Good day to you and thanks for dropping me a line. I, or Draven, the F&B manager for the hotel will contact you on Monday so we can answer any questions you might have about the restaurant (it would take me too long to go into details here).

I have just posted our opening dinner menu on the blog, if you would like to take a look just follow this link,

http://agreatchef.com/blog/glass-door/menu-update-12-sept-08/

Have a great weekend and thanks again.

Best,

Rob

Thank You,

Mark Yovanovich
Lead Concierge
San Diego Marriott Hotel & Marina
619-234-1500 ex 51

Thanks for the complement, I love waffles and the one we serve here is a Brussels style Belgian waffle. We make our batter daily and use yeast as the leavening agent as instead of chemical leavening agents or pre made batters/mixes like most other restaurants and hotels do.

We are finalizing our full lunch and dinner menu (and sending it off to the printer) this week. Once I get these back from him, I’ll post the menu in some form (word doc, pdf, etc).

We do have vegetarian options available, and more once the rooftop organic garden is up and running. Our current vegetarian option on the dinner menu is grilled seasonal vegetables served over white polenta (which I am having a hard time getting) and a smoked chile harissa with roasted pinon nuts. Our lunch option is the same vegetables served on pita bread with house made hummus and tzatziki sauce.