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. — 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
BEVERAGES
Specialties
HOUSEMADE BEVERAGES 4
CHEESCAKE MATCHA 9
DOT CAKE MATCHA 9
COASTAL LAVENDER 8
STRAWBERRY MATCHA 8
HOJI-CHA LATTE 7
MOCHA HOJI-CHAI 7
TOFFEE CRUNCH MOCHA 6
TUMERIC GINGER LATTE 6.50
CHAI LATTE 6.50
SALTED CARAMEL LATTE 6.50
EARL GREY & CHERRY MILK TEA 6.50
MATCHA MINT LEMONADE 5.50
COFFEE & ESPRESSO
coffee 3.50 | 4
cortado 5
double espresso 4
americano* 4 | 5
CAPPUCCINO 5 | 6
latte* 5 | 6
MOCHA* 5 | 6.50
WHITE MOCHA 5 | 6.50
COLD BREW 6
SHOT OF ESPRESSO +2
Tea
organic hot tea 4 | 5
organic iced tea 4
matcha latte (HOT OR ICED) 5.50 | 7
ADD-ONS
whole, 2%, oat, ALMOND +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
The Can-DO Bar
1:00 p.m. – 6:00 p.m., Monday thru Friday
DRAFT BEER
OCIETE LIGHT BEER 6
LAGER, ABV 4.8%
THREE WEAVERS SEAFARER 6
KOLSCH, ABV 4.8%
HARLAND RICE 7
JAPANESE LAGER, ABV 5%
PFRIEM 7
JAPANESE LAGER, ABV 4.9%
BEACHWOOD 7
BAVARIAN HEFENWEIZEN, ABV 5.3%
JUNESHINE PAINKILLER 9
PASSION ORANGE GUAVA, ABV 6%
BIVOUAC SAN DIEGO JAM 9
HARD CIDER, ABV 6%
SMOG CITY BREWING 10
COFFEE PORTER, ABV 6%
BURGEON “JUICE PRESS” 8
HAZY IPA, ABV 6.8%
FALL BREWING LET’S GO 7
WEST COAST IPA, ABV 7%
BURGEON “TREEVANA” 8
WEST COAST IPA, ABV 7.2%
PIZZA PORT MONGO 7
DOUBLE IPA, ABV 8%
BOULEVARD TANK 7 9
AMERICAN SAISON, ABV 8.5%
SOLSTICE SPRITZ 12
CARBONATED CITRUS SPRITZ, ABV 9%
VICTORY GOLDEN MONKEY 7
BELGIAN TRIPEL, ABV 9.5%
CANNED BEER
OMMEGANG BREWING 6
FRUITED SOUR BEER, ABV 6.5%
GENESEE BREWING 8
CREAM ALE, 24OZ, ABV 5.1%
RATIONALE BREWING 5
NON-ALCOHOLIC WEST COAST IPA
RATIONALE BREWING 5
NON-ALCOHOLIC MEICAN LAGER
BIZARRO 9
STRAWBERRY AND YUZU SPRITZ
Wine
INDABA 11
CHARDONNAY | SOUTH AFRICA
LIEU DIT 14
BLANC DE MER | SANTA BARBARA, CA
DIVERGENT 15
CHENIN BLANC “ORANGE” | CENTRAL COAST, CA
RAFT 13
PICPOUL BLANC | EL DORADO, CA
“BREATHLESS” 16
SPARKLING WINE | SONOMA, CA
SOLAR FORTUN 16
CABERNET SAUVIGNON | VALLE DE GUADALUPE, MX
FOLK “MACHINE” 13
PINOT NOIR | CENTRAL COAST, CA
PRIVATE PROPERTY 13
ROSÉ of pinot noir | monterey, ca
LE FERME ROUGE LE GRIS 13
ROSÉ | moROCCO
broc “love” 13
red blend | CA
Post flirtation 16
Red blend | healdsburg, ca
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.