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#sdrw menu enjoy until Feb 3 @theposeidondelmar. Shown, Beet & Citrus Salad with watercress, dried cherries, strawberries, oranges, heirloom cherry tomatoes, pickled fennel, candied pepitas, radish, Humboldt Fog cheese, pomegranate creme fraiche, Meyer lemon vinaigrette. #foodie #delmar #beets #citrus #ingredients #fresh #instafood
Since the legendary days of Hollywood’s golden years, Del Mar has been the destination of choice for many a movie star as well as those with a taste for fast horses, beautiful beaches and award-winning cuisine. Along with the Del Mar Fairgrounds, home to the Del Mar Races and San Diego County Fair, the historic and charming Del Mar Village offers a variety of unique shops, renowned restaurants, and luxury and beach-style hotels. Saturday’s farmers’ market is also a great place to pick up the freshest and finest produce, flowers and seafood the region has to offer.
"We've been coming here for many years and I love it! Great food and a laid back atmosphere. Definitely make a reservation if you want a nice table outside with the sunset on Fridays/weekends. It gets pretty packed around dinner time but the service is still very good and I have always felt very well taken care of while dining at Poseidon. We had a party of 8 and it was very easy to get our food and drinks quickly. The food is wonderful! They have delicious seafood dishes. I love their clam chowder and scallops!! They also have great appetizers like ceviche and calamari. You really can't go wrong with all the wonderful options on their menu." Alexa M.
"The combination of the great food, beach side outdoor table (we were right on the edge by the sand) with a fabulous view, and great service earns Poseidon five stars this time. We had the tuna tartare appetizer, a Caesar salad, and the diver scallops and mushroom ravioli with shrimp entrees - all excellent. The Caesar salad included shaved ciabatta crostini, heirloom cherry tomatoes, pickled watermelon radish besides the usual. We had it with anchovies. The divers scallops was a nice, flavorful dish which included soft mascarpone polenta, pickled shiitake mushrooms, corn-fava succotash, blood orange butter sauce. The wild mushroom ravioli was rich and tasty, with truffle crema sauce, shallot duxelle, candied walnuts, pickled shiitake mushroom, feta cheese. We had it with the shrimp, and it definitely added something to the dish. We split a double cappucino at the end of the meal. Dinner service starts at 4:30pm. Valet only parking in their lot, or street." Matt K.