DINNER

menus

starters


crispy fried calamari
panko crusted and served with a soy wasabi aioli

10

braised pork tostadas
the best ever house made kalua pork on crispy corn tortillas, topped with buttermilk sauce, caramelized onions and fresh cilantro

9.5

iris hummus
roasted garlic & chickpea purèe served with house pickled carrots and warm pita bread

9

baked goat cheese
warm california chevre with basil pesto, roasted garlic, and caramelized onions served with herbed crostini

10

roasted heirloom and burrata
local heirloom tomato stuffed with homemade basil pesto and burrata cheese

12.5

pan roasted carlsbad aqua farm mussels
tossed in a lightly spicy tomato basil sauce, served with grilled rosemary bread

14

golden local beet homefries
golden beets dusted in rice flour, fried crispy and topped with grilled red onion and parsley. served with a lemon, dill, sour cream dipping sauce.

12

pan fried duck potstickers
ginger, garlic, napa cabbbage, shiitake mushrooms and leeks with soy, sweet chili, lemongrass dipping sauce

9

buffalo style pork riblets
slow roasted pork riblets tossed in a spicy buffalo sauce, served with blue cheese dressing

9

pan roasted local brussels sprouts
served with crispy bacon bits and topped with shaved parmesan cheese

8.5

chicken chili mac n’ cheese balls
spheres of chicken chili mac n’ cheese panko battered & served w/ cilantro buttermilk sauce & fresh cilantro

9.5

chicken liver pâté
seared chicken livers, green apple & pears puréed silky smooth and served on grilled herb bread

9.5

soups & salads


iris organic baby greens salad
with golden raisins, cucumber, sweet red bell peppers topped with walnut-crusted brie, and a balsamic vinaigrette

8

caesar salad
romaine lettuce and croutons in a classic caesar dressing, topped with parmesan cheese

8

jerry’s salad
organic baby arugula, red onion, tomato and gorgonzola with balsamic vinegar and extra virgin olive oil

9

greens and berries
organic baby greens, avocado, and assorted fresh berries tossed with a grapefruit vinaigrette

10

crispy crab cake
panko battered and served atop baby arugula tossed in a grapefruit vinaigrette topped with pickled carrots, jicama and zucchini, drizzled with chili oil

17

ahi poke
killer sushi grade ahi, avocado, mango and fresh cilantro tossed with sesame oil and soy sauce

17

clam chowdah
tommy’s award winning gluten free chowdah, made with whole sunburst clams from the carlsbad aqua farms

cup 6.5    /    bowl 12

chef’s seasonal soup
soup of the season

cup 6    /    bowl 11

entrees


hunter’s style pork shank
slow-braised berkshire pork with shiitake mushrooms, roasted red bell peppers, roasted garlic, and tomatoes served atop mashed spuds and topped with crispy green beans

25

chicken milanese
pan fried breaded chicken breast served with angel hair pasta, seasonal veggies, lemon caper beurre blanc, and parmesan

22

savory lamb meatloaf
mediterranean spiced with garlic and feta cheese, served with mixed seasonal veggies, mashed potatoes and homemade ketchup

24

cioppino iris style
assorted fish, wild tiger shrimp, jumbo diver scallops, carlsbad clams and mussels in a mildly spicy tomato broth. served over roasted yukon gold potatoes and topped with grilled herb bread

29

moroccan chickpea stew
chikpeas, shiitakes, tomatoes, and roasted organic root vegetables slowly stewed in a spicy broth of harissa, lemon and cilantro

22

pan braised seabass
white wine, kalamata olives, roasted red peppers and capers, served atop crispy herbed potatoes and leeks, topped with crispy green beans

29

crispy-skinned duck leg confit
served with porcini mashed potatoes, a blood orange sauce and seasonal veggies

25.5

pan seared chicken breast
free-range bone in chicken breast with a shiitake and marsala demi-glâcé. served with bacon sour cream mashed potatoes & crispy asparagus

23

boneless spicy crusted prime pork loin
with apple, pear and dried cranberry chutney, mashed potatoes and local seasonal veggies

24.5

pan fried cajun spiced catfish
served with a creamy grits cake, crispy fried green beans and gulf-style remoulade sauce

23

cabernet braised boneless prime beef short rib stew
roasted garlic, parsnip, local carrot and leeks, shiitake mushrooms, potatoes and baby spinach in pan juices

27

grilled atlantic salmon
sustainably farmed atlantic salmon served atop a purée of sweet english peas with a root vegetable risotto cake and crispy asparagus

22.5

tommy’s lo mein
chicken medallions breaded in rice flour, tossed with thinly sliced asian vegetables and linguine pasta in a sweet and lightly spicy 5-chili, ginger soy sauce

22.5

penne pasta and shrimp
panko-crusted fried wild black tiger shrimp served atop penne pasta, tossed in a light & summery tomato basil sauce and topped with parmesan

25

pan-fried cajun spiced catfish
sustainably farmed louisiana catfish filets, dusted with cajun spices, served with a creamy white corn grits ‘cake’, crispy fried green beans and a gulf-style remoulade sauce

23

roasted veggie lasagna
zucchini, yellow squash, and asparagus layered with goat cheese ricotta, pasta and a roasted garlic tomato ragu topped with melted fresh mozzarella

23


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