CORONADO Magazine - October 2025

CORONADO MAGAZINE

» Fall Dining

» It’s A Team Effort

» Blooming at the Table

OCTOBER 2025 INSIDE:

HISPANIC HERITAGECelebration

2:00 PM - 3:00 PM

OCTOBER 4TH, 2025

CORONADO PUBLIC LIBRARY

HERENCIA HISPANACelebración

FECHA Y HORA

2:00 PM - 3:00 PM

4 DE OCTUBRE DE 2025

BIBLIOTECA PÚBLICA DE CORONADO

WHAT TO EXPECT

In honor of Hispanic Heritage Month, The Friends of the Coronado Public Library (FOL) will sponsor a community celebration featuring Grupo Folklórico Herencia Mexicana, performing traditional dances from three cultural regions of Mexico. This one-hour performance will take place outdoors in the park.

In Month, The Friends of the Coronado Public will featuring Grupo Folklórico performing traditional dances from three cultural regions Mexico. This performance will take place in the

QUÉ ESPERAR

SPECIAL MEMBER BENEFIT

Friends members are invited to stop by our table and receive a beautiful complimentary Día de los Muertos glass ornament. (while supplies last)

Friends members are invited to our table and a beautiful los glass ornament. (while supplies last)

NEW SPANISH WEBSITE

FOL is proud to announce the launch of the Spanish version of our website. Discover it and join us in Hispanic Heritage online. FOL is proud to announce the launch of the Spanish version of our website. Discover it and join us in Hispanic Heritage online.

En honor al mes de la Herencia Hispana, de Biblioteca de Coronado (FOL) celebración comunitaria la participación del Grupo Folklórico Herencia Mexicana, que presentará danzas tradicionales regiones culturales Esta presentación de llevará a cabo al aire libre en el parque.

En honor al mes de la Herencia Hispana, los Amigos de la Biblioteca Pública de Coronado (FOL) patrocinarán una celebración comunitaria con la participación del Grupo Folklórico Herencia Mexicana, que presentará danzas tradicionales de tres regiones culturales de México. Esta presentación de una hora se llevará a cabo al aire libre en el parque.

BENEFICIO ESPECIAL PARA MIEMBROS

Los miembros de FOL están invitados a pasar por nuestra mesa y recibir un hermoso adorno de vidrio del Día de los Muertos, de cortesía. (hasta agotar existencias)

Los miembros de FOL están a pasar mesa y hermoso adorno del Día de los cortesía. (hasta agotar existencias)

FOL se enorgullece en anunciar el lanzamiento de FOL se enorgullece en anunciar el lanzamiento de SITIO WEB EN ESPAÑOL

Nearly one in five Coronado residents identify as Hispanic or Latino, and we are proud to better reflect and serve this vibrant part of our community.

Nearly one in five Coronado residents identify as Hispanic or Latino, and we are proud to better reflect and serve this vibrant part our community.

Become a Friend of the Coronado Public Library, enjoy access to special events, member meetings, and fundraisers like our popular Book Sales.

la versión en español de nuestro sitio web.

la versión en español de nuestro sitio web.

Descúbrelo y acompáñanos a celebrar la Herencia Hispana en línea.

Descúbrelo y acompáñanos a celebrar la Herencia Hispana en línea.

Hazte Amigo de la Biblioteca Pública de Coronado y disfruta del acceso a eventos especiales, reuniones de miembros y recaudaciones de fondos como nuestras famosas Ventas de Libros.

FRIENDS OF THE

t r e a t b y t h e s e a , o r t h e p e a c e o f m i n d t h a t c o m e s w i t h f u l l - s e r v i c e p r o p e r t y m a n a g e m e n t ,

o u r t e a m b r i n g s u n m a t c h e d l o c a l e x p e r t i s e a n d p e r s o n a l i z e d s e r v i c e t o e v e r y s t e p o f t h e j o u r n e y

F r o m g o l d e n b e a c h f r o n t e s t a t e s a n d s u n - d r e n c h e d h i g h - r i s e r e s i d e n c e s t o c h a r m i n g v i l l a g e h i d e a w a y s t u c k e d

Nellie Harris Ritter

Cassandra Goldberg

Stephanie Basden

Welcome to Fall!

It's a time for a little slowing down, sipping warm drinks, and enjoying the comfort of sweaters and scarves, but as Hattie reminds us, living in Southern California makes that a bit of a dream. Maybe we can find a long-sleeve shirt for an evening coming up.

Fall encourages us to gather … around bonfires, at harvest festivals, or maybe with some of Christine’s Harvest Punch. With drink in hand, there’s no better way to share some quality time than over a great meal. The best place to get started on a dining adventure is with the Coronado Magazine’s October Dining Guide.

For those more inclined to dine at home, the Coronado Floral Association celebrates the artistry of floral design for a memorable dining table, it’s more than just a vase and some cuttings!

There’s more than just dining inside this issue of the Coronado Magazine. There’s also a little bit of education inside … learn about Island Icon Liza Butler (a driving force behind the Silver Strand Beautification Project), discover something new about PAWS of Coronado (a lifeline for animals and the community), observe the efforts that the Rotary Club of Coronado undertakes to make the world a better place, and take a journey with Kris to Fallbrook, California: the Avocado Capital of the World.

There’s always a full menu inside the Coronado Magazine, so breathe in the season, embrace the changes, and let Fall’s quiet magic inspire you … to enjoy all that Coronado has to offer.

Dean K. Eckenroth Jr Editor & Associate Publisher

PUBLISHER

Dean Eckenroth

publisher.eaglenews@gmail.com

ASSOCIATE PUBLISHER

Dean K. Eckenroth Jr. editor.eaglenews@gmail.com

Alessandra Selgi-Harrigan

alessandra.eaglenews@gmail.com

Lauren.eaglenews@gmail.com

kel.eaglenews@gmail.com

Christine Johnson christine.eaglenews@gmail.com

eaglenewsbrooke@gmail.com

PHOTOGRAPHER

Hattie Foote

BUSINESS DEVELOPMENT

ADVERTISING DIRECTOR

Patricia Ross

patricia.eaglenews@gmail.com

Renee Schoen

renee.eaglenews@gmail.com

PRODUCTION

Andrew Koorey

PRINTING

Reed

DISTRIBUTION

Roberto Gamez

Copyright

All

Scott Aurich & Tyler Mathews

The trusted team behind Coronado’s Most Significant Sales

$2 Billion UNPARALLELED

CAREER SALES VOLUME

900+

HOMES SOLD Scan

AurichMathews.com

SCOTT AURICH

619.987.9797 | DRE 00978974

Scott@AurichMathews.com

TYLER MATHEWS

619.992.0808 | DRE 01997577 Tyler@AurichMathews.com

Booked and Busy October

By HATTIE FOOTE

You feel that crisp fall air? Yeah, me neither. A girl can dream, though. The one season I resent our perfect SoCal weather is autumn. I want to wear my sweaters and Ugg boots without having heat stroke! I want to sip hot apple cider while I frolic through fallen leaves. Fortunately, Coronado offers plenty of fall activities in October that satisfy my seasonal needs. Seeing as this is the Dining Issue, I would be remiss to not talk about the 16th annual Taste of Coronado on October 8th, brought to us by the Coronado Junior Woman’s Club. The Hotel del Coronado is back as the lead sponsor, with numerous local favorites participating. If you aren’t familiar with Taste, it’s a night of culinary delights as local businesses sample food and drinks until we burst, and it’s all for a wonderful cause.

This year, Forever Balboa Park and the historic carousel are the recipients of the event’s proceeds. Speaking from experience, my advice is don’t go too hard, too fast. Slow and steady, because there is so much to sample! It is fun to go with a crew, date, or solo (that way, nobody is holding you back). Tickets do sell out, so make sure to purchase them at www. coronadojuniorwomans.org.

Next, mark your calendars for Friday, October 10th, from 4 to 7 p.m., because it is the 29th annual Harvest Hoedown brought to us by Village Elementary PTO and this year’s main sponsor, The Village Childcare Network. It is the fall festival of our dreams, our very own Hallmark movie moment. The community sponsors are so generous to contribute towards the fun, I’m talking petting zoo, line dancing, pumpkin patch, and so much more. Our ever-supportive Blue Bridge Hospitality will have dinner and treats available for purchase, donating 50% of proceeds back to PTO. The best part of this is that it is not just for Village families; it is for the whole town, students from every single school, grandparents, everyone! I, for one, will be there trying desperately to win the cakewalk. It’s a sensitive subject for me, as I have participated in my fair share of cakewalks in my 41 years and have yet to win a single cupcake. I can’t guarantee a chilly, misty night, but I can guarantee a good time! Tickets are available online at www. villagepto.org or on the day of! Finally, don’t forget the Halloween Happening on October 24th at Spreckels Park. It’s such a sweet community event put on by the City of Coronado Recreation and Golf Services. It’s a great practice run for trick-or-treating. Make sure those Elsa dresses and witch hats are fitting just right. I am so excited to see everyone’s costumes this year, nowhere does Halloween like Coronado! We do big group costumes with our family friends, previously doing Star Wars, Harry Potter, and this year… it’s a surprise. I will give you a hint, it will be wickedly amazing. All of my car performances of Defying Gravity will have finally paid off! I hope everyone has a safe, spooky holiday! Catch me on my broom zooming around, snatching Almond Joys from treat bags!

Bell peppers are currently in season, making now the perfect time to enjoy their fresh, vibrant flavors. Available in a rainbow of colors—red, yellow, orange, and green—these crisp peppers thrive during the warm months and are harvested at their peak freshness for us to enjoy all fall. Their natural sweetness and satisfying crunch add both color and nutrition to summer recipes, making them a favorite ingredient among home cooks and professional chefs alike.

In addition to their delicious taste, bell peppers are nutritional powerhouses. They are an excellent source of vitamin C, particularly red peppers, which offer more than twice the vitamin C of an orange per serving. Bell peppers are also rich in vitamin A, potassium, and fiber, while being low in calories. In the kitchen, they’re incredibly versatile—enjoy them raw in salads and salsas, stuffed and baked, sautéed in stir-fries, or simply grilled for a smoky sweetness. Their mild flavor pairs well with a variety of herbs and spices, making them a great addition to countless dishes.

Harvest Punch

Photo by SAMMY JOHNSON

There’s A Little Bit O’ Fun For Everyone ...

It’s that time of year again where goblins and ghouls fill the streets looking for candy at everyone’s doorstep. Which house will have the “full sized” candy bars? Is someone really giving out toothbrushes again? October brings out the kid in all of us especially at Halloween. There is something special about sitting on your front porch watching entire families in creative costumes going house to house. There’s an obvious effort coming together for an experience the kids will never forget. Even the older kids don’t miss out on the fun. Or is that just to get the candy?!

While we are looking ahead to the holiday season, take the time to enjoy the cooler weather and the night skies in October. Jupiter and Saturn are in full view the entire month. There is the Draconid meteor shower October 7th and 8th, and the Orionid meteor shower October 21st. These meteors are fast, bright and stem from the debris of Haley’s Comet. Lastly, the Hunters Moon, which is a full and bright moon will take place

MIXOLOGY

Combine all liquid ingredients into a large pitcher or punch bowl and stir

Add sliced apples, lime wheels and cranberries into bowl

Add ice to bowl and stir to mix and make cold Serve in a glass

on October 6th

October gives us many things to celebrate. Breast Cancer Awareness Month is in October and many of us know someone we want to remember or another we want to praise for being a survivor. Wear pink proudly to honor them.

Get together space nerds, trick or treaters, and families, and experience the Harvest Punch.

A perfect addition to any Fall gathering. Enjoy!

KID FRIENDLY VERSION

(FOR HALLOWEEN NIGHT)

**eliminate the vodka**

10 ounces Apple cider

1 ½ ounces Lemon juice

5 ounces Ginger Ale Apples Cranberries

Limes Ice

Mix together in pitcher or punch bowl

(For a fun Halloween effect – add dry ice)

INGREDIENTS

*5 ounces GREY GOOSE

La Poire Flavored Vodka

*10 ounces Apple Cider

*1 ½ ounce Fresh lemon juice

*1 ½ ounce Ginger syrup

*Sliced apples

*Lime wheels

*Fresh Cranberries

*Ice

Edible Flowers

Edible flowers like Hibiscus, Marigold, Lavender, Dandelion, and Rose are considered among the healthiest due to their rich content of antioxidants, vitamins, and other beneficial compounds, though the specific benefits vary by flower. Hibiscus is packed with antioxidants, marigolds are excellent for eye health with carotenoids and lutein, lavender is known for its calming effects, dandelion provides Vitamin A, and roses contain antioxidants and vitamins.

Photo by Jessica Karnak-Bailey

Photo by Lisa Gageler

ENTREES

SIGNATURE GRILLED

MARINATED SWORDFISH

Avocado lime butter (Gluten free)

THE BRIG’S FAMOUS FISH TACOS

Cabbage, salsa fresca, cheddar, corn tortillas, ranch dressing

GOLDEN ALE-BATTERED COD FISH & CHIPS

Wild Alaskan cod & hand-cut french fries

JUMBO DAY BOAT SCALLOPS

Roasted mushrooms, brussels sprout leaves, pork belly, caramelized shallots, roasted pepper & butternut squash purée

GRILLED SONORAN SPICED SWORDFISH TACOS

Cabbage, salsa fresca, cheddar, ranch dressing, corn tortillas (Gluten free)

Calamari Relleno

Tender calamari steak-wrapped chile relleno, fried & topped with jalapeño white sauce

Carne Adobada

Citrus-achiote marinated roasted pork, sliced & served with avocado salsa, onion, cilantro & warm tortillas

Miguel’s Torta

Choice of skirt steak, pollo asado or calamari steak on a telera roll with avocado, lettuce, tomato, pepper jack cheese & chipotle mayo; served with rice & beans

CRISPY LOBSTER TEMPURA TACOS

Marinated cucumber-jicama salad & cilantro remoulade on blue corn vegetables

CERTIFIED STERLING NEW YORK STEAK

12oz cut topped with blue cheese-truffle crust, mashed potatoes, garlic French beans & red wine demi glace

WAGYU BURGER

1/2 lb American wagyu, smoked

caramelized onion, roasted garlic spread, bibb lettuce & aged cheddar with hand-cut french fries

PARMESAN CRUSTED SAUTÉED SAND DABS

Lemon butter sauce, parmesan risotto & broccolini

Platos de la Casa

Camarones a la Diabla

Sautéed spicy Mexican shrimp in red chile sauce, queso asadero

Fajitas Supremo

Skirt steak & chicken topped with our signature bacon wrapped jumbo shrimp stuffed with jack cheese & rajas

HOURS

Open @ 11 a.m.

Saturday Brunch 10 a.m. - 2 p.m.

Sunday Brunch 10 a.m - 2 p.m.

Happy Hour Daily 3-6 p.m. excluding Saturday

CRAB STUFFED JUMBO PRAWNS

Wrapped in bacon & broiled, served with mashed potatoes, chef’s vegetables & jalapeño white sauce

Full menu on our website

Open daily @ 11:30 a.m.

Sunday Brunch 10 a.m.- 2:30 p.m.

Dinner M-F 4:30 p.m.-9 p.m.

Sat & Sun - 4:30- 9 p.m.

Happy Hour Daily in Bar & Lounge daily 3-6 p.m. excluding Saturdays

Carnitas

Tender marinated pork with salsa fresca, sliced onion & avocado; served with warm tortillas, rice & beans

Lobster Quesadilla

cheese & lobster sautéed with garlic, fresh lime, with guacamole, sour cream & pico de gallo

Miguel’s Tamales

One hand-made pork & one handmade green chile-cheese tamale with our sauces & topped with cheese; served with rice & beans

Local Favorite Burritos

breakers (nado lifeguard fav)

carne asada, shrimp, bacon, fries, rice, guacamole, pico de gallo

(nado firehouse fav)

g chicken chipotle (g’s fav) pollo, chipotle salsa, guacamole, lettuce, tomato & cheese

Tacos

Street Tacos Trio

lettuce, tomato, cheese, sour cream & guacamole

lettuce, tomato, cheese, sour

& guacamole

bakery & bistro

BRUNCH

visit us next door at C bakery for homemade baked goods, breads & sweets

+ croissant 2.75 + avocado M.P.

2 Warm Beignets fresh strawberries, lemon curd & powdered sugar 11 Piggies in a Blanket ketchup & dijonnaise 15

Croque Madame rosemary ham, gruyère, sunny-side up egg & béchamel on rustic sourdough 22

+ seasonal fruit 8.5 or + house potatoes 7

Breakfast Wrap housemade italian sausage, eggs, peppers, onions, roasted potatoes & cheddar cheese 19.5

Chorizo Wrap pork & beef chorizo, avocado, eggs, potatoes, cheddar & garlic aioli served with housemade hot sauce 21.5

Egg, Bacon & Fontina on a butter croissant 17.5

Lox & Bistro Bagel everything bagel, persian cucumber, smoked salmon, herb black pepper schmear, tomato, shaved red onion, capers & dill 23

Egg, Spinach, Tomato & Parmesan with garlic aioli on an everything croissant 17.5

Egg, Turkey Sausage & Cheddar on a housemade bagel (*turkey sausage made with pork) 17.5

Bistro Bagel everything bagel, persian cucumber, tomato, shaved red onion & herb black pepper schmear 13.5

+ avocado M.P. + bacon 8 + egg any style 4

Clayton’s Burger Melt beef, onions, american cheese & house secret sauce on japanese milk bread with fresh greens & micro greens tossed in a champagne herb vinaigrette 22.5

Avocado Toast herbs, cherry tomatoes & lemon olive oil on multigrain bread 15

+ egg any style 4 + an egg white 5 + gf bread 2.5

Quiche Lorraine served with seasonal fruit 17

gf Butternut Squash Quiche dandelion greens, shaved fennel, five spice blend, butternut squash, kale & brie in a hashbrown crust served with seasonal fruit 19

gf Ham & Gruyère Frittata rosemary ham, eggs & gruyère served cast iron 19

gf Fall Frittata sun-dried tomato, eggs, satuéed mushrooms & garlic, artichoke hearts & fontina served cast iron 19

Dutch Baby Pancake powdered sugar & fresh lemon 16.5

+ fresh berries & lemon curd 8 + real maple syrup 3.75

Lavender Honey Butter Sweet Crepe 15

Peanut Butter, Nutella & Banana Sweet Crepe 15

Dulce de Leche Bread Pudding warm bread pudding, candied walnuts, dulce de leche, powdered sugar & vanilla bean ice cream 15

gf Organic Steel Cut Oatmeal brown sugar, banana & golden raisins 13.5

Açaí Bowl seasonal berries, bananas, house made granola, coconut & honey 14.75

Plain Greek Yogurt Bowl seasonal fruit, house made granola & honey 13.5 + natural peanut butter 3.5 +almond butter 4.25

SOUP & SALAD

+ fresh baked baguette with butter 3

French Onion Soup melted gruyère cheese & garlic croutons 15.75

Roasted Tomato Soup garlic, onions, tomatoes, herbs & crème fraîche 15.75

Marry Me Chicken Soup chicken breast, onion, sun-dried tomatoes, cream, spinach, bowtie pasta, parmesan & spices 17.75

Spring Grain Salad ancient grains, farro & quinoa, cucumbers, cherry tomatoes, red onions, feta cheese, shredded kale dressed with oregano vinaigrette 17 + chicken 6.5

Fall Cobb roasted squash, egg, tomato, bleu cheese, bacon, dried cranberries, pepitas & avocado with a sage ranch 22

SANDWICHES

on freshly baked bread & served with sea salt house chips

+ croissant 2.75 + avocado M.P.

Steak Sandwich juicy grilled steak with garlic confit, roasted red peppers, arugula, & autumn chimichurri on ciabatta 19

All Natural House Herb Roasted Turkey & Brie garlic aioli & butter lettuce on toasted sourdough 18.5

Rosemary Ham, Gorgonzola & Honey Smoked Bacon garlic aioli, caramelized onions & & butter lettuce on an everything croissant 19

Bistro BLT applewood smoked bacon, butter lettuce, roma tomato & garlic aioli served on a toasted everything croissant 15.5

Veggie Wrap spinach, red onion, carrot, mushroom, swiss cheese, tomato olive tapenade & garlic aioli 16.5

Gourmet Grilled Cheese boursin, fontina & smoked gouda on japanese white bread 15.5

+ bacon 8 or + candied bacon 10

Peanut Butter & Jelly on a toasted butter croissant 12.5

SIDES

Roasted Potatoes 7 Avocado mp Seasonal Fruit 8.5 Bacon 8 Candied Bacon 10

Housemade Sea Salt Chips * 4 Herbed Parmesan Bistro Fries * 7

Truffle Herbed Parmesan Bistro Fries * 9 *prepared in rice oil

Tourne Fried Parmesan Potatoes fried mashed potatoes seasoned with spices & parmesan served with ketchup 7

Housemade Turkey Sausage Patty (made with pork) 8 Housemade Italian Sausage (made with pork) 8

Empanada (spicy chorizo, butternut squash, caramelized onions, brown sugar & sage) 6.5

Fresh Greens (with micro greens tossed in a champagne vinaigrette) 6.5

Gather with us where timeless ingredients are thoughtfully sourced & prepared from the heart

executive chef: Michelle Alcantara

bakery & bistro

Cocktails

Mimosa

House 13 / Pomegranate 14 / Grapefruit 14

Espresso Martini 16

Ketel One Vodka, House Espresso, Kahlúa, Simple Syrup, Topped With Cinnamon

Bistro Bloody 13

Tito’s Vodka, Bloody Mix & House Seasoning Rim With Lime, Olive & Cornichon Garnish

+Make It Spicy With Our House Hot Sauce

+smoky bacon garnish 2

Irish Coffee 13

Jameson Irish Whiskey, Bailey’s, Coffee, Sugar & Topped With Whipped Cream French 75 15

Hendrick’s Gin, Fresh-Squeezed Lemon Juice, Brut Champagne

Rosemary’s Aperol Spritz 15

Rosemary-Infused Aperol, Prosecco & San Pellegrino, Rosemary & Orange

Hugo Spritz 15

St. Germain, Lemon, Fresh Mint, Honey & Prosecco

California Jack 15

Tennesse Honey Whiskey, Mexican Coca-Cola, Muddled Orange, Topped With Cinnamon

Madame Lavender 15

Ketel One Vodka, Fresh-Squeezed Lemon Juice, Lavender, Honey

“My Mom Likes Gin” 15

Empress Gin, Lemonade, Lavender Syrup admire, then stir

na Laugh With Mule 12

earl grey syrup, fresh lime, basil & mint with ginger beer

Wine & Bubbly

Prosecco, Caposaldo, Italy 12

Italian Brut, Prose 12

Sauvignon Blanc, Matua, New Zealand 10

Pinot Grigio, Pighin Friuli, Grave, Italy

Chardonnay, Freakshow, Michael David, Lodi, CA 10

Rosé, Belleruche, M.Chapoutier, France 10

Pinot Noir, Angeline, California 10

Merlot, St Francis, Sonoma, CA 12

Chianti, Barbera d’Asti, Michele Chiarlo Orme, Italy 10

Cabernet, Freakshow, Michael David, Lodi, CA 10

*inquire with your server for our bottle selection

Beer

Angry Orchard Hard Cider 6

Amstel Light 7

Ballast Point Sculpin IPA 8

Bear Republic Racer 5 IPA 8

CBC Orange Whit 8

Coors Light 7

Heineken Lager 7

Karl Strauss Red Trolley Ale 8

Lagunitas IPA 8

Modelo Mexican Lager 8

Pacifico Mexican Lager 8

Pizza Port Cali-Honey Blonde 8

Sapporo Japanese Lager 7

Stone Bueneveza Lager 7

Stone Delicious IPA 8

Coffee & Espresso

made with whole milk

+ flavor 1 / + espresso shot 2 / oat or almond milk 1

House French Roast 5 (refills)

French Press for Two 13

Café Au Lait 5.25 / Cold Brew 7

Vietnamese Creamy Cold Brew 7.5

Lavender Vietnamese Cold Brew 8

Americano 5 / Cappuccino 5.5/6.5

Latte 6.75 / Vanilla Latte 7.75

Honey Bee Cortado 5.25 / Honey Lavender Latte 7.75

Cinnamon Honey Latte 7.75 / Caramel Macchiato 7.75

Golden Turmeric Oat Latte 7.5

Dirty Chai 8

Mocha 7.75 / Mexican Mocha 8

Matcha, Cacao & Chaga

Matcha Latte 7.5

Mary’s Sweet Matcha Latte with almond milk 8

Toasted Coconut Matcha 8

Chagaccino 8.5

Reishi Cacao Latte 8

Turmeric Cacao Latte 8.5

Cinnamon Cacao Latte 8.5

Chaga Matcha Mushroom Latte 8.5

Tea & Chocolate

Hot Chocolate 5.75

Mexican Hot Chocolate 6

Chai Tea Latte 6.5

Hot Tea 5.25

Beverages

Iced Southern Sun Tea 5 unsweetened or sweetened refills

House Lemonade 5.5 /Arnold Palmer 5

House French Lavender Lemonade 6

Apple Juice 5.5 / Orange Juice 6

Soda Pop, Sparkling Water & Other Assorted Beverages Available inquire with your server for our current selection

Pastries & Desserts

housemade next door & available until sell out Cakes by the Slice & Cupcakes 11

Chocolate with Vanilla Bean Frosting

Vanilla Velvet / Signature Carrot

Bagels

+ plain schmear 2 / + herb schmear 2.5

Salt 3.5 / Everything 3.5 / Swiss Cheese 4 / Seasonal 4

Croissants

Everything 5.75 / Butter 5.25 + housemade jam 1

Toasted Almond 7 / Chocolate 6.75

Muffins

Blueberry 5 / Seasonal 5.5

House Sweets

Monkey Bread 5.5 / Seasonal Scone 5.5+ /

Chocolate Chip Cookie 5.5 / Brownie 4.5

Gluten-Friendly

GF Peanut Butter Monster Cookie 6.5 /

GF Banana Bread 6.5 / GF Seasonal Muffin 5.5

Pup Treats Mini Pupcake 2.75

bakery & bistro

BISTRO FAIRE

daily 3-7pm

2 Warm Beignets fresh strawberries, lemon curd & powdered sugar 11

Piggies in the Blanket ketchup & dijonnaise 15

Baked Brie 4oz petite camembert cheese baked with carmelized onion, walnuts, & fig served with sourdough bread 15

Creamy Bleu Cheese Brussel Sprouts sauteed brussel sprouts with red onions, cream & gorgonzola served with a side of sourdough bread 13

Savory Turnover with petite butter lettuce, microgreens & champagne vinaigrette 12

Charcuterie Board bleu, cow, & sheep cheese, prosciutto, capicola & salami with fruits, nuts, olives & crostinis 35

Fromage Board bleu, cow, & sheep cheese with fruits, figs, olives & crostinis 25

Artisan Butter Board with Housemade Sourdough Bread butter trio: roasted garlic & herbes de provence, saffron & date, sundried tomato tapenade 15

Gourmet Grilled Cheese boursin, fontina & smoked gouda on japanese white bread 16.5

Clatyon’s Burger Melt beef, american cheese & secret sauce on house japanese milk bread with fresh greens & micro greens tossed in a champagne herb vinaigrette 22.5

Steak Frites flat iron steak, demi-glace with parmesan herbed fries & micro gem lettuce salad 28

Steak Sandwich juicy grilled steak with garlic confit, roasted red peppers, arugula & autumn chimichurri on ciabatta 19

Marry Me Sandwich seasoned & floured chicken breast served on ciabatta bread with a creamy sauce, fontina & a side of microgreens salad 16

Roasted Turkey & Brie garlic aioli & butter lettuce on toasted sourdough 18.5

Rosemary Ham, Gorgonzola & Bacon garlic aioli, caramelized onions & butter lettuce on an everything croissant 19

Bistro BLT applewood smoked bacon, butter lettuce, roma tomato & garlic aioli served on a toasted everything croissant 15.5

Croque Madame rosemary ham, gruyère, sunny-side up egg & béchamel on rustic sourdough 22

Lavender Honey Butter Sweet Crepe 15

SOUP & SALAD

+ fresh baked baguette with butter 3

French Onion Soup melted gruyère cheese & garlic croutons 15.75

Roasted Creamy Tomato Soup garlic, onions, tomatoes, herbs & crème fraîche 15.75

Marry Me Chicken Soup chicken breast, onions, sun-dried tomatoes, cream, spinach, bowtie pasta, parmesan & spices 17.75

Spring Grain Salad ancient grains, farro & quinoa, cucumbers, cherry tomatoes, red onions, feta cheese, shredded kale dressed with oregano vinaigrette 17 + chicken 6.5

Fall Cobb roasted squash, egg, tomato, bleu cheese, bacon, pepitas, dried cranberries & avocado with sage ranch 22

SIDES

Avocado M.P. Seasonal Fruit 8.5 Bacon 8 Candied Bacon 10

Housemade Sea Salt Chips 4.5 Herbed Parmesan Bistro Fries 7

Truffle Herbed Parmesan Bistro Fries 9 **prepared in rice oil

Tourne Fried Parmesan Potatoes fried mashed potatoes seasoned with spices & parmesan served with ketchup 7

Fresh Greens with micro greens tossed in a champagne vinaigrette 6.5

Empanada spicy chorizo, butternut squash, caramelized onions, brown sugar & sage 6.5

bakery DESSERTS

housemade just next door...

Toasted Almond Croissant 7

Cakes by the Slice 11

Vanilla Velvet / Chocolate with Vanilla Bean Frosting / Siganature Carrot

3 Petite, a Sweet Surprise 11

Petite Strawberry Champagne Cupcake 4.5

Petite Chocolate Cupcake 4.5

Warm Brownie 4.5

Warm Chocolate Chip Cookie 5.5

Warm Peanut Butter Monster Cookie gf 6.5

Gather with us where timeless ingredients are thoughtfully sourced & prepared from the heart

executive chef: Michelle Alcantara

bakery & bistro

HAPPINESS HOUR

Cocktails

Hugo Spritz

St. Germain, Fresh Lemon & Mint, Honey & Prosecco

Rosemary’s Aperol Spritz

Rosemary-Infused Aperol, Prosecco & San Pellegrino, Fresh Rosemary & Orange French 75

Hendrick’s Gin, Fresh-Squeezed Lemon Brut Champagne

“My Mom Likes Gin”

Empress Gin, Lemonade, Lavender Syrup admire, then stir

California Jack

Tennesse Honey Whiskey, Mexican Coca-Cola, Muddled Orange with Cinnamon

Espresso Martini

Ketel One Vodka, House Espresso, Kahlúa, Simple Syrup with Cinnamon

Bistro Bloody

Tito’s Vodka, Bloody Mix & House Seasoning Rim

With Lime, Olive & Cornichon Garnish

+Make It Spicy With Our House Hot Sauce

+smoky bacon garnish 2 Mimosa

House / Pomegranate / Grapefruit

Irish Coffee

Jameson Irish Whiskey, Bailey’s Irish Cream, House Coffee, & Sugar in the Raw Finished with Whipped Cream

Madame Lavender

Ketel One Vodka, Fresh-Squeezed Lemon, Lavender, & Honey

na Laugh With Mule

housemade earl grey syrup, fresh lime, basil & mint with ginger beer

Coffee & Espresso

made with whole milk

+ flavor 1 / + espresso shot 2 / oat or almond milk 1

House French Roast 5 (refills)

French Press for Two 13

Café Au Lait 5.25 / Cold Brew 7

Vietnamese Cold Brew 7.5

Lavender Vietnamese Cold Brew 8

Americano 5 / Cappuccino 6.5

Latte 6.75 / Vanilla Latte 7.75

Honey Bee Cortado 5.25 / Honey Lavender Latte 7.75

Cinnamon Honey Latte 7.75 / Caramel Macchiato 7.75

Golden Turmeric Oat Latte 7.5

Dirty Chai 8

Mocha 77.5 / Mexican Mocha 8

Wine & Bubbly

8

Prosecco, Caposaldo, Italy

Italian Brut, Prose

Sauvignon Blanc, Matua, New Zealand

Pinto Grigio, Pighin Friuli, Grave, Italy

Chardonnay, Freakshow, Michael David, Lodi, CA

Rosé, Belleruche, M.Chapoutier, France

Pinot Noir, Angeline, California

Merlot, St Francis, Sonoma, CA

Chianti, Barbera d’Asti, Michele Chiarlo Orme, Italy

Cabernet, Freakshow, Michael David, Lodi, CA

inquire with your server for our bottle selection

Angry Orchard Hard Cider

Amstel Light Dutch Lager

Ballast Point Sculpin IPA

Bear Republic Racer 5 IPA

Coronado Brewing, Orange Whit Coors Light

Heineken Lager

Karl Strauss Red Trolley Ale Lagunitas IPA

Modelo Mexican Lager

Pacifico Mexican Lager

SD Pizza Port Cali-Honey Blonde Sapporo Japanese Lager

Stone Bueneveza Lager

Stone Delicious IPA

Beverages

Iced Southern Sun Tea 4.5

unsweetened or sweetened refills

House Lemonade 5 /Arnold Palmer 4.5

House French Lavender Lemonade 5.5

Apple Juice 5.5 / Orange Juice 6

*inquire about our seasonal specials daily 3-7pm

Soda Pop, Sparkling Water & Other Assorted Beverages Available inquire with your server for our current selection

Tea & Chocolate

Hot Chocolate 5.5 / Mexican Hot Chocolate 5.75

Chai Tea Latte 6

Matcha Latte 6.5

Mary’s Sweet Matcha Latte with almond milk 7 Hot Tea 5

Breakfast

served all day

Eggs & Omelets

Served with breakfast potatoes & 1 slice of toast, 2 upon request: white, wheat, rye, sourdough, or english muffin

SUB: gluten free toast, biscuit, pancake, or french toast + 2.5

Clayton’s 2 Eggs Breakfast

ADD: ham, sausage links, or sausage patties bacon, spicy sausage patty, or hamburger patty

Cheese cheddar, swiss, american, or muenster

Egg White feta, spinach & tomato

Meatlover’s bacon, sausage, ham & cheddar

Denver ham, green pepper & onion

Steak & Pepperjack red onions & roasted red peppers

Veggie mushrooms, tomato, bell pepper, spinach & onion

Nado swiss & tomato, topped with avocado

Farmer Benny’s seasonal veggies & green goddess hollandaise

Kitchen Sink 4 eggs, bacon, sausage, ham, 3 cheeses & veggies

ADD: avocado M.P veggies or cheese 1.5 bacon, ham, or sausage 3 spicy sausage or homemade corned beef hash 4

Benedicts & Scrambles

Benedicts served with breakfast potatoes

Eggs Benedict 2 poached eggs, Canadian bacon hollandaise on an english muffin

Eggs Florentine Benedict 2 poached eggs, spinach, tomato, roasted red peppers & smoked bacon on an english muffin

Corned Beef Hash Benedict homemade corned beef hash, 2 poached eggs & hollandaise on an english muffin

Country Benedict 2 poached eggs, spicy sausage, thick cut bacon & country gravy on a toasted biscuit

Veggie Scramble 3 eggs, mushrooms, spinach, bell peppers, onions & tomatoes; breakfast potatoes & toast

Mexicana Scramble 3 eggs, ham, cheddar, tomato, onions, & jalapeños; beans or breakfast potatoes & a flour tortilla

Machaca Scramble 3 eggs, marinated beef with onions, bell peppers & cheddar; beans or breakfast potatoes & a flour tortilla

Breakfast Sandwiches

Old Fashioned Fried Egg Sandwich

2 fried eggs, lettuce, tomato & mayonnaise on toasted white bread

Bagel Sandwich

omelet-style eggs, ham & american cheese

Spicy Sausage English Muffin Sandwich

omelet-style eggs, homemade spicy sausage & american cheese

Gramps’ Breakfast Croissant Sandwich

omelet-style eggs, bacon & swiss cheese

Veggie Croissant Sandwich

omelet-style eggs, avocado, tomato & swiss cheese

Chicken Fried Steak Biscuit Sandwich

chicken fried steak topped with a fried egg, country gravy & cheddar cheese

French Toast Stacker 2 fried eggs, ham & swiss cheese topped with powdered sugar

Spicy Sausage BLTA & Eggs homemade spicy sausage, 2 fried eggs, bacon, lettuce, tomato, avocado & cheddar on a hoagie roll

Breakfast Bowls

Oatmeal Bowl served with brown sugar & raisins

ADD: bananas, strawberries, pecans, or sliced almonds + 1.5 ea

Berry Oatmeal Bowl served with triple berry compote & honey ADD: Peanut Butter + 2

Yogurt Bowl plain or vanilla Greek yogurt topped with strawberries, bananas, granola & honey

Acai Bowl topped with strawberries, bananas, granola, coconut & honey

ADD: Peanut Butter + 2 ADD: Almond Butter + 3

Muffins, Donuts, Donut Holes, Croissants, or Homemade Cinnamon Roll with Cream Cheese Frosting

House Specialties

Mary’s Toad in the Road over easy egg in the middle of sourdough toast served with breakfast potatoes

ADD: cup of country gravy or country sausage gravy + 3

Huevos Rancheros 2 eggs on corn tortillas with homemade ranchero sauce, sour cream, guacamole & cheddar; beans & potatoes

Biscuit & Sausage Gravy 2 eggs & breakfast potatoes

Chicken Fried Steak & Eggs breakfast potatoes & toast

Prime Rib-Eye Steak & Eggs breakfast potatoes & toast

Betty’s Biscuit Bowl homemade biscuit layered with a cheese omelet, country gravy, potatoes & pico de gallo

Homemade Corned Beef Hash 2 eggs, potatoes & toast

Carnitas & Chorizo Hash eggs, potatoes, cheddar & black beans, topped with sour cream & pico de gallo

Farmer Benny’s Market Hash 2 poached eggs, seasonal veggies, breakfast potatoes & our green goddess hollandaise

Avocado Toast olive oil & herbs on multigrain

ADD: Tomato & Mozzarella + 3

Chef Luis’ Chilaquiles super spicy salsa roja with tortilla chips, guacamole, sour cream, cheese & 2 eggs any style

Breakfast Burrito eggs, cheddar, refried beans & potatoes

ADD: bacon, sausage, ham, spicy sausage, chorizo, or avocado + 3 ea

Clay’s Burrito eggs, feta cheese, black beans, avocado, grilled onions & chorizo served with homemade Chuey’s salsa

Pancakes, Waffles & French Toast

ADD: Real Maple Syrup + 3.5

Cinnamon Roll Pancakes cinnamon cream cheese frosting

Levi’s Banana Ricotta Pecan Pancakes

Hot Cakes 3 buttermilk *gluten friendly + 2

Short Stack 2 buttermilk *gluten friendly + 2

ADD: strawberries or blueberries + 2.5 ea

ADD: bananas or chocolate chips + 1.5 ea

Belgian Waffle

ADD: bacon to waffle batter + 2.5

Cinnamon-Sugar Churro Waffle with whipped cream

Strawberry Shortcake Waffle Belgian waffle topped with homemade strawberry sauce, fresh strawberries & whipped cream

Chicken & Waffle Belgian waffle, homemade fried chicken & honey ADD: bacon to waffle batter + 2.5

French Toast topped with powdered sugar

Berry French Toast triple berry compote

The Combo

Choice of 1 Belgian waffle, short stack of French Toast, or Pancakes; 2 eggs (any style); 2 strips of bacon or 2 sausage links

Breakfast Side Orders

1, 2, or 3 Eggs (any style)

Biscuit with butter & honey

Biscuit & Country Gravy

Sausage Links or Patties, Bacon, or Honey Ham

Turkey Bacon

Homemade Spicy Sausage Patty

Homemade Corned Beef Hash

Hamburger Patty

Shredded Hashbrowns or Breakfast Potatoes

Dave’s Crispy Potatoes

Fresh Fruit

Strawberries & Bananas

Grits with Butter

Bacon Cheddar Grits

Butter Croissant with Strawberry Preserves

Clayton’s bakery Bagel & Cream Cheese

Homemade Muffin *gluten friendly + 1

Homemade Cinnamon Roll & Cream Cheese Frosting

Lunch

Burgers

6 oz. premium angus burgers served on a brioche bun with lettuce, tomato, pickles, onions & homemade garlic aioli

Choice of crinkle cut fries or coleslaw

sweet potato waffle fries + 2.5 / beer-battered onion rings + 3

Hamburger

Cheeseburger american cheese

Bacon Cheeseburger american cheese & smoked bacon

BBQ Bacon Swiss Burger

Chili Cheese Burger homemade chili & cheddar cheese

Clayton’s Stacker topped with a homemade beer-battered onion ring, swiss cheese, bacon & BBQ sauce

Double Decker double patty, bacon & american cheese

Starters & Sides

1/2 Plate Crinkle Cut French Fries

ADD: cheddar cheese 2.5 / bacon crumbles 2.5

1/2 Plate Sweet Potato Waffle Fries

Chili Cheese Fries homemade chili & shredded

cheddar cheese

Dewey French Fries american cheese, grilled onions & 1000 island dressing

Homemade Beer-Battered Onion Rings sweet-n-spicy aioli

Mozarella Sticks marinara sauce or ranch dressing

Grandma’s Fried Pickles ranch dressing

Diner Mac & Cheese parmesan & bread crumbs

Salads

Caesar parmesan cheese, garlic croutons & romaine, tossed in caesar dressing

ADD: chicken +5

Apple Gorgonzola apple slices, gorgonzola cheese, candied walnuts, red grapes & spring mix, tossed in a chardonnay vinaigrette

ADD: chicken +5

Greek grilled chicken, black olives, tomatoes, pepperoncini, red onion, cucumber & romaine, tossed in a feta vinaigrette

Cobb deli turkey, bacon, avocado, tomato, black olives, hardboiled egg, gorgonzola cheese, iceberg & ranch dressing

Chef Salad deli ham, deli turkey, swiss cheese, american cheese, boiled egg, tomato, cucumber, & ranch dressing

Side Salad caesar or garden

Soup & Chili

ADD: Homemade Cornbread + 3 / Dinner Roll + 1

Homemade Chicken Tortilla Soup

topped with tortilla strips, avocado & sour cream

Soup of the Day

Homemade Chili

topped with cheddar cheese & onions

ADD: sour cream + 1

House Specialties

Thanksgiving Baked Turkey with homemade cornbread stuffing, mashed potatoes, gravy, vegetables, cranberry sauce & a dinner roll

Open Faced Turkey Sandwich

baked turkey on sourdough served with mashed potatoes & gravy

Southern Style Chicken Strips & Crinkle Cut Fries

5 chicken strips with bbq or ranch dressing

Captain Jake’s Fish ‘n’ Chips served with fries, coleslaw & tartar sauce

Traditional Monte Cristo turkey, ham, swiss cheese, mayonnaise & mustard in a deep fried batter served with choice of crinkle cut fries or coleslaw

Franny’s Fried Chicken Sandwich topped with cream of corn & served on our homemade buttermilk biscuit with choice of crinkle cut fries or coleslaw

The Frisco grilled chicken, romaine lettuce, parmesan cheese & caesar dressing on garlic sourdough with choice of crinkle cut fries or coleslaw

Deli Sandwiches

mayonnaise, lettuce & tomato

Deli Roasted Turkey & Havarti on sourdough

Tuna, Swiss, Avocado on multigrain

BLT on toasted white

ADD: fried egg 3 / avocado M.P.

Deli Roasted Turkey, Bacon, Avocado on toasted sourdough

Black Forest Ham boursin cheese, muenster, garlic aioli, lettuce & tomato only, on a croissant

The Veggie cheddar, boursin cheese, muenster, avocado, cucumber & pickled onion on multigrain

Club triple decker deli roasted turkey & bacon on sourdough

SUB: oven baked turkey 1

Hot Sandwiches

+ 3

6.99 / bowl 9.99

Choice of crinkle cut fries, coleslaw, or chips sweet potato waffle fries + 2.5 / beer-battered onion rings + 3

Grilled Cheese american cheese on thick challah bread

ADD: bacon or ham 3

The Dewey american cheese, grilled onions & 1000 island on thick challah bread

Tuna Cheddar Melt on marble rye

Reuben corned beef, swiss cheese, sauerkraut & 1000 island on marble rye

Cheesesteak prime roast beef, grilled onions, peppers & swiss cheese on a hoagie roll

California Chicken grilled chicken breast, bacon, avocado swiss cheese, mayonnaise, lettuce & tomato on a brioche bun

Paninis

Choice of crinkle cut fries, coleslaw, or chips sweet potato waffle fries + 2.5 / beer-battered onion rings +

Coronado Cubano turkey, ham, swiss cheese, dill pickles, mustard & mayonnaise

Caprese fresh tomato, basil pesto, mozzarella, spinach & balsamic vinaigrette

Turkey Day oven baked turkey, stuffing, muenster, cranberry sauce & gravy

Dinner

Breakfast All Day

Eggs & Omelets served with breakfast potatoes & 1 slice of toast, 2 upon request: white, wheat, rye, sourdough, or english muffin

SUB: gluten free toast, biscuit, pancake, or french toast + 2.5

Clayton’s Classic 2 Eggs Breakfast

ADD: ham, sausage links, or sausage patties bacon, spicy sausage patty, or hamburger patty

Cheese Omelet cheddar, swiss, american, or muenster

Denver Omelet ham, green pepper & onion

Veggie mushrooms, tomato, bell pepper, spinach & onion

Kitchen Sink 4 eggs, bacon, sausage, ham, 3 cheeses & veggies

Breakfast Burrito eggs, cheddar, refried beans, potatoes

ADD: bacon, sausage, ham, spicy sausage, chorizo or avocado +3 ea

Chef Luis’ Chilaquiles super spicy salsa roja with tortilla

chips, guacamole, sour cream, cheese & 2 eggs any style

Biscuit & Sausage Gravy 2 eggs & breakfast potatoes

Homemade Corned Beef Hash 2 eggs, toast & potatoes

Spicy Sausage English Muffin Sandwich omelete-style eggs, homemade spicy sausage & american cheese with potatoes

Old Fashioned Fried Egg Sandwich 2 fried eggs, lettuce, tomato & mayonnaise on toasted white bread

Mary’s Toad in the Road over easy egg in the middle of sourdough toast served with breakfast potatoes

Belgian Waffle ADD: real maple syrup +3.5

Chicken &Waffle Belgian waffle, fried chicken & honey

French Toast topped with powdered sugar

Hot Cakes 3 buttermilk *gluten-friendly +2

ADD: strawberries or blueberries +2.5 ea

ADD: bananas or chocolate chips +1.5 ea

Yogurt Bowl plain or vanilla Greek yogurt topped with strawberries, bananas, granola, & honey

Acai Bowl topped with strawberries, bananas, granola, coconut & honey ADD: Peanut Butter +2 or Almond Butter +3

Starters & Sides

1/2 Plate Crinkle Cut Fries

Full Plate Crinkle Cut Fries

1/2 Plate Sweet Potato Waffle Fries

Full Plate Sweet Potato Waffle Fries

Chili Cheese Fries homemade chili & shredded

cheddar cheese

Dewey Fries american cheese, grilled onions & 1000 island dressing

Homemade Beer-Battered Onion Rings

sweet-n-spicy aioli

Mozarella Sticks marinara sauce or ranch dressing

Grandma’s Fried Pickles ranch dressing

Diner Mac & Cheese parmesan & bread crumbs

Salads

Caesar parmesan cheese, garlic croutons & romaine, tossed in caesar dressing

ADD: chicken +5

Apple Gorgonzola apple slices, gorgonzola cheese, candied walnuts, red grapes & spring mix, tossed in a chardonnay vinaigrette

ADD: chicken +5

Greek grilled chicken, black olives, tomatoes, pepperoncini, red onion, cucumber & romaine, tossed in a feta vinaigrette

Cobb turkey, bacon, avocado, tomato, black olives, hardboiled egg, gorgonzola cheese, iceberg & ranch dressing

Chef Salad deli ham, deli turkey, swiss cheese, american cheese, boiled egg, tomato, cucumber, & ranch dressing

Side Salad caesar or garden Soups

Homemade Chicken Tortilla topped with tortilla strips, avocado & sour cream

Homemade Chili topped with cheddar cheese & onions

Soup of the Day

ADD: Homemade Cornbread + 3 / Dinner Roll + 1

House Specialties

Thanksgiving Baked Turkey Dinner with homemade cornbread stuffing, mashed potatoes, gravy, vegetables, cranberry sauce, dinner roll & a cup of soup or salad

Classic Spaghetti and Meatballs with tomato basil

sauce & served with garlic bread

Homemade Meatloaf served with mashed potatoes & vegetables

Captain Jake’s Fish ‘n’ Chips served with fries, coleslaw & tartar sauce

8oz Prime Ribeye Steak with mashed potatoes, seasonal vegetables, dinner roll & a cup of soup or salad

Diner Loaded Mac & Cheese diced ham, bacon, parmesan & topped with bread crumbs

Southern Style Chicken Strips & Crinkle Cut Fries

5 chicken strips with bbq or ranch dressing

Prime Rib-Eye Steak & Eggs breakfast potatoes & toast

Chicken-Fried Steak & Eggs breakfast potatoes & toast

Cheeseburger 6oz premium angus burger on a brioche bun with lettuce, tomato, pickles, onions & garlic aioli

Chili Cheese Burger homemade chili & cheddar cheese

Clayton’s Stacker topped with a homemade beer-battered onion ring, swiss, bacon & BBQ sauce

Double Decker double patty, bacon & american cheese

Mikey Melt grilled onions, swiss cheese & 1000 island on sourdough

Shop Sliders american cheese & 1000 island dressing

Make it a Dewey & add grilled onions + 1.5

Beyond Burger plant based burger on a brioche bun

Sandwiches Choice of crinkle cut fries, coleslaw, or chips sweet potato waffle fries + 2.5 /

BBQ Brisket Sandwich smokey & tangy BBQ sauce, beer-battered onion rings & coleslaw on a hoagie roll

Fried Chicken Sandwich fried chicken, ham, swiss cheese, pickles & chipotle-mayo on a brioche bun

Reuben corned beef, swiss cheese, sauerkraut & 1000 island on marble rye

Cheesesteak prime roast beef, grilled onions, peppers & swiss cheese on a hoagie roll

French Dip thin sliced London Broil on a hoagie roll served with au jus

Grilled Cheese american cheese on thick challah bread

ADD: bacon or ham + 3

Grilled Louie turkey, muenster cheese, grilled mushrooms & onions on thick challah bread

The Dewey american cheese, grilled onions & 1000 island on thick challah bread

Tuna Cheddar Melt on marble rye

Club Sandwich triple decker deli roasted turkey, bacon, lettuce, tomato & mayonnaise on sourdough

The Veggie cheddar, boursin cheese, muenster, avocado, cucumber & pickled onion on multigrain BLT on toasted white ADD: fried egg +3 / avocado + M.P

Kids

Clayton’s Kids Menu 12 & Under and Kids At 65+ Only

Mickey Mouse Pancakes with whipped cream

Peanut Butter & Jelly on wheat with fruit

Baby Burgers with fries

ADD: cheese+ 1

Chicken Strips with fries

Kraft Mac & Cheese

Hot Dog with fries Kids Fish ‘n’ Chips with fries

Kids

Clayton’s Kids Menu 12 and Under and Kids at 65+ Only

Breakfast All Day Lunch

“Where everybody goes”

Clayton’s Coffee Shop was first established as Gerry’s Coffee Shop in 1938. Gerry owned her diner until 1942 when Mr. Clayton took over. Then in 1981, Mr. Bill became the owner and added Clayton’s Mexican Takeout. In 2008 I instantly fell in love with this special little diner when I took my 4 year old son in for a milkshake and fries after pre-school one day, and Clayton’s diner and I began our journey. Today we host our local community and guests from all over the globe. Clayton’s Coffee Shop has the only original horseshoe counter left in San Diego County and is one of the few classic American Diners remaining across the United States. Clayton’s is a place of many life moments where the booths and the counter seats have sparked love stories and heartfelt family memories. We do our best to provide timeless hospitality with simple old fashioned comfort food to be enjoyed by all who visit every time you step back in time with us. We are very grateful for the Clayton’s work family, friends, family members, military community, Coronado locals and visitors for keeping this historical little coffee shop going for almost a century. Looking forward to many more memories in the years to come. Thank you.

Love, Mary

Gerry

Clayton’s Circa 1940

Hotel Del Coronado Bellmen

Woman-Owned 1938

with

Drinks & Super Delicious Desserts

or

Café au Lait

Rise & Shine house coffee & 1 shot of espresso

Cafe Moto Cold Brew

MK’s Creamy Cold Brew oat milk & sugar free vanilla

Iced Coffee

Double Espresso Americano

Cappuccino

Classic Latte

Vanilla Latte

Caramel Macchiato

Cinnamon Honey Latte

Classic Mocha & homemade whipped cream

Mexican Mocha & homemade whipped cream

White Chocolate Mocha & homemade whipped cream

S’mores Mocha & homemade whipped cream

Dirty Chai Latte

Hope’s Honey Lavender Latte

Hot Chocolate & homemade whipped cream

White Hot Chocolate & homemade whipped cream

Mexican Hot Chocolate & homemade whipped cream

Chai Tea Latte

Matcha Tea Latte

Matcha Chai Tea Latte

Hot Organic Tea variety of flavors

Strawberry-Banana

Strawberry-Banana-Blueberry

Raspberry-Strawberry-Mango

Mango-Pineapple-Banana

Acai-Strawberry-Banana

Peanut Butter Protein with Greek yogurt & almond milk Add to any smoothie $1 ea: spinach whey protein powder (chocolate or vanilla) · chia seeds organic raw coconut oil non-fat plain Greek yogurt ground flax seeds · maca powder · spirulina powder

The Lotus acai, strawberry, blueberry, banana, chia seeds & coconut oil with apple juice

The Palm mango, pineapple, banana, spinach, spirulina & coconut oil with apple juice

The Root chocolate whey protein powder, banana, maca powder & ground flax seeds with almond milk

ADD: Peanut Butter + 2 or Almond Butter + 3

Soda Pop or Pink Lemonade (free refills)

Cherry Coke or Shirley Temple (free refills)

Fresh Brewed Iced Tea (free refills)

Arnold Palmer (free refills)

Chocolate Milk

Orange, Apple, Cranberry, Tomato, or Grapefruit

Juice 16

Homemade Granny Smith Apple Pie

Cream Pie ask your server for today’s flavors

Berry Pie ask your server for today’s flavors

Traditional Hot Fudge Sundae

Double Fudge Brownie Sundae

Gooey Cinnamon Roll Sundae

Warm Chocolate Chip Cookies & Milk for 2

Homemade Brownie

Homemade Muffin *gluten friendly + 1

Homemade Chocolate Chip Cookie

Gluten-Friendly Peanut Butter Monster Cookie

Big Scoop of Vanilla Ice Cream

Soft Serve vanilla, chocolate, or swirl

Clayton’s Crema vanilla soft serve with espresso, caramel & cinnamon

Matcha Crema or Dirty Chai Crema vanilla soft serve

Seasonal Desserts & Pies available daily & Whole Pies available to order

Handscooped Old Fashioned Shakes Make it a Malt + 1

Vanilla · Hershey’s Chocolate · Strawberry

Coffee Oreo Banana Peanut Butter Chocolate Peanut Butter Oreo Chocolate Peanut Butter Banana

Homemade Chocolate Fudge Brownie

Homemade Chocolate Chip Cookie

Black Forest cherry & fudge brownie

Apple Pie Root Beer Float · Coke Float

Keepsakes

Locally owned and operated for 30 years!

Pasta Plates

Rigatoni Bake

Oven baked rigatoni, meat sauce, melted mozzarella.

Tomato Basil Spaghettini

Spaghettini pasta with fresh tomatoes, basil, garlic & olive oil.

Garlic Chicken

Savory chicken, garlic and mushrooms in a white wine & light cream sauce. Served over fettuccine

Verdura Pasta

Spinach, mushooms, tomatoes, capers, olives, onions & artichoke hearts tossed in olive oil & garlic. Served over spaghetti.

Rosemary Chicken

Fresh chicken breast baked with rosemary and garlic. Served with rigatoni pesto

For a full menu, visit our website

Pizza

Oven baked 12” pies.

Cheese Pizza

Build Your Own Pizza

Add any ingredient for a $1.95 each

Prima Vera Pizza

Green & red peppers, onions, black olives, mushrooms & mozzarella

Artichoke Heart Pizza

Artichoke hearts, tomatoes & mozzarella

White Pizza

Pesto, tomatoes & mozzarella

BBQ Chicken Pizza

Stuffed Pasta

Manicotti

Pasta stuffed with cheeses, baked with fresh marinara sauce & mozzarella cheese

Lobster Ravioli

Ravioli stuffed with lobster and topped with creamy alfredo sauce

Wild Mushroom Ravioli

Savory ravioli stuffed with shiitake mushrooms and cheese and topped with marinara and pesto sauce.

BBQ sauce, chicken, tomatoes, cilantro & mozzarella

Island Pizza

Sausage, pepperoni, green and red peppers & onion

Torpedo

Fresh deli meats and mozzarella, served hot or cold.

Turkey Breast

Fresh turkey breast and mozzarella, served hot or cold.

Meatball or Sausage Sub

Home-made meatballs or Italian spicy sausage topped with marinara & melted mozzarella

HOURS

Four Cheese Pizza

Fontina, mozzarella, parmesan & fresh mozzarella cheeses

Roy-Roy Pizza

Four cheese pizza with double pepperoni & double pizza sauce

Hawaiian Pizza

Freshly baked pizza with ham & pineapple slices

Sundried Tomato Pizza

Freshly baked pizza with sundried tomatoes, feta & mozzarella cheeses

Portobello Mushroom Pizza

Freshly baked pizza with marinated portabello mushrooms, fresh spinach & onions

Spicy Scampi Pizza

White shrimp, garlic, jalapeno, tomato & cilantro

Sandwiches

Served with pasta salad.

Caprese Sandwich

Fresh mozzarella, pesto, tomato & basil

Portabello Sandwich

Portabello mushrooms served open faced with melted mozzerella, fresh basil, and marinara.

Roasted Eggplant

Eggplant roasted with garlic, olive oil, served open faced with melted mozzerella, fresh basil, and marinara.

Tortellini

Tri-colored cheese tortellini, spinach, basil, and sundried tomato in a cream sauce, topped with chicken

Canneloni

Pasta stuffed with meat and Italian cheeses, baked with fresh marinara sauce and mozzerella cheese.

Seafood

Shrimp Scampi

Jumbo shrimp, tomatoes, fresh basil, onion and capers, sauteed with white wine garlic andoliveoil served over spaghetti

Fettuccine & Clam Sauce

White wine clam sauce with mushrooms, garlic & tomatoes served over fettucine

Seafood Alfredo

Scallops, shrimp & clams in olive oil & garlic served over a bed of fettucine alfredo

Fresh Salmon

Atlantic salmon baked and topped with spicy cilantro and serrano pesto

Jumbo Scallops

Jumbo scallops in a white wine and cream sauce with fresh mushrooms & asaparagus, served over fettuccine.

12 & Under

Pee-Wee Pasta Plates

Kraft Mac & Cheese

Cheesy Pepperoni Garlic

Bread

Cheese Ravioli

(Cheese, Sausage,

Pepperoni,

(Cheese, Alfredo Sauce, Meatball & Pepperoni)

(Cheese, Ham & Pineapple)

(Cheese, Sausage, Mushroom & Pepperoni)

(Cheese, Mushroom, Black Olive, Bell Pepper & Onion)

Lillian’s All White

(Garlic, Mozzarella, Provolone & Oil) Margherita

(Cheese, Tomato & Basil) Meat

(Cheese, Sausage, Pepperoni, Ham & Meatball)

Build Your Own Pizza Toppings

Starters

Wings

Crispy Chicken Tenders

Cheesy Breadsticks

Cheese Quesadilla

American Fries

Corn Dog

Salads

Classic Caesar

Garden

Greek Spinach

Antipasto

Cucumber

Caprese

Chef Salad

Cobb Salad

Strand Salad

Breakfast

(served all day)

High Tide Bagel

Bacon Breakfast Sandwich

Sausage Breakfast Sandwich

Breakfast Burrito

Steak & Egg Burrito

3 Egg Breakfast

Spinach & Mushroom Scramble

Veggie Scramble

Denver Scramble

Ham & Cheese Scramble

We offer gourmet pizza, fresh salads with house-made dressings, great sandwiches, delicious wings, local beer, wine and spirits.

Everything on our menu (drinks too) can be delivered directly to your home or hotel room or drop by for a slice of our amazing pizza. We Deliver!

Specialty Pizzas

(14” or 20”)

Cheese Pizza

Pepperoni

Bonfire BBQ Chicken

Meat Wave

Great White

Park Life

Green Flash

Toby’s Margherita

The Duke (Hawaiian) Margherita

Buffalo Chicken

High Tide Monster Wave

Aloha Warrior

Tree Hugger Calzonie or create your own

Cold Sandwiches

Italian Sub

Cali Club Sub

Coronado Club Sub

Deli Sandwich

Strand-Wrap

Avocado BLT Wrap

Chicken Caeser Wrap

Buffalo Chicken Wrap

Turkey Spinach Wrap

Amy’s Chicken Ranch Wrap

Veggie Wrap

Pastas

Mac & Cheese

Pesto Veggie

Garlic Cream Chicken

Marinara Meatball & Sausage

Hot Sandwiches & Burritos

Chicken Pesto Sub

Bacon BBQ Chicken Sub

Meatball Sub

Deluxe Hot Dog Sub

Spicy Italian Sausage Sub

Cali Cheese Steak or Chicken

Carne Asada Burrito

California Burrito

Pollo Asado Burrito

THE ITALIAN WAY

Starters

FRIED PICKLES ............................................ 7.50

southern fried dill pickle chips served with our jalapeño mustard dipping sauce

TEXAS B RISKE T CHILI ....................7.50 / 11.50

chopped smoked beef brisket stewed with fresh chiles and spices, served with corn fritters

MEMPHIS PORK NACHOS .........................15.50

covered in queso sauce and topped with diced tomatoes, jalapeños, green onions, drizzled sour cream and BBQ sauce anda heap of pulled pork, sweet, hot and crunchy!

SLIDERS (3) .................................................11.50

your choice of pulled pork, brisket, or chicken served on a sweet rolland topped with slaw and BBQ sauce

TENNESSEE STRE ET TACOS (3) ...............11.50

a taco trioof pork, chicken, or brisket topped with mexican slaw, tangy BBQ crema and fresh cilantro

DIRT Y FRIES .................................................15.50

curlyfries,pulled pork,queso, jalapeños

PIGGY FRIES (CURLY FRIES) .................... 6/ 9

CORN FRIT TERS ........................................ 6 / 9

best little balls in the West, served with honey butter

BIG OL’ SALAD $14

SAM’i CHES

served with one side

PULLED PORK .................................................. 14.25 potato bun, coleslaw, sauce

BBQ CHICKEN BREAST ..............................13.75 potato bun, coleslaw, sauce

BEEF BRISKET................................................... 15.25 potato bun, onions, pickles, sauce

JALAPENOCHEDDARS AUSAGE ...................14 amaroso roll, onions, pickles, sauce

SMOKED TURKEY ..............................................13 potato bun, cranberry sauce, lettuce, tomato

FUN & FUNKY -

CALI BBQ 16 smokedpull pork or pulled chicken, mexican slaw, fresh cilantro, jalapeños, avocado, tangy BBQ crema, torta bun

TEXAS HEAR THROB ....................................16.25 brisket, sausage, pork, amaroso roll

Mixed greens with cucumber, carrots, jicama, tomato and corn with your choice of pulled pork, chicken, or brisket

TE XAS POTATO $14.50 +$2 w/sausage

a1 lb. hickory smoked potato topped with smoked pulled pork, chicken, sausage or brisket chili & piggy’s cheese sauce, sour cream, BBQ sauce, bacon & green onion

MAC & CHEESE

MAC & CHEESE ......................................................... 6/8

cavatappi noodles, housemade cheese sauce

PIGGY MAC ................................................................ 12.50

mac and pulled pork, crispy onions, BBQ sauce

ME XI MAC .................................................................. 12.50

mac and jalapeño cheddar sausage, jalapeño, cilantro, BBQ crema

CHILI MAC ................................................................. 12.50

mac and texas brisket chili

S

i DES

• PO’ TATER SALAD • SMOKED MAC SALAD • SLAW • SMOKED BAKED BEANS

GRILLED CHEESE PORK SANDWICH .............. 16 thick Texas buttered bread, american cheese, smoked pork

PLATES

COMBOS

M O D E R N A S I A N C U I S I N E

D i n n e r S e r v i c e

4 p m - 9 p m

B e a c h s i d e H a p p y H o u r D a i l y

4 p m - 6 p m

B R E A K F A S T 7 A M - 1 1 : 3 0 A M

L U N C H - D I N N E R 1 1 : 3 0 A M - 9 P

H A P P Y H O U R D A I LY 3 P M - 6 P M

8 0 0 S e a c o a s t D r i v e | I m p e r i a l B e a c h , C A I n s i d e t h e P i e r S o u t h H o t e l

APPETIZERS

Spring Rolls

Four deep-fried spring rolls with ground chicken, cabbage, carrots, & clear thin noodles served with plum sauce

Satay

Four pieces of skewered chicken served with peanut sauce

Swaddee Shrimp

Garlic marinated shrimp, cilantro & black pepper wrapped in a spring roll skin; served with plum sauce

NOODLES & RICE

Vegetarian (Tofu)

Chicken or Pork

Beef

Shrimp

Pad Thai

Paradise Noodles

Yum Woonsen

Pad Se-Ew

Pad Woonsen

Drunken Noodles

Regular Fried Rice

Spicy Fried Rice

Pineapple Fried Rice

Lunch Tues - Sat 11AM-3PM

Dinner Tues - Sat 4:30PM-9PM

Closed Sunday and Monday

SOUPS

Gang Jued

Clear broth with chinese cabbage, ground pork, clear noodles and scallions

Tom Yum

Spicy broth seasoned with lemon grass, lime juice, tomato, green onion and mushroom. Chicken, Shrimp or Seafood

Tom Kar

Vividly flavored coconut soup; seasoned with lime juice, lemon grass, tomato, green onion and mushroom. Chicken, Shrimp or Seafood

SALADS

Swaddee Chef Salad

Lettuce, tomato, carrot, cucumber and onion; topped with tofu and served with peanut sauce

Som Tom

Shredded green papaya mixed with peanuts, tomatoes and lime juice

Nam

Minced pork, fresh ginger, red onions, peanuts, chillies and lime juice

Online ordering for

SPECIALTIES

Pae Sa

Steamed whole fish flavored with plum sauce; topped with ginger, parsley and steamed vegetables

Pla Kratiam

Golden brown whole fish topped with a roasted garlic

Pla Sam Ros

Golden fried whole fish with a combination of three flavored sauce, garlic and chili

Pla Choo Chee

Golden fried whole fish topped with tasty choo chee curry; simmered in coconut cream

Larb Pla

Deep fried whole fish topped with green apple, red onion, lime juice and fresh mint leaves

Hoa Mok

Scallops, squid, shrimp, & mussels served in banana leaf bowl, covered in curry coconut sauce

CURRY

Vegetarian (Tofu)

Chicken or Pork

Beef

Shrimp

Panang, Red Curry, Green Curry, Yellow Curry

Gang Massaman, Choo Chee

Coronado’s Only Rooftop Bar & Restaurant

Local Dining

www.divecoronado.com | 619-605-6000 1417 Orange Ave, Coronado, CA 92118

Albaca At Marriott (619) 435-3000

Amalo Brew 640 Orange Ave. (619) 537-9011

Avenue Liquor & Subs 878 Orange Ave. (619) 435-4668

Babcock & Story Bar At the Hotel Del (619) 435-6611

Balsamico Italian Kitchen 791 Palm Ave., Ste 101 , IB (858) 294-3183

Bay Books Cafe 1007 Orange Ave. (619) 435-0070

Beach & Taco Shack At the Del (619) 522-8100

Better Buzz 1305 Orange Ave (619)866-6896

Blanco 1301 Orange Ave (858) 399-4040

Bluewater Boathouse 701 Strand Way (619) 435-0155

Brigantine 1333 Orange Ave (619) 435-4166

Burger Lounge 922 Orange Ave. (619) 435-6835

Calypso Café 505 Grand Caribe Isle (619) 423-5144

Central Liquor & Deli 178 Orange Ave. (619) 435-0118

Chez Loma 1132 Loma Ave. (619) 435-0661

Clayton’s Bakery & Bistro 849 Orange Ave (619) 319-5001

Clayton’s Coffee Shop 979 Orange Ave. (619) 435-5425

Clayton’s Mexican Take Out 1107 10th St. (619) 437-8811

Cocina 35 Ferry Landing (619) 996-3035

Cold Stone Creamery Ferry Landing (619) 437-6919

Coronado Brewing Co. 170 Orange Ave. (619) 437-4452

Coronado Cays Lounge 4000 Coronado Bay Rd. (169) 424-4000

Coronado Coffee Co. Ferry Landing (619) 522-0217

Coronado Fire Staton Venue 126 Orange Ave (619) 928-2977

Coronado Tasting Room Ferry Landing (619) 534-5034

Crown Landing at Loews Bay Resort 4000 Coronado Bay Rd. (619) 424-4444

Crown Bistro 520 Orange Ave. (619) 435-3678

Culinary Kitchen Catering & Events 126 Orange Ave. (619) 798-8477

Danny’s Palm Bar & Grill 965 Orange Ave. (619) 435-3171

Dive Coronado 1417 Orange Ave (619) 605-6000

Domino’s 1330 Orange Ave. (619) 437-4241

Donut Beach 1339 Orange Ave. Ste 1

ENO Pizzeria & Wine Bar At Hotel Del (619) 522-8546

Feast and Fareway 2000 Visalia Row (619) 996-3322

Filippis

285 Palm Ave., IB (619) 754-6650

Garage Buona Forchetta 1000 C Ave. (619) 675-0079

Gelato Paradiso 918 Orange Ave. (619) 629-5343

High Tide Bottle Shop & Kitchen 933 Orange Ave. (619) 435-1380

Il Fornaio 1333 1st St. (619) 437-4911

Island Pasta 1202 Orange Ave. (619) 435-4545

www.coronadotastingroom.com www.vomfasscoronado.com

Jolie 126 Orange Ave. (619) 704-2467

KFC/Taco Bell 100 B Ave. (619) 435-2055

L'Orangerie 1100 Orange Ave (619) 571-3367

Lil’ Piggy’s BBQ Ferry Landing (619) 522-0217

Little Frenchie 1166 Orange Ave. (619) 313-6003

Check our Schedule for Live Music!

Lobster West 1033 B Ave. #102 (619) 675-0002

A place to enjoy good wine, whiskey and tequila, craft beer and charcuterie plates in a bright, friendly and relaxed atmosphere.

McP’s Irish Pub 1107 Orange Ave. (619) 435-5280

Miguelito’s 1142 Adella Ave. (619) 437-8578

619-534-5034

1201 First Street #101 Ferry Landing

Miguel’s Cocina 1351 Orange Ave. (619) 437-4237

www.coronadotastingroom.com www.vomfasscoronado.com

Mootime Creamery 1025 Orange Ave. (619) 435-2422

Nado Gelato Cafe 1017 C Ave. (619) 522-9053

Nado Republic 1007 C Ave. (619) 996-3271

Nicky Rotten’s Bar & Burger Joint

100 Orange Ave. (619) 537-0280

Live Music Every Wednesday Night!

A place to enjoy good wine, whiskey and tequila, craft beer and charcuterie plates in a bright, friendly and relaxed atmosphere.

619-534-5034

1201 First Street #101 Ferry Landing

www.coronadotastingroom.com www.vomfasscoronado.com

Night & Day Café 847 Orange Ave. (619) 435-9776

Panera

980 Orange Ave. (619) 437-4288

Parakeet Cafe 1134 Orange Ave. (619) 675-0104

Park Place Liquor & Deli 1000 Park Place (619) 435-0116

Peohe’s Ferry Landing (619) 437-4474

Roppongi

800 Seacoast Dr, IB (619) 631-4949

Rosemary Trattoria 120 Orange Ave. (619) 537-0054

Saiko Sushi 116 Orange Ave. (619) 435-0868

Sammy's Restaurant & Bar 800 Seacoast Dr., IB (619) 631-4949

Savor Authentic Italian Flavors at Island Pasta Where Every Bite is a Delight!

Open Daily 11:00am-9:00pm Celebrating Over 30 Years! 1202 Orange Avenue 619-435-4545 islandpastacoronado.com

Subway 1330 Orange Ave. (619) 435-8272

Swaddee Thai 1001 C Ave. (619) 435-8110

Tartine 1106 1st St. (619) 435-4323

Tavern 1310 Orange Ave. (619) 437-0611

The Henry 1031 Orange Ave. (619) 762-1022

The Little Club 132 Orange Ave. (619) 435-5885

Trident Coffee 942 Orange Ave (619) 522-4905

Local Dining

Villa Nueva Bakery Cafe 956 Orange Ave. (619) 435-1256

Village Pizzeria Bayside Ferry Landing (619) 437-0650

Serea at the Del (619) 522-8100

Silver Strand Exchange At Loews Resort (619) 424-4000

Spiro’s Greek Café Ferry Landing (619) 435-1225

Stake Chophouse + Bar 1309 Orange Ave. (619) 522-0077

Village Pizzeria 1206 Orange Ave. (619) 522-0449

Vom Fass Ferry Landing (619) 534-5034

Which Wich 926 Orange Ave. (619) 522-9424

Yummy Sushi 1330 Orange Ave. (619) 435-2771

Island Icon: Liza Butler

“Patience and perseverance have a magical effect, before which difficulties disappear and obstacles vanish.”

By CATH BYRNES, CHA Volunteer

Elizabeth ‘Liza’ Butler is a powerful force of nature who has, for nearly four decades, performed her unique magic, igniting enthusiasm, involvement, and action necessary to overcome daunting obstacles that transformed Coronado’s southern boundary.

Scenic Highway 75, Silver Strand State Beach, and the Coronado Cays community of waterways all benefited from significant improvements that changed these public areas into a Crown City jewel, exemplified by the award-winning “Nature’s Bridge to Discovery,” rich with natural beauty, art, and recreational expanses.

All photos courtesy of Liza Butler.

-John Quincy Adams

Appropriately nicknamed “Spark Plug” by admiring collaborators, her impact cannot be overstated. Her vision and negotiation skills, along with sheer tenacity and charming persuasiveness, changed an eyesore into an area appreciated by both locals and tourists. She convinced considerably diverse groups to pool resources and accomplish extraordinary goals.

A native of Plainfield, New Jersey, Liza learned early to recognize needed change and to act rather than complain. Her hometown was a victim of economic decline and racial tensions, prompting many long-time residents to move. She witnessed her attorney father, ‘a firm, engaging man’ step up and run for mayor, creating a Beautification Project during his successful campaign. This left an indelible impression on Liza that would later inspire the Silver Strand Beautification Project.

She also fondly remembers childhood days spent at the family shore house situated on a sandy beach bordered by ocean and bay, foreshadowing

one of many parallels to her future Coronado home. Her father’s example of community work, and her belief that ‘Beauty and nature above all else,’ would later inform her community activism. Seeking adventure and a scene change, Liza enrolled at Stephens College in Columbia, Missouri. During her studies, a film entitled “The Harvest of Shame” on migrant workers near her New Jersey home left her shocked at being unaware of their existence. This inspired her educational path and career in social work.

After earning her undergraduate and master’s degrees and meeting the man with whom she would share her life, Liza spent seven years at Cornell and NYU University hospitals as a clinical social worker. Her heart eventually led her to El Cajon, California, to join “The man I respected the most,” Harry Butler. After marriage and years of professional success, they purchased a second home in Coronado Cays to serve as a retreat from hectic careers.

Liza’s love of natural beauty above all else turned her beach walks

along Silver Strand State Beach with newfound friends into a challenge. Seeing the unspoiled ocean and bay beauty contrasted with severe neglect, they determined to improve their community. The self-proclaimed ‘Beach Busters’ met bi-weekly to remove trash, plant, and paint. They convinced the Navy to dispose of discarded machinery from coastline beaches and employ SEA BEE labor to remove unsightly power lines that also disrupted nesting endangered bird species. This collaboration was considered monumental: a rarely achieved partnership between the Navy and a grass-roots environmental group. This core group evolved into ‘The Silver Strand Beautification Project’ (SSBP). Federal and State grants were written and approved; Street Fairs were held to raise funds and gain community support; architectural concepts were imagined and professionally designed; and government leaders were convinced. The list of tasks was daunting, and its historical significance immense.

A few major SSBP accomplishments include:

• Nature’s Bridge to Discovery Interactive Nature Trail and viewing decks

• Undergrounding utilities (75% to date) along State Scenic Highway 75

• Installation of aesthetically designed State Park fence and enhanced maintenance funded by Loews

• Developed a proposal for the Port’s creation of Grand Caribe Shoreline Park as an educational native plant habitat

• Grand Caribe Isle Installation of ‘Sheltering Wings’ sculpture by Christopher Slatoff

• Unique Silver Strand Bus Shelters with nature and wildlife scenes

• Five landscaped ‘oasis’ medians along the highway’s new safety barrier in partnership with Caltrans.

Liza’s contributions to Coronado are ongoing. She continues her private therapy practice near her east county home shared with her feline friend Clyde, but on trips back to Coronado, she can still be found sparking advocacy for unfinished projects. With fortunate timing, she may be seen leading Solstice celebrations, resplendent in a purple cape, reciting poetry while bagpipes serenade those brought together and inspired by her decades-long dream realized.

While optimistic, Liza Butler is concerned about passing the torch to ensure this unique part of Coronado will be preserved for future generations, “there is still much work to be done.” Beauty and nature above all else remains her guiding principle. This unwavering conviction has served this inspiring, iconic local treasure and her Coronado Community very well.

True to its mission to serve as Coronado’s primary center for community history, the Coronado Historical Association (CHA) conducts special oral history interviews with Coronado natives and long-time residents. This special, ongoing project is called “Island Icons.” Oral history is critical to capturing local history because it helps us record information and stories that might otherwise go undocumented. Local history is not included in national textbooks or history books, so it is up to organizations like CHA to collect these important first-hand accounts and memories for the future. Island Icons stories are permanently archived at CHA. More information about the program can be found at coronadohistoryexhibit.org.

PAWS of Coronado:

A Lifeline for Animals and the Community

Every year, more than 350 animals find refuge, healing, and new beginnings at PAWS of Coronado, the nonprofit at the heart of our community’s animal welfare efforts. Behind every wagging tail and gentle purr is a story of second chances, and behind each story is the commitment of staff, volunteers, and donors who ensure no animal in Coronado is left without Care.  PAWS plays a critical role in some of the most challenging situations. When a pet enters emergency custody due to unforeseen circumstances, PAWS provides immediate safety and compassionate care.

and the Community

PAWS of Coronado: A Lifeline for Animals

Stray animals found wandering our streets are given shelter, medical attention, and the chance to reunite with their families—or to be matched with new, loving homes. Each step of the way, our goal is clear: protect the vulnerable and give them hope. But PAWS’ work doesn’t stop at adoption day. Success is measured not only in the number of animals who leave the shelter, but in how well they thrive in their new homes. Through thoughtful placement, behavior support, and follow-up care, PAWS ensures that every adoption is a long-term success—for both pets and the families who welcome them.

The organization also invests in the future. PAWS’ summer camps for children set the groundwork for tomorrow’s animal welfare advocates, teaching compassion, responsibility, and the importance of community service. These programs inspire young people to carry the mission forward and ensure a brighter future for animals.  PAWS of Coroando offers vaccine clinics, animal licensing & microchip services.

Closer to home, PAWS staff and volunteers share joy by bringing dogs to local retirement villages, where visits brighten days and foster connection. Out in the neighborhood, volunteers can be seen walking dogs proudly wearing their bright “Adopt Me” vests— reminders that companionship is just around the corner for families ready to adopt.

The presence of PAWS enriches Coronado, reminding us of our shared responsibility to live out the organization’s mission: “Advocate for animal welfare through education, partnerships, adoptions, and community involvement.”

As a nonprofit, PAWS of Coronado relies on the generosity of donors, the dedication of volunteers, and the spirit of collaboration with the City of Coronado. Together, we are making a difference—for animals and for our community.

For more information or to support PAWS of Coronado, visit www. pawsofcoronado.org.

Nado famous dogs in “Adopt Me” vests are ready for forever homes.

COMMUNITY: ANGELICA MOSER

Making The World A Better Place ... It’s

A Team Effort

The Rotary Club of Coronado recently raised $185,000 net through its annual auction on September 6 at the Hansen Mansion to support global efforts to eradicate polio and funding for local mental health initiatives through Safe Harbor Coronado.

Rotary International is a global service organization with more than 1.4 million members dedicated to tackling humanitarian challenges, following the motto ‘Service Above Self.’ Since 1985, Rotary has made the eradication of polio its signature cause through the End Polio Now campaign, partnering with the World Health Organization, UNICEF, and the Bill & Melinda

Gates Foundation. Poliomyelitis is a severely contagious flu-like disease that, in severe cases, causes paralysis or death. 99.9% of cases have been reduced, with only 24 cases remaining in Afghanistan and four in Pakistan.

According to Beth Garrow, the Rotary spokesperson for San Diego District 5340, Coronado’s club has raised over three million dollars to end polio over the past ten years. “The money that we raise in our area and globally goes to support vaccinations, surveillance of the disease, lab work, and helps support volunteers; they travel on foot and by horseback through hard to reach climates to deliver these vaccinations,” she said.

Jaqueline Trapp, the Youth Services Di-

rector of Rotary Coronado, said that because some people may have not heard of polio or because it doesn’t reach younger generations in the media, Rotary Coronado “wanted to [incorporate an additional charity to their fundraiser] this year that would attract all demographics and be relatable to more people.”

Rotary considered several San Diego charities as potential co-beneficiaries and selected Safe Harbor after a thorough interview process, according to Trapp. The decision, made last year, was guided by criteria such as being a local, health-oriented organization in San Diego county that presented a clear plan on how the funds would be used. “If we give to a large organization, our donation would be a small bucket in a large pool,” said Trapp, “so we wanted to give to an organization where we would feel that we really had an impact.”

Danielle Maske, the Executive Director of Safe, said her organization is focused on increasing connection and community through counseling programs to ensure that no one feels

isolated. “We’re identifying different [demographics] and experiencing a disconnect [in Coronado], from middle schoolers that aren’t connecting without their technology; to empty nesters figuring out the next phase of the journey; to military spouses who haven’t had a chance to meet new friends; and to seniors who are homebound due to medical issues or grief,” she said.

“As this is a community initiative, we will be developing smaller, more intimate efforts to address the identified

communities and alleviate their isolation.” Last year, over 9,000 citizens in Coronado experienced some piece of Safe Harbor’s programming.

Maske expressed her gratitude for being chosen as a co-beneficiary. “It means so much to be selected and to have Coronado Rotary’s support behind Safe Harbor Coronado. Our team and the evidence-based and best practices that we follow are here to foster a stronger and more resilient community,” she said.

Safe helped to promote the auction night through social media and their newsletter. “The event was a much bigger deal than it has ever been,” said Kitt Williams, a member and former co-chair of the Rotary Coronado Wine Tasting Committee.

Over 200 people were in attendance. As people walked in the entryway, they would sign in, receive a wine glass, and a brochure with information, according to Trapp. Live music played throughout the mansion and into the backyard under a full moon with backyard fairy lights and moonballs which created a market lighting ambience.

“This event was one of the most beautiful it’s ever been,” Williams said, adding that she noticed camaraderie, as the Rotarians were able to bring more friends along.

Attendees walked around and explored a presentation of each of the lots. Previous to the live auction, Rotary held a community auction online open to the public. Items included golf for four at the local golf course; lunch out; a personal visit from Santa to your home to read to your children and have hot chocolate and open a present.

Silent auction and ‘raise the paddle’ prizes at the event included an exclusive golf experience in Palm Desert with two condos, artwork, a jewelry-making party, and a sip-andpaint event, and an assortment of experiences unique to Coronado.

Megan Keller, a member of Rotary Coronado who attended the event, said one prize in particular caught her and her husband’s attention. The live auction closed with a themed progressive dinner created by three families, with each course hosted at a different home and following a 50s, 60s and 70s decade theme.

“We were thrilled [to win], not only because we were able to support both causes but because Brian and I wanted to buy that as a thank you to help those who have helped us for Cade’s Day,” said Keller. Their contribution to Safe aligned with Cade’s Day, a recent heartfelt fundraiser dedicated to suicide awareness and prevention, and a tribute to the memory of Cade, her son, who was a vibrant and passionate 16-year-old whose life was tragically cut short.

“We thought, ‘what a wonderful opportunity that we could use this for our closest 20 friends to say thank you,’” she added.

The funds are still in the process of being divided up to End Polio and Safe Harbor. Those who donated over 1,000 could decide where they wanted their money to be allocated. Once the funds are fully distributed, they will fuel both Rotary’s international polio eradication efforts and Safe Harbor will have the means to comfort and uplift more residents in Coronado.

Comforting and uplifting more residents in Coronado

A Retiree’s Guide for National Financial Security Month

By HAYLEY BEARD, CFP®, Financial Advisor

If you’re retired, it’s easy to let your finances go on autopilot. Since October is National Retirement Security Month, it’s a good time to revisit some areas that can impact your long-term financial security and help your money last a lifetime.

Consider these suggestions:

Manage your withdrawal rate

You’ll likely need to tap into your retirement accounts — your IRA and 401(k) or similar employersponsored plan. But think carefully about how much income you withdraw every year. If you take out too much, especially in the early years of your retirement, you risk outliving your resources. You have the option of withdrawing from these accounts at age 59½. Once you turn 72, you’ll be required to take out at least a certain amount each year based on your age and account balance.

Estimate health care costs

When you turn 65, you will be eligible for Medicare, but you may still need a Medicare supplement plan, both of which will require premium payments. You’ll probably also incur a variety of other unreimbursed expenses for doctor visit copays or deductibles, prescription drugs, and vision, hearing, and dental care. Additionally, about 70% of adults ages 65 and older will need some form of long-term support, according to the Department of Health and Human Services. This may include a paid home health aide (average cost of $77,792 per year), an assisted living residence (average cost of $70,500 per year), or nursing home care (private room average cost of $127,750 per year). (Cost estimates are from the Genworth 2024 Cost of Care Survey.) Over the course of your retirement, these can add up, so be realistic when budgeting for health care expenses in retirement.

Consider when to take Social Security

You can start receiving monthly Social Security checks at age 62, but your payments will generally be larger if you wait until your “full” retirement age of 66 or 67. (The size of your payments will “max out” at age 70.) If you believe you have longevity working in your favor, and you can afford to wait, you may well be better off by delaying Social Security as long as possible.

Avoid investing too conservatively

Once you’re retired, you might think you should take as few chances with your investments as possible — after all, you have less time for them to bounce back from a downturn than you did during your working years. Nonetheless, it’s important to consider keeping a reasonable percentage of growth-oriented investments in your portfolio to help you stay ahead of inflation. Even at a low rate, inflation can erode your purchasing power over time.

Keep your generosity in check

If you have grown children who need financial help, or grandchildren heading to college someday, you’d no doubt like to do what you can to assist them. However, the hard truth is that they have more time than you to find workable financial solutions, whereas if you deplete your funds through your generosity, you could put yourself in a precarious position. So, be as giving as you can afford — but try not to go beyond that. By preserving your financial independence, you’ll end up benefiting your family as well.

Retirement is ideally an enjoyable time in your life, especially if you feel financially stable. So, take time to check in periodically to keep that stability on track.

This article was written by Edward Jones for use by your local Edward Jones Financial Advisor. Edward Jones, Member SIPC

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Fallbrook, California Fallbrook, California

‘Avocado Capital of the World’ is now a rising wine country destination

By

An hour’s drive north from Coronado, tucked into the rolling foothills of northern San Diego County, lies Fallbrook – a town that feels like a world apart, and in one sense, a step back in time.

Long known as the “Avocado Capital of the World,” Fallbrook has always thrived on its rich agricultural heritage. Its fertile soils, Mediterranean climate, and elevated terrain made it an ideal home not just for avocados, but also for citrus, berries, olives, macadamia nuts, and now, increasingly, vineyards. Today, while avocado groves still define much of the landscape, a new wave of boutique wineries is defining Fallbrook as a destination for wine lovers seeking a less-crowded alternative to nearby Temecula.

Fallbrook’s recent story begins in the 19th century, when early settlers planted olives on land once inhabited by the Luiseño, Native Americans whose ancestral territory stretched along the Pacific coast from the San Luis River

inland to the Palomar Mountain Range and Temecula Valley. The olive groves would shape the town’s identity for decades, giving way to expansive avocado ranches in the mid-20th century. Agriculture is still at the heart of the community – so much so that locals celebrate their prized fruit each spring during the popular Avocado Festival in the historic village.

But Fallbrook is not only about produce. Its ranching roots and equestrian culture have left a lasting imprint, giving its central village a laid-back, pastoral feel that’s rare in fast-paced Southern California. The town center is about four miles west of I-15, reachable via winding country roads shaded by oak trees. Here you’ll find family-run boutiques, art galleries and the circa-1948 Mission Theatre just a stone’s throw from feed and farm supply stores like Hawthorne Country Store and Grangetto’s Farm & Garden Supply.

What makes Fallbrook particularly appealing to visitors is the way it bridges past and present. The avocado ranches,

farm stands and nurseries tell one story; the growing network of vineyards and tasting rooms tell another.

Geographically, Fallbrook is blessed with dramatic topography. Perched at 685 feet in elevation and framed by granite ridges, it offers panoramic views of valleys quilted with groves and vineyards. To the north lies the Santa Margarita River, one of the last freeflowing rivers in Southern California, whose riparian trails attract hikers, birdwatchers and nature enthusiasts. To the west, the terrain rolls down toward the Pacific, with coastal breezes moderating the climate. Fallbrook’s position, both inland yet close to the ocean, creates an enviable microclimate that is as perfect for avocados as it is for grapevines.

Fallbrook’s unique location and terroir was recognized in August 2024 with the establishment of the San Luis Rey AVA (American Viticultural Area).

Anchored by its thriving avocado heritage, Fallbrook’s future as a rising wine country destination seems every bit as fruitful.

LINDA MILKS and KRIS GRANT

Monserate Winery features indoor and outdoor wine tasting and a full restaurant, Monti’s Ristoranti, in Fallbrook’s picturesque Gird Valley.

A mural in Fallbrook’s historic downtown depicts the city’s rich agricultural heritage.

From fairways to vines: A Visit to Monserate Winery

When you arrive at 2757 Gird Road in Fallbrook, you are in a tranquil valley, surrounded by rolling green hillsides, with a backdrop of oak and sycamore trees, a tranquil lake and rows and rows of grapevines. Welcome to Monserate Vineyards & Winery – where a high school sweethearts’ dream and community’s hope turned a defunct golf course into something beautiful.

Walking into Monserate feels liked arriving in a beautifully crafted resort. The tasting room is spacious with high ceilings, lots of natural light and window walls that look out onto courtyards and vineyards. When you walk in, there is a two-story barrel room that greets you with an arched entrance and a rusticmeets-modern architecture, with oak beams, stone, and glass.

The outdoor tasting courtyard is lovely: tables, umbrellas, and shady trees. All around you are vineyards, ponds, water features and an oak-and-sycamorelined creek running through part of the property.

Monti’s Ristorante is Italian style: wood-fired pizzas, rustic flavors, and a full menu of entrees that include shrimp scampi with angel hair pasta, chicken pesto and an American wagyu burger.

Two event spaces, Tuscan Estate and Villa de Fiore, have already been built to accommodate 200 and 250 guests each for weddings, wine club parties and other special events; a third space, Monte Bella, is due to open next year and will accommodate 300. All the spaces operate independently of the main winery and restaurant, allowing all venues to be fully open and operational.

The property is the brainchild of Jade Work, who grew up in Fallbrook, as did his wife Julie. They met as high school sweethearts at Fallbrook High.

Jade’s roots in the golf world run deep – his father worked in golf, and Jade himself played on the old Fallbrook Golf Course, later becoming a pro and eventually founding a golf course design/ build business, Integrity Golf.

The entrance to Monserate Winery. Photo by Linda Milks

The winery includes two, soon to be three, wedding and event venues. Photo supplied by Monserate Winery.

In 2016, Jade, Julie and another investor purchased the former Fallbrook Golf Course – a 57-year-old facility that had fallen into disrepair (“deferred maintenance,” as Jade puts it). “Many of the original systems – irrigation, infrastructure, for example – had never been touched,” he said. Renovation wasn’t practical; the industry had moved on. “Golf balls, for example, fly much further than they did 50 years ago,” Jade said, so that would require longer fairways. Instead, the Works decided that

they would not let this land be swallowed by housing developments. They had a different vision.

“We didn’t set out to buy this place,” said Jade. But when they saw what might happen – a Beverly Hills developer known for turning golf courses into housing tracts – they leaned in. They believed vineyards set among the oaks and sycamores would be more sustainable, more beautiful and that this piece of Fallbrook would be rooted in place for years to come.

It was not without effort. The County of San Diego required a major use permit which required dozens of studies including fire safety, environment use impacts, global warming studies, tree studies. Many experts told them they were crazy, but Jade mused that wine grapes required far less water than avocado orchards and the climate of the Gird Valley area reminded him of Tuscany. After consulting with two wine PhDs, they decided on planting Italian varietals suited for their climate, and grapes with history and elegance.

Soon they brought on winemaker Justin Mund, whom they found via interviews, “someone with grit,” Jade said, and someone who believed in what they were trying to do.

“Julie plays a hands-on role, too; though she’s modest,” says Jade, “She’s at the winery all the time,” involved in all sorts of operations. She also handled legal issues throughout the building process.

What made things “all worthwhile,” said Jade, was when his three sons joined the operation. Joel, the youngest who was still in high school in 2016 when the sale went through, is now a college graduate and tasting room manager; Jake (master’s in mechanical engineering) handles back-of-the-house operations including payroll, website and advertising, and Joshua, who also worked in golf course construction for over ten years, handles events.

“My parents have always loved to host parties, but they’ve outdone themselves here at Monserate,” says Joel Work, whose personal goal is to “deliver fun and joy with excellence and a smile.”

Monserate Winery

Open 11 a.m. – 6 p.m. daily except Tuesdays when the winery is closed (760) 268-9625

www.monseratewinery.com

It’s a family affair at Monserate Winery! Meet the Works (from left) Annie, Joel, Jade, Julie, Molly, Jake, Josh and Kiki. Photo submitted from Monserate Winery.

Weddings take place at Monserate on a regular basis with a choice of memorable indoor and outdoor venues. Photo submitted from Monserate Winery.

Exploring Fallbrook’s vineyards, one

sip at a time

Fallbrook is home to approximately ten wineries that are all within the newly designated San Luis Rey American Viticultural Area (AVA), which encompasses 23 wineries and 44 vineyards in northern San Diego County.

Here’s a close-up on a few more notable wineries:

Adobe Hill Winery

Vickie Landig-Merrick and Gordon Merrick migrated from Orange County where they were both working in the health care field to Fallbrook, to find some wide-open spaces.

“Gordon had always had an interest in wine, so we planted five acres and discovered this was a lot more fun,” said Vickie. “So, then we thought, ‘What’s the next step?” We bought more land, 85 acres on the north side of Fallbrook, just before the Gavilan Mountains. It used to be an avocado ranch, but the parents passed on and the kids weren’t

interested in ranching, so they turned off the water. Then in 2017 a fire swept through and when dead avocado trees are in the path of fire, let me tell you, it burns like nobody’s business. But that ends up being a very good thing for the soil. We have spectacular views and a micro-climate with a cool marine layer each morning.

“Our property goes right up to the Santa Margarita Trail, a popular fivemile hiking trail and we often get visitors to the winery who are ready to kick back after a morning hike. In fact, there’s a

sign for our winery right by the trailhead parking lot.”

On their first five acres, Vickie and Gordon planted Cabernet Sauvignon and Merlot, and have since specialized in Italian varietals of Sangiovese, Nebbiolo, Teroldego, and Aglianico. Vickie loves their Merlot but says Teroldego is coming on strong in popularity.

When we were looking to expand and asked ourselves, “Should we do this?”

our son Jason who had just graduated from Cal State Fullerton with a degree in geography popped up, “I’ll be the winemaker!” He then enrolled at UC Davis’s respected enology and viticultural certification program, traveled to Italy to learn more about wine produced there, and apprenticed for four years under Renato Sais who is a consultant for many of the Temecula wineries, most notably Akash Winery.

Adobe Hills bottled about 1,500 cases this year, much of which is sold through its wine club, and to visitors at the winery. There’s an indoor tasting room, an outdoor patio and grass terrace area with a bocce ball court. The winery is kid and dog friendly, with food trucks on weekends and music on Fridays through November.

“We practice organic and regenerative farming and hope to be certified all organic within a year,” Vickie says. “We make our own compost and bring in sheep when we don’t have grapes on the vine. They come in with their little hooves and break up the topsoil.”

Adobe Hill Winery

40740 Via Ranchitos, Fallbrook Open Wed – Sun; Noon until 30 minutes after sunset www.adobehillwinery.com

Adobe Hill Winery. Photo by Linda Milks

Estate d’lacobelli

This tiny boutique winery is known for its cozy tasting room and handcrafted wines.

To reach the winery, you drive on the backside of Pala Mesa Resort on a gravel road, and at the top of the hill, you’ll pull into a driveway, with the winery on one side and the Estate D’lacobelli Airbnb that sleeps 12, on the other. The Mediterranean-style retreat offers stunning views, and has a pool and barbecue, in case you and a dozen friends are interested.

Founded by Lisa and Ronei Lacobelli, the winery reflects their passion for winemaking, which began with Ronei’s childhood experiences in Italy and continued through their journey from making wine in their Michigan garage to establishing a winery in Temecula. The couple continue to travel extensively.

Under the guidance of winemaker Tim Kramer, the 15-acre winery specializes in Italian varietals, including reds, whites, rosés and sparkling options. It is especially known for its flights of sweet wines.

The winery only produces 600 cases a year.

Estate d’lacobelli

2175 Tecolote Drive, Fallbrook

Tasting Room open Friday – Sunday, Noon - 5 p.m. www.estatediacobelli.com

Fallbrook Winery

One of the area’s oldest and largest wineries, Fallbrook Winery is known for its estate-grown wines and panoramic views. The 36-acre winery is perched high on a sunny hilltop, rising above avocado groves and citrus orchards where neat vineyard rows unfurl across decomposed granite soils.

The property is owned by Rebecca “Pepper” Wood, who purchased the land with her late husband Ira Gourvitz in the mid-1990s and began planting vines around 2000. What had been mostly avocados and citrus was replanted with grapes suited to the hillsides and coastal breezes. They built the winery from the ground up, committed to making Fallbrook a name in Southern California wine. Today, the winery produces about 13,000 cases annually.

Enter Euan Parker, a New Zealand-born winemaker and his wife Katarina Jemez-Park. The couple’s story began in France, where both were studying – he immersed in biochemistry, molecular biology and viticulture, she in agronomy.

Their education set them on a global journey – wine harvests in McMinnville, Oregon, consulting work in Spain, years of winemaking in New Zealand, even a season in Paso Robles. In 2016, their path led to Fallbrook where Euan is head winemaker, and Katarina works behind the scenes (administration, tech and viticulture strategy) and their vision of land-driven, sustainable winemaking has taken root.

Katarina helped author the petition for the San Luis Rey AVA, giving their corner of San Diego County recognition as

Fallbrook Winery’s vine-covered entrance leads to a cool and elegant indoor tasting room. Outside patios and picnic areas are also popular.

Photo by Linda Milks

A cozy wine tasting room makes for an intimate experience at Estate d’lacobelli.

Photo by Linda Milks.

a distinct wine-growing region, Their approach is rooted in respect: no Roundup in the vineyards, cover crops between rows, nutrient recycling and a commitment to solar energy – already 75 percent of their operations with a goal of 100 percent within a few years.

“We make wine from the land,” Euan says. “That’s what’s cool about it as a beverage.” You taste that ethos in every glass – whether it’s the Malbec he calls his favorite or the bright, coastal Albariño that’s become a standout.

The winery’s “33o° N Estate” refers to the latitude of the vineyard – Fallbrook sits on about the 33rd Parallel North. The “estate” designation means the wines are made exclusively from the own estate vineyards and include varietals such as Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot, and Malbec.

The tasting room sits tucked into the aging-cellar building, with vine-covered walls. Inside, the space is markedly cooler, quite pleasant on a hot afternoon. The echo of barrels, wooden beams, and aroma of aging wines makes for a charming and somewhat elegant experience. Many visitors also taste on the shaded outdoor patio deck. Either way, it’s a comfortable and relaxed vibe. Visitors are welcome to bring food with them; the outdoor spaces are good picnic settings.

Fallbrook Winery

Open Mon – Fri, 10 a.m. – 5 p.m.; Thurs – Sun, 10 a.m. – 6 p.m. www.fallbrookwinery.com

Myrtle Creek Winery

When Audrey Sherman walks among the vines at Myrtle Creek Winery, she feels more than the sun on her shoulders and the quiet of the land. She feels close to her late husband, Matt, whom she met when they were both students at Cal Poly, San Luis Obispo. “I enjoy the peace out here and always feel close to him in the vineyard,” she says.

Running a winery wasn’t Audrey’s plan. Until Matt’s passing in 2023, after a battle with cancer, the dream of cultivating grapes and crafting wine had been entirely his. It was a passion seeded in the early 1970s, when his father purchased his Fallbrook property that became home to the family’ business, Myrtle Creek Nursery. Matt grew up there, eventually planting his first grapevines in 2012 on the 25-acre property and producing wine by 2017.

Matt had a gift for winemaking, experimenting with an 18-year-old vineyard and facility before fully committing to his own label. He favored letting fruit hang long into the season, building sugar levels while still finding balance in the glass – a distinctive style that shaped the winery’s reputation for bold, well-structured reds.

After his death, Audrey faced a choice: let go of Matt’s vision or honor it by learning to carry it forward. She chose the latter. With the support of kind mentors and colleagues, she began immersing herself in the craft. She credits Greg Pennyroyal, vineyard manager for

Temecula’s Wilson Creek Winery for guidance, along with Fallbrook Winery’s winemaker, Euan Parker, whose expertise has been invaluable. She also enrolled in courses and adopted the careful prototypes developed by Myrtle Creek’s assistant winemaker.

“Our clientele has been awesome,” Audrey says of the tasting room experience, which include an outdoor patio and “the barn” with an informal tasting area. “People often comment that we’re different from other wineries – less pretentious. They feel welcomed and often start chatting with each other. They come to relax and really appreciate our laid-back atmosphere.”

That atmosphere has helped Myrtle Creek build a devoted following with production kept intentionally small at under 1,000 cases a year. Its wine club anchors a loyal base, with “pairing parties” featuring local food artisans like the Bake-It-Up Collective and The Goods Co. that create community around the wines.

For Audrey, every bottle represents both continuity and change: her husband’s dream, her own resilience and the enduring spirit of a family property that has shaped lives for decades.

Myrtle Creek Vineyards

Open Saturday – Sunday, Noon – 6 p.m. and weekdays by appointment 1600 Via Vista, Fallbrook (442) 444-5066 www.myrtlecreekwinery.com

Euan Park, Winemaker, Fallbrook Winery.

Photo by Linda Milks.

Myrtle Creek Winery’s tasting room staff (from left) Bryn Woods and Denise McFarland are joined by owner Audrey Sherman. Photo supplied by Myrtle Creek Winery

Avocados… still growing strong

Yes, there are still hundreds of highproducing commercial avocado orchards in Fallbrook. Just ask Charlie Wolk, who has been running an avocado brokerage in Fallbrook for the past 50 years. He’s served on the California Avocado Commission and is presently on the boards of the Fallbrook Public Utility District, San Diego County Farm Bureau and Fallbrook Chamber of Commerce.

“We’ve got a lot of acreage. Most growers sell to packing houses and sell throughout the West, mostly in California. Some growers with smaller volume sell to farmers markets.

“The popular perception is that the offshore fruit – like Mexico’s avocado market -- hurt the local avocado industry. That’s a myth,” says Wolk. “It actually enhanced the U.S. market and increased the price for the fruit. When California was the only provider, we did not have fruit 12 months of the year. So now, you can get avocados anytime.” That adds to their year-round popularity.

Today, avocados are produced in San Diego and Riverside counties, with smaller amounts in Orange, Los Angeles and even Santa Barbara counties. The growing seasons change as you get further north, Wolk noted.

In Fallbrook, avocados ripen beginning in January and trail off in August. “March, April and May are when most of the harvesting is done,” says Wolk. That’s why Fallbrook holds its annual avocado festival in April; next year it will be Sunday, April 19.

Why is Fallbrook a desired spot for growing the fruit that has been known as “green gold?”

“The simple answer is climate,” says Wolk. “If you go back in time, farmers started growing avocado orchards in Vista. In my opinion, urban expansion back in the ‘60s drove them out of Vista and into Fallbrook. Fallbrook seemed to rise to the occasion because of the weather: Fallbrook lies between San Luis Rey and Santa Margarita rivers that both provide a conduit for ocean air that warms the area in the winter and cools it in the summer.

“The downside is we have hills. In Southern Fallbrook, if you can look down and see the San Luis Rey and get to where you can’t see the river, the temperature will be different. People don’t believe me; I don’t care if you believe me or not – go stand on the hill and see for yourself.”

Wolk should know; his company has been operating hundreds of orchards for Fallbrook owners. “We watch the condition of the fruit to schedule harvesting, and then we harvest. The biggest thing is determining the amount of irrigation needed; we do that; the orchards are either on a well or connected to district water.

“The avocado is a tropical plant and needs a lot of water; it’s all expensive

and it has led to a different way of planting. Today we call it high density planting – we plant closer together, and our pruning strategies are different. It used to be that you left the tree alone, but today we don’t let them get above 12 feet. They don’t produce as much fruit when they’re taller and harvesting is more expensive. Only at the top where the tree can see sunshine does it really produce.”

Do you like to eat avocado toast, Charlie?

“Yeah, I sometimes have it on toast. But I also like to just pick an avocado off the ground, slice it open with a knife and eat it. If I don’t like the first one I find, I’ll pick up another. Maybe I’ll add a little salt.”

Charlie Wolk. Photo by Julie Reeder.

When you go…

Fallbrook’s 39th Annual Avocado Festival

It’s amazing how much a community can fit into a single-day festival. Fallbrook’s Avocado Festival is held in downtown Fallbrook, along Main Avenue and several cross streets. It celebrates not only avocados but Fallbrook’s rich agricultural heritage and the community culture. Here you’ll be surrounded by more than 450 booths. Food booths offer all sorts of fare with many incorporating avocados. You’ll find live music and local performers on the Main Stage and Community Stage. There’s a beer and wine garden for adults, and an artisan walk on Alvarado Street showcasing handmade items.

- Sunday, April 19, 2026; 9 a.m. – 5 p.m.

Contests abound and include Best Tasting Guacamole, Best Presentation Guacamole, Best Decorated Avocado (adults and kids division) “Awesome Avocado Attire” (adults and children and families) Little Miss and Mister Avocado and an Avo 500 race for kids, featuring avocados on wheels (they make them there).

Admission and parking are free with complimentary shuttle buses. For more information, contact: (760)728-5845 www.fallbrookchamberofcommerce.org

Recommended Restaurants

Aquaterra Restaurant and Bar

At Pala Mesa Resort www.palamesa.com

Garden Center Café and Grill

Great breakfast and luncheons. Enjoy a mimosa and homemade desserts. The site used to be a garden center. www.gardencentercafeandgrill.com

Monti’s Ristorante

At Monserate Winery www.monseratewinery.com

Nessy Burgers

Super classic and they also do breakfasts, chili dogs, chili fries 3235 Old Highway 395 www.nessyburgers.com

127 West Social House

Gastropub housed in an 1884 building; salads, pizza oven, steaks, burgers www.127-west.com

The Coal Bunker

Gastro pub housed in a 1951 building; features great burgers and homemade farm-to table-sauces including ketchup. www.thecoalbunker.com

The Ribshack Que

Texas-style BBQ joint dishing up brisket, ribs, and other smoked meats in a relaxed atmosphere.

3235 Old Highway 395 Ribshackque.square.site

The Veranda

At Grand Tradition Estate & Gardens

Lunch & Brunch, Thursday – Sunday, 9 a.m.

– 1 p.m.

Outside seating only, overlooks a pond Must make reservations www.grandtraditions.com

Firehouse Brew and Que

Brewpub serving BBQ dishes and selection of craft beers Firehouseqnb.square.site

Marisco’s El Pacifico Fallbrook

Mexican seafood, shrimp diablo in a cream sauce that you could die for, a block off downtown www.mariscoselpacificofb.com

Casa Estrella

Good molé, chicken tortilla soup www.estrellasfallbrook.com

Café des Artes

A café, wine bar and art gallery with European fare and locally sourced organic produce on Fallbrook’s Main Avenue www.cafedesartites.us

All photos by Linda Milks

Shops

Shopping in Fallbrook is a treasure-trove of one-of-a-kind independently owned shops. Here are a few you might wish to check out:

The Madd Potter 136 Ranger Road www.maddpotter.com

Pressed and Dressed 124 N. Maine Avenue www.pressedanddressed.com

Rexy’s Dress Shop on Main 116 N. Main Avenue (760) 310-3482

Museums and Attractions

Fallbrook Heritage Center

The Historical Society Museum & Barn Includes Reche Schoolhouse, a one-room schoolhouse built in the 1890’s; antique cadrs are housed in The Barn   Open Saturday and Sunday from 1-4 pm. www.fallbrookhistoricalsociety.org

vehicles are

the

J. Rivers Interpretative Center, better known as “The Barn,” run by Fallbrook Historical Society at The Heritage Center. 1730 Hill Avenue

Grand Tradition Estate & Gardens

A 30-acre venue of lush gardens, waterfalls and event spaces. www.grandtraditions.com

Fallbrook Historic Railroad

At Heritage Park; features a museum with caboose and wood platform deck that talks about the railroad in Fallbrook.  www.fallbrookvillageassociation.org/railroad-heritage-park

Railroad Heritage Park Corner of Main Avenue and Elder Street

Mission Theatre

Built in 1948; shows classic movies on Friday nights at 7 p.m. 231 North Main www.fallbrookmissiontheater.com

Fallbrook Art Center www.fallbrookartcenter.org

Santa Margarita River Trail

Preserve

A five-mile trail along the oak and sycamoreshaded Santa Margarita River. The Fallbrook Trails Council and The Wildlands Conservancy are partners in maintaining the trail. 4251 River Edge Road, Fallbrook www.wildlandsconservancy.org

Linda Milks is a Temecula-based travel writer. Kris Grant is Travel Editor at Coronado Magazine.

The historic Reche School 1319 S. Live Oak Park Road

Antique

housed inside

Donald

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justgl@coronadobeach.com

DRE#01274657

Pacific Sotheby’s International Realty (619) 813-7193

gina.falletta@elliman.com

lisa.poli@elliman.com

Kathleen K. Hanlon

(619) 339-6536

Mobile kathleen.hanlon@yahoo.com

DRE#01386879

Berkshire Hathaway HomeServices CA Properties

Katie Herrick (619) 865-2085

kate@katieherrickgroup.com

www.ktherrick.com

DRE#01800357

Compass Real Estate

Francine Howard (619) 302-0234

Francine@sd-realtor.com

DRE#01802654

California Outdoor Properties

Vicki Inghram (619) 204-3400

BestofCoronado.com

DRE#01293521

Compass Real Estate

Richard Inghram (619) 301-7766

ringhram@gmail.com

DRE#01377744

Compass Real Estate

The Koop Group (619) 435-8722

Kathy Koop (619) 985-8722

DRE#00460840

Karrie Koop Gilby (619) 857-7665

DRE#01465419

Allison Koop Rice (619) 490-9049

DRE#01818903

www.KathyKoop.com

Berkshire Hathaway HomeServices CA Properties

(619) 936-7198

Karen Lee (619) 861-4133

karenlee.realtor@gmail.com

DRE# 00962910

Willis Allen Real Estate

Kari Lyons

karisellscoastal.com kari@karisellscoastal.com

DRE#01475331

Park Life | Compass (619) 884-4193

BobMcCaffery@bhhscal.com

DRE# 02199979

Bob McCaffery Berkshire

Maryellen McMahon

Dino Morabito (619) 987-3066

Dino@TheMorabitoGroup.com

DRE#01415017

Cheryl Morabito (619) 987-6678

maryellen.mcmahon@elliman.com maryellenmcmahon.elliman.com

DRE#01992431

Douglas Elliman (619) 252-4778

Cheryl@TheMorabitoGroup.com

DRE#01183389

Karen Hust (619) 838-7021

karen@themorabitogroup.com

DRE#01708516

MollyHainesMcKay@gmail.com

DRE#01876062

Carrie Mickel (619) 630-3570

DRE#01999494

carriemickel@bhhscal.com Lindsey Lyons 619.405.9208

lindseyblyons@gmail.com

DRE# 01993229

Renee Wilson Scott Grimes

Renee@parklifeproperties.com

DRE #01192858

www.parklifeproperties.com (619) 518-7501

(619) 847-4282

Scott@parklifeproperties.com

DRE #01391946

Parklife | Compass

Ed Noonan

(619) 252-1232

enoonan12@aol.com

CoronadoCays LuxuryHomes.com

DRE#00993300

Noonan Properties

Mike Oliva (619) 736-2541

michael.oliva@exprealty.com

DRE# 01758213

www.OrdersAndOpportunities.com eXp Realty

Nancy Parrett (619) 368-1898

Nancyparrett@sd-realtor.com

DRE#01256239

At Home Realty

01945038

Berkshire Hathaway HomeServices CA Properties

Edith Salas (619) 905-5780

edith@salasproperties.com

DRE#01966248

Evan Piritz (619) 600-7817

evan@salasproperties.com

DRE#02022374

Anne Trombley (619) 318-6259

anne@salasproperties.com

DRE#02168533

Josh Barbera (619) 957-5357

josh@salasproperties.com

DRE#02053563

Heather Vidal (619) 571-1700

heather@salasproperties.com

DRE#02150791

Greg Roberts (858) 731-6101

greg@salasproperties.com

DRE#02191947

Ken Nagel (619) 952-4486

ken@salasproperties.com

DRE#01946378

Roberto Cornejo (619) 548-6306

roberto@salasproperties.com

DRE#01204327

Stacie Bales (619) 370-2467

stacie@salasproperties.com

DRE#02060775

Suzanne Fahy (619) 841-5870

seashorepropertiescoronado@gmail.com

DRE#01454055

Lisa Davenport

Yvonne Piritz (626) 390-4953

yvonne@salasproperties.com

DRE#01821777

Sergio Munoz (619) 751-3415

sergio@salasproperties.com

DRE#02211855

Minerva Alvarez (619) 653-0288

minerva@salasproperties.com

DRE#02195687

Jeanne Schnese (619) 346-8476

DRE# 02182699

jeanne.schnese@compass.com

Compass Real Estate

shirley@shirleysmith.com www.shirleysmith.com DRE #02046865 Coldwell Banker West

lisadavenport007@gmail.com

DRE#01422713 (619) 261-5963

Hope Baker

hopebake4@aol.com

DRE#02030667 (480) 221-0516

Seashorepropertiescoronado.com

Seashore Properties

Carol Stanford (619) 987-8766

carol@carolstanford.com

BuyCoronado.com

DRE#01390529

eXp Realty

Olgaminvielle1@gmail.com

OlgaCoronado.com

DRE#01105050

Compass Real Estate Olga Stevens (619) 778-8011

chris@christoogood.com

DRE#01882388

Toogood Realty (619) 520-3100 ToogoodRealty.com (619) 865-3334

jeanmarie.gallagher1@gmail.com

DRE # 02065457

Tom Tilford (619) 300-2218

tom@tomtilfordre.com

DRE#01897051

Better Homes & Gardens Real Estate Napolitano & Associates

Book Corner

WHAT PEOPLE ARE READING THIS MONTH

The Guest Book

By Sarah Blake

“The Guest Book is monumental in a way that few novels dare attempt.” -The Washington Post

An exquisitely written, poignant family saga that illuminates the great divide, the gulf that separates the rich and poor, black and white, Protestant and Jew. Spanning three generations, The Guest Book deftly examines the life and legacy of one unforgettable family as they navigate the evolving social and political landscape from Crockett’s Island, their family retreat off the coast of Maine. Blake masterfully lays bare the memories and mistakes each generation makes while coming to terms with what it means to inherit the past.

The Vow

By Jude Berman

Accused of dressing as a boy to study in the prestigious galleries of eighteenth-century Italy, child prodigy Angelica Kauffman has set high goals for herself. She is determined to become a history painter, a career off-limits to women. To ensure her success, she has vowed never to marry.

When a new patron invites her to London, Angelica befriends famous artists, paints portraits of Queen Charlotte and other royalty, and becomes a founding member of the Royal Academy. While still in London, an alluring but mysterious Swedish count makes her an offer that may be too tempting to resist. Then, upon returning to Italy, she meets Wolfgang von Goethe.

Kin

By Shawna Kay Rodenberg

When Shawna Kay Rodenberg was four, her father, fresh from a ruinous tour in Vietnam, spirited her family from their home in the hills of Eastern Kentucky to Minnesota, renouncing all of their earthly possessions to live in the Body, an off-the-grid End Times religious community. Her father was seeking a better, safer life for his family, but the austere communal living of prayer, bible study, and strict regimentation was a bad fit for the precocious Shawna. Disciplined harshly for her many infractions, she was sexually abused by a predatory adult member of the community. Soon after the leader of the Body died and revelations of the sexual abuse came to light, her family returned to the same Kentucky mountains that their ancestors have called home for three hundred years. It is a community ravaged by the coal industry, but for all that, rich in humanity, beauty, and the complex knots of family love. Curious, resourceful, rebellious, Shawna ultimately leaves her mountain home but only as she masters a perilous balancing act between who she has been and who she will become.

Time and time again, Angelica faces the insurmountable obstacles and great personal sacrifices that come with being an independent woman. The vows she makes, big and small, are repeatedly challenged. Will she break free from the traditional male/ female binary and the many oppressive social dictates of her time and learn to “paint with her soul” . . . or is a vow of a different sort necessary if she is to answer the deepest call of her heart?

Good Material

By Dolly Alderton

Andy loves Jen. Jen loved Andy. And he can’t work out why she stopped.

Now he is. . .

Without a home

Waiting for his stand-up career to take off

Wondering why everyone else around him seems to have grown up while he wasn’t looking

Set adrift on the sea of heartbreak, Andy clings to the idea of solving the puzzle of his ruined relationship. Because if he can find the answer to that, then maybe Jen can find her way back to him. But Andy still has a lot to learn, not least his ex-girlfriend’s side of the story…

In this sharply funny and exquisitely relatable story of romantic disaster and friendship, Dolly Alderton offers up a love story with two endings, demonstrating once again why she is one of the most exciting writers today, and the true voice of a generation.