Discover Our Kitchen
Discover Our Kitchen
TREEHOUSE
Weekdays 11:00 a.m. — 3:00 p.m
An all-day dining and beverage space designed especially for the vibrant, hardworking folks of Sorrento Mesa, we offer a distinctly refined menu of seasonal flavors to be enjoyed swiftly or slowly, for here or to-go.
The Can-Do
Weekdays 8:00 a.m. — 3:00 p.m
Coffee by day & cocktails by night, The Can-Do is always here to lift your spirits.
BEVerages
Beverages
*Iced 16oz Version Availible
Specialties
HOUSEMADE LEMONADE 4
CAN-DO HOT COCOA 5 | 6
MOCHA* 5 | 6.50
CHAI LATTE* 5 | 6.50
TURMERIC GINGER LATTE 5 | 6.50
COFFEE & ESPRESSO
coffee 3.50 | 4
cortado 4
double espresso 5
americano* 4 | 5
CAPPUCCINO 5 | 6
latte* 5 | 6
cold brew 6
SHOT OF ESPRESSO +1
Tea
organic hot tea 4 | 5
organic iced tea 4
matcha latte 5
Milks
whole, skim, oat
Syrups
vanilla, sugar-free vanilla,
caramel, seasonal +1
*ICED 16OZ VERSION AVAILABLE
Chef Enrique GUZMAN
Enrique Guzman brings a well-rounded resume and years of culinary expertise to his role as Executive Chef at Treehouse in Sorrento Valley. A Southern California native, Guzman was raised in the border town of Calexico before moving west to San Diego, where he got his first job in the culinary industry. Landing a job at East Village’s beloved bar and eatery, Basic Pizza, his passion for cooking and love for San Diego blossomed.
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Guzman felt at home amongst the fast-paced hustle of San Diego’s burgeoning restaurant scene, working for local celebrity chef Brian Malarkey and cultivating lasting relationships among other rising culinary stars. Guzman’s career took him to Napa Valley, where he worked under Iron Chef Masaharu Morimoto, earning his way up from a prep cook to a sous chef, and spent two years learning at the highly acclaimed The French Laundry. In Napa, Guzman gathered the knowledge of new techniques and how to operate in a fast-paced Michelin kitchen. Guzman and his family moved across the country, cooking for high-end country clubs in Massachusetts, Florida and more. They returned to San Diego, where Guzman reconnected with the Puffer Malarkey Group, taking a position at Herb and Wood in Little Italy, before eventually accepting the role of Executive Chef at the University of San Diego.
Taking what he learned leading multiple concepts and managing high-yield kitchens at USD, Guzman is thrilled to step into his role at Treehouse as Executive Chef.