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.

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The Can-Do

Weekdays 8:00 a.m. — 6:00 p.m

Coffee and great eats all day. Beer and wine into the evening. The Can-Do is always here to lift your spirits.

BEVerages

Breakfast

Weekdays 8:00 a.m. — 11:00 a.m

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THE BREKKIE SANDO

10

EGG, AMERICAN CHEESE, GARLIC AIOLI, ENGLISH MUFFIN, AND YOUR CHOICE OF SAUSAGE, BACON OR KIMCHI SAUSAGE

BRIOCHE FRENCH TOAST

11

STRAWBERRY COMPOTE, WHIPPED CREAM, MATCHA POWDER

BREAKFAST BURRITO

12

FLOUR TORTILLA, SCRAMBLED EGGS WITH POBLANO SOFRITO, OAXACA CHEESE, SOYRIZO, BLACK BEANS, SALSA VERDE

AVOCADO TOAST

11

TOASTED FOCACCIA, EDAMAME, FETA, HIBISCUS ONIONS, RADISHES

CORNED BEEF HASH

14

CORNED BEEF, POTATO, SAUERKRAUT, 2 EGGS, MARBLED RYE BREAD

THAI TEA OVERNIGHT OATS

11

CHIA, BROWN SUGAR BOBA, COCONUT

YOGURT PARFAIT

9

SEASONAL BERRIES, HONEY, HOUSE GRANOLA

BEVERAGES

Specialties

HOUSEMADE BEVERAGES 4
WHITE MOCHA 5 | 6.50
MOCHA* 5 | 6.50
CHAI LATTE* 5 | 6.50
TURMERIC GINGER LATTE 5 | 6.50
ICED STRAWBERRY MATCHA 8
CHEESECAKE MATCHA. 8
MATCHA MINT LEMONADE. 5.50

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 5.50 | 7

ADD-ONS

whole, skim, oat +1
SYRUP +1
COLD FOAM +2

SEE BARISTA FOR A LIST OF SYRUP AND FOAM FLAVORS

PROTEIN SMOOTHIES

40 GRAMS OF PROTEIN
cHOICE OF Açai, DRAGON FRUIT OR PEANUT BUTTER CHOCOLATE

*ICED 16OZ VERSION AVAILABLE

Bar Bites

1:00 p.m. – 6:00 p.m., Monday thru Friday

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FALAFEL BURGER

12

TOMATOES, CUCUMBERS, ARUGALA, TZATZIKI SAUCE

SHRIMP AGUACHILE

12

LIME, AVOCADO, SERRANO, RED ONIONS, MAGGI, TORTILLA CHIPS

FRIED WINGS

12

CHOICE: CAROLINA GOLD SAUCE, TAJIN RANCH DRY RUB OR BUFFALO
WITH BLUE CHEESE OR RANCH, CELERY, CARROTS

FRIED BRUSSELS SPROUTS

8

BLACK GARLIC SAUCE, CRISPY GARLIC, GOAT CHEESE

WAGYU SMASH BURGER

12

CUSTOM BLEND SMASH PATTIES, CARAMELIZED ONIONS, SPECIAL SAUCE, PICKLES

PORTOBELLO FRIES

8

PANKO BREADED PORTOBELLO, PARMESAN, BASIL AIOLI

CRUDITE & DIPS

12

ASSORTED MARKET VEGATABLES, HUMMUS, SPICY YOGURT DIP

BIRRIA POTATO SKINS

11

BEEF, CHEDDAR, ONIONS, CILANTRO, SOUR CREAM, RED SALSA

CHIPS & GUACAMOLE

10

TORTILLA CHIPS WITH SALSA AND GUACAMOLE

POKÉ BOWL

17

MARINATED AHI TUNA, PICKLED VEGETABLES, EDAMAME, GREEN ONION, KIMCHI, SESAME, ASIAN PEAR, GOCHUJANG
ADDITIONAL PROTEIN: SHRIMP, SKIRT STEAK +3

TIJUANA CAESAR SALAD

9

KALE & ROMAINE MIX, COJITA CHEESE, LIME, TORTILLA CRUMB
ADD PROTEIN: CHICKEN, FALAFEL +4
SHRIMP, SKIRT STEAK +6

WAGYU SMASH BURGER

12

CUSTOM BLEND SMASH PATTIES, CARAMELIZED ONIONS, SPECIAL SAUCE, PICKLES

CHICKEN TENDERS

11 | 15

THREE PIECE OR FIVE PIECE, CHOICE OF SAUCE

CRISPY FRIES or ONION RINGS

5

FRIES SERVED WITH AIOLI, RINGS SERVED WITH HOUSE DRESSING

The Can-DO Bar

1:00 p.m. – 6:00 p.m., Monday thru Friday

DRAFT BEER

JUNESHINE PAINKILLER 9

PASSION ORANGE GUAVA

BIVouAC SAN DIEGO JAM 9

HARD CIDER

SOCIETE LIGHT BEER 6

LAGER

HARLAND RICE 6

JAPANESE LAGER

THREE WEAVERS SEAFARER 6

KOLSCH

BEACHWOOD 7

BAVARIAN HEFENWEIZEN

BOULEVARD TANK Seven 9

AMERICAN SAISON

FALL BREWING LET’S GO 7

WEST COAST IPA

VICTORY GOLDEN MONKEY 7

BELGIAN TRIPEL

PIZZA PORT MONGO 7

DOUBLE IPA

SMOG CITY BREWING 10

COFFEE PORTER

CANNED BEER

OMMEGANG BREWING 6

FRUITED SOUR BEER

GENESEE BREWING 8

CREAM ALE, 24OZ

RATIONALE BREWING 5

NON-ALCOHOLIC WEST COAST IPA

RATIONALE BREWING 5

NON-ALCOHOLIC MEXICAN LAGER

Wine

RAFT 13

PICPOUL BLANC | EL DORADO, CA

LOMITA 14

SAUVIGNON BLANC | VALLE DE GUADALUPE, MX

INDABA 11

CHARDONNAY | SOUTH AFRICA

CARBONISTE 14

PET NAT BUBBLES | SAN BENITO, CA

DIVERGENT 15

CHENIN BLANC “ORANGE” | CENTRAL COAST, CA

PRIVATE PROPERTY 13

ROSÉ OF PINOT NOIR | MONTEREY, CA

BROC “LOVE” 13

RED BLEND | CALIFORNIA

FOLK “MACHINE” 13

PINOT NOIR | CENTRAL COAST, CA

SOLAR FORTUN 16

CABERNET SAUVIGNON | VALLE DE GUADALUPE, MX

PROTEIN SMOOTHIES

40 GRAMS OF PROTEIN

AÇAÍ

11

DRAGON FRUIT

11

PEANUT BUTTER CHOCOLATE

11

with your hands

All sandos served on a toasted sesame seed bun

SMASH BURGER

12

Custom blend smash patties, caramelized onions, special sauce, pickle
Veggie Burger Patty available

THE 'CUE BURGER

14

Bacon, onion ring, bbq sauce, pepper jack

CRISPY CHICKEN SANDO

13

Breaded chicken, pickles, aioli
Choice of Classic, Hot Honey or Nashville Hot

THE REUBEN

15

Corned beef, sauerkraut, house sauce, marbled rye

CHIPOTLE TURKEY SANDO

13

Smoked gouda, avocado, chipotle mayo, lettuce, rosemary focaccia

AHI TUNA BURGER

16

Marinated ahi tuna, mango, spicy slaw, wasabi aioli

CHICKEN TENDERS

11 | 15

Three piece or Five piece, crispy fries and choice of sauce

BIRRIA TACOS

12

Beef, onion, cilantro, corn tortillas, salsa roja

CRISPY FRIES or ONION RINGS

5

Fries served with aioli, Rings served with house dressing

MAKE IT A COMBO

+5

Housemade drink plus a side of your choice

SALADS

Make it a WRAP +1
Pick a protein: grilled chicken, falafel +4
shrimp, skirt steak +6

CHOPPED

11

Napa red cabbage, edamame, almonds, mandarins, wontons, apple, citrus tahini

CALI COBB

11

Diced tomato, cooked egg, sous vide bacon,
avocado, Point Reyes blue cheese, poblano ranch

TIJUANA CAESAR

9

Kale & romaine mix, cotija cheese, lime, tortilla crumb

MAKE IT A COMBO

+2

Add a housemade drink

BOWLS

Additional protein: shrimp, skirt steak +3

MEDITERRANEAN

15

Grilled chicken, harrissa carrots, red peppers, turmeric cauliflower, pistachios, feta, figs, garlic yogurt vinaigrette

POKÉ

17

Marinated ahi tuna, pickled vegetables, edamame, green onion, kimchi, sesame, Asian pear, Gochujang

ANCIENT GRAINS

16

Falafel, charred onion, snow peas, avocado, wild mushrooms, chia seeds, roasted Brussels, apple cider vinaigrette

MAKE IT A COMBO

+2

Add a housemade drink

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.

Discover Our Kitchen