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Oceanfront Dining, Rooted in California
Set against sweeping views of the Pacific, the Mediterranean Room has welcomed guests to the table for nearly a century. Showcasing the vibrant flavors of the California coast, the menu celebrates seasonal ingredients, locally inspired cuisine, and the timeless spirit of La Valencia.
Open daily for breakfast, lunch, and dinner, the Mediterranean Room invites guests to linger over every meal - from leisurely mornings overlooking the sea to sunset dinners framed by La Jolla's iconic coastline. On weekends, brunch offers another opportunity to savor signature dishes in one of Southern California's most picturesque dining settings.
Breakfast
7am - 11am
Dinner
5 - 9pm
Lunch
11am - 4pm
Weekend Brunch
Saturday & Sunday 9am - 2pm
Our Menus
SWEET
LA V CINNAMON ROLL
cream cheese frosting | fresh berries
IRISH OATMEAL
brown sugar, raisins, cinnamon, farmers market berries
BREAKFAST PARFAIT
greek yogurt, berries, housemade granola
ASSORTED MUFFIN BASKET
blueberry, banana nut, lemon poppyseed, double chocolate chip
FRENCH TOAST
berry compote, coconut whipped cream, and maple syrup
PANCAKES
blueberry or chocolate chip, maple syrup
SAVORY
BAGEL & LOX
smoked salmon, everything bagel, whipped cream cheese, accompaniments
LA VALENCIA BREAKFAST
two eggs, breakfast potatoes, choice of bacon, ham or sausage
MED OMELETTE
broccoli, bacon, cheddar, breakfast potatoes
STEAK & EGGS
7oz hanger steak, two eggs, breakfast potatoes
CLASSIC EGGS BENEDICT
english muffin, poached egg, ham, hollandaise sauce, breakfast potatoes
CHORIZO BENEDICT
english muffin, poached egg, chorizo, chipotle hollandaise sauce, breakfast potatoes
KALE & GOAT CHEESE FRITTATA
egg whites, quinoa, avocado, watermelon radish
Split plate charge - $5 | *A 5%
surcharge will be added to all guest checks to help cover increasing labor costs and in our support of the recent increases in minimum wage and benefits for our dedicated team members.
surcharge will be added to all guest checks to help cover increasing labor costs and in our support of the recent increases in minimum wage and benefits for our dedicated team members.
Morning Classics
CINNAMON ROLL
cream cheese frosting | fresh berries
BRUNCH BOARD
assortment of fresh & dried fruit | pastries | prosciutto | hummus & cheese
ASSORTED MUFFIN BASKET
blueberry, banana nut, lemon poppyseed, double chocolate chip
BREAKFAST PARFAIT
greek yogurt | berries | housemade granola
LOX & BAGEL
smoked salmon | everything bagel | whipped cream cheese | accompaniments
CHILAQUILES
shrimp chilaquiles Rojos, guacamole, sour cream, onions, cilantro
FRENCH TOAST
berry compote, coconut whipped cream, and maple syrup
STEAK & EGGS
7oz hanger steak, two eggs, breakfast potatoes
CLASSIC EGGS BENEDICT
english muffin | poached egg | ham | hollandaise sauce | breakfast potatoes
CHORIZO BENEDICT
english muffin, poached egg, chorizo, potatoes, chipotle hollandaise sauce
MED OMELETTE
broccoli | bacon | cheddar | breakfast potatoes
KALE & GOAT CHEESE FRITTATA
egg whites | quinoa | avocado | watermelon radish
LA VALENCIA BREAKFAST
two eggs any style | breakfast potatoes | choice of bacon | ham or sausage
PANCAKES
blueberry or chocolate chip, maple syrup
Afternoon Favorites
GARLIC HUMMUS
Feta | piquillo puree | olives | cucumber | naan
MEDITERRANEAN CEASAR
manchego, croutons, radish, cherry tomato, caesar dressing, chicken +9, salmon +26
chicken
7.00
shrimp
9.00
salmon
11.00
steak
14.00
GRILLED CHICKEN TORTILLA SALAD
charred corn, black beans, cherry tomatoes, cotija cheese, avocado dressing
chicken
7.00
shrimp
9.00
salmon
11.00
steak
14.00
SHRIMP COCKTAIL
cocktail sauce, lemon, creole aioli
LA V WAGYU BURGER
butter lettuce, tomato, red onion confit, cheddar, garlic aioli
LOCAL SWORDFISH SANDWICH
heirloom tomato, arugula, onion, kalamata olive aioli
Split plate charge - $5 | *A 5%
surcharge will be added to all guest checks to help cover increasing labor costs and in our support of the recent increases in minimum wage and benefits for our dedicated team members.
surcharge will be added to all guest checks to help cover increasing labor costs and in our support of the recent increases in minimum wage and benefits for our dedicated team members.
LIGHT FARE
BLUE LUMP CRAB CAKES
charred pineapple relish, petite greens, lemon aioli
CHICKEN RICOTTA MEATBALLS
hand-rolled meatballs, alfredo, wilted spinach, herbs
GARLIC HUMMUS
feta, piquillo puree, olives, cucumber, naan
AHI POKE NACHOS
furikake | chili aioli | cilantro | wonton chips
SEASONAL SOUP
Sandwiches & Salads
MEDITERRANEAN CEASAR
manchego, radish, cherry tomato, croutons, caesar dressing add: chicken +9 | salmon +17
GRILLED CHICKEN TORTILLA SALAD
charred corn, black beans, cherry tomatoes, cotija cheese, avocado dressing
KALE AND MIXED GRAINS SALAD
toasted pepitas, lemon vinaigrette add: shrimp + 16|chicken +9 | salmon +17
HERB MARINATED CHICKEN BLT
bacon, arugula, tomato, swiss cheese, herb aioli
LOCAL SWORDFISH SANDWICH
heirloom tomato, arugula, onion, kalamata olive aioli
LA V WAGYU BURGER
butter lettuce, tomato, red onion confit, cheddar, garlic aioli
LUNCH PLATES
PAN ROASTED FRESH CATCH OF THE DAY
quinoa rice, vegetables, lemon caper burre blanc
STEAK FRITES
7oz hanger steak, seasoned fries, garlic aioli, chimichurri
HEIRLOOM TOMATO PAPPARDELLE
toasted garlic, basil, reggiano, saffron butter add: shrimp + 16|chicken +9 | salmon +17
MISO GLAZED SALMON
quinoa salad, cucumber, tomato, pickled onion, avocado, fennel, olives
Split plate charge - $5 | *A 5%
surcharge will be added to all guest checks to help cover increasing labor costs and in our support of the recent increases in minimum wage and benefits for our dedicated team members.
surcharge will be added to all guest checks to help cover increasing labor costs and in our support of the recent increases in minimum wage and benefits for our dedicated team members.
STARTERS
SEASONAL SOUP
19
chef's daily preparation
BAHARAT CHARRED CARROTS
24
Vegan
Vegetarian
Gluten-Free
seasonal hummus, toasted almond, pickled pepper
TUSCAN PANZANELLA
24
Vegan
Vegetarian
heirloom tomatoes, kalamata olives, cucumber, basil golden gazpacho vinaigrette
ROASTED PEACH & BURRATA SALAD
28
Vegetarian
Gluten-Free
baby arugula, pomegranate seeds, sesame candy basil, sweet balsamic vinaigrette
CHEESE & CHARCUTERIE
39
chef's choice of italian dried cured pork, imported cheese, fig jam, cornichons, almonds, fruit, bread
ROSEMARY ROUND LOAF
8
warm artisan rosemary bread, butter, black lava salt
CRISPY BRUSSELS SPROUTS
19
Vegetarian
truffle honey, garlic oil, parmesan, gremolata
BROILED 1/2 LOBSTER TAIL
32
Vegan
Gluten-Free
watercress, baby leek confit, sikil pak aji amarillo aioli
CHARRED EGGPLANT SALAD
22
Vegetarian
Gluten-Free
cherry tomatoes, garbanzo beans, piquilo peppers lemon vinaigrette
HALF DOZEN PACIFIC OYSTERS
24
Vegan
Gluten-Free
fresh shucked, lime cucumber granita jalapeno tequila mignonette
ENTREES
SEARED SALMON NICOISE
49
Vegan
Gluten-Free
sauteed haricot vert, nicoise vegetables, frisee, tonnato sauce
SHRIMP ROSETTA PASTA
48
casarecce, cherry tomato, parmesano reggiano, crimini mushroom zucchini, piquillo basil reduction
PAN ROASTED DIVER SCALLOPS
59
Gluten-Free
creamy polenta, charred corn, caviar, balsamic glaze
HERB ROASTED FREE RANGE HALF CHICKEN
48
Vegan
Gluten-Free
semi boneless mary's chicken, fingerling potatoes, wilted kale king trumpet mushrooms, mustard chicken jus
COFFEE CRUSTED LAMB
62
Vegan
burrata, mint, grilled endive, pomegranate balsamic, pistachio crumble, couscous
12 OUNCE GRILLED RIB EYE STEAK
64
Gluten-Free
loaded baked potatoes, toasted garlic aspirations, peppercorn demi
CRISPY HERB GNOCCHI & WILD MUSHROOMS
31
Vegetarian
king trumpet and hon shimeji mushrooms, truffle ricotta salata, sweat pea puree
*5% surcharge will be added to all guest checks to help cover increasing labor costs and in our support of the recent increases in minimum wage and benefits for our dedicated team members. *Split plate charge: $5 *20% gratuity will be added on all parties of 6 or more.
**consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
DESSERT
CHOCOLATE MOLTEN CAKE
mixed berries, chocolate crumble, blackberry essence, dolce de lèche
BRULEE'D OLIVE OIL CAKE
12
creme fraiche, blackberry coulis, mint, mixed berries, orange crumble
Gelato / Sorbet
Market Flavors
SPECIALTY COFFEE
ESPRESSO
LATTÉ
CAPPUCCINO
MACCHIATO
AMERICANO
ILLY HOUSE COFFEE
DESSERT WINES
DOMAINE DE BEAURENARD 22 RASTEAU
Rhone Valley
BADIA A COLTINUONO VIN SANTO
Italy
CHATEAU FILHOT SAUTERNES
France
TAYLOR FLADGATE 20 YEAR PORT
Portugal
TAYLOR FLADGATE 10 YEAR PORT
Portugal
Split plate charge - $5 | *A 5%
surcharge will be added to all guest checks to help cover increasing labor costs and in our support of the recent increases in minimum wage and benefits for our dedicated team members.
surcharge will be added to all guest checks to help cover increasing labor costs and in our support of the recent increases in minimum wage and benefits for our dedicated team members.
COCKTAILS
PINK LADY*
17
Glendalough Rose Gin | St. Germain Elderflower Liquor |J. Laurens Brut Rose | Lemon |
PASADA DE MODA “OLD FASHIONED”
28
Clase Azul Reposado | Coffee bitters |Agave Nectar Luxardo Cherries
THE ESPRESSO MARTINI
16
Absolute Elyx Vodka | Kahlúa | Espresso
MEDITERRANEAN MULE
16
Absolut Vodka | Pama Liqueur | Ginger Beer | Lime Juice | Rosemary
LA JOLLA BRAMBLE
16
dobel maestro diamonte | patron citronage | blackberry | jalapeno | black lava sea salt
LEMONCELLO REVIVER
16
Dobel Maestro Diamonte | Cointreau Pernod | Blackberry | Jalapeno | Black Lava Sea Salt
TABLESIDE-SMOKED CIDER
16
Woodford Reserve | Spiced Apple Cider Syrup | Black Walnut Bitters | Lemon Juice
PLAYA PALOMA
16
Del Maguey Vida Mezcal | Ancho Reyes Verde Lime Juice | Prickly Pear | Fever Tree Grapefruit
‘26 MANHATTAN
Angels Envy Bourbon | Sweet Vermouth Black Walnut Bitters | Averna Amaro | Luxardo Cherry
HIBISCUS SOUR
Makers Mark | Hibiscus Green Tea Syrup | Lemon Juice | Eggwhite | Rhubarb Bitters | Croft Tawny
SPARKLING WINE
By the glass or bottle
Zonin | Prosecco | Italy
13
13 glass | 48 bottle
Domaine J. Laurens Brut Rose | France
15
15 glass | 56 bottle
Piper-Heidsieck "Essentiel by La Valencia" Brut | France
28
28 glass | 160 bottle
WHITE WINE
By the glass or bottle
Columna Albarino | Spain
13
13 glass | 48 bottle
Kettmeir Pinot Grigio | Italy
14
14 glass | 52 bottle
Doktor Heyden Riesling |Germany
12
12 glass | 42 bottle
Hunter's Sauvignon Blanc | New Zealand
13
13 glass | 48 bottle
Quivera Sauvignon Blanc | Sonoma
16
16 glass | 60 bottle
ULTIMATE PROVENCE ROSE| ST. TROPEZ, FRANCE
16
16 glass | 60 bottle
Riley's Row Chardonnay | North Coast
18
18 glass | 68 bottle
Saxon Brown Chardonnay | Napa
23
23 glass | 92 bottle
RED WINE
By the glass or bottle
Les Grantis Bleus Beaujolais | France
14
14 glass | 52 bottle
Markham Six Stack Merlot | Napa Valley
Stolpman Estate Syrah | Solvang
16
16 glass | 60 bottle
Obsidian Cabernet Sauvignon | Red Hills
18
18 glass | 68 bottle
Grand Enclos Bordeaux | France
25
25 glass | 96 bottle
Ayres Pinot Noir | Willamette Valley
19
Aia Vecchia Lagone Super Tuscan | Italy
16
16 glass | 60 bottle
BEER
Beer by the bottle
Pacifico | Mexico
8
Corona Light | Mexico
8
Stella Artois | Belgium
8
Stone Brewing IPA | San Diego
8
Alesmith .394 Pale Ale | San Diego
8
Maui Brewing Coconut Porter | Maui
8
Alpine Duet IPA | Alpine
8
Local Roots Kombucha
10
Purple Haze or Blood Orange Mimosa
Brooklyn Bel Air Sour
9
Split plate charge - $5 | *A 5%
surcharge will be added to all guest checks to help cover increasing labor costs and in our support of the recent increases in minimum wage and benefits for our dedicated team members.
surcharge will be added to all guest checks to help cover increasing labor costs and in our support of the recent increases in minimum wage and benefits for our dedicated team members.
BONE APPETIT
"Steak & Eggs"
9
"Chicken & Rice"
8
"Veggies & Rice"
7
Split plate charge - $5 | *A 5%
surcharge will be added to all guest checks to help cover increasing labor costs and in our support of the recent increases in minimum wage and benefits for our dedicated team members.
surcharge will be added to all guest checks to help cover increasing labor costs and in our support of the recent increases in minimum wage and benefits for our dedicated team members.