Savor the Best of Seasons During San Diego Restaurant Week

San Diego Restaurant Week (January 20 – 27, 2019) is a beloved culinary tradition for both residents of San Diego and visitors alike. This year, Seasons Restaurant at Four Seasons Residence Club Aviara is pleased to join the long list of prestigious and popular local restaurants participating in this semi-annual event in which diners can enjoy discounted prix fixe menus.

 Over 180 of San Diego’s best restaurants will be featuring two-course lunch menus or three-course dinner menus as a way to introduce new patrons to their cuisine. This eight-day event showcases the diverse and upcoming culinary world in San Diego County, with participating restaurants often times featuring their signature dishes on special menus. It’s a wonderful way to experience San Diego dining at its finest!

Seasons Restaurant’s ingredient driven, New American cuisine will be on full display during San Diego Restaurant Week. The prix fixe menus, with choices, are inspired by the season’s finest ingredients, as interpreted by Aviara’s Chef de Cuisine James Waters.  With so many mouthwatering choices, you will want to keep coming back until you have tried them all!


$20.00 per person (exclusive of tax and gratuity)

1st Course (Choice of one)

Pumpkin Soup Cup

heirloom pumpkin, grain salad, rocket, herb ricotta

Grilled Avocado Salad

young lettuce, pickled red onion, pea shoots, goat cheese, candied walnuts, charred corn, chili vinaigrette

Autumn Flatbread

ricotta, yam puree, squash, eggplant, peppers, arugula, balsamic drizzle


2nd Course (Choice of one)

Aviara Double

two ¼ lb patties, american cheese, lettuce, tomato, onion, secret sauce, pickles, brioche bun

Skuna Bay Salmon

earl grey currents, charred cauliflower, curry emulsion, arugula, almonds

Fish Tacos

roasted or fried, local catch of the day, avocado, pico de gallo, cilantro crema

Vegetarian Taco

portobello, poblano, corn, pico de gallo, queso fresco




$50.00 per person (exclusive of tax and gratuity)

 1st Course (Choice of one)

Buffalo Cauliflower

cauliflower, buffalo sauce, blue cheese

The Giant Meatball

chimichurri, pepper relish, polenta

Char Grilled Octopus

kung pao cucumbers, shisito peppers, ponzu

Pumpkin Soup Cup

heirloom pumpkin, whipped ricotta, pepitas, grain salad

Spiced Pear & Kale

candied walnuts, romaine, blue cheese, balsamic dressing


2nd Course (Choice of one)

Veal & Pork Bolognese

house-made tagliatelle, cherry tomato, pecorino

Skuna Bay Salmon

earl grey currents, charred cauliflower, curry emulsion, arugula, almonds

Jidori Organic Chicken

pan jus, baby carrot, whipped Yukon potato

Chef’s Local Vegetable Plate

weekly farmer’s market hand selection

Pan Seared Swordfish

line caught, charred broccoli & peppers, tomato conserva, mojo de ajo

7oz Prime Petit Filet

sautéed green beans, veal demi, smoked butter


3rd Course (Choice of one)

Housemade Ice Cream or Sorbet Trio

daily flavors, by the scoop

Polenta Cake

blueberry compote, candied lemon, lemon curd, buttermilk ice cream

Apple Crostata

house-made caramel, vanilla ice cream