veal, Pork, Beef and White Truffle Meatballs with Fresh Linguini; and Bordeaux Braised Short Ribs and other favorites for which customers who haven’t frequented the restaurant in many years return.
At Ingrid’s prompting, we first try two appetizers – the Golden Ahi Poke and the Baked Brie with Honey Roasted Garlic. The poke is unapologetic in its forthrightness – large, robust chunks of Ahi exude a deep ruby red, almost purplish sheen. With the golden, juicy mango and other colorful ingredients, green and white onion, butter lettuce and purple radicchio, the dish is reminiscent of a rainbow, both in flavors and in presentation. Delicately fried, house made taro chips serve as a contrasting bed on which to layer the poke, complemented by a thinly sliced, fanned-out wedge of ripe avocado. The textures, from the succulent mango, to the firm Ahi and crisp taro, are enhanced by a gingery, sesame soy sauce with just a hint of sweetness. A final spicy finish is evident in a drizzle of blood orange-color Sambal vinaigrette. The dish is full of contrasts – textures, colors, and flavors – that complement one another in an exciting and unexpected way. The simultaneous theme of sweet and savory will continue to play off and balance one another throughout the ensuing courses.
Next, we move on to the Baked Brie, aptly filling the role of “comfort food” -- albeit high-class comfort food -- hearty classics Chef Clark says can be found throughout the menu. The plate is mounded high with a range of different, colorful ingredients. The centerpiece, a large wedge of brie, is nestled alongside a fresh bed of greens, a large hunk of crusty baguette, and a plentiful mound of honey-roasted garlic. The double-cream brie is rich and warm, with an almost gooey consistency. The garlic makes an amazing topping on its own – surprisingly sweet, soft and spreadable. A jewel-toned Grand Marnier-berry compote heightens the tantalizing sweetness, and fresh blackberries, strawberries, and raspberries, as well as lightly toasted walnuts stud the plate throughout. The fresh berries and fresh tender greens work well to add a light element to the appetizer. As we sample the various dishes this plate is left on the table, and I continue to nibble on it.
The Warm Spinach Salad with Poached Figs begins our next course. This plate is dressed in a sweetly aromatic Tahitian vanilla bean dressing, countered by savory crumbles of gorgonzola. The presentation is pleasing and deliberate, and mandarin oranges and figs rim the plate in a symmetric pattern. The oranges, figs, and spinach, as well as grapes and apples, all provide varying textures – crisp, soft, and juicy. The buttery-tasting vanilla dressing‘s sweetness lightly coats the salad without being overwhelming. If it weren’t for the fresh produce, dessert could be called to mind by the mix of flavors before us, but the fresh greens are still the star; the deep emerald-colored spinach is robust and slightly crisp.
The flavors still lingering on our tongue are about to be further enhanced as our attentive server, Leanne, arrives with our wine pairings for the salads. A lengthy Wine Spectator Award-winning wine list featuring a blend of New World and Old World selections is offered, and Croce’s by-the-glass wine menu is especially extensive and affordably priced. Signature cocktails are also repeat customers’ favorites and on-tap beers are available as well. The menu also matches each dish with a fitting wine pairing. These pairings eliminate the guesswork of matching complementary flavors, and for the casual wine drinker who cannot claim to be a connoisseur just yet, this is a welcome addition. Since a huge number of wines are offered by the glass, as well as many more by the bottle, coupled with the no-brainer pairings, diners’ overall experience at the restaurant is enriched. It is this attention to detail and extended service that ties into Croce’s theme of catering to guests on many levels.
A Trimbach, Gewürztraminer, from the Alsace region of France pairs with our spinach salad -- a sweet accompaniment to the vanilla dressing. The wine is not overly sweet with a crisp finish and, unlike some sweeter Gewürztramines, it allows the flavors of the dressing to cling to the palate.
For a second salad, James and Ingrid both suggest we try the Crispy Skin Duck Confit Salad. A mix of powerful flavors, resulting from star of anise, cinnamon, ginger, and sage, among others, are evident in the dish; but rather than competing, they meld together and create a wonderfully salty, exotic tasting combination. The dish is aptly named -- the skin is impeccably crisped, and the tender meat shreds away from the bone. Another layer of complementary flavors are contributed by drunken pears poached in red wine, mission figs, sweetly tart sundried cranberries, and crumbled gorgonzola. The duck lies atop a bed of ornamental Frisee, topped with a tart sherry reduction and drizzled with olive oil. Alongside the duck, a mild Rodney Strong Pinot Noir is paired, managing to stand up well to the intense flavors of the confit.
As we bask in the flavors before us, we move onto the next course, choosing a Croce’s signature dish, the Wild Mushroom Potato “Lasagna,” another creative take on a traditional main, and the Pan-Seared Sea Bass. The “lasagna” is a satisfyingly rich dish with a suggestion of “lightness” resulting from the airy, whipped lemon ricotta, popping with the taste of fresh lemon zest. Masquerading as lasagna “noodles” are thin gratin-like slices of potato, alternated with roasted heirloom tomatoes and asparagus. Alongside the lemon, goat cheese makes the dish slightly tart. Spicy tomato coulis rings the plate and atop the uppermost cheesy crusts sits a generous dollop of basil mint pesto -- another unexpected flavor combination. Basil and mint are a flavor combination I would not expect in lasagna, but Chef Clark’s judgment comes through time and time again, surprising diners with combinations they might not try on their own. Lastly, a crisp basil leaf crowns the large serving, and the presentation is truly an architectural feat. Although the end product may be far from “traditional” Italian lasagna, traditional colors are found alternating throughout the towering slice, with an abundance of red, green, yellow and white in the dish. For a wine pairing, a full-bodied Peachy Canyon Zinfandel offers a robust flavor to accompany the lasagna.
The Bluenose Sea Bass is pan seared, lightly browned on the outside and juicy and tender on the inside. White truffle oil acts as the flavorful base for the Lemon Chive Beurre Blanc with shallots, red wine and tarragon. With potatoes taking pasta’s place in the previous dish, Chef Clark’s culinary originality is present again as a Turnip Mash replaces more traditional mashed potatoes, acting as a light, sweet cushion for the fish to rest on. A delicate mix of chopped baby root vegetables and mushrooms tops the fish. The plate is simply presented; ensuring the light, natural taste of the fish remains the center of attention in this recipe.
A Kim Crawford Pinot Gris from Marlborough, New Zealand is served with the bass, and the classic pairing of white wine and seafood is fitting. The wine has sweet, citrusy notes and the flavor tastes fluid, changing slightly as we sip it after trying the fish. Hints of tart lemon, sweet honeydew and crisp granny smith apples shine through with each sip and draw out different levels of flavor when tasted following a bite of fish, vegetables, or turnip puree. The result is a combination of light tasting, subtly sweet flavors and smooth textures.
Though I sometimes have a tendency to be dramatic when indulging my sweet tooth, I can say without exaggeration that our meal ends with a little piece of heaven on earth – Fondant Au Chocolate. It is brought to us steaming fresh from the oven and exuding a divine, distinctively captivating chocolaty aroma. Two fresh red raspberries, vibrant against the dark, bittersweet crust of the small mound in front of us, adorn the dessert under a light dusting of powdered sugar. A crunchy top layer gives way to a molten, deeply colored chocolate center found within. In the dim dining room lighting, the center has an almost blackish hue and rich is somehow an understatement to describe the intensity of the flavors. Digging deeper, we are surprised with a layer of fresh raspberries buried at the bottom of the ramekin. A smaller matching ramekin on the plate holds a scoop of vanilla ice cream; the simple flavor complements the intensely flavored dark chocolate and the icy cold scoop melds nicely to melt alongside the steaming fondant. The bittersweet chocolate is nearly impossible to stop eating, and I reluctantly lay down my spoon only after persistent complaints from my very full stomach.
As we awaken from our food-induced stupor and begin gathering our things, the restaurant is just hitting its stride and coming to life. It is busy for a Wednesday night, and the bar thumps with the sounds of live music as a Blues-style band starts playing. Arriving as the sun was setting and leaving in the dark, it becomes evident that Croce’s fully participates in downtown’s bustling nightlife. If the purpose of a restaurant can fill multiple roles, that of providing diners with delicious, well-presented food, of bringing together family and friends, and also of celebrating the memory of a loved one, Croce’s seamlessly fills all these roles. We leave reluctantly, knowing this will not be the last time we will sample the mouthwatering dishes here and be enveloped in the warm spirit Croce’s embodies. Here, diners are literally encapsulated; the rush of everyday life pauses and “Time in a Bottle” lives on through treasured memories in more ways than one.
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Reservations
Business Info
- Address: 802 5th Avenue, San Diego CA 92101
- Cross Street: F Street
- Location: Downtown | Gaslamp Quarter
- Cuisine: American |
- Cost: | Moderate
- Category: Fine Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Business Casual
- Meals Served: Breakfast | Lunch | Dinner | Late |
- Parking: Street |
- Payment Options: VISA | Amex | MasterCard | Discover |
- Corkage Fee: 20.00 | Per 750ml bottle.
-
Staff:
James Clark
| Executive Chef
- Website: http://www.croces.com
- Phone: (619) 233-4355
- Features: Full Bar, Sunday Brunch, Late Dining, Catering Services, Live Entertainment, Outdoor Seating, Private Room, Prix Fixe Menu, Winning Wine List, Wheelchair Access, Valet Parking, Personal Wines Allowed,
- Occasion: Romantic Dining, Dining Alone, Business Dining, Meet for a Drink, People Watching, Quiet Conversation, Special Occasion, Trendy / Hip,
Photos
Business Hours
Reservations Available
- Monday
- Dinner - Main Dining Room 5:00 PM - 11:45 PM
- Tuesday
- Dinner - Main Dining Room 5:00 PM - 11:45 PM
- Wednesday
- Dinner - Main Dining Room 5:00 PM - 11:45 PM
- Thursday
- Dinner - Main Dining Room 5:00 PM - 11:45 PM
- Friday
- Dinner - Main Dining Room 5:00 PM - 11:45 PM
- Saturday
- Breakfast - Main Dining Room 10:00 AM - 2:30 PM
- Lunch - Main Dining Room 10:00 AM - 2:30 PM
- Dinner - Main Dining Room 5:00 PM - 11:45 PM
- Sunday
- Breakfast - Main Dining Room 10:00 AM - 2:30 PM
- Lunch - Main Dining Room 10:00 AM - 2:30 PM
- Dinner - Main Dining Room 5:00 PM - 11:45 PM
F.A.Q.s
Frequently Asked Questions- What days does your restaurant feature live music?
- Croce's features live Jazz music every night of the week, as well as during their weekend brunches.
- Do you allow larger parties to split their check when paying for the bill?
- No, there is only one check per table but the restaurant allows up to 2 forms of payment for that check.
- What is the corkage fee?
- The corkage fee is $20/bottle.
- Do you have entertainment?
- Yes, on Thursday, Friday, and Saturdays.
- Does Croce’s have private rooms?
- No, but they try to accommodate semi private or quiet areas upon request, depending on availability.
- Do you sell gift certificates?
- Yes, gift certificates for Croce's can be purchase at: http://www.crocesstore.com/store/cart.php?target=category&category_id=260
Menus
Breakfast Menu
Saturday-Sunday: 10:00am-2:30pm. This is a sample menu only. Prices and availability may be subject to change.
Beverages
- Evian or Pellegrino 750ml 6.00
- Freshly Squeezed Orange Juice 3.50
- Grande: $5.00
- Hot Chocolate 2.50
- Espresso 3.00
- Cappuccino 4.00
- Cafe Latte 4.00
- Cafe Mocha 4.00
- Virtuoso Italian Roast Coffee 2.75
- Virtuoso Costa Rican Decaf 2.75
- The Republic of Tea 500ml 4.50
- Passion Fruit, Blackberry Sage, Ginger Peach Decaf, Darjeeling, Mango
- Tazo Hot Herbal Tea 2.50
- Dry Soda 4.00
- Lavender, Lemongrass
- Mimosa 7.50
- Orange juice and champagne
- Bloody Mary 9.00
- Croce's famous Bloody Mary recipe with vodka
- Bacon Bloody Mary 11.00
- Croce's bacon and ghost chile infused vodka and our Bloody Mary recipe
- Golden Margarita 9.00
- Made with Cuervo Gold tequila, Citronage and fresh squeezed lime juice to order
- Ingrid's Perfect Margarita 10.00
- A smooth blend of Cuervo Gold, Citronage, sour mix, lime juice, orange juice and a splash of Grand Marnier
Brunch Specialties
- Housemade Croissant 4.00
- Housemade Granola with Strawberries and Bananas 6.50
- With plain yogurt: $7.50
- Bread & Cie Cinnamon Roll 6.00
- With sweet whipped butter
- Fresh Tropical and Seasonal Fruit 14.00
- With housemade sorbet, vanilla yogurt, granola and a raspberry coulis
- Toasted Bagel 13.00
- With smoked salmon and cream cheese, sliced tomatoes, red onions, capers and lemon
- Tahitian Vanilla French Toast 9.00
- With fresh strawberries, toasted walnuts and warm maple syrup, choice of creme fraiche or whipped cream
- Breakfast Quesadilla 10.00
- With scrambled eggs, melted Jack cheese, Applewood smoked bacon and sauteed green onions, served with salsa fresca and guacamole
- Croce's Supreme Breakfast Croissant 12.00
- Scrambled eggs, bacon & cheddar cheese served with Southwest homefries
- Two Eggs any style 10.00
- With smoked Applewood bacon or sausage served with Southwest homefries and toast
- Huevos Rancheros 11.00
- Two eggs over medium on corn tortillas over black beans, sofrito sauce & melted Jack cheese
Omelettes
- Farm to Table Omelette 9.00
- Sautéed seasonal vegetables with cheddar and jack
- Greek Gyro Omelette 11.00
- Braised lamb, tomatoes, spinach, feta cheese and red onion
- Pork Lovers Omelette 12.00
- Bacon, ham and maple sausage with sautéed mushrooms and cheddar cheese
- Spanish Omelette 12.00
- Chorizo, roasted pasilla chiles, green onions, mushrooms, with Jack cheese and a sofrito sauce
- Smoked Salmon Omelette 12.00
- Fresh dill, green onions, capers, and cream cheese
Benedict Specialties
- Eggs Benedict 12.00
- Poached eggs on an English muffin with Canadian bacon and lemon hollandaise
- Eggs Benedict with smoked salmon 15.00
- fresh dill and lemon hollandaise, topped with capers and smoked paprika
- Crab Cake Benedict 17.00
- Jumbo lump crab cakes with poached eggs and lemon hollandaise
- Eggs Benedict with Prime Filet 17.00
- Cooked medium, poached eggs on an English muffin with lemon hollandaise
- Veggie Benedict 13.00
- Poached eggs on an English muffin with sautéed spinach, sliced tomatoes and poached asparagus with lemon hollandaise
Lunch Menu
Saturday-Sunday: 10:00am-2:30pm. This is a sample menu only. Prices and availability may be subject to change.
Starters
- Chef's Soup du Jour 6.00
- Mediterranean Hummus 10.00
- Served with roasted red peppers, garlic flat bread, cucumber and Greek olives
- Spicy Firecracker Shrimp 15.00
- With chipotle aioli
- Grilled Chicken Quesadilla 13.00
- With salsa fresca and housemade guacamole
- Golden Ahi Poke 14.00
- With mango, green onions and ginger, tossed with sesame and soy, served with housemade taro chips, Sambal vinaigrette and slice avocado
- Santa Fe Nachos 12.00
- Add Chicken or Carne Asada: $6.00 Black beans, green chiles, melted Jack and cheddar cheese topped with sour creem
Salads
- Classic Caesar Salad 9.00
- With romaine hearts, garlic croutons and Grana Padano cheese
- Fresh Tropical and Seasonal Fruit Salad 14.00
- With housemade sorbet, vanilla yogurt, granola and raspberry coulis
- Cobb Salad 14.00
- With turkey, avocado, applewood bacon, grilled corn salsa, sherry vinaigrette & queso anejo
- Greek Spinach Salad 10.00
- With honey balsamic vinaigrette, Greek feta cheese, roasted red peppers, artichoke hearts, kalamata olives, and toasted pine nuts
- Croce's House Salad 9.00
- With mixed greens, strawberries, grapes, toasted walnuts and gorgonzola in a house vinaigrette
Sandwiches & Lunch Specialties
- Southwest Turkey Club 12.00
- With avocado, bacon, lettuce, tomato and chipotle aioli on toasted wheat
- Spicy Tuna Melt 10.00
- Tuna salad with jicama, red onion, and melted jalapeno Jack on a whole wheat roll
- Grilled Fish Tacos 12.00
- With chipotle aioli, pineapple serrano chile slaw, salsa verde, salsa fresca and Spanish rice
- Meatball Sandwich 14.00
- Veal, pork, beef and white truffle with oregano marinara and melted mozzarella
- Croce's Prime Conteporary Meatloaf 14.00
- Open face sandwich with fried oregano onion rings or French fries and a porcini demi
- Veal, Pork, Beef and White Truffle Meatballs 16.00
- With fresh linguini, oregano marinara, topped with reggiano parmesan crustini
- Wild Mushroom Potato "Lasagna" 14.00
- With smoked heirloom tomatoes, lemon ricotta, goat cheese, asparagus and basil mint pesto with a spicy tomato coulis
Burgers & Chicken
- Leroy Brown Burger 12.00
- Char-grilled with Monterey Jack cheese on a toasted sesame seed bun
- California Burger 13.00
- Avocados, tomatoes, red onion and Monterey Jack cheese
- BBQ Bacon Burger 13.00
- With shaved fried onion rings, applewood smoked bacon, Jack cheese and house BBQ sauce
- Gorgonzola Burger 14.00
- Crumbled gorgonzola cheese, sauteed forest mushrooms, and applewood bacon
Dinner
Daily: 5:00pm-12:00am. This is a sample menu only. Prices and availability may be subject to change.
Small Plates
- Mediterranean Hummus 10.00
- Served with roasted red peppers, garlic flat bread, cucumber and Greek olives
- Baked Brie and Honey Roasted Garlic 14.00
- With toasted baguette, baby greens, Grand Marnier-berry compote
- Tempura Calamari 14.00
- With red and green jalapenos, served with oregano marinara and parmesan
- Spicy Firecracker Shrimp 15.00
- With chipotle aioli
- Citrus Cured Steelhead Ocean Trout 13.00
- On a bed of baby frisee with crumbled goat cheese, star ruby grapefruit and a mango vinaigrette
- Golden Ahi Poke 14.00
- With mango, green onions and ginger, tossed with sesame and soy, served with housemade taro chips, sambal vinaigrette and sliced avocado
- Jamaican Jerk Braised Baby Back Rigs 12.00
- Roasted corn polenta, mango mint salsa and shaved fried onions
- Two Seared Sea Scallops 16.00
- Chilled soba noodle salad, blueberry gastrique, serracha roasted peanuts
Soups & Salads
- Croce’s Famous French Onion Soup 7.00
- Chef’s Soup du Jour 6.00
- Croce's Classic Caesar 9.00
- With hearts of romaine, house-made garlic croutons and grana padano parmesan
- Goat Cheese Salad 12.00
- With seasonal greens, roasted red and gold beets, poached red onion, pear tomatoes, all wrapped in a seedless cucumber and dressed in a honey balsamic vinaigrette
- Wedge Salad 8.00
- With gorgonzola and lardons, heirloom tomatoes, with a creamy blue cheese dressing, toppe with crumbled herbed crustini
- Greek Spinach Salad 9.00
- With honey balsamic vinaigrette, crumbled feta cheese, roasted red peppers, artichoke hearts, Kalamata olives and toasted pine nuts
- Warm Spinach Salad 11.00
- With poached figs, apples and grapes in a sweet, warm, vanilla bean dressing topped with toasted walnuts and crumbled gorgonzola
- Croce's House Salad 8.00
- With mixed greens, strawberries, grapes, toasted walnuts and gorgonzola in a house vinaigrette
Pasta
- Shrimp Carbonara Fettuccini 26.00
- With Italian pancetta, Kalamata olives pear tomatoes, and basil in a white garlic cream sauce
- Veal, Pork, Beef, and White Truffle Meatballs 26.00
- With fresh linguini and oregano marinara, topped with reggiano parmesan crostini
- Spicy Clams 28.00
- In a white wine sun-dried tomato pesto sauce with fresh spinach, feta cheese, and lemon zest
- Wild Mushroom Potato “Lasagna” 24.00
- With smoked heirloom tomatoes, lemon ricotta, goat cheese, asparagus and basil mint pesto with a spicy tomato coulis
From the Sea
- Grilled Swordfish 29.00
- With Mediterranean green olive tapenade, toasted orzo, spinach and red pepper coulis
- Steelhead Ocean Trout 30.00
- Poached in a citrus herbed olive oil, served with spring pea and wasabi puree, fingerling potato hash, toasted almonds and micro wasabi
- Sesame Sashimi Ahi (seared rare) 32.00
- With basmati and wild rice, with a wild mushroom teriyaki beurre blanc and baby spinach tossed in a Japanese vinaigrette
- Pan Seared Sea Bass 32.00
- With caramelized shallot grits, Rapini, honey roasted garlic, lemon brown butter beurre blanc and candied lemon zest
- Seared Scallops and Lobster-Scented Risotto 34.00
- With edamame, asparagus, tomatoes, parmesan and infused lemon thyme oil
Poultry & Meats
- Grilled Free-Range Chicken 26.00
- With forest mushroom risotto, asparagus and rosemary vodka sauce with fried leeks
- Grilled Duck Breast and Crispy Skin Duck Confit 32.00
- With toasted barley "risotto" and mushrooms, sauteed spinach, Pinot Noir macerated cherries and natural jus
- Grilled White Marble Farms Pork Chop 30.00
- Gruyère potato au-gratin, braised spinach, fire roasted roma tomato, with caramelized onion hunter’s jus
- Bordeaux Braised Short Ribs 29.00
- With white cheddar mac-n-cheese, wilted chard, and roasted cipollini onions
- Croce's Prime Contemporary Meatloaf 26.00
- With sautéed spinach, roasted garlic Yukon mash, oregano fried onion rings and a porcini demi
- Maple Glazed Pistachio Dusted Spiral Half Rack of Lamb 35.00
- With Peruvian purple and sweet potato twist, French green beans, rosemary-scented lamb jus and lavender maple reduction
- Charbroiled CAB Filet Mignon 34.00
- Topped with gorgonzola and served wtih Bordeaux demi, garlic Yukon mash and medley of vegetables
- Grilled CAB Prime New York 34.00
- With forest mushroom ragout, smoked gouda mash and grilled asparagus
Sides
- Smoked Gouda 5.00
- Yukon Gold Mashed Potatoes 5.00
- White Cheddar Mac-n-Cheese 6.00
- Potato Au Gratin 6.00
- Forest Mushroom Risotto 6.00
- Asparagus 5.00
Children's Menu
For ages 12 and under.
Children's Menu - Ages 12 and Under
- Cup of Soup du Jour 5.00
- Cheese Pizza 10.00
- Spaghetti & Meatball Pizza 12.00
- With house made dough, fresh basil linguini, prime meatball with mozzarella and oregano marinara
- White Cheddar Mac-n-cheese 10.00
- Hummus Pita Pie 9.00
- Basil Linguini or Fettuccini Pasta 9.00
- With butter and Parmesan cheese 9 with marinara sauce 9 with chicken 15
- Meatball Pasta 14.00
- Fettuccini Alfredo 12.00
- With Chicken: $17.00
- “The Best Meatloaf Ever” 15.00
- with mashed potatoes and gravy on the side
- Croce’s Grilled Chicken Breast 15.00
- with mashed potatoes and seasonal vegetables
Dessert List
This is a sample menu only. Prices and availability may be subject to change.
Dessert List
- Fondant Au Chocolat 8.00
- Melted warm chocolate cake with fresh raspberries
- Mascarpone & Pine Nut Ice Cream 6.00
- With honey poached cranberries and balsamic reduction
- Seasonal Crisp 8.00
- With fresh fruit and berries topped with creamy vanilla housemade ice cream
- Vanilla Lavender Honey Creme Brulee 8.00
- With almond lavender laced cookie
- New York Cheesecake 8.00
- With Chef’s choice of toppings
- Housemade Sherbets and Ice Cream 6.00
Dessert Wines, Ports, & Sherries
- Elderton, Late Harvest Semillon, Australia 8.00
- Covey Run, Reserve, Semillon Ice Wine, Yakima Valley 12.00
- Inniskillin, Vidal Ice Gold Oak, Canada ‘05 37.00
- Robert Mondavi, Moscates D’Oro, Napa ‘06 8.00
- Dolce, late Harvest wine, Napa ‘03 20.00
- Dow’s - LBV ‘00 10.00
- Maduro 20 year Tawny, Australia 12.00
- Deco Port 10.00
- Warres, ‘85 35.00
- Chronic Cellars, “Tranquillo” Late Harvest Zinfandel, Paso Robles 17.00
Dining Out
$40.00
Available nightly. 3-Course dinner for $40.00 per person plus tax, beverages and gratuity. This is a sample menu only. Price and availability may be subject to change.
Starters
- Soup du Jour or Croce's Famous French Onion Soup 0.00
- Mediterranean Hummus 0.00
- Served with roasted red peppers, garlic flat bread, cucumber and Greek olives
- Croce's Classic Caesar 0.00
- With hearts of romaine, housemade garlic croutons and grana padano parmesan
- Goat Cheese Salad 0.00
- With seasonal greens, roasted red and gold beets, poached red onion, pear tomatoes, all wrapped in a seedless cucumber and dressed in a honey balsamic vinaigrette
- Wedge Salad 0.00
- With gorgonzola lardons, heirloom tomatoes, with a creamy blue cheese dressing, topped with crumbled herbed crustini
- House Salad 0.00
- With mixed greens, strawberries, grapes, toasted walnuts and gorgonzola in a house vinaigrette
Main Course
- Shrimp Carbonar Fettuccini 0.00
- With Italian pancetta, Kalamata olives, pear tomatoes and basil in a white garlic cream sauce
- Veal, Pork, Beef and White Truffle Meatballs 0.00
- With fresh linguini and oregano marinara, topped with reggiano parmesan crostini
- Spicy Clams 0.00
- In a white wine sun-dried tomato pesto sauce with fresh spinach, feta cheese, and lemon zest
- Grilled Swordfish 0.00
- With Mediterranean green olive tapenade, toasted orzo, spinach, roasted garlic and red pepper coulis
- Grilled Free-Range Chicken 0.00
- With forest mushroom risotto, asparagus and rosemary vodka sauce with fried leeks
- Grilled White Marble Farms Pork Chop 0.00
- Gruyere potato au-gratin, braised spinach, fire roasted roma tomato, with caramelized onion hunter's jus
- Bordeaux Braised Short Ribs 0.00
- With white cheddar mac-n-cheese, wilted chard and roasted cipolline onions
- Grilled CAB Prime New York 0.00
- With forest mushroom ragout, smoked gouda mash and grilled asparagus
Desserts
- Fondant Au Chocolat 0.00
- Melted warm chocolate cake with fresh raspberries
- Mascarpone & Pine Nut Ice Cream 0.00
- With honey poached cranberries and balsamic reduction
- Seasonal Crisp 0.00
- With fresh fruit and berries topped with creamy vanilla housemade ice cream
- Vanilla Lavender Honey Creme Brulee 0.00
- With an almond lavender laced cookie
- New York Cheesecake 0.00
- With Chef's choice of toppings
- Apple Tart 0.00
- With butter pecan ice cream, caramel sauce and caramel corn
- Croce's Housemade Sorbets and Ice Cream 0.00
- Chef's choice
Stealing Home Menu
$30.00
Available from 5:30pm-7:00pm nightly, during the Padres baseball season only. 2-Course: $30.00 and 3-Course: $35.00 This is a sample menu only. Price and availability may be subject to change.
First Base
- Chef's Soup du Jour or Croce's Famous French Onion Soup 0.00
- Mediterranean Hummus 0.00
- Served with roasted red peppers, garlic flat bread, cucumber, and Greek olives
- Croce's Classic Caesar 0.00
- With hearts of romaine, housemade garlic croutons and grana padano parmesan
- House Salad 0.00
- With mixed greens, strawberries, grapes, toasted walnuts and gorgonzola in a house vinaigrette
Second Base
- Shrimp Carbonara Fettuccini 0.00
- With Italian pancetta, Kalamata olives, and basil in a white garlic cream sauce
- Steelhead Ocean Trout 0.00
- Poached in a citrus herbed olive oil, served with spring pea and wasabi puree, fingerling potato hash, toasted almonds and micro wasabi
- Grilled Swordfish 0.00
- With Mediterranean green olive tapenade, toasted orzo, spinach, roasted garlic and red pepper coulis
- Grilled Free-Range Chicken 0.00
- With forest mushroom risotto, asparagus and rosemary vodka sauce with fried leeks
- Bordeaux Braised Short Ribs 0.00
- With white cheddar mac-n-cheese, wilted chard, and roasted cipolline onions
- Croce's Prime Contemporary Meatloaf 0.00
- With sauteed spinach, roasted garlic Yukon mash, and oregano fried onion rings with a porcini demi
Third Base
- Fondant Au Chocolat 0.00
- Melted warm chocolate cake with fresh raspberries
- Mascarpone and Pine Nut Ice Cream 0.00
- With honey poached cranberries and balsamic reduction
- Seasonal Crisp 0.00
- With fresh fruit and berries topped with creamy vanilla housemade ice cream
- New York Cheesecake 0.00
- With Chef's choice of toppings
- Vanilla Lavender Honey Creme Brulee 0.00
- With an almond lavender laced cookie
- Cookie Ice Cream Sandwich 0.00
- Chef's whim. Daily housemade ice cream and cookies to match
- Croce's Housemade Sorbets and Ice Cream 0.00
- Chef's selection
Customer Reviews & Ratings
3.63 out of 5 stars based on 15 votes
- Overall: 10/10
- Food: 10/10
- Service: 10/10
- Ambience: 10/10
- Value: 10/10
Anonymous User
- Overall: 10/10
- Food: 10/10
- Service: 10/10
- Ambience: 10/10
- Value: 10/10
Anonymous User
- Overall: 0/10
- Food: 0/10
- Service: 0/10
- Ambience: 9/10
- Value: 0/10