EVERYTHING IS 100% VEGAN We advise against substitutions and modifications as each dish is created to be as delicious as possible Executive Chef: Roy Elam | Sous Chef: Tony Howe Gluten Free Option Contains Gluten Contains Soy Contains Nuts PLEASE CONSULT YOUR SERVER ABOUT ANY ALLERGIES BUSINESS HOURS: 11A - 9:30P *CLOSED TUESDAY BRUNCH: 10A - 3:00P SAT/SUN STARTERS SALADS & SIDES DJ BREAD & BUTTER {5} CAESAR {8} Romaine, dried olives, nori, and ROASTED CAULIFLOWER {8} garlic parmesan croutons Zhoug, hemp yogurt, and dukkah SPRING SALAD {8} HOT SHROOMS {10} Red leaf lettuce, roasted garlic vinaigrette, english Nashville style breaded oyster mushrooms, peas, radish, toasted pine nuts, and gouda pickles, house hot sauce, and white bread MASHED POTATOES AND GRAVY {5} FANCY GARLIC FRIES {8} Seared fingerling potatoes, mojo de ajo, fried GREENS {3} olives, and green onions EXTRA SAUCES {1} CHEESE PLATE {16} Daily cheese selection and accompaniments HANDMADE PASTA SPAGHETTI PUTTANESCA {16} Tomato, garlic, capers, olives, chili flake, and basil TRUFFLE DILL AGNOLOTTI {19} Truffle dill ricotta, brown butter, mixed mushrooms, and pine nuts CHEESE TORTELLINI {18} Charred green onion mascarpone, zhoug, baby zucchini, and fava beans GNOCCHI BOLOGNESE {18} Rice gnocchi, cruciferous bolognese, and asparagus ENTRÉES THE SANDWICH {16} Grilled rye, tempeh, maple onions, smoked cheddar, and sauerkraut CAST IRON MAC & TREES {13} Smoked cheddar, broccoli, bread crumbs, and green onion SALISBURY TEMPEH {16} Mashed potatoes, greens, mushrooms, onions, and red eye gravy PEA & ASPARAGUS RISOTTO {21} English peas, confit pearl onions, asparagus, fava beans, green garlic, and mint pistou 2949 5th Ave SD, CA | 619-299-5500 | www.donnajeanrestaurant.com @DonnaJeanSD DonnaJeanSD PIZZA PIZZAS COME ON OUR 12” HOUSE MADE ORGANIC WHEAT CRUST GF OPTION AVAILABLE ON OUR 10” SOCCA CRUST JANE DOUGH {11} Bianco Dinapoli tomatoes, roasted garlic, basil, and oregano ‘RITA {13} Bianco Dinapoli tomatoes, mozzarella, smoked black pepper, and basil BREAD FANG {17} Bianco Dinapoli tomatoes, mozzarella, red onions, mushrooms, spinach, dried olives, calabrian chiles, and oregano FOUR HORSEMEN {17} Smoked cheddar mornay, mozzarella, ricotta, 7dust, Bianco Dinapoli tomatoes, and pesto THUNDERKISS ‘65 {17} White wine garlic cream, mozzarella, ricotta, spinach, pistachios, and preserved lemon vinegar GOLD LION {18} Roasted garlic puree, mozzarella, potatoes, smoked black pepper, and rosemary FUNGAZI {18} Truffle cream, mozzarella, mushrooms, red onion, mustard greens, smoked black pepper, and preserved lemon BLACK WIDOW {17} Black garlic, smoked dates, ricotta, red onion, and calabrian chilies CRUST DUNX KIDS MENU GARLIC BUTTER {3} CHEESE PIZZA {12} HEMP DRESSING {3} PASTA {8} TRUFFLE CREAM {3} MASHED POTATOES {5} SAN MARZANO {3} DESSERT STRAWBERRY RHUBARB TART {9} NEW MEXICO CHILE CHOCOLATE PIE {9} MEYER LEMON CORNBREAD CAKE {9} EVERYTHING IS 100% VEGAN We advise against substitutions and modifications as each dish is created to be as delicious as possible Executive Chef: Roy Elam | Sous Chef: Tony Howe Gluten Free Option Contains Gluten Contains Soy Contains Nuts PLEASE CONSULT YOUR SERVER ABOUT ANY ALLERGIES We’re just trying to make vegetables less weird.