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The Restaurant and Wine Guide to the Central Coast

Spring/Summer 2010

MoTav is servin’ up burgers with an attitude, using local, fresh ingredients and attention to detail [8]

Custom

built




WINE

MENUS • Spring/Summer 2010 • newtimesslo.com/menus • New Times Media Group


MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

Na 2ZON``f @bVaR` @N[ 9bV` <OV`]\ DRYP\ZR F\b N_R V[cVaRQ a\ Re]R_VR[PR 2eRPbaVcR 0URS AVZ 5bYOR_aĂ&#x20AC;` [Rd T_RR[ Y\PNY S_R`U  V[[\cNaVcR ZR[b S\_ Yb[PU  QV[[R_ . @.:=96;4 <3 <B? :2;B' .==2A6G2?@ Calamari Tender strips, fried and served with crispy summer vegetables and chipotle honey aioli sauce Tuna Ceviche Fresh ahi tuna in a spicy citrus marinade with fried taro root chips

Chicken Paillard Tender chicken breast, pounded and marinated, grilled with fresh citrus herbs and served over our house salad Salmon Pasta Fresh Alaskan salmon, garlic mushrooms, tomato green onion and sherry cream sauce over linguini

Spinach & artichoke dip Mozzarella cheese, roasted garlic, herb butter croutons

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Filet Mignon Bleu cheese crusted, port wine demi glace, garlic roasted asparagus

Field Greens with Stilton & Brie Cheese Mescaline mixed greens, Washington apples, sweet red onions, toasted almonds, balsamic vinaigrette and cheese croquette Sun Burst Salad Baby romaine hearts, lola rosa lettuce, field greens, marinated cucumber, poached pear, candied walnuts and citrus vinaigrette

Rib Eye 14 oz cut of Hearst Ranch grass fed beef, herb rub and Yukon gold mashed Sesame Glazed Alaskan Salmon Sesame plum glaze with shitake mushrooms, scallions, sweet vegetables and cilantro jasmine rice cakes Fresh Sea Bass Smoked corn and hazelnut crust with creamy risotto

Classic Caesar Romaine hearts shredded parmesan, fresh grilled crostini, Caesar dressing

Baked Eggplant Stack Crispy eggplant, fresh mozzarella, marinara sauce and beef steak tomatoes

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Classic Cheeseburger Hearst ranch grass fed beef, fresh lettuce, tomato, red onion, and fries

Cranberry Bread Pudding With carmel anglaise and vanilla bean ice cream

French Dip Sandwich Sliced roast beef, au jus, grilled ciabatta bread, Swiss cheese Fish N Chips Tender filets dipped in beer batter with fries and tartar sauce

Warm Chocolate Brownie Fudge, pecans, whipped cream and vanilla bean ice cream

Chef Tim Hulbert purchases all fresh fish from North Americaâ&#x20AC;&#x2122;s 100% Sustainable Fish Company under the direction from Monterey Bay Aquariumâ&#x20AC;&#x2122;s Seafood Watch Program.

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R E S TA U R A N T S

MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

good stuff.

Featured restaurants and wineries

Mo|Tav San Luis Obispo

8

Adelaina’s Bistro & Marketplace Nipomo

10

The Central Coast is a diner’s dream come true. There’s so much good stuff in such a small area, hungry locals and tourists don’t have to go far to find something great to eat and drink. Plus, the mix of fine dining and casual restaurants creates a virtual pick-and-choose menu boasting a range of tastes. Try some gourmet burgers. Pair wine with pizza. Follow sushi with ice cream. If you’re hungry for fancy cuisine, comfort food, or something in between, you’ll find it here. Enjoy our spring edition of Menus.

Thomas Hill Organics Paso Robles

12

Paso Robles Inn Steakhouse Paso Robles

14 Greenhouse Grill & Cafe San Luis Obispo

16

Big Bubba’s Bad BBQ Paso Robles

18 Kenneth Volk Vineyards Santa Maria Valley

54 Opolo Vineyards Paso Robles

The restaurant and wine guide to the Central Coast

Publishers

Advertising

Designers

Bob Rucker Alex Zuniga

Rhonda O’Dell Laura Reese Tracey Joyner Scuri Georgia Shore Anica Julian Anna Byrd Tanya Gallardo Katy Gray Jamie Zlotky Colleen Garcia

Christy Serpa Dora Mountain Brendan Rowe Hannah Finder Jason Cope

Executive Director, Sales Charles N. Gerencser 1010 Marsh St., San Luis Obispo, CA 93401 (805) 546-8208 MENUS ©2010

Contributors Kathy Marcks Hardesty Ryan Miller

Cover Photo by Steve E. Miller

57

MENUS is published and distributed throughout Northern Santa Barbara County and San Luis Obispo County every April and October. Put your menu in front of 250,000 Central Coast residents and tourists. Please call (805) 546-8208 to make your reservations for the next issue of MENUS.

Next Issue: Fall / Winter 2010 Reservation deadline: September 23, 2010 Published: October 14, 2010


MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S






R E S TA U R A N T S

MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

A D V E R T I S E R Arroyo GrAnde Klondike Pizza....................................... 19 Talley Vineyards..................................... 54

AtAscAdero

A Sampling of Our

Menu

Appetizers Crab Claws Fresh local rock crab claws served with drawn butter 16 Stuffed Mexican Prawns Tender jumbo prawns stuffed with Monterey Jack cheese, wrapped in honey-cured bacon, lightly breaded and deep-fried untill crispy, served with cocktail sauce 16 Dungeness Crab Cakes Topped with smoked tomato aioli. One-12 or two 20

Cioppino

The “No Work” Cioppino. Ciopinot signature cioppino stock with Jumbo Prawns, Scallops, Calamari and Fresh Fish. We did all the work for you by shelling the seafood so it is ready to eat, no crab crackers needed! Enjoy great seafood in our signature cioppino without the work. Topped with Romano cheese, includes bread for dipping 30

est Voted B Best d& Seafoo ant in r Restau nty! the Cou

Big Bubba’s Bad BBQ ...................... 18, 26 Fig Good Food....................................... 21 Golden China Restaurant ..................... 14

cAmbriA Moonstone Beach Bar & Grill............... 11

Specialties

All Specialties are served with seasonal vegetables and you choice of rice pilaf or garlic mashed potatoes

Wild Salmon Charbroiled topped with ginger soy, and wasabi sauces 28 Grilled Mahi Mahi Fresh mahi mahi grilled with a coconut scallion crust served with a red curry sauce 23 Seafood Fettuccine Jumbo prawns, scallops and clams sautéed in olive oil, garlic and white wine, blended with a rich alfredo sauce, tossed with fettuccine pasta and sprinkled with Romano cheese and fresh herbs 28 Fisherman’s Plate A platter of grilled fresh fish, jumbo prawns, sea scallops, cockle clams and deep fried calamari 28 Filet Mignon Certified Angus Beef 8 oz. filet wrapped in honey-cured bacon and charbroiled, served with sauteed mushrooms in a brandy cream sauce 28

cAyucos Cass House Restaurant & Luxury Inn........................................... 13

centrAl coAst Air Pollution Control............................. 17 Central Coast Seafood .......................... 16 Chef’s Helper Unlimited........................ 19 Stardust Cruises ..................................... 45 The Wine Wrangler............................... 47

Best in 5 Categories in “Best of 2009”

Serving Lunch Friday 12-3pm Dinner Monday-Sunday from 5pm Oyster Happy Hour Friday 4-6pm

1051 Nipomo St San Luis Obispo 547-1111 ciopinotrestaurant.com

Oso Libre................................................ 46 Park Street Ballroom............................. 59 Paso Robles Inn Steakhouse ................... 5 Pleasant Valley Wine Trail .................... 53 Robert Hall Winery ......................... 46, 50 Thomas Hill Organics Market Bistro & Wine Bar ........... 12, 24 Señor Sanchos Mexican Restaurant & Bar................................ 27 Stacked Stone Cellars............................ 46 Vista del Rey Vineyards......................... 46

pismo beAcH Mo’s Smokehouse BBQ ......................... 20 Rosa’s Ristorante Italiano ..................... 23 Sea Venture Restaurant.......................... 9 Splash Cafe ............................................ 40 Tio Alberto’s .......................................... 43

rAGGed point Ragged Point Inn and Resort ............... 41

sAn luis obispo

Adelina’s Bistro & Market Place at Trilogy Central Coast............... 10, 15

Apple Farm ........................................... 38 Baileyana Winery .................................. 55 Big Sky Cafe........................................... 22 Black Sheep Bar & Grill ......................... 32 Buona Tavola Ristorante Italiano......... 28 Buffalo Pub & Grill ................................ 29 Café Roma Italian Trattoria .................. 58 Ciopinot Seafood Grille .......................... 6 Corner View........................................... 40 Courtyard Marriott ............................... 18 Edna Valley Vineyard ............................ 49 Golden China Restaurant ..................... 14 Greenhouse Grill & Café at Embassy Suites........................... 3, 16 Hearing Solutions.................................. 10 Madonna Inn - Copper Cafe................. 30 Madonna Inn - Steakhouse .................. 31 Mama’s Meatball................................... 39 Margie’s Diner ....................................... 36 Mo | Tav ............................................. 8, 44 Mo’s Smokehouse BBQ ......................... 20 Native Lounge ....................................... 27 New Frontiers Natural Foods ............... 34 Oasis Restaurant.................................... 39 Palazzo Giuseppe .................................... 7 Splash Cafe ............................................ 40 The Graduate Restaurant & Bar........... 35 Tio Alberto’s .......................................... 43 Tolosa Winery ........................................ 52 Upper Crust Trattoria............................ 32 Woodstock’s Pizza ................................. 33

oceAno

sAn miGuel

Mama’s Meatball................................... 39

River Star Vineyards .............................. 56

orcutt

sAn mArGAritA

Addamo Vineyard ........................... 45, 50 Core Wine Company ............................. 45 Old Town Market .................................. 45

Ancient Peaks Winery ........................... 46 Earth Day Food & Wine Festival .......... 53

creston August Ridge......................................... 47

GroVer beAcH Stacked Sandwiches .............................. 37

GuAdAlupe Far Western Tavern ............................... 42

lompoc Huber Cellars ......................................... 45 Red Zone................................................ 43

los oliVos Carina Cellars......................................... 45 Qupe Winery, ABC, CLV Winery Au Bon Climat.................................... 45

morro bAy Golden China Restaurant ..................... 14 Orchid at the Inn at Morro Bay ........... 25 Lolo’s Mexican Food................................ 8 Otter Rock Cafe..................................... 37 Windows on the Water ........................ 29

nipomo

pAso robles

Voted

I N D E x

Berry Hill Bistro ..................................... 17 Big Bubba’s Bad BBQ ...................... 18, 26 Buona Tavola Ristorante Italiano......... 28 Cal Paso Solar Inc. ................................. 48 Carina Cellars......................................... 45 Chronic Cellars....................................... 47 Crooked Kilt .......................................... 12 Dunning Vineyards Estate Winery ....... 46 Eberle Winery.................................. 47, 56 Firestone Walker Brewing Company ... 25 II Cortile Ristorante ............................... 22 J. Lohr Winery ................................. 47, 57 Margie’s Diner ....................................... 36 Meridian Vineyards ......................... 47, 55 Mitchella Vineyard & Winery ............... 46 Opolo Vineyards................................ 2, 57

sAn simeon Hearst Ranch WInery.............................. 47

sAntA mAriA Kenneth Volk Vineyard............. 45, 51, 54 Klondike Pizza....................................... 19 Santa Maria Airport Radisson .............. 34

sHell beAcH Marisol at The Cliffs .............................. 21

templeton Castoro Cellars................................. 47, 52 Pomar Junction Vineyard & Winery .. 46, 49 Rotta Winery ......................................... 46 Sarzotti Winery ..................................... 46 Wild Horse Winery & Vineyards..... 46, 60


MENUS â&#x20AC;¢ Spring/Summer 2010 â&#x20AC;¢ newtimesslo.com/menus/ â&#x20AC;¢ New Times Media Group

R E S TA U R A N T S

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R E S TA U R A N T S

MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

M O / TAV

Since 1985

MEXICAN RESTAURANT Gary podesto

2848 North Main Street M-F 10am – 9pm Sat & Sun 8am-9pm Morro Bay CA

Celebrating our 25th Anniversary! D a i l y S pe c hi p s e cials d a m breakfast , lunch an Home salsa d dinner and

Patio dini ng

Agave d n a e n i Beer, W as . . . . Margarit

Call for Take out

805-772-5686 Reservations Welcome Catering and Gift Certificates Available

Award Winn i Chile Verdeng

Accepting Visa, Master Card, Discover & American Express

Morro Bay Chamber of Commerce Business of the Year

www.lolos.morro.menuclub.com

photo by

8

Owner, Earl Olsen and Promotional Director, Claire Davidson

Great Eats at MO/TAV Burger Bar Lounge By Kathy MarcKs hardesty

W

hen you’re in San Luis Obispo, bars. “I really must credit the amazing there’s just one place to go if and friendly staff for our current and you want to see people and be future success. They’re the reason seen, Mother’s Tavern. A local favorite, people return over and over again.” it’s been the hottest nightclub in San The MO/TAV menu features beef, Luis Obispo since the day it opened in chicken and turkey burgers from 1994. Colloquially referred to as MO/TAV, sustainable ranches that are grass-fed, the full bar offers an array of specialty free range, and 100 percent hormone cocktails, beers, and good local wines. free. The local produce comes from It’s one of the few places where you can specialty farms, and fresh breads from get microbrew beers, sangria, margaritas, artisan bakeries. You can choose one of or mojitos by the pitcher. However, their delicious specialty burgers or make there’s one thing that puts Mother’s up your own special from a choice of above most clubs: they offer great food, 45 toppings. The full menu offers three too. Once you’ve tasted one, you’ll start delicious choices of fries, including one craving Mother’s amazing specialty version topped with garlic, parmesan, burgers with a side of sweet potato fries truffle oil, and herbs. You’ll also love and honey aioli; or appetizers like their their signature salads like the warm fabulous Angus beef sliders, hamburger spinach salad with sherry vinaigrette, nachos, and hot wings. During happy feta and toasted pine nuts, with hour Monday through Friday, Mothers’ additional choice of steak or chicken. special appetizer menu choices are only At 10 p.m., everyone heads to $2.00 each. Mother’s to dance to the very best local When Mother’s Tavern DJ’s. Several large screen opened in November 1994, TV’s feature the latest the restaurant wasn’t a games for sports fans. MO/TAV priority. That’s no longer Mother’s is also a great 725 Higuera Street true under the new choice for private events: SLO ownership. It’s still the same cocktail parties with popular nightclub it has passed hors d’oeuvres; 541-8733 always been, but the new holiday parties; wedding menu will change the way receptions; or private patrons think of MO/TAV. The menu lunch or dinner parties. The newly offers an array of really good foods; renovated, upstairs loft and VIP lounge nearly all of them priced under $10.00. with contemporary leather couches The owners/managers are excited and chic décor offers private bar and about the new menu and the focus bottle service, making it the perfect on quality: “We’re very proud of our venue for every gathering. Anyone can hardworking kitchen crew. You’ll be book a table at MO/TAV by visiting amazed by the amount of exceptional MothersTavern.com. Their personable foods produced from that tiny kitchen,” hostess, Claire Davidson, will make co-owner Earl Olson explained. A native sure your experience is memorable. of Orange County, he earned a degree Mother’s also caters events outside at UC Santa Barbara, and moved to the restaurant. Visit any day or night of SLO in 2002. Olson has many years the week and you’ll find there’s always experience managing restaurants and something fun happening at MO/TAV.

F E A T U R E D

R E S T A U R A N T


MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S




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R E S TA U R A N T S

MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

FINALLY,

A D E L I N A ' S

BI S T R O

&

M A R K E T

P L A C E

photo by

Gary podesto

A Hearing Aid That Passes THE RESTAURANT TEST!

If you hear the background noise better than the conversations, it’s time for you to take a giant leap forward in hearing technology & STRUGGLE NO MORE!

Pandee Pearson

Chef Pandee Pearson By Kathy MarcKs hardesty

“Now I can hear everyone at the table in a noisy restaurant and the background noise doesn’t bother me like it did with my old aids!” Marge Peterson, SLO

Superior Technology for a Superior Hearing Experience Hearing Solutions not only offers the latest stateof-the-art digital hearing aids that focuses on conversation, but personalized hearing prescriptions to fit your active lifestyle.

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• Hearing Test* • Video Otoscope Ear Inspection • Demonstration of the Most Advanced Hearing Technology • Trial Period

Specializing in Difficult Hearing Losses

Call 547.9500 Today!

Sandra Souza, ACA, BC-HIS

Hearing Aid Center

Certifi ed in Audioprosthology Board Certifi ed in Hearing Instrument Sciences

3830-5 Broad St. SLO—Marigold Center Most Insurance Accepted. 0% Financing Available OAC. *Not a medical exam.

Sales/Service Most Major Brands of Hearing Aids

WWW.HEARINGSOLUTIONS4U.COM

T

he rewards of Central Coast living local halibut with citrus-scented jasmine rice, orange-fennel salad and blood are often found off the beaten path, and that includes our finest orange vinaigrette. Pandee’s classic restaurants. That’s why it’s worth dessert confections, including the freshlytaking the road less traveled by to spun ice creams, are also housemade. get to Adelina’s Bistro & Market Place, The reasonably-priced wine list, quite located in the Monarch Club at Trilogy uncommon in upscale restaurants, offers Central Coast in Nipomo. Chef Pandee an excellent selection of Central Coast Pearson’s menu showcases the freshest wines. Wines-by-the-glass, priced $5 foods of the season from local farms. to $10, feature local favorites like Edna If you shop the farmers’ markets you’ve Valley Vineyards, Laetitia, Kenneth Volk likely seen this passionate chef procuring and Turley. The bottle selection includes her fine produce and fruit for Adelina’s rarities from artisan producers such as Bistro. It’s easy to spot the charming Bonaccorsi, L’Aventure and Linne Calodo. Pandee discussing the season with her Chef Pandee said Adelina’s is the type favorite farmers. She’s always pushing of restaurant says she would create if around a giant shopping cart overflowing she opened her own place. Her interest with produce at the peak of season: baby in cooking started when she was a child lettuces, cavolo nero, Chinese long beans, and she can boast (but she doesn’t) of an fava beans, ripe tomatoes, blood oranges, auspicious career. After graduating from meyer lemons, berries, and a rainbow of the California Culinary Academy she flowers to decorate the dining room tables. worked with renowned chefs across the Adelina’s serves breakfast, lunch and country, including: Wolfgang Puck, Dean dinner, and every menu showcases her Fearing, Cindy Pawlcyn and Jody Denton. farmer’s market selections. At breakfast Pandee says her multicultural, healthegg burritos feature a conscious cuisine revolves choice of spicy chicken, around the finest quality, Adelina’s Bistro chorizo, or market veggies, seasonal foods. “I feel the & Market Place and freshly baked muffins ingredients should be the 1645 Trilogy Parkway and pastries are made with stars and it’s the chef’s Nipomo seasonal berries, apples, job to create interesting 343-7530 pears or sweet pumpkin. For combinations that are Sunday brunch the menu complementary and reflect choices include: wild mushroom omelet; balance.” When you’re too busy to cook, grilled asparagus with poached egg, or on the road, you can call for Adelina’s prosciutto, frisee, arugula and pesto convenient take-out from the lunch or on grilled rustic bread; and traditional dinner menu they’re serving at the time, eggs Benedict. The lunch menu offers to enjoy at home. They’ve expanded gourmet pizzas from the brick oven, their catering services and can easily panini, sandwiches and salads. accommodate a small, intimate party, or Pandee’s dinner menu features a banquet of 250 people. gourmet nibbles, appetizers and entrées: Pandee always tells people that fried green tomatoes with lemon aioli; cooking isn’t just her job; it’s a lifestyle “Naw Ahleeens” style BBQ shrimp that’s connected with everything she with grilled herb-garlic toasts; local loves. And you’ll find her passion is chanterelle mushroom bruschetta with fig expressed in every incredible dining jam, Cambazola cheese and salsa verde; experience you enjoy at Adelina’s Bistro.

F E A T U R E D

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R E S TA U R A N T S

MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

SEAFOOD

STEAKS

PASTA

FULL BAR

Ocean Front Dining AND THIS IS JUST A SAMPLING FROM OUR MENU

Sit Back. Relax. Enjoy. Brunch Served Sunday, 9am to 3pm

Lunch Served Mon – Sat, 11am to 3pm

DInnEr Served nightly, 5pm to 9pm

california Scramble

Beef Dip with caramelized Onions

Shrimp crostini

Scrambled eggs, melted cheese, bacon, tomato, and avocado tossed with country taters. Served with fresh fruit on the side. 14.95

Italian Egg Bake

Tomatoes, basil, mushrooms, onions, eggs and bacon topped with cheese and baked to bubbly perfection. 14.95

Hot roast beef with caramelized onions and melted cheese. Au jus and garlic horseradish sauce on the side. 14.95

Fish Tacos - Best on the central coast

Corn tortillas stuffed with lightly breaded fish, served with cabbage, onions, cilantro and spicy cream sauce. Homemade salsa on the side. 14.95

ham & cheese Monte cristo

Egg-battered-cinnamon-swirl bread cooked on the griddle with ham and cheese. Top with maple syrup and you’re in Heaven! 13.95

Large shrimp sautéed in a walnut pesto cream. Served over grilled French bread. 14.95

Osso Buco

Meaty veal shanks slow cooked in a hearty tomato broth. Served with creamed corn polenta and fresh vegetables. 28.95

**Grilled Sea Bass

Served with salsa fresca and avocado. 25.95

**Mahi Mahi

Served with a Cajun shrimp and lobster cream sauce. 24.95

Our Wine List Rocks.

Prices Subject To Change and **All seafood entrees are subject to availability.

www.moonstonebeach.com

The Moonstone Beach Bar & Grill is a family run establishment that opened in 1993. Our goal is simple; serve great food with great service in a relaxed atmosphere. So sit back. Relax. Enjoy. Monday thru Saturday 11am-9pm Sunday 9am-9pm

6550 Moonstone Beach Drive in Cambria, Ca

805 927 3859

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MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

VOTED BEST BAR NORTH COUNTY 2007, 2008, 2009

THOMAS HILL ORGANICS - MARKET BISTRO & WINE BAR

DOWNTOWN PASO

E )RISH&AR

!PPETIZERS

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photo by

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Gary podesto

The Luckiest Place in Town

Owner, Debbie Thomas and Chef, Julie Simon

From Our Farm to Your Table By Kathy MarcKs hardesty

T

homas Hill Organics (THO), Paso Hill Organics,” explained Debbie Robles new market-bistro and wine bar, Thomas. “She believes in nurturing is dedicated to serving the freshest strong relationships with local ranchers, local organic produce and highlighting winemakers, artisans, and specialty the unique wines produced on the purveyors, which brought her back to Central Coast. But there’s one important the values she grew up with in France.” distinction that sets this restaurant apart Thomas Hill Farms, located amidst the from others: owners Joe and Debbie eastside vineyards in Paso Robles wine Thomas created it as the perfect outlet to country, is dedicated to growing organic, provide locals with their organic fruits and heirloom varieties of fruit, vegetables, produce freshly-picked from their original and nuts. The ten-acre farm has over 800 business, Thomas Hill Farms. fruit and nut trees, a vineyard planted Open for lunch, dinner and Sunday exclusively to Italian varietals, and brunch, the THO menu changes weekly raised beds of lettuce, greens, garlic, according to the season and availability tomatoes, among many other seasonal of ingredients. The Thomases source vegetables and herbs. Certified Organic, their organic, grass-fed beef and lamb, the farm offers a Community Supported free range poultry, and wild fish from Agriculture (CSA) program: locals can local ranches and fisheries. You can prepre-order their organic produce, freshlyorder your steak when you call to make harvested at the height of the season, reservations. The breads are custom and pick it up at THO or Cass Winery. made by local artisan bakers. The menu The Thomases also buy organically by their talented chef, Julie Simon, offers grown ingredients from their artisan a fabulous array of choices that she neighbors, and feature their brand created specially for THO. Among her names on THO menus. Simon’s Sunday delectable dishes: arugula, brunch features delicacies blood orange, avocado, like: omelet of farm fresh Thomas Hill housemade ricotta, and eggs with arugula, grilled Organics chervil-Sherry vinaigrette; broccoli rabe, Cambozola 1305 Park St. cheese, fruit, and toasted and cast iron Diver scallops Paso Robles with housemade tagliatelle, bread; and slow-baked eggs with braised pork fresh egg, and house-cured 226-5888 belly, French Morbier pork belly lardons. cheese, arugula salad, and grilled bread. Born in Paris, Simon was 12 when her Paso Roble’s temperate climate allows family opened a bar with bistro food in alfresco dining on the lovely patio southwest France. The family’s love of nearly year round. It also features the sharing good food and stories at the wood-fired pizza oven where guests can table inspired her to become a chef. In watch the cooks prepare their pizzas 2004, Simon moved to California where topped with choice ingredients such she was mentored by chef Pandee as: Oak Hill oyster mushrooms, Paso Pearson at Windows on the Water in Robles Cheese Company’s truffle goat Morro Bay, and chef Meagen Loring cheese, or Simon’s housemade porkat the Park Restaurant in San Luis fennel sausage. It’s no wonder that THO Obispo. “Julie’s enthusiasm for fresh, ranks among Paso Robles’s top dining seasonal, organic ingredients, and destinations for food and wine lovers. her creative ability for unique pairings made her a perfect match for Thomas

F E A T U R E D

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MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

FOUR COURSES . . . 62 WINE PAIRING . . . 24 FRENCH ONION SOUP OXTAIL CONSOMME, CAVE AGED GRUYERE, CARAMELIZED ONION, FRIED LEEKS, CROSTINI CASS’ GARDEN GREENS GARDEN RADISHES, MARKET CITRUS, HOUSE RICOTTA FRITTERS, CITRON-VANILLA VINAIGRETTE

R E S TA U R A N T S

RINCONADA FARM CHICKEN PROSCIUTTO-EMMENTAL GRAND CRU ROULADE, ROASTED DRUMSTICK, CHANTERELLES, ASPARAGUS, BLACK GARLIC PICATTA SAUCE CORN MILK POACHED WILD ALASKAN HALIBUT FORBIDDEN RICE, PICKLED CARROT-LEEK JULIENNE, BOK CHOY, LEMONGRASS BEURRE BLANC

HIRAMASA SASHIMI PONZU MARINATED KINGFISH, DAIKON, CILANTRO, SHISO, MUSTARD-HORSERADISH PISTOU …………………………………………………………

MISHIMA RANCH WAGYU RIBEYE CAP SAUTEED VEAL SWEETBREADS, OXTAIL-CARAMELIZED ONION RAVIOLI, MARROW FRITTERS, WILD MUSHROOMS, GRILLED SCALLION, SAUCE PERIGUEUX ………………………………………………………

CAYUCOS ABALONE PORK BELLY, CLAMS, GARDEN PEA TENDRILS, SCALLOP NOODLE, SMOKED HAM HOCK-DASHI

CARAMELIZED BREAD PUDDING VANILLA BEAN POACHED APPLES, SMOKED TUILE, APPLE BRANDY CARAMEL

WILD FRUITS AND TUBERS SHAVED OREGON BLACK TRUFFLE, POACHED QUAIL EGG, WILD MUSHROOMS, ALLIUM RISOTTO

MEYER LEMON SOUFFLE VANILLA SEMIFREDDO, CITRUS SUPREMES, GARDEN OPAL BASIL

SONOMA ARTISAN FOIE GRAS “CHAUD FROID” COMPRESSED GARDEN STRAWBERRIES, SHERRY GASTRIQUE, OPAL BASIL, PINK PEPPER CORN

DARK CHOCOLATE TORCHON CHOCOLATE GANACHE, MILK CHOCOLATE CREME CHANTILLY, CHOCOLATE SHORTBREAD

………………………………………………………………………………………………………………………………………………………………… AMERICAN ARTISAN CHEESE TASTING MENU

2 SELECTIONS 8.00 | 3 SELECTIONS 10.00 | 4 SELECTIONS 12.00

RINCONADA DAIRY “CHAPARRAL”, SHEEP/GOAT: VANILLA ROASTED MARCONA ALMONDS

COWGIRL CREAMERY “DEVIL’S GULCH”, COW: SPICED FLATBREAD

HAPPY ACRES TRUFFLED GOAT: WARM GINGERBREAD, STOLTEY’S HONEY, FENNEL POLLEN

HOOKS CREAMERY “PARADISE BLUE”, COW: LINGONBERRY JAM, CHALLAH CROSTINI

13


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MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

P A S O

R O B L E S

I N N

S T E A K H O U S E

Voted San Luis Obispo County’s Best Asian Restaurant 20 Years

Golden China Restaurant Fine Madarine & Szechwan Cuisine

60-Item Daily Buffet at 3 Locations for Lunch & Dinner

Daily Buffet — No Transfats & No MSG

ENTRÉES

BEEF • Broccoli Beef • Mongolian Beef • Kung Pao Beef • Beef Szechwan Style • Steak Chinese Style • Beef with String Bean

PORK • Pork in Hot Garlic Sauce • BBQ Spare Ribs • Sweet & Sour Pork • Golden China Hot Pepper Pork • Pot Stickers (6) • BBQ Pork with Chinese Peas

POULTRY • House Special Chicken • Sugar Peas with Chicken • Chicken in Hot Garlic Sauce • Chicken Dumplings (12) • Sweet & Sour Chicken • Chicken with Cashew Nut • Lemon Chicken • Kung Pao Chicken • Chicken in Curry Sauce • Moo Goo Gai Pan

VEGETABLE • Bean Curd with Vegetable • Eggplant Szechwan Style • Fried Sauteed String Bean • Egg Foo Young • Sauteed Mixed Vegetables CHOW MEIN • Vegetable Chow Mein • Pork Chow Mein • Chicken Chow Mein • Shrimp Chow Mein • Combination Chow Mein • Fried Jumbo Shrimp

(sliced Tender Chicken with Mushrooms, Chinese Peas & Bamboo Shoots in Special House Sauce)

Gourmet Dinner Special

995

$

per person

Reg. $11.95 per person

Includes: Fried Shrimp, Egg Roll, Fried Rice & One Entree for Each Person With This Coupon. Not Valid With Any Other Offers. Limited Time Only.

Free Delivery!

Sun – Wed 11:30 am – 9:30 pm Thurs – Sat 11:30 am – 10 pm (Prices subject to change without notice)

Free Delivery!

Open 7 Days! Three Locations To Serve You! SAN LUIS OBISPO 685 Higuera St.

ATASCADERO 7425 El Camino Rl.

MORRO BAY 500 Embarcadero

Family Dining Daily Buffet

Family Dining Daily Buffet Free Delivery

Family Dining Daily Buffet Free Delivery

543-7354

466-1828

772-1838

Locally Grown

D

By Kathy MarcKs hardesty

rop by the beautiful, rural concept to appeal to everyone. We’re Templeton Farmers Market introducing fun new concepts for people early Saturday morning and who love dining out and look for new there’s one local chef you’ll always see experiences.” The historic Paso Robles shopping there, Kelly Wangard of the Inn, 145-years-old, has always been the Paso Robles Inn Steakhouse. It’s not just social hub for Paso Roblans. With Chef the locally grown tomatoes, spinach, Kelly at the helm in the kitchen the Paso sugar snaps peas, artichokes, squash Robles Inn Steakhouse is a main attraction blossoms, arugula, sunflower and clover for food connoisseurs. She kept the steak sprouts, apples, peaches and berries, house theme locals love, and upgraded that irresistibly beckons her. She’s there the menus with contemporary dishes. to support the Central Coast and Central “I like to take classics and give them Valley farmers and ranchers. a twist with fresh flavors and modest Kelly was raised on a Paso Robles ranch presentation.” Kelly explained. The with an almond orchard. Each year she inviting, steakhouse dining room features helped harvest fruit and shake almonds a huge fireplace and large booths. Picture from the trees. Those experiences inspired windows behind the comfortable booths overlook the inn’s serene gardens. Owned her to become a chef. “I was only 11by the Martin Family since 1999, the inn years-old when I started helping out on has served locals and travelers since 1864. the ranch,” she recalled. “It provided It was built next to the first artesian well an opportunity for me that began my established by Franciscan padres in 1797. appreciation for food and for the farmers Kelly’s tantalizing, classic breakfasts can who grow it.” She became passionate about be enjoyed at the original circular counter everything culinary at an early age, and now she’s found her niche at the Paso Robles Inn. in the coffee shop, the steakhouse, or at garden-side tables. Among the irresistible After Kelly graduated from Paso choices on the lunch menu is her “build Robles High School her first professional your own burger” with culinary experience was at a range of choices from Cahoots Catering Co. in Paso Robles Inn the meat to the toppings. Paso. Inspired by owners, Steakhouse Her upscale dinner menu Lisa and Jim Subject, 1103 Spring St. Paso features dishes like: grilled they urged the talented Robles Castroville artichoke with young woman to attend 238-2660 Meyer lemon mayonnaise San Francisco’s California and chipotle ranch dressing; Culinary Academy. Following roasted quail stuffed with mushrooms, her graduation she cooked at Fleur de bacon and Bautista Farms spinach; and Lys and Kimpton Hotels in San Francisco, roasted Morro Bay halibut with Jardine Caneel Bay Resort on St. John Island in the U.S. Virgin Islands, the American Club Ranch almonds and roasted pepper sauce. The dessert list, like the other in Kohler, Wisconsin, and Loews Beverly menus, always offers the freshest fruit Hills Hotel, to perfect her skills as a and seasonal berries in delicacies like: professional chef. Now she’s showcasing seasonal bread pudding, berry salad, and her well-rounded culinary experiences candied almonds. At the Paso Robles Inn at the Paso Robles Inn Steakhouse in her Steakhouse the expression locally grown delightful gourmet menus. explains everything about this passionate The personable chef explains: “I’ve chef and her farm fresh cuisine. redefined the traditional steakhouse

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MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

Celebrating

locally inspired cuisine infused with international flavors from throughout southern Europe and the Mediterranean.

Utilizing the freshest ingredients from local farmers market. Serving Lunch and Dinner Tuesday-Saturday Sunday Brunch and Sunday Suppers Private dining available for parties of 10 to 250 Closed Mondays

1645 Trilogy Parkway Nipomo www.adelinasbistro.com

805.343.7530 Reservations Requested

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MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

Are you using the Freshest Fish on Land? W

e at Central Coast Seafood sure hope so. Family owned and operated on the Central Coast since 1973 we pride ourselves on supplying local retailers and restaurants with the highest quality seafood available, sourced from environmentally responsible and sustainable sources.

Gary podesto

THE GREENHOUSE GRILL & CAFÉ AT EMBASSY SUITES SLO

photo by

16

Tim Hulbert

We understand that choosing �sh maybe a bit confusing so we’d like to offer these suggestions:

Whole Fish

Look for bright, clear eyes. The eyes are the window to a truly fresh �sh, for they fade quickly into gray dullness. Dull-eyed �sh may be safe to eat, but they are past their prime. Next look at the �sh. Does it shine? Does it look metallic and clean? Or has it dulled or has discolored patches on it? If so, it is marginal. Smell it. A fresh �sh should smell like clean water, a touch briny or even like cucumbers. Look at the gills. They should be a rich red. If the �sh is old, they will turn the color of faded brick.

Fish Fillets

Look for vibrant �esh. All �sh fade as they age. If the �llet still has skin, that skin should look as pristine as the skin on an equally good whole �sh: shiny and metallic. Smell it. The smell test is especially important with �llets. They should have no pungent aromas. Is there liquid on the meat? If so, that liquid should be clear, not milky. Milky liquid on a �llet is the �rst stage of rot. If the �shmonger lets you, press the meat with your �nger, it should be resilient enough so your indentation disappears. If your �ngerprint remains, move on.

It is best to cook or grill your �sh the same day you buy it especially oiler �sh like tuna and yellowtail. If you do decide to freeze it, please treat it like you would ice cream. Make it the last item you put in your cart, and when you get home place it in the coldest section of your refrigerator. And remember to ask your �sh monger or favorite restaurant if they are offering “The Freshest Fish on Land” supplied by Central Coast Seafood. Restaurants and Retail Markets receive our product on a daily basis, so ask for Central Coast Seafood wherever you shop or dine! Winner of the 2009 San Luis Obispo Chamber of Commerce Green Business of the Year

www.ccseafood.com | 800.273.4741 Serving San Luis Obispo County • Santa Barbara Area San Joaquin Valley • San Francisco Bay Area

S

Environmentally Friendly Dining By Kathy MarcKs hardesty

an Luis Obispo’s newest restaurant move was to a four-star resort in Colorado offers a green menu that Springs. “It was at the Cheyenne helps everyone become more Mountain Inn where I really developed environmentally conscious. This dining my culinary skills. I spent ten years there: room, however, isn’t among those you’d learning garde manger, ice carving, normally find downtown. Located in butchering, fine dining and banquets.” the Embassy Suites in the Promenade In 1996, Hulbert moved to Las Vegas to Shopping Center, this popular hotel become executive sous chef at the Hard has served SLO very well over the past Rock Hotel. Four years later he took the three decades. It’s catered to locals for lead as executive chef for Bahama Breeze everything from weddings, business restaurants, a Caribbean-themed chain of conventions, and wine industry seminars restaurants. Hulbert returned to Las Vegas to winemakers’ dinners and New Year’s in 2005 to take the executive chef position Eve parties. Recently, there’s been a big at the Planet Hollywood Resort & Casino. In change at Embassy Suites: the opening 2010, family brought him back to the Central of its new GREENHOUSE Grill & Café. Coast, where he earned the executive chef Formerly the Atrium restaurant, the position at the Embassy Suites. In addition spacious, open-air dining room was to the restaurant and banquet services, he transformed into a contemporary green will offer off-site catering. restaurant. The change was inspired Hulbert’s new menu includes many by Chef Timothy Hulbert whose menu exciting new dishes, among the first features the bounty of fresh foods courses: tuna ceviche with taro root produced on the Central Coast. With this chips; field greens salad with stilton new concept, locals are certain to make it a and brie cheeses; the sunburst salad, a favorite spot for enjoying both medley of baby romaine, The Greenhouse lunch and dinner. Hulbert lola rosa, and field greens, completely revamped the marinated cucumbers, Grill & Café menu. A meal here assures poached pear, and candied at Embassy Suites guests the freshest meat, fish walnuts, dressed in a citrus 333 Madonna Rd., SLO and produce from artisans vinaigrette. His new entrée 549-0117 at local farms and specialists selection is equally alluring: outside the area. The new sesame-glazed Alaskan menu features: grass-fed Hearst Ranch salmon with shiitake mushrooms, beef and fresh fish from North America’s scallions, sweet vegetables, and cilantro only 100-percent sustainable seafood jasmine rice cake; and Hearst Ranch rib company. The Embassy Suites also proudly eye, a 14-oz. herb-rubbed steak served features Starbucks. with Yukon Gold mashed potatoes Hulbert, a native of southern California, and roasted asparagus. Among the started his culinary career in 1982 in delicious housemade desserts is the Woodland Hills. While working at his first chef’s cranberry bread pudding with restaurant job, the general manager was vanilla anglaise and vanilla-bean ice transferring to Colorado and offered cream. Whether you’re looking for a Hulbert an opportunity to work with wedding site, business seminar or a him there. An avid fisherman and skier, delicious, healthful meal, you’ll find Hulbert jumped at the opportunity to live it all at Embassy Suites and the new in the Rocky Mountains. His next career GREENHOUSE Grill & Café.

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R E S TA U R A N T S

MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

FOOD MILES How far does your food travel? Most food in the U.S. travels an average of 1,500 miles before it gets to the consumer’s plate. Support your local farmers, reduce your food miles and keep our air clean.

LOCATION

HOUSE SPECIALTIES FRITES

$6

SWEET POTATO FRITES

$7

Our House Specialty These are not your ordinary French Fries! Fresh cut and seasoned w/ sea salt and parsley Served w/ your choice of our housemade dipping sauces: Garlic Aioli, Wasabi Sour Cream and Chipotle Ketchup

Fresh fish hand-dipped in our own beer batter and served w/ a generous helping of our signature frites

LOCAL Atascadero, CA

IMPORTED Delta, BC, Canada

13 Miles

2,974 Miles

SHIPMENT METHOD

Truck

Air

TOTAL CO2 EMITTED

0.11 Pounds CO2

106 Pounds CO2

LOCATION

Menu Highlights

FISH & FRITES

MILES TRAVELED SLO

Carrots

“Home cooking w/ a modern twist”

Sandwiches · Soups · Panini · Salads · Desserts Frites-Traditional European Style Fried Potatoes

served w/ Homemade Garlic Aioli

LOCALLY GROWN VS. IMPORTED

Tomatoes

Contemporary Comfort Food

$13

SALADS BERRY HILL SALAD

$7/$14

MEDITERRANEAN

$7/$14

Warm Portabello salad

$7/$14

SPINACH SALAD

$7/$14

Mixed greens, Maytag Blue Cheese, caramelized walnuts, dried cranberries, crisp apple slices & balsamic vinaigrette

Mixed greens, sun-dried tomatoes, feta, Kalamata olives, toasted pine nuts and creamy Mediterranean dressing Sauteed Portabello mushooms, panchetta, toasted pine nuts & Maytag blue cheese on a bed of spring mix w/ our balsamic vingaigrette

Baby spinach, red onion, goat cheese, warm pancetta and poppy seed dressing

San Luis Obispo, CA

Grant, Michigan

MILES TRAVELED SLO

3 Miles

SHIPMENT METHOD

Truck

Air

TOTAL CO2 EMITTED

0.02 Pounds CO2

85 Pounds CO2

2,362 Miles

HANDCRAFTED SANDWICHES & PANINI SEARED AHI TUNA

$16

SOURDOUGH CHEDDAR MELT

$13

CHICKEN FLORENTINE PANINI

$12

RASPBERRY-CHIPOLTE CHICKEN PANINI

$12

VEGGIE PANINI

$12

Ahi Tuna, glazed onions, arugula and Wasabi Mayo, served open-faced on a grilled baguette

1/2 lb burger, caramelized onions and sharp cheddar on grilled sourdough, topped w/ hand-dipped onion rings Grilled chicken, caramelized onions, Fontina Cheese, spinach, and pesto Grilled chicken, sharp cheddar, raspberry-chipotle sauce and arugula Grilled portabella Mushrooms, roasted red peppers, goat cheese, caramelized onions, arugula, and balsamic vinaigrette

Dinner Items Available After 5pm

SMALL PLATES & STARTERS CRAB WONTONS

$12

TEMPURA SHRIMP

$12

W/ served w/ our homemade blackberry-szechuan sauce

Served on a bed of crispy wontons w/ asian slaw & our homemade garlic aioli

ENTREES GRILLED FLAT IRON STEAK

$17

NEW YORK STEAK

$22

PAN ROASTED HALIBUT

$24

CHICKEN PARMESAN

$20

GRILLED WILD SALMON

$21

SEAFOOD PASTA

$19

SPINACH & PORTOBELLO RISOTTO

$16

8 oz Flat Iron steak w/our gorgonzola shallot reduction topped w/Maytag bleu cheese. Served w/vegetables & a baked potato. 12oz. New York steak topped w/ a mushroom brandy reduction. Served w. vegetables and a baked potato Pan roasted to perfection w/ a macadamia nut topping & a roasted garlic cream sauce. Served w/vegetables & a mashed potatoes. Chicken breast topped w/our marinara & mozzarella cheese. Served over linguini & sprinkled w/ shaved Parmesan

Wild salmon grilled w/ a balsamic glaze topped w/ pesto butter. Served on a bed of arugula w/ vegetables & mashed potatoes. Linguini, shrimp, scallops, & cod tossed in our light garlic cream sauce. Portabella mushrooms, spinach, shallots, & garlic tossed in w/ risotto. Served w/ garlic bread.

Think Globally, Eat Locally!

Look for locally grown food at restaurants & your grocery store www.slocleanair.org 805.781.5912

Open at 11am, 7 days a week 1114 Pine Street, Downtown Paso Robles on the park

238-3929


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R E S TA U R A N T S

MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

BIG BUBBA’S BAD TO THE BONE BBQ

San Luis Obispo

Courtyard Cafe light

savory

Cheese & Spinach Quesadilla with salsa & sour cream 8

Served with market vegetable & choice of chef’s rice or potato

Chef’s Soup 5

Parmesan Stuffed Chicken

Mozzarella Sticks with marinara sauce 6

Chicken breast baked with parmesan cheese, Italian herbs & served with roasted red pepper cream sauce 18

Onion Rings or French Fries

Angus Strip Steak

with ketchup & mustard 6

10 ounce steak grilled to order topped with sautéed mushrooms 32

green

Alaskan Coho Salmon

House Salad

local greens with our orange tarragon vinaigrette 5

Caesar Salad

romaine & Caesar dressing with croutons & shaved parmesan cheese 9

Chicken, Shrimp or Salmon Caesar

Caesar salad topped with your choice of grilled chicken 14, shrimp 17 or salmon 20

in hand

With dill, lemon & caper cream sauce 20

Fish & Chips

Served with cole slaw, malt vinegar & jalapeno Tobasco sauce 16

saucy Spaghetti Marinara Pasta with marinara 12

Spaghetti & Meatballs

Our spaghetti marinara with meatballs 16

Sandwiches are served with cole slaw & choice of French fries or cup of soup

Portobello Mushroom Ravioli

Courtyard Chicken

sweet

Citrus marinated chicken breast with wasabi Dijon provolone cheese & roasted red peppers on a Kaiser roll 13

Grilled Cheese Trio

Cheddar & swiss cheese grilled on parmesan sourdough bread 10

Fish

Deep-fried cod filets with cheddar cheese, roasted red peppers, cucumbers, spinach & lemon tarter sauce on a Kaiser roll 13

On sautéed spinach with almond sage butter 19

Chocolate Brownie Sundae

Topped with vanilla ice cream, chocolate sauce & toffee crunch 6

Chocolate Cake 7 Old Fashioned Apple Pie 6 With a scoop of vanilla ice cream 7 New York Cheese Cake With strawberry drizzle 5

Tri Tip Dip

Thinly sliced tri tip on a French style roll with au jus for dipping sauce & horseradish 14

Angus Beef & Bacon Burger Grilled angus beef patty & crisp bacon on a Kaiser roll with lettuce, tomato, onion & a dill pickle 12

Your

Marriott

Awaits

1605 Calle Joaquin· San Luis Obispo · 805.786.4200 ·Marriott.com/SBPCY

Big Bubba's = Big Fun

T

he moment you pull up to Big features award-winning barbeque which is smoked to perfection. Whether you Bubba’s Bad B.B.Q. it’s obvious choose the tri-tip steak, huge beef that this is not your average ribs or the baby back ribs you’ll be restaurant. Seeing those Wild West tasting barbeque at its very best. For style fort towers reaching into the sky those who are looking something on put you on notice that this is going to the lighter side, Big Bubba’s signature be an experience you will never forget. salads like the Crazy Cranberry Salad Walking up to the front door along the wooden sidewalks and past the outdoor the Tri-tip Salad are not to be missed. For the little ones, Big Bubba’s has put fire pit, it hits you – the smoky smell of together a menu that offers up a variety award-winning barbeque. of items to satisfy the pickiest of eaters As you pull open the front door the and portions that are just right. sound of country music fills your ears While you’re enjoying this amazing and the sight of your smiling hostess experience together as a family, you’ll in her black and white cow-print shirt share plenty of smiles as you watch the immediately transport you into a world of non-stop fun. As your hostess guides entire serving staff halt and entertain you with choreographed dance routines you along the bridge over the indoor a few times each hour. As the family pond you notice the mechanical bull takes its turn on the mechanical bull, putting a rider to the test. At this point the souvenir photos you’re the kids are already tugging taking home will always on your arm insisting on remind you of that special getting to ride the bull, Big Bubba’s Bad day Big Bubba’s. You which your hostess assures to the Bone BBQ see, special days are what always takes it easy on the 1125 24th Street Big Bubba’s Bad B.B.Q. is little buck-a-roos. Paso Robles all about, and if it’s your As you arrive at your 238-6272 birthday you’re in luck, table, the family has a few 8050 El Camino Real because at Big Bubba’s laughs with each other Atascadero the cowboy or cowgirl gets about the table being their entrée on the house. situated inside a jail cell 238-6272 As you approach the end and finds their seats. As www.bigbubbasbadbbq.com of your time at Big Bubba’s you settle in, you realize Bad B.B.Q. you realize that that everything that this hasn’t been just another trip out for happens at Big Bubba’s is all about fun. lunch or dinner with your family. This Starting with the bull, extending to the has been an experience that all of you incredible western décor and winding will remember for as long as you live. up with the menu, fun is everywhere. Because at Big Bubba’s everyday is a There’s a selection of specialty drinks celebration of family, good friends and for both the adults and the kids to memories to last a lifetime. get the meal kicked off and the menu

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R E S TA U R A N T S

MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

DOMESTIC CHEESE FARMS Cypress Grove Fiscalini Bravo Farms Fagundes Cheese Carvalley Farm

CHARCUTERIE Framani Molinari Serrano Ham Prosciutto Di Parma Fiogra Pate Creminelli Salami La Espanola Meats Game Meats Chorizo

ITALIAN

Robiola Bosina Fontina Val D’Aosta Reggiano Parm Taleggio Rocchetta Dolce Gorgonzola Pecorino Fresh Mozarella Buffalo Mozerlla Burrata

CONDIMENTS Dried fruits and nuts Marcona Almonds Honeycomb Quince Paste Fig Cakes Flavored Marmalades Cracker Artisan Breads

19

GREAT IMPORTS & CHEESES Red Dragon Ale St. Andre Explorateur Jean Di Brie Brillant Savarin Morbier Manchego Mahon Valdeon Fourme D’Ambert Rougefort Society St. Agur 5 year Gouda Reserve Gouda Cahill Porter Roaring 40’s

Can you say CHEESE? Retail Available For Your Tasting Room Delivery Available Twice A Week · Available for Festivals Cheese Layered Cakes Available For Weddings, Parties, & Special Events

Call Chef Daniel Renteria at

1-888-606-6626

thechefshelper@sbcglobal.net www.thechefshelper.com


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R E S TA U R A N T S

MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

Best Ribs In SlO County 12 Years

BBQ Sandwiches Includes choice of Grandpa Tom’s baked beans, potato salad or coleslaw.

Virginia BBQ Pork “The House Specialty Sandwich” Tender Lean Shredded Pork and BBQ sauce topped with B.K.’s Coleslaw on a french roll. A Real Southern Treat! $7.45 Shredded Chicken Sandwich .....................................................$7.45 Smoked, shredded chicken and BBQ sauce, topped with our homemade coleslaw on a french roll. BBQ Beef ................................................................................$7.45 Tender, melt in your mouth, shredded beef served with BBQ sauce and Memphis seasoning on a french roll. Louisiana Style Hot Links .........................................................$7.45 A spicy favorite, with grilled onions and peppers on a french roll. Tri-Tip......................................................................................$8.45 Tender hickory smoked tri-tip served w/salsa and BBQ sauce on a french roll.

Burgers & Chicken 1/3 lb. of fresh ground beef / freshly grilled chicken breast Includes choice of BBQ beans, coleslaw or potato salad BBQ Chicken Breast .................................................................$6.95 Boneless chicken breast served on a sesame bun.

* Carolina Chicken......................................................................$7.45

BBQ breast topped with caramelized onions, sweet Carolina BBQ sauce & jack cheese.

* California Chicken....................................................................$7.95

Salads Choices of dressings are Balsamic Italian, Bleu Cheese, Ranch, & Zesty Chipotle * BBQ Chopped Chicken Salad................................................... $8.95 Shredded lettuces, black beans, sweet corn, jicama, & cilantro tossed with homemade ranch dressing topped with BBQ chicken breast, sliced tomatoes & crispy corn tortilla chips. * Caesar Salad ......................................................................... $7.95 Fresh romaine hearts tossed with our garlicky caesar dressing, shredded parmesan, touch of lemon & fresh homemade croutons. Add Chicken Breast or Trip-tip $2.00 * Tri-tip Salad........................................................................... $8.95 Fresh greens, tomatoes, red bell peppers, cucumbers, black beans, & sweet corn tossed with our homemade zesty chipotle dressing & topped with oak roasted tri-tip. * Calypso Salad........................................................................ $8.95 Fresh greens, red bell peppers, red grapes, candied walnuts & bleu cheese crumbles tossed with homemade balsamic vinaigrette. Add Chicken Breast or Trip-tip $2.00 Mo’s Cobb Salad .................................................................... $9.95 * Fresh greens, grilled chicken, real bacon, tomatoes, blue cheese crumbles, avocado, & hard boiled egg, choice of dressing. Green Salad ....................................................sm. $3.95 lg. $5.95 Add Avocado to any salad ...................................................... $1.50

Sides Kruk’s Homemade Potato Chips................. side $3.25 basket $4.50 Billy’s Onion Rings .................................................................$4.95 Baked Bean........................................................sm. $.99 lg. $1.75 B.K.’s Pantry Coleslaw.........................................sm. $.95 lg. $1.75 Potato Salad.......................................................sm. $.95 lg. $1.75 Garlic Bread .............................................. side $2.75 basket $3.50 Killer Garlic Fries ..................................................................$4.95 Cornbread with honeybutter ..................................................$1.95 * Sweet Potato Fries .................................................................$4.95 Seasoned Fries.......................................................................$2.95 Fried Green Tomatoes (when available)..................................$4.95

BBQ breast topped with sliced tomato, avacado & jack cheese.

BBQ Garden Burger.................................................................$6.95 Tasty vegetarian patty w/BBQ sauce on a sesame bun. Hamburger....................................................$6.45 w/ cheese $6.95 1/4 lb. cooked to your liking, topped with cheese and BBQ sauce served on a sesame bun.

* Mo Burger...............................................................................$7.95

Topped w/ real bacon, BBQ sauce, jack cheese & beer battered onion rings.

* Carolina Burger .......................................................................$7.45 Topped w/ caramalized onions, sweet Carolina BBQ sauce & jack cheese.

1005 Monterey St. •San Luis Obispo 544-6193

Children’s Menu Available

BBQ Pork Ribs & Such Includes Grandpa Tom’s baked beans, corn bread muffin and potato salad or coleslaw 1/2 slab $15.95 • 3/4 slab $18.95 • Full slab $22.95

Mo’s Memphis Pork Ribs “The House Specialty” These meaty tender Pork Ribs are Hickory smoked and barbecued with Mo’s BBQ sauce then sprinkled with a sweet vinegar and topped with our special seasoning from Memphis, Tennessee Philthy Phil’s Pork Ribs Very tender and flavorful finished with a vinegar, brown sugar, and mustard BBQ sauce! With a bit of a kick! Sweet Carolina’s Pork Ribs Slowly smoked w/Hickory very tender with a sweet BBQ sauce! An award winner coast to coast! Rib Combo Can’t decide? Try all three, because they are all so unique!

BBQ Dinners BBQ 1/2 Chicken.....................................................................$11.95 Hickory smoked to perfection. BBQ Sampler...........................................................................$18.95 For the Hearty Appetite - Ribs, Shredded Pork and Chicken

Other Stuff * Mo’s Chipotle Lime Tacos (2) ...................................................... $7.95 Tender chicken marinated in an incredible combination of pineapple juice, chipotle, oregano & garlic. Charbroiled then served on two flour tortillas w/ shredded cabbage, tomatoes, cilantro & our sweet and spicy cream sauce.

Beverages, Beer, & Wine Soft Drinks · Iced Tea · Coffee Draft Beer · Draft Pitchers · Bottled Beer · Wine by the Glass Prices Subject To Change

Open Every Day at 11am · www.mosbbq.com Home Delivery from Pismo Location – 481-7900 SLO Location – 541-FOOD (3663)

221 P omeroy •Pismo B each * Not Served at our Pismo Beach Location 773-6193


MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

2757 Shell Beach Road Shell Beach 773.2511

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MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

Celebrating 16 Years

“Where to eat in San Luis Obispo” - The Wall Street Journal

A N T I PA S T I  Grilled octopus with fresh vegetables marinati in a spicy vinaigrette   15 Pan roasted quail stuffed with prosciutto in a sweet wine reduction   15 Grilled fresh calamari marinati in olive oil & lemon 14 Asparagus milanese with prosciutto with shaved parmigiano   13 Insalata con portobello mushroom, arugula, romano cheese & truffle oil 11 Insalata tricolore with lemon vinegrette & shaved parmigiano   8 Pasta e Fagioli   8 Minestra del Giorno   9

M OZ Z A R E L L A Burrata con prosciutto di parma   15 Caprese con mozzarella di bufala & fresh basilico   15 Crostini con burrata - carmalized shallots & pancetta   13 Melanzane con burrata - Roasted marinated eggplant with burrata & crispy serrano ham   13 Mozzarella Tasting - Fresh burrata, mozzarella di bufala & mozzarella da gioia del colle with crostini & olive oil   15 Affettato misto - Mixed prosciutto di parma, prosciutto cotto, bresaola & speck 18

PRIMI All our past as are homemade Pappardelle al ragu di cinghiale - Homemade pappardelle with wild boar & porcini mushrooms   19  Spaghetti al ragu - Spaghetti with slow roasted beef sauce with red wine & aromatic herbs   15 Beef cheek ravioli with porcini and truffle oil 19 Ravioli aragosta - Ravioli made with Maine lobster & lobster sauce   21  Ravioli di asparagi - Ravioli made with asparagus & fresh ricotta in a white wine sauce   17  Spaghetti alla bottarga with fresh shrimp, garlic & oil   20 

“It’s no wonder Big Sky appeals to food lovers” - Rachel Ray

20 LOCAL PREMIUM WINES BY THE GLASS!

BREAKFAST

Traditional New Mexican Pozole & Poached Egg - Spicy hominy stew with peppers, tomatillos, pumpkin seeds, cumin & cilantro, with a poached egg on cornbread with queso fresco. Vegetarian..............$8.50 With seared pork .................. $9.50 Beignets - Pronounced “ben-yay”, a light french bread-based pastry

with sugar & cinnamon ..................................................... $4.25 Filled with fresh berries or Chocolate .................................. $4.75

Mediterranean Scramble - With garlic, dried tomatoes, fresh spinach, scallions, rosemary & parmesan cheese ...................... $9.95

SAL ADS

Grilled Fish Salad Alicante - Charbroiled fresh fish of the day,

served warm on mixed lettuces with a Spanish chopped vegetable salad. Served with today’s fresh fish, fresh salmon, grilled shrimp or crab cake .......................................................................... $13.95

Buttermilk Fried Chicken Salad with Peppered Pecans -

Corn & black eyed pea relish ..................................................$10.25

Warm Bacon, Lettuce & Tomato Chopped Salad with Maytag Blue Cheese - A classic chopped salad with grilled chicken breast, green

beans & avocado...................................................................$10.95

SANDWICHES

Each sandwich is served with your choice of French fries, sweet potato fries, salad of the day, one of our soups or a green salad

Grilled Cheese & Chipotle Sandwich - White cheddar & chipotle chiles on grilled sourdough with a roasted mushroom salsa ...........$8.50 Add an applewood smoked chicked breast ...............................$10.50 Vietnamese Banh Mi Pork Loin Sandwich - Sliced roast pork with

pickled carrots & daikon, spicy cucumbers, cilantro, caramelized onions & mayonnaise on a sourdough baguette .....................................$9.95

Roasted Eggplant & Goat Cheese Panini - marinated eggplant with

roasted red bell peppers, basil & chevre in a ciabatta roll grilled in a panini press ............................................................................$8.95

BIG PL ATES

Organic &/or Local Sustainable Fresh Market Plate -

A selection of seasonal local or organic vegetables roasted, braised, sauteéd or steamed. Small......$8.95 Large......$12.95

Brown Sugar Brined Pork Roast with Apricot-Fig Mostarda & Yam Risotto - Slow roasted pork loin, dry rubbed with Caribbean

Risotto di pesce - Risotto with black mussels, calamari, clams & shrimp   20

seasonings ............................................................................$16.95

Risotto del giorno - Risotto of the day   MP

Roasted Eggplant & Three Cheese Lasagne - Layers of roasted eggplant, lasagne pasta, our own marinara, spinach, Swiss chard & mushrooms with mozzarella, goat & Parmesan cheeses ..............$14.50 Thai Marinated Catfish & Sushi Rice Balls - Fresh catfish fillets in hoisin ginger marinade broiled & glazed. Served with crispy sushi rice balls & stir fried vegetables .....................................................$15.95 Braised Lamb Shank “Buenos Aires”- Cabernet braised lamb shank, simmered with parsnips, onions, dried apricots, garlic, serrano chiles. Served over zucchini-potato latkes............................................$16.95

Homemade gnocchi with gorgonzola & fresh arugula   17

SECONDI All Secondi entrees are accompanied with fresh veget ables in season Filetto al pepe verde - Filet mignon with a green peppercorn sauce   17 Grilled New York steak   30 Costate di agnello - Rack of lamb roasted in a aromatic herb sauce  30 Vitello ai funghi porcini - Veal Chop with porcini mushroom sauce 34 Grilled butterflied Langostinos in lemon & oil 34  Filetto di salmone - Grilled salmon with fresh olive oil, lemon & herbs   25 Ippooglosso alla griglia - Grilled halibut steak with baked cherry tomatoes & capers   28

608 12 th Street | Paso Robles, CA 93446 805-226-0300 | www.ilcortileristorante.com

1121 Broad Street · Downtown SLO

(805)

545-5401

For a complete menu, recipes & events calendar:

www.

.com


R E S TA U R A N T S

MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

23

0ATIO$INING!T)TS"EST

FRESH HOMEMADE BREAD DAILY AWARD WINNING CIOPPINO WEDNESDAY NIGHTS OSSO BUCCO THURSDAY NIGHTS FULL BAR • FISH SPECIALS DAILY

•!.4)0!34)•

491 Price Street • Pismo Beach • 805/773-0551 Delivery Service - Restaurants to You • 805/481-7900 LUNCH M-FRI 11:30-2:00, DINNER SUN-THURS 4:00-close, FRI-SAT 4:00-10:00 PM

Insalata............................................................................................................ 5.45 house salad, mixed field greens, salami, cheese, tomatoes Portobello Con Granchio.............................................................................. 10.45 Crab filled portobello mushrooms Award Winning Clam Chowder....................................................................... 6.95 Minestrone...................................................................................................... 6.45 Caesar Salad.................................................................................................... 7.45 Antipasto Assortito....................................................................................... 10.75 assorted meats & marinated vegetables Fior Di Latte E Pomidori..................................................................................7.95 fresh mozzarella, tomatoes, basil, virgin olive oil Fresh Steamed Mussels.................................................................................. 11.45 Bruschetta........................................................................................................7.95

•0!34!•

Summer Pasta................................................................................................ 12.75 sautéed chicken, fresh mushrooms, tomatoes, fresh garlic, olive oil & basil Capellini Al Naturale.....................................................................................11.95 angel hair pasta, fresh tomatoes, basil, fresh garlic, virgin olive oil Ravioli Di Zucca............................................................................................ 14.95 Roasted butternut squash ravioli, sage, grana parmigiana, cream sauce Ravioli........................................................................................................... 12.75 meat filled or cheese filled, marinara sauce Cannelloni or Mannicotti.............................................................................. 12.95 two crepes filled with beef or ricotta cheese, marinara sauce or cream sauce Tortellini Con Quatro Formaggio................................................................. 12.95 beef filled pasta in a four-cheese cream sauce Eggplant Parmigiana served with pasta.......................................................... 12.95 Pasta Alla California..................................................................................... 14.45 sautéed artichoke hearts, wild mushrooms, sundried tomatoes in a light cream sauce over penne pasta

•0%3#%•

Linguine Al Vongole...................................................................................... 15.45 linguini with baby clams (red or white sauce) Tutto Mare.................................................................................................... 16.95 shrimp, clams, cod, calamari & mussels on linguine noodles, fresh garlic, olive oil, tomato, clear broth Cozza Della Casa........................................................................................... 15.95 mussels, sea scallops, artichokes, garlic, basil in a light tomato sauce with angel hair pasta

•#!2.%•

served with pasta Braciole......................................................................................................... 16.95 top sirloin, rolled & filled with spice, mint leaves & fresh garlic, cooked in tomato sauce Lamb Shank...................................................................................................17.95 Rack of Lamb................................................................................................. 28.95 with a Rosemary veal reduction sauce, garlic mashed potatoes & vegetable. Veal Piccata.....................................................................................................17.45 lemon, butter, white wine, capers, served with pasta Chicken Cacciatore..................................................................................... 15.75 half chicken simmered in tomato sauce with onions, peppers & mushrooms Chicken Marsala......................................................................................... 16.95 sauteed chicken breast in marsala wine & mushrooms Filetto Di Manzo........................................................................................ 28.95 8 oz filet mignon, lobster ravioli in a light fontina cream sauce & vegetables

Voted Best South County Restaurant, Best Italian Food, Best Romantic Restaurant, Best Restaurant Service By Times Press Recorder Poll.

&!-),9/7.%$/0%2!4%$ GOURMET PIZZA & CALZONE Banquets up to 50 • Take-out available Prices & Menu Items Subject to Change

www.rosasrestaurant.com

Owner & Executive Chef Douglas MacMillan


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MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

From Our Farm to Your Table Thomas Hill Organics is a Market Bistro and Wine Bar located in the heart of downtown Paso Robles. Our menu features fresh organic produce grown on our farm and changes often according to availability and season. Our meat and fish come from local ranchers, butchers and fishermen. The bread comes from local bakers and artisan cheeses are made around the world. Our wine list focuses on small, unique wineries from Paso Robles that practice sustainable or organic farming. Come dine in our casual bistro and enjoy fresh, culinary creations inspired by our daily harvest, or relax on our patio with a glass of local wine while watching thin-crust pizzas emerge from our wood burning oven.

A SAMPLING OF OUR MENU Appetizers Thin Crust Pizza with House-made Fennel Sausage, Tomato Sauce and Mozzarella Roasted Market Beets and Fresh Goat Cheese, Candied Pecans, Vincotto Goat Cheese and Cauliflower Panna Cotta, Truffled Honey, Toasted Almonds

Salads Spring Salad of Thomas Hill Arugula, Blood Oranges, Market Avocado, HouseMade Ricotta, Chervil-Sherry Vinaigrette Seared Ahi Tuna with English Cucumbers, Organic Sprouted Beans, Sunflower Sprouts, Ginger-Citrus Vinaigrette

Entrees Cast Iron Diver Scallops with House Made Tagliatelle alla Carbonara, Farm Fresh Egg Yolk with House Cured Charter Oak Pork Belly Lardons Crispy Skin Duck, Open Face Tamale of Butternut Squash, Black Mole, Market Salsa, Fresh Goat Cheese Charter Oak All Natural 12 oz. Rib Eye, Butternut Squash-Beet Gratin, Thomas Hill Broccoli Raab, Cherry-Balsamic Compound Butter

Open Lunch & Dinner / Closed Tuesdays

s

Sunday Brunch, 10am

1305 Park Street, Paso Robles (entrance in the alley)

s

s

Buy a Fresh Produce Basket, Sundays 9am – 5pm

805.226.5888

s

thomashillorganics.com


MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

at Chef’s Seasonal Menu Spring 2010 Bouillabaisse

Sautéed Prawns, Scallop, Clams, Mussels, Salmon, Market Fish, Classic TomatoSaffron Broth 28 Hearst Ranch Top Sirloin & Sautéed Prawns Prawn Cream Sauce, Mashed Potatoes, Market Vegetables 32

Baked Brie Hazelnut Crusted, Fruit Compote 7 Lobster Spring Rolls Sweet Thai Chili Sauce, Pan Asian Slaw 12 Crab Cakes Roasted Fennel-Cucumber Relish, Chili Lime Aioli 13 Braised Pork Belly Daikon-Carrot Salad, Kim Chee, Fried Wonton, Scallion Oil 11 Antipasto Plate Spanish Chorizo, Cambozola Cheese, Roasted Garlic Bulb, Grilled & Chilled Vegetables, Cherry Peppers, Marinated Olives, Crostini 15 Ocean Rose Abalone Creamed Leek-Lobster Stuffed Shell, Grilled Zucchini & Squash Salad 16 Sesame Seared Rare Ahi Tuna Cucumber, Wasabi, Pickled Ginger 13 Baby Greens Salad Champagne-Pear Vinaigrette, Pt. Reyes Blue Cheese, Toasted Hazelnuts 8 Duck Confit & Baby Spinach Salad Dried Cherry-Balsamic Dressing, Roasted Shallots, Shaved Artisan Cheese, Pine Nuts 11 Oven Roasted Breast of Duck Huckleberry Duck Demi Glace, Wild Rice, Market Vegetables 28 *Menu Items & Prices subject to change.

Char-Broiled Filet Mignon Smoked Tomato Demi Glace, Caramelized Onion & Yukon Gold Potato Gratin, Market Vegetables 33 Grilled Lamb Spare Ribs Tamarind BBQ Sauce, Warm Fingerling Potato Salad, Grilled Asparagus 24

Local is better. We’ve been brewing fresh, local beers on California’s central coast since 1996. Local beer is fresher and travels fewer miles. That means a better tasting beer with less impact on the environment.

Roasted Natural American Berkshire Pork Tenderloin Oak Hill Oyster Mushroom-Marsala Pan Sauce, Herb Roasted Red Potatoes, Market Vegetables 25 Hoisin Glazed Charbroiled Loch Duart King Salmon Mango-Lime Coulis, Purple Thai Rice, Pan Asian Slaw, Wakame 28 Portobello Mushroom Ravioli Kalamata Olive-Rosemary Cream Sauce, Roasted Sweet Peppers 20

Sunday Champagne Brunch 11am–2pm

3 Course Plated Brunch, Champagne, Juice and Coffee $25

Live Entertainment

in the Bay Club Lounge every Friday and Saturday night.

See www.innatmorrobay.com for Music Calendar

Sunset Happy Hour Monday - Friday 4pm–6pm Discounted Drink Specials and Complimentary Appetizers

60 State Park Road, Morro Bay (805) 772-2238 x1711 www.innatmorrobay.com

FirestoneBeer.com Find happenings and become a fan: Facebook.com/FirestoneWalker

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MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group


R E S TA U R A N T S

MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

the

ME XICAN R E S TAU R A N T & BA R

3TILLTHE

"EST-EXICAN&OOD

27

DINING ROOM @

NAT IVE LOUNGE

ONTHE0LANET WELL MAYBE

ENTREES CENTER CUT RIB EYE STEAK

Balsamic red wine glazed, crushed butterball potatoes, farmers market veg. 19

PAN ROASTED LOCAL HALIBUT

citrus rice, wilted spinach, kalamata olive vinaigrette, Fennel vin blanc. 19

MEYER LEMON ROASTED CHICKEN

House made lemon chive gnocchi, forest mushroom cream sauce. 17

BBQ GLAZED SALMON

Roasted organic beets, butternut squash, wilted rainbow chard, crisp pancetta. 17

CURRY VEGETABLE POT PIE

Fresh market vegetables folded into a curry cream sauce, then baked with puff pastry. 12

STARTERS CHICKEN BRIE QUESADILLA

caramelized apple, onion, basil, chicken, and brie. Sweet 100, avocado mango salad. 8

CALAMARI FRITA

Crispy seasoned calamari served with house cocktail sauce & herb aioli. 8

DUNGENESS CRAB CAKES

Pink lady apple fennel slaw. Beet vinaigrette, and basil aioli. 12

-ARGARITAS#OCKTAILS

Try our

!WARD7INNING

secret-recipe

SPICY AHI TARTARE TACOS

Crispy wonton, Napa cabbage, miso vinaigrette, ponzu. 9

EDAMAME STICKS

Crispy wrapped edamame beans, garlic black bean, ginger ponzu sauce. 8

COCONUT PRAWNS

Crispy tempura prawns served with a roasted banana curry sauce. 11

2 Locations in Paso Robles Sunday Champagne Brunch at Spring Street Location

Strawberries, jicama, cucumber, crisp wonton, spinach, berry vinaigrette. 16

CHICKEN AND COUS COUS SALAD

Mixed greens, oven roasted tomatoes, roasted beats, cucumber, walnuts, grilled pita chips, tomato-mint dressing. 12

DUNGENESS CRAB LOUIE SALAD

Butterleaf lettuce, sieved egg, celery, cucumber, sweet gherkin, clasic Louie dressing. 14

DESSERTS MISSION GRILL SIZZLING COOKIE

Back by popular demand. Fresh baked chocolate chip cookie, vanilla ice cream, Hershey’s chocolate, whipped cream. 8

HONEY LAVENDER CREME BRULEE

Fresh Berry. 6

BAKED BRIE Serving Lunch & Dinner Daily

SMOKED BLACK PEPPER AHI SALAD

sundried tomato, basil, prosciutto, grilled bread. 13

TINGA SOPES

tomato chipotle chicken, masa cakes, cilantro creme, queso fresco. 8

MEZZE PLATE

Soppressata & Coppa salami, hummus, carrot salad, marinated olives & lavosh. 14

CHOCOLATE FLOURLESS CAKE

Chantilly cream. 6

NY STYLE CHEESE CAKE

Fresh berries. 6

RESERVATIONS 805.547.5544

Please join us in our new dining room or in any of our plush lounge areas.

Dining room is open Tue ~ Sat 5-9pm 1902 Creston Road · 237-9880 · 2927 Spring Street · 237-1508 www.senorsanchos.com Visit us on FACEBOOK & Follow us on TWITTER! twitter.com/senorsanchos

Lunches coming soon.

WWW. NATIVELOUNGE .COM

DOWNTOWN SLO


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MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

Lunch 11:30-2:30 (Mon-Wed & Fri, Thurs till 2pm) Dinner 5:30-9:30 (Sun-Thrus) • 5:30-10:00 (Fri-Sat) Reservations recommneded All major credit cards accepted

Now Open for Lunch on Weekends

Open Saturday & Sunday at 11:30 Special Sunday Brunch Menu. Enjoy a bottomless Bellini or Rossini Melograno on our lush garden patio. SLO Location Only

Express Business Lunch

Pair a starter & an entrée for one low price. Enjoy at both our locations, Monday-Friday

FULL BAR

SLO - 1037 Monterey St, 545-8000 Paso Robles - 943 Spring St, 237-0600 www.btslo.com


R E S TA U R A N T S

MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

29

"QQFUJ[FST

House Made Tortilla Chips 6.50 French Onion Soup 5.50 Albondigas Soup 4.50 Tempura Shrimps 11.50 Hot skillet Buffalo Wings 9.50

The Restaurant at Marina Square

Voted “Best Morro Bay Restaurant” 2009 SLO County Readers Poll

Executive Chef, Neil Smith Wine Director/Sommelier, Chris Battles General Manager, Paul Merkle

4BMBET House Salad 4.50

Mixed greens, tomatoes, and onion

Grilled Black Pepper Sirloin Steak Salad 12.75

10 Beers on Tap Special House Martinis

Starters

Ocean Rose Abalone-Locally Raised

With shaved Manchego cheese, artichoke hearts and sun dried tomatoes

Cucumber-Seaweed Salad, Tobiko, Cashew-Hoisin Vinaigrette, Sweet Soya

Barbecued Shrimp and Avocado Salad 13.50

Seared Diver Scallops

Apple smoked bacon, tomatoes, artichoke hearts, hard boiled egg, and red onions

Roasted Garlic & White Bean Puree, Oyster Mushrooms, Purple Cabbage Microgreens, Truffle Oil

#VGGBMP1MBUFT

Salads

Enchiladas con Salsa Verde 14.50

Stilton Crumbles, Candied Almonds, Popcorn Shoots, Vanilla-Balsamic Vinaigrette

Steak-Frites 16.50

Spinach, Red Onions, Goat Cheese, Spiced Walnuts, SherryWalnut Vinaigrette

Served with Albondigas soup or house salad With rice and ranch beans, cheese or chicken Grilled sirloin steak served with French fries

Fresh Basil Fettuccini 12.50 With olive oil, tomato, and garlic Add Chicken 4.50 or Shrimp 6.50

Mixed Greens & Saffron-Poached Pear Salad Crimson & Gold Beet Salad

Main Course

Seared Rare Wild Fijian Ahi

Green Tea Soba Noodle Stir Fry, Mango-Dikon Slaw, Cashew-Hoisin Vinaigrette, Sweet Soya

)PVTF4BOEXJDIFT

Whole Oak-Fired Bronzino

Served with French fries or house salad

Saffron Fennel, Garlicky Broccolini, Olea Farms Extra Virgin Olive Oil

Grilled Pastrami and Pepperoncini Sandwich 10.50

Local “Hearst Ranch” Grass-Fed Filet of Beef

With Swiss cheese, grilled onions, pickle wedges, and mustard, on rustic bread

Chimichurri Grilled Sirloin Steak Sandwich 11.50 On rustic bread, with horseradish

Marinated Chicken on Ciabatta 10.50

Grilled chicken breast marinated with herbs, Basil pesto, tomato, and provolone cheese

Big Chief Half Pound Burger 9.50

Grilled ground beef, served on Ciabatta, with all the works

Happy Hour Everyday 5pm-7pm Lunch & Dinner 11am–10pm Full Bar Open ‘til 2am

(805) 544.5515

717 Higuera St. San Luis Obispo

Bleu Cheese Potato Cake, Herbed Portabella Gratin, Red Onion Marmalade, Bordelaise Sauce

Roasted Snake River Farms Kurobuta Pork Chop

Buttermilk Potatoes, Grilled Truffle Asparagus, Cashew & Stilton Cheese Crumbles, Bacon-Demi Gastrique

Martini Mondays & Live Music All “Featured” Martinis only $3.95

Oyster Tuesdays

65¢ Each! Every Tuesday · All Night Long! · Oysters on the Half Shell · Oyster Shooters · Fried Oysters

Chef’s Prix Fixe Menu

3 Course Dinner • Sunday – Thursday • $30

Banquet Facilities Available

Wedding Receptions, Business Functions, Family Parties Private Dining Room – Seats up to 70 Guests Whole Restaurant – Seats up to 175 Guests

8F%FMJWFS

Reservations : 772-0677 • Open Daily at 5pm

www.BuffaloPubandGrill.com

699 Embarcadero, Morro Bay • Upstairs at Marina Square www.windowsonthewater.net


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MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group


MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

31.95

38.95

33.95

35.95

33.95

33.95

35.95

28.45

25.45 27.95

32.95

29.95

29.95 29.95

Menu Prices Subject to Change

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MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

11560 Los Osos Valley Road, San Luis Obispo

BLAC SHEEP BAR & GRILL

(805) 544-5627

Cocktails • Food • Patio Open Daily 11am–2am

Finger Foods

Chips & Salsa.................................................5.95 Calamari Rings..............................................9.95 Buffalo Drumsticks ......................................8.95 Jalapeño Poppers .........................................7.95 Onion Rings ..................................................7.95 Killer Nachos ..............................................10.95 Oak Barbecued Baby Back Ribs & Fries ......9.95 Mozzarella Cheese Sticks..............................7.95

Salads

Burgers & Sandwiches

Served with either fries, soup of the day, or salad. All burgers come with lettuce, tomatoes, onions, and thousand island. 1.00 Add ons: Swiss, cheddar, or pepper jack cheese. 1.50 Add ons: Bacon, chili, avocado, or mushrooms.

Black Sheep Guinness Burger ......................8.95

Grilled half pound burger basted in our own Guinness reduction.

“1117 Chorro” ................................................9.95 Our Guinness burger topped with cheddar cheese, sautéed mushrooms, peppers, and onions.

Mediterranean Turkey Burger .....................8.95

Choose your favorite salad dressing: Blue cheese, Ranch, Oriental honey sesame, Thousand island or Balsamic vinaigrette.

A seasoned and grilled turkey burger, with all the works.

House Salad .................................................4.95

A blend of whole grains and vegetables, served with all the works.

Baby Spinach Salad .....................................8.95

Blue cheese crumbles, hardboiled egg, diced tomatoes, apple smoked bacon bits, and croutons.

Rotisserie Seasoned Chicken Salad ...SM 7.95 10.95

Seasoned roasted chicken, mixed greens, carrots, cucumbers, tomatoes, hard egg, and mushrooms.

Black Sheep Tri-Tip Salad ..................SM 7.95 10.95 Oak barbecued tri-tip, mixed greens, carrots, cucumbers, tomatoes, hard egg, and mushrooms.

Cajun Blackened Shrimp & Avocado Salad ......................................SM 8.95 12.95 On mixed greens, with tomatoes, hard egg, and lemon.

Garden Burger .............................................8.95

Tri-Tip Sandwich ...........................................9.95 Oak barbecued tri-tip, on a French roll, with grilled peppers and onions.

Grilled Ham and Cheese Fondue ..................9.95 Grilled ham, tomato, melted mozzarella cheese, on toasted sourdough.

Cataneos Portuguese Linguica Sandwich ... 9.95

On a French roll with grilled onions and jalapeño peppers.

South of the Border

House Made Chili Bowl ................................5.95 With cheddar cheese, red onions, and tortilla chips.

Pasta

Beef or Chicken Tacos ..................................9.95

Pub Mac and Cheese ....................................9.95

Elbow macaroni with cheese and mozzarella cheese. Served au gratin, with a salad.

Two corn tortillas filled with onions jalapeño peppers, cilantro, cheddar cheese, and your choice of beef or chicken. Served with house made salsa and a salad.

Chicken Pomodore .....................................13.95

Two Fish Tacos ............................................10.95

Grilled chicken over fusilli pasta prepared with fresh basil, garlic, and tomatoes. Served with garlic bread.

Shrimp Pomodore ......................................15.95

Fusilli pasta and shrimp tossed with tomatoes, fresh basil, and garlic. Served with garlic bread.

Chicken Fettuccine Alfredo .........................13.95

Grilled chicken over fettuccine, in a creamy parmesan sauce. Served with garlic bread.

Shrimp Fettuccine Alfredo ..........................15.95

Alaskan cod sautéed with tomato, onions, jalapeño peppers, and cilantro, over corn tortillas, with cheddar cheese, tartar sauce, house made salsa, and a side salad.

Pub Chicken or Beef Quesadilla .................10.95

A green spinach flour tortilla filled with onions, peppers, melted cheddar cheese, and your choice of chicken or beef. Served with house made salsa, and a salad.

Pescado and Chips .....................................11.95

Lightly breaded Atlantic cod filets, served with fries, tartar sauce and lemon.

Baked Alaskan Halibut Served with baby red roasted garlic potatoes and almond red pepper haricot verts in lobster sherry bisque Penne Pasta Grilled smoked chicken, Prosciutto, and shrimp tossed in our tomato Alfredo sauce and sprinkled with parmesan Southwestern Tequila Lime Pasta Grilled chicken breast, red onions, and fresh red and yellow bell peppers in a creamy cilantro-pesto sauce, over fettuccini Fresh Swordfish Loin Pomodoro Over lemon zest risotto in a crushed tomato basil white wine with lemon and fresh garlic Grilled Atlantic Salmon Filet Wild rice pilaf with grilled asparagus spears in a mild house-made roasted red pepper cream Fig and Parma Proscuitto Sandwich Imported Parma Proscuitto, house-made fig jam, asiago cheese, and arugula on a freshly baked French roll drizzled lightly with olive oil, salt and cracked pepper

WE DELIVER! View our full menu at www.blacksheepslo.com

1117 Chorro Street • San Luis Obispo, CA • 805 544-SHEEP (7433) Happy Hour 3pm–6pm Daily

Sunday Brunch 11am

Pints $3.50 Well Drinks $3.50

NFL Sunday Ticket

Daily Food Specials

UpperCrustSLO.com View Our Full Menu


R E S TA U R A N T S

MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

- New Times Voted SLO’s Best Pizza 21 Times! Readers’ Poll Dine-In Take-Out Delivery Groups Catering Lunch ‘til Late Night

1000 Higuera St • (805) 541-4420 • www.woodstocksslo.com

Check Our Web Site For Our Prices, Deals, Coupons & More

Classic Combos

All Pizzas Available in: 8” Personal 12” Medium

14” Large

16” X-Large

SLO Classic

garlic bird

firebird

bbq bird

mediterranean

carnivore

vegetarian

the bomb

hawaiian

pesto primavera

Pizza U create hand-tossed, freshly baked whole wheat or white crust, classic red sauce & whole milk mozzarella cheese. add thick crust to any pizza

sauces

pesto creamy garlic tomato bbq firesauce

Appetizers

fresh toppings - we load them on!

xtra cheese pepperoni italian sausage linguica salami lean ground beef canadian-style bacon garlic red onions onions green peppers ‘shrooms black olives broccoli tomatoes pineapple jalapenos pepperoncini almonds

fresh salads

gourmet toppings

grilled chicken bbq chicken bacon kalamata olives feta cheese artichoke hearts sun-dried tomatoes

Salads Available in Regular, Large & Party Sizes

add or remove chicken on any salad

party sizes feed 25-30

wildeBread™

seasoned w/garlic & herbs.

woody’s wings served w/classic red sauce buffalo, spicy breaded or honey bbq Half (6) Full (12)

or ranch. add cheese. 8” Regular or 12” Large

Chicken Caesar

asian Chicken

spinach

the greek

brother tom’s

antipasto

crisp romaine lettuce, romaine lettuce, grilled chicken, carrots, fresh spinach, ‘shrooms, bacon, grilled chicken, parmesan cheese, cucumbers, ‘shrooms, broccoli, mandarin red onions & woodstock’s croutons & caesar dressing oranges, crispy wontons & asian dressing exclusive balsamic vinaigrette

desserts chocolate caramel pie™

pizza shell covered CinnaBread ™ & ™ w/sweetened cream apple CinnaBread cheese, crumbled smothered w/cinnamon, brown sugar & icing ** add toasted almonds **

Snickers® Bars & topped w/caramel & chocolate sauce.

Both Available in 8” Regular or 12” Large

drinks

romaine lettuce, feta cheese, tomatoes, cucumbers, kalamata olives, pepperoncini & red onions

bottomless sodas, cans & sixers bottled water, milk, apple juice & fruit punch juice boxes a great selection of beer! we also serve wine.

romaine & spring lettuce, sliced carrots & cucumbers, tomatoes, mozzarella & croutons

a brother tom’s plus salami, pepperoni, ‘shrooms, red onions & black olives

romaine, spinach or spring greens plus any

build your own salad toppings from our pizza or salad menus!

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MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

It’s happening at the marvelous Radisson Hotel in Santa Maria!

New Frontiers Deli

The Radisson Hotel, Santa Maria, located in the heart of the Santa Barbara Wine Country, offers outstanding accommodations, a fabulous restaurant, a heated pool and Jacuzzi spa along with a full fitness center. Come stay or dine at the Radisson Hotel and get away from it all!

Hot Entrees

Blackened Salmon • Mustard-Crusted Roast Beef Veggie Lasagna • Enchilada Casserole • Quiche • Pizza and many more, fresh every day

Fresh Deli Salads

A variety of daily specials including: Traditional Coleslaw • Potato Salad • Chicken Caesar Salad Cashew Chicken Salad • Pesto Pasta, and more

Fresh Salad Bar

Salads Ahi Tuna Salad Sesame crusted Ahi Tuna Seared Rare Placed over Mixed Greens with Candied Cashews, Pickled Ginger and a Sweet Soy Wasabi Vinaigrette $19.95 Phad Thai Salad Crispy Rice Noodles, Cabbage, Cashews, and Mandarin Wedges, Tossed in Citrus Vinaigrette, Topped with a Char Broiled Chicken Breast, Served in a Crispy Won Ton Shell $18.95

Signature Entrées Herb Crusted Prime Rib Herb Crusted, Slow Oven Roasted Prime Rib, Carved Tender and Juicy, Accompanied by Carmelized Onion Mashed Potatoes and Local Vegetables Au Jus with Creamed Horseradish on the side. House Cut $24.95

Chicken Caesar Salad Char Broiled Chicken Breast Over Fresh Romaine Lettuce, Imported Parmesan Cheese, and Garlic Croutons in a Creamy Caesar Dressing $9.95

Cioppino Rich and Flavorful Fish Stew with Dungeness Crab Legs, Clams, Mussels, Scallops, Shrimp, and Market Fresh Fish, in a Zesty Tomato and Garlic Broth $24.95 Lamb Shank Lamb Shank Braised in a Sauce of Red Wine and Herbs, Tender and Falling Off the Bone, Served with Moroccan Cous Cous and Local Vegetables $23.95

For reservations, call 805-928-8000

Specialty Sandwiches

Roasted or Smoked Turkey Tuna • Ultimate Veggie • Roast Beef Tuna Melt • Gardenburger Turkey and Veggie Wraps, and more Or custom-order your favorite sandwich!

Juice Bar

Fresh juices and cool fruit smoothies

Fresh Baked Goodies

Muffins • Scones • Cakes • Cheesecakes • Fresh Pies and a selection of dairy-free and wheat-free baked goods Special bakery orders are welcome We make specialty cakes, too

New York Steak Char Broiled 10oz. Succulent New York Steak Topped with Sautéed Peppers and Onions Finished with a Green Peppercorn Demi Glace, Served with Carmelized Onion Mashed Potatoes and Local Vegetables $26.95 Filet Mignon Char Broiled 8oz. Beef Tenderloin Finished with a Creamy Gorgonzola Sauce and Grilled Onions Complete with Carmelized Onion Mashed Potatoes and Local Vegetables $30.95

All the freshest salad bar ingredients, made your way!

Organic Coffees & Espresso Drinks

Try the Radisson's five monthly entree selections. Delicious new choices every month!

Certified organic, shade-grown and fair-traded coffees to give you the best flavor and quality.

Special orders and catering welcome

We use only the freshest natural ingredients containing no MSG, preservatives, additives, or artificial ingredients

Prices and Menu subject to change

3455 Skyway Drive, Santa Maria, CA 93455 Visit our web site at www.radisson.com/santamariaca for more information on upcoming events at our hotel and restaurant, or call 805-928-8000 for more details.

896 Foothill Blvd., San Luis Obispo corner of Foothill & Santa Rosa Hours: Mon.-Fri. 8-9, Sat. 8-8, Sun. 9-8 • 785-0194


R E S TA U R A N T S

MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

Restaurant & Bar 990 Industrial Way, Ca., 93401 Serving the Central Coast Since 1976

Gradburgers

Sandwiches

All our burgers are cooked medium-well over an open flame with your

All our sandwiches are served on a sesame bun, baked fresh daily in our own bakery. They also include a choice of fries, soup or green salad..

choice of American, Cheddar, Swiss, Monterey Jack or Pepper Jack Cheese. All burgers served with your choice of french fries, soup or salad. Gradburger 1/2 lb................5.90 Junior Grad 1/4 lb.................4.90 Super Grad 1lb.....................8.50 Garden Burger..........................5.75 Turkey Burger...........................5.75

Additional Items: Bacon..........1.00 Green Chilies..........1.00 Teri & Pineapple..........1.50 Avocado ..........1.00 Extra Cheese..........25¢

Specialties Chicken Breast...........7.25 Teriyaki & Pineapple...........8.75 BBQ Style...........7.75 Chicken Strips...........7.75 Fish & Chips...........8.50 Chicken Wing Dinner...........9.50

Steaks

All our steaks are flame broiled and served with garlic bread, green salad and your choice of fries or baked potato. Prime Rib..........15.50 Ribeye Steak..........14.50 Petite Ribeye..........12.50 (Fridays after 5pm)

Salads

Choice of dressings are Thousand Island, Bleu Cheese, Ranch, french, Italian, Fat-free Italian, Oil & Vinegar, Caesar or Honey Mustard Chicken Taco Salad.........8.50 Beef Taco Salad..........8.50 Chicken Caesar..........7.25 Penny’s Crispy Chicken Salad..........5.75 Tuna Tomato..........6.75 Ceasar Salad..........4.50 Dinner Salad..........3.50 Side Salad..........2.00 Side Ceasar.............2.50 Chef Salad..........6.25 Napoleon..........6.50 Soup & Salad..........4.50 Bowl of Soup..........3.75 Cup of Soup..........2.50 To add a soup or salad to any meal, please add................$1.50 To add a side ceasar, please add.......................$1.75

Patty Melt.................................................6.25 Glendale......................................................7.25 Italian Sausage Sandwich.............6.75 Club Sandwich.......................................6.50 Turkey..........................................................6.25 California Club........................................7.90 BBQ Beef...................................................6.65 BLT.................................................................6.00 BBQ Chicken Breast..........................7.25 Teriyaki Chicken Breast..................7.75 Chicken Breast ....................................7.25 Cordon Bleu.............................................7.75 Santa Fe Chicken.................................7.75 Tuna...............................................................6.25 Ribeye Steak .......................................11.25 Ham...............................................................5.75 Linguisa.......................................................5.75 Pastrami on Rye...................................6.00 Phily Chesse Steak.............................9.50 Tri-Tip............................................................6.30 Grad Dog...................................................4.75 Fish Sandwich ......................................6.00

Side Orders Nachos........................................................6.25 Chicken or Beef Nachos ................8.50 Chicken wings with BBQ or Fire Sauce...,,,,,,,,,,,,,,,9.25 Onion Rings.............................................5.95 Deep fried Zuchinni............................5.95 Garlic Bread.............................................2.50 Garlic Bread with Cheese..............3.00 French Fries.............................................4.25 Baked Potato..........................................2.25 Mozzarella Sticks................................6.90 Deep Fried Mushrooms..................5.95

Music and Dancing - Voted Best Place to Dance Dancing Wed-Sat Evenings • 9pm - 2am • Call for Details 541-0969

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MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

San Luis Obispo 541-2940 · 1575 Calle Joaquin Paso Robles 238-4305 · 1135 24th St. Salinas (831) 783-1078 · 155 Kern Street

• Best Breakfast • Best Diner • Meal For Your Money

Check Out Our Specials on Facebook! Served until 4pm

he ? t In od mo

Margie’s Slam Bam ..................................12.50 Two buttermilk hotcakes, two extra-large eggs, two strips of bacon, and a sausage patty. Ken’s Combo.............................................9.50 One hotcake or a slice of French toast, one egg, two strips of platter bacon or a sausage patty. Fat City Mini..............................................9.50 One extra-large egg, two strips of bacon or one sausage patty, potatoes, and a slice of toast. The Quickie ..............................................9.50 A bowl of hot or cold cereal, some fresh fruit, and a toasty, hot buttered English muffin. Biscuits & Gravy........................................7.75 Homemade buttermilk biscuits smothered in good old-fashioned sausage gravy.

l ea r Try od! fo

www.margiesdiner.com Try Our Famous Onion Rings & 24oz. Milkshakes!

1/3 lb. choice ground chuck grilled to your order on a toasted sesame seed bun with lettuce, tomato, onion and pickles. All burgers include choice of soup, salad, potatoes, fruit or onion rings.. A lean and juicy chicken breast or a Gardenburger can be substituted on any burger except Sliders.

) l DaY l a D

Grilled Chicken Burger .............................9.95 Bare Burger ...............................................9.95 Cheese Burger.........................................10.50 e (SeRv Bacon Cheese Burger..............................11.75 Ranch Burger...........................................11.25 Topped with a whole ortega chile and hand grated jack cheese. Try our famous chili-alias GALE FORCE chili, Patty Melt ...............................................11.25 alias ROAD KILL Chili, alias 40 KNOT Chili, Onionette...............................................11.25 alias STERN LOADER chili. Topped with grilled onions and your choice of cheese. Margie’s Homemade Chili .....Cup 5.75 ..........Bowl 6.75 Avocado Grotto .....................................11.95 Topped with avocado and your Homemade Soup of the Day ...............Cup 4.50 .........Bowl 5.25 choice of jack or sour cream. Mushroom Burger ...................................11.95 Chili Burger .............................................11.95 Sliders.......................................................9.95 3 hot mini-burgers with a handful of golden fries. Chicken Salad .........Half 11.95 ....Huge 13.50 Margie’s Winky Burger ..............................9.50 Cooked to order- Tender sauteed chicken breast Just a little bit of heaven...our quarter-pounder served on a bed of lettuce greens with tomato HAMBURGERS MADE FRESH DAILY and assorted fruit. Served with crackers or a (Needed Or Not!) dinner roll. Chef’s Salad .............Half 11.95 ....Huge 13.50 Ham, turkey breast, cheddar and jack cheese served with crackers or dinner roll. Better ask your server just how big a half salad is! Please note that all luncheon items are available Stuffed Avocado or Tomato .................Half 11.95 ...Huge 13.50 during the evening hours. Served from 4:00 P.M. Loaded with our albacore tuna salad Fresh Fruit Bowl ........................................7.95 Tossed Green Salad..................................4.50 *NEW* Fresh Veggie Salad........................9.50 Include choice of soup or salad, Large tossed salad with assortment of fresh homemade dinner rolls and butter, vegetable, garden veggies (broccoli, cauliflower, squash, and choice of mashed potaoes, fries, home fries carrots, peppers, onions). or baked potato.

Breakfast combinations all include home-fried potatoes, your choice of toast, biscuits, or an English muffin. Biscuits and gravy may be substituted for potatoes and toast on any order. Two Eggs, Potatoes, Toast & Jelly ............8.50 With Bacon or Sausage.............................9.95 With Ham or Ground Round Patty..........10.25 With Chicken-Fried Steak & Country Gravy .........................................11.50 With 8 oz. Rib Eye Steak ........................11.95 Denver Omelette ....................................11.50 The Winner..............................................12.25 Country sausage, tomato, choice of cheese, topped with sauteed mushrooms. Mushroom & Cheese Omelette ..............11.50 Chili-Cheese Omelette ...........................11.50 Avocado, Cheese & Mushroom Omelette ..............................11.95 The California Favorite............................11.25 Avocado with sour cream and jack cheese. The Diner Special Omelette ...................11.75 Diced ham, green pepper, onion, cheddar, and jack cheese topped with salsa. Ranch Omelette......................................10.75 Jack cheese and a whole ortega chile topped with salsa and sour cream. The Original Cheese Omelette .................9.50 Ham or Bacon & Cheese Omelette.........11.50 Philly Beef...............................................11.95 Veggie Omelette with Cheese................10.75 Turkey Club Sandwich.............................12.50 Burger Club Sandwich.............................12.50 Grilled Chicken Club...............................12.50 Roast Beef Club Sandwich ......................12.50 Avocado Club Sandwich .........................12.50 B.L.T. .........................................................9.95 French Toast .............................................7.50 Grilled Turkey or Chicken.......................11.75 Buttermilk Hotcakes (3) ..........................7.50 Grilled Tuna Melt ....................................11.75 Short Stack (2) ........................................6.95 Cold Tuna & Tomato ...............................11.75 Banana Hotcakes (2) Delicious, try ‘em ......7.95 French Dip ..............................................11.75 Grilled Ham & Cheese ............................11.75 Margie’s Special Grilled Cheese ...............8.50 TRY MARGIE’S LO-CAL PLATE Hot Roast Turkey Sandwich....................12.50 1/2 the calories, 1/2 the food Hot Roast Beef Sandwich .......................12.50 FULL PRICE If you can’t max out here, You can’t max out anywhere! Hot Meat Loaf Sandwich.........................12.50

BBQ Chicken ...........................................17.50 Ground Round Steak..............................17.50 Chicken Fried Steak................................19.95 Country Ham Steak.................................16.50 Margie’s Special Meat Loaf.....................17.50 Vegetarian Delight..................................17.50 Sauteed mushrooms, vegetables, cheddar and jack cheese, fresh fruit, and choice of potato. 3 Pan-Fried Center Cut Pork Chops with Country Gravy .........................................19.50 Margie’s Rib Eye Steak Dinner ...............19.95 You’d best be readyYour plate is going to have a lot of stuff on it!


MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

Former Gourmet Grub Chef Chris Logan has now joined the Otter Rock Team. Come by and try his specials!

Full Bar Live Entertainment Nightly Karaoke - Wed. 8pm | Open Jam - Thurs. Night

Breakfast, Lunch & Dinner Daily Kids Menu & Breathtaking Bay Views

885 Embarcadero, Morro Bay (805) 772-1420· otterrockcafe.com

R E S TA U R A N T S

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R E S TA U R A N T S

MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group


R E S TA U R A N T S

MENUS â&#x20AC;˘ Spring/Summer 2010 â&#x20AC;˘ newtimesslo.com/menus/ â&#x20AC;˘ New Times Media Group

BVbVĂ&#x2030;hBZVi7Vaa

Serving SLO Since 1994

9^cZ>c!IV`ZDji!9Za^kZgn8ViZg^c\

!3AMPLINGOFOUR-ENUS

!PPETIZERS

â&#x20AC;&#x201D; Menu SaMple â&#x20AC;&#x201D;

Hummus

ANTIPASTO

Blended garbanzo beans with tahini, extra virgin olive oil, & lemon juice.

Tactouka

Roasted peppers mixed with tomatoes, garlic, extra virgin olive oil & cayenne.

Lamb Gyro

Grilled minced lamb with salad wrapped in pita bread topped with Tzaziki sauce.

Honey, Spicy or Curry Chicken Roasted eggplant with fresh-diced tomatoes, or Honey Beef Spicy Moroccan Olives

Marinated jumbo calamata olives in fresh herbs & cayenne pepper.

Dolmas

Rice filled grape leaves, extra virgin olive oil, garlic, & lemon juice.

Cold Sampler Platter ($15)

Hummus, Baba Ghanouj, Domas, Tactouka, Mediterranean Carrots, Feta Olives & a Pita.

Wrapped in pita bread with salad & savory sauce.

Beef or Chicken Shawarma

Thinly sliced grilled beef or chicken with salad in pita bread topped with garlic sauce.

-EDITERRANEAN%NTREES  

All our entrees come with our authentic homemade Pita Bread.

3MALL0LATES

Chicken Eggplant

Designed to share. Order one or two per person, tapas style.

Charbroiled chicken breast with grilled eggplant & sautĂŠed tomatoes in extra virgin olive oil & feta cheese.

Fried Calamari

Artichoke Tagine, chicken or lamb

Deep-fried. Served with spicy tomatoharissa sauce.

Makouda

Fried crushed potato patties, cayenne peppers, roasted garlic, & fresh herbs. Served with a spicy tomato sauce.

Spanakopitas

Phillo pastry filled with spinach, feta cheese, & herbs.

Koufta Kabob

Charbroiled minced chicken with fresh herbs. Served with tomato sauce.

-EDITERRANEAN 3ANDWICHES 

A choice of meat SautĂŠed in saffron sauce. Served with artichoke hearts & rice.

Charbroiled Rib-Loin Lamb

SautĂŠed in olive oil, lemon & spices wrapped with a salad in pita.

Roasted Eggplant (Vegan)

SautĂŠed in olive oil, garlic & spices wrapped with a salad & rice in pita.

INSALATA Beet Salad

Mixed greens, roasted beets, caramelized walnuts, Roma tomatoes, red onions & goat cheese, with balsamic dressing

Grilled Chicken Salad

5/9

7/12

Mixed greens, bell peppers, marinated artichokes, olives, sun-dried tomatoes, grilled chicken & goat cheese in honey dressing

PANINI Vegetarian Sandwich

7/12

Bruschetta Sandwich

7/12

Chicken Folata Sandwich

7/13

Homemade bread with grilled eggplant and zucchini, tomatoes, roasted onions, roasted bell peppers, sautĂŠed mushrooms and fresh mozzarella

Homemade bread with grilled chicken, Roma tomatoes, fresh mozzarella, fresh basil and oregano

Homemade bread, roasted onions, tomatoes, breaded chicken breast in light marinara sauce

PIZZE Alfredo sauce, mozzarella, chicken, artichoke hearts, olive, prosciutto, goat cheese and sun-dried tomatoes

Two skewers, served with rice, sautĂŠed veggies, & a yogurt mint sauce.

Tagine Delight (Vegan)

Sweet potatoes, pears & grapes in a honeycinnamon sauce topped with almonds & roasted sesame seeds.

10/17

Fresh Mozzarella, parma prosciutto, arugula and mascarpone cheese

The Dune

9/17

Vegetariana

8/15

Fresh tomatoes, mozzarella, grilled eggplant, grilled zucchini, roasted bell peppers, roasted red onions and sauteĂŠd mushrooms

PASTE & RISOTTI Ravioli di Ricotta

8/14

Ravioli di Zucca

8/14

Orecchiette con Braciole

8/15

Shrimp Chermoula

Linguini Fradiavolo

9/16

Couscous De Fez (Vegan)

CARNE E PESCE

Fish au Saffron

Falafel (Vegan)

Artichoke & Cabbage (Vegan)

10

Steamed mussels with white wine, roasted garlic and olive oil

Kabobs, Chicken or Lamb

Chicken Zitoune

Marinated in a curry tomato sauce wrapped with a salad in pita.

Cozze

Monte Bianco

Charbroiled fish marinated in a lemon saffron sauce. Served with grilled veggies.

Spicy Chick Peas (Vegan)

6

¡ Bruschetta with fresh tomatoes, basil, oregano & extra virgin olive oil ¡ With artichokes, sun dried tomatoes, topped with mozzarella ¡ Bruschetta with goat cheese and roasted red bell peppers

Rib-Loin lightly charbroiled with fresh herbs & spices. Served with sautĂŠed rosemary potatoes.

Add a basket of herbal home fries

Fried garbanzo bean cakes served with a salad & hummus-tahini sauce wrapped in pita.

Small/Regular

Bruschetta of Your Choice

Baba Ghanouj garlic & olive oil.

39

Half baby chicken cooked to â&#x20AC;&#x2DC;perfectionâ&#x20AC;&#x2122; with calamata olives & preserved lemon. Served with angel hair pasta. Shrimp sautĂŠed in extra virgin olive oil & cilantro sauce. Served with rice. Carmelized onions, garbanzo beans & raisins, served on a bed of couscous.

Couscous Royal (Vegan)

Mixed Veggies, garbanzo beans & raisins, served on a bed of couscous.

Homemade ravioli pasta filled with ricotta cheese and sauteĂŠd spinach served in marinara sauce Homemade ravioli filled with pumpkin in butter and sage cream sauce

Ear shaped pasta served with top sirloin steak, rolled & filled with spices. Parmesan cheese, Italian pancetta and fresh garlic Homemade linguini pasta sautĂŠed with garlic, extra virgin olive oil, wild Mexican shrimp & fresh tomato in a spicy tomato sauce

Merluzzo allâ&#x20AC;&#x2122;Amalfitana

Bass fillet sautĂŠed with white wine, topped with fresh Roma tomatoes, mozzarella cheese and fresh basil.

9/17

Rack of Lamb al Barolo

26

Osso Buco alla Milanese

28

Rack of lamb roasted with herbs and red wine sauce

Veal shanks braised with fresh vegetables, fine herbs in red wine sauce served with saffron risotto

Lunch

I DOLCI

10:30-2:30 Tue-Sun

Tiramisu

6

Cannoli alla Siciliana

6

Lady fingers with espresso coffee and mascarpane cheese topped with cocoa

675 HIGUERA ST. SLO â&#x20AC;˘ 543.1155

#ATERINGÂ&#x192;0ICK5PÂ&#x192;$ELIVERY VIEWFULLMENUSATWWWCATEROASISCOM

Roll shell pasta filled with ricotta cheese, candied fruits, chocolate and pistachio

San Luis Obispo 570 Higuera St. Suite 130 (805) 544-0861 In the Old Creamery

San Luis Obispo & Oceano

Order On-line

www.MamasMeatball.com

Dinner 4:30-9:00pm Tue-Thur & Sun 4:30-10:00 Fri-Sat

Oceano 325 Pier Avenue (805) 473-2383 By The Dunes


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MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

Serving Breakfast · Lunch · Dinner Featuring our Award Winning Clam Chowder

A Sampling of our Menu

• Artisan Breads • • Handcrafted Chocolates • Baguettes Ciabatta Focaccia Sourdough

Truffles Chocolate Bars Gift Boxes Wedding Favors

• Party Platter Catering Available • Special Bakery Orders Welcome • Breakfast •

Egg Sandwiches, French Toast, Omelets, Pastries, Burritos

• Chowder & Chili •

Famous Clam Chowder in Sourdough Bread Bowls

• Seafood & Chips •

Fish & Chips, Oysters, Calamari, Scallops

• Steamed Clams • • Seafood Sandwiches •

Fish Sandwich - Cod, Grilled or Smoked Salmon, Grilled Ahi Tuna, Grilled Calamari

• Seafood Tacos •

Fish Taco , Grilled or Smoked Salmon, Grilled Ahi Tuna, Grilled Shrimp

• Burgers & Dogs • • Chicken •

“Your restaurant was recommended while we were shopping and it was excellent with great service.” “Hands down best burger in town!”

Chicken Strips & Chips, Chicken Sandwich, Chicken Taco, Chicken Salad

“Terrific wine list with actually good wines and good prices by the glass”

• Sun Pizzas •

“We had heard about your sand dabs…what a treat! Absolutely delicious!”

Fresh Tomato & Cheese, Grilled Shrimp, Smoked Salmon Pepperoni, Veggie

“Your bar is such a fun place to meet a nice professional crowd and not too loud.”

• Deli Sandwiches • • Salads •

“Thank you for making our party such a success. Dinner was wonderful. Your staff did such a great job taking care of everything. We had nothing but compliments from our guests.”

• Beer & Wine Available • • Pastries & Desserts •

PLEASE VIEW OUR FULL MENUS AT www.cornerviewrestaurant.com

Fresh Seafood Salads, Garden Salads

Sun Tarts, Pastries, Cookies, Pies, Cakes, etc.

Take Out / Phone In Available

1491 Monterey Street • SLO (805) 544-7567

Order ONLINE for pickup or delivery at splashcafe.com, splashbakery.com or menuclub.com Visit Our Original Location

197 Pomeroy • Pismo Beach (805)773-4653

HOURS: Open Daily at 7:00 am splashbakery.com • sweetearthchocolates.com • splashcafe.com

1141 Chorro Street, San Luis Obispo ph: (805) 546-8444 f: (805) 546-9185 Open Daily for Lunch & Dinner & Serving Breakfast on weekends.


MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

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41


42

R E S TA U R A N T S

MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

FIND U S

ON FA CEBOO

Starters Tumbleweed Onion · Florentine Mushroom Caps Crispy Mountain Oysters Bay Shrimp Cocktail · Far Western Ravioli Platter

Classic Dinners

Famous Bulls Eye Steak · Filet Mignon · New York Strip Marinated Boneless Chicken Breast · Center Cut Pork Chops Citrus Glazed Baby Back Ribs Prime Top Sirlon · Shrimp Scampi

Homemade Desserts Nina’s Créme Brulee · Bread Pudding Chocolate Brownie Sundae · Seasonal Fruit Desserts Expanded Wine List with a price for every diner.

Fine fare meets authentic flavor for an unforgettable dining experience at the Far Western Tavern. Here in historic downtown Guadalupe, the Minetti family brings two generations and five decades of ownership to your table, serving legendary cuisine that is rooted in local tradition yet suited for contemporary tastes.

Private Parties & Catering Available Tuesday – Thursday 11am - 9pm · Friday & Saturday 11am - 10pm · Sunday 9am - 9pm Reservations Recommended:

www.farwesterntavern.com 343-2211 · 899 Guadalupe St. · Guadalupe

K!


R E S TA U R A N T S

MENUS â&#x20AC;˘ Spring/Summer 2010 â&#x20AC;˘ newtimesslo.com/menus/ â&#x20AC;˘ New Times Media Group

13 TVâ&#x20AC;&#x2122;s & Large Screens ¡ Watch all the games here! NBA ¡ NFL ¡ MLB ¡ NASCAR ¡ NCAA FULL BAR ¡ BEER ¡ WINE THE STARTING LINE-UP

SLIDERS â&#x20AC;&#x201C; $6.95 CHICKEN TENDERS â&#x20AC;&#x201C; $6.95 MOZZARELLA STICKS â&#x20AC;&#x201C; $6.95 JALAPENO POPPERS â&#x20AC;&#x201C; $6.95 POTATO SKINS â&#x20AC;&#x201C; $7.95 CHILI FRIES â&#x20AC;&#x201C; $5.95 GARLIC FRIES â&#x20AC;&#x201C; $3.95 ONION RINGS â&#x20AC;&#x201C; $4.95 FRINGS â&#x20AC;&#x201C; $3.95 NACHOS â&#x20AC;&#x201C; Starting at $6.95 QUESADILLAS â&#x20AC;&#x201C; Starting at $6.95 WINGS â&#x20AC;&#x201C; 6 for $5.95, 12 for $10.95, 24 for $18.95 BUFFALO BALLS â&#x20AC;&#x201C; $6 for $5.95, 12 for $10.95, 24 for $18.95 CALAMARI â&#x20AC;&#x201C; $7.95 SHRIMP COCKTAIL â&#x20AC;&#x201C; $8.95 SHRIMP BASKET â&#x20AC;&#x201C; $9.95 2 POINT CONVERSION PLATTER â&#x20AC;&#x201C; $15.95

THE â&#x20AC;&#x153;GREENSâ&#x20AC;?

(All Salads Served w/ a Dinner Roll & Butter)

COBB SALAD $9.95 CHICKEN ASIAN SALAD $9.95 CHICKEN WALDORF SALAD $9.95 CAESAR SALAD $6.95 ANTIPASTO SALAD $11.95 HOUSE SALAD $3.95

â&#x20AC;&#x153;FIELDâ&#x20AC;? OF BURGER CHOICES

THE BEN ROETHLIS â&#x20AC;&#x153;BERGERâ&#x20AC;? â&#x20AC;&#x201C; Half Pound Ground Sirloin Burger $8.95 THE â&#x20AC;&#x153;LARRY BIRDâ&#x20AC;? â&#x20AC;&#x201C; Charbroiled Chicken Breast $8.95 THE â&#x20AC;&#x153;KOBE BRYANTâ&#x20AC;? â&#x20AC;&#x201C; Half Pound KOBE Beef Burger â&#x20AC;&#x201C; The Ultimate! $13.95

THE â&#x20AC;&#x153;LEN DAWSONâ&#x20AC;?Black Forest Ham w/Swiss $7.95 THE â&#x20AC;&#x153;LASORDAâ&#x20AC;? One-Half Pound DODGER DOG $7.95 THE â&#x20AC;&#x153;MANNY RAMIREZâ&#x20AC;? 2 Chicken or Fish Tacos, Cabbage, Cheese, Salsa $9.95

â&#x20AC;&#x153;HALFTIMEâ&#x20AC;?

Cold Sandwiches or Wraps - $8.95 â&#x20AC;&#x153;Halfâ&#x20AC;? Cold Sandwich (Wraps Excluded) $6.95

â&#x20AC;&#x153;PIZZA DUGOUTâ&#x20AC;?

THE WHITE OUT â&#x20AC;&#x201C; Alfredo Sauce, Mozzarella, Ricotta & Parmesan Cheese â&#x20AC;&#x153;RED ZONEâ&#x20AC;? SPECIAL â&#x20AC;&#x201C; Pepperoni, Sausage, Salami, Canadian Bacon, Onions, Olives, Mushrooms, Bell Peppers VEGGIE PIZZA â&#x20AC;&#x201C; Bell Peppers, Tomatoes, Olives, Onions, Mushrooms CALZONE â&#x20AC;&#x201C; Stuffed w/ Cheese & 2 Toppings

THE â&#x20AC;&#x153;LITTLE LEAGERSâ&#x20AC;?

(Kids 11 or Under. Includes Kidâ&#x20AC;&#x2122;s Drink)

GRILLED CHEESE & FRIES - $4.95 CORN DOG & FRIES - $4.95 2 CHICKEN TENDERS & FRIES - $4.95 CHEESE NACHOS - $4.95 2 SLIDERS W/CHEESE & FRIES - $5.95 SPAGHETTI BOLOGNESE - $5.95 FETTUCCINI ALFREDO - $5.95 CHEESE QUESADILLA & FRIES - $5.95

â&#x20AC;&#x153;THE MAIN EVENTâ&#x20AC;?

(Includes House Salad or Soup & Dinner Roll. $4.95 for Split Plate. )

SPAGHETTI BOLOGNESE â&#x20AC;&#x201C; Spaghetti Topped w/ Meat Sauce - $10.95 FETTUCCINI ALFREDO â&#x20AC;&#x201C; Buttery Cream Sauce w/Parmesan over Fettuccini Noodles $10.95 â&#x20AC;&#x153;LINE OF SCRIMMAGEâ&#x20AC;? CHICKEN PARMESAN â&#x20AC;&#x201C; Breaded Chicken (All Sandwiches Come w/ Shoestring Fries) Breast, Meatsauce, Mozzarella, Spaghetti $12.95 THE â&#x20AC;&#x153;JOE NAMATHâ&#x20AC;? Hot Pastrami on a CHARBROILED CHICKEN BREAST â&#x20AC;&#x201C; 10oz BoneFrench Roll w/Mustard $10.95 less, Skinless w/Baked Potato & Veggies $14.95 THE â&#x20AC;&#x153;MCNABBâ&#x20AC;? Roast Beef, Onions, Bell 5 OZ CHICKEN BREAST W/SIDES â&#x20AC;&#x201C; $8.95 Pepper, Provolone on a French Roll $10.95 PRIME TOP SIRLOIN STEAK â&#x20AC;&#x201C; 8 oz Top CharTHE â&#x20AC;&#x153;GRETZKYâ&#x20AC;? Roast Beef w/Aus Jus on a broiled Steak w/Baked Potato & Veggies $17.95 French Roll $10.95 PRIME NEW YORK STEAK â&#x20AC;&#x201C; 8oz Strip THE â&#x20AC;&#x153;GEORGE BRETTâ&#x20AC;? Slow Cooked Pork in Charbroiled w/Baked Potato & Veggies $20.95 BBQ Sauce w/Cheddar on a French Roll $9.95 PRIME FILET MIGNON â&#x20AC;&#x201C; 8oz Filet THE â&#x20AC;&#x153;DAN FOUTSâ&#x20AC;? 8oz Sirloin Steak, French Charbroiled w/Baked Potato & Veggies $26.95 Bread, Swiss, Lettuce, Onions, Tomato, Mayo $8.95 DAILY SPECIALS THE â&#x20AC;&#x153;FAVREâ&#x20AC;? 8oz Sirloin Burger on Grilled MARTINI MONDAY â&#x20AC;&#x201C; $4 Well Marinis Rye w/Grilled Onions, Swiss & Mayo $8.95 TACO TUESDAY â&#x20AC;&#x201C; $5.99 fish or chicken. THE â&#x20AC;&#x153;TORII HUNTERâ&#x20AC;? Meatballs on French 5pm until gone Roll w/Meat Sauce & Mozzarella $9.95 BUFFALO WING WEDNESDAY â&#x20AC;&#x201C; 50¢ each. THE â&#x20AC;&#x153;MUHAMMAD ALIâ&#x20AC;? Breaded Chicken 5pm until closing Breast w/Mozzarella & Meat Sauce $9.95 THE â&#x20AC;&#x153;BLTâ&#x20AC;? (BEST OF LADAINIAN TOMLINSON) HAPPY HOUR â&#x20AC;&#x201C; Daily 3-6pm. $2 off all appetizers, $1 off all drinks (excluding Bacon, Lettuce, Tomato w/Mayo $7.95 promos, fries & ring baskets) THE â&#x20AC;&#x153;JOE FRAZIERâ&#x20AC;? Roasted Turkey, Ham, Lettuce, Tomato, Bacon, Mayo $9.95

10% MILITARY DISCOUNT ALL DAY, EVERYDAY YEAR END TEAM PARTIES ¡ SPECIAL MENU AVAILABLE

*E:C6>AN6I6BJCI>A<6B:H6G:DK:G )DGI=#.IG::I 'DBED8P  

Offering the FINEST ingredients, locally grown produce & salsa made from scratch in the authentic style of old Mexico We never use trans-fatty oils in our cooking!

Coming Soon A menu dedicated to eating healthyâ&#x20AC;&#x201D; blended beverages, wraps & more! Made with fresh, locally grown fruits & veggies!

Dine In. Take Out. We Deliver 805.781.9716

805.773.5996

1131 Broad St. San Luis Obispo

841 Dolliver Street Pismo Beach

www.oktio.com

43


R E S TA U R A N T S

MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

MENU

44

SHARE FRIES

$3.00

• W/ GARLIC, PARMESAN, TRUFFLE OIL, HERBS

$5.00

• W/ CHEDDAR, BACON AND MAPLE

$5.00

SWEET POTATO FRIES W/ HONEY AIOLI

$6.00

ONION RINGS

$6.00

WINGS 6 PIECES SERVED W/ SPICY CHILE SAUCE, BLUE CHEESE & LIME

$5.00

BURGER NACHOS GRASS FED BEEF OR GRILLED CHICKEN

$12.00

BURGER SHOTS 3 MINI BURGERS W/ AIOLI, CARAMELIZED ONIONS

$7.00

MO-TAV QUESADILLA SUNDRIED TOMATO TORTILLA, BBQ PORK, CHEDDAR, PICO, CHIPOTLE SOUR CREAM, CILANTRO

$9.00

SALADS, SANDWICHES & SIGNATURES BLT GARLIC AIOLI, APPLEWOOD SMOKED BACON, LETTUCE, TOMATO

$8.00

GRILLED CHEESE AMERICAN

$4.00

HOUSE SALAD MIXED GREENS, TOMATO, CUCUMBER, RED ONION, SPROUTS

$3.00

WARM SPINACH SALAD SHERRY VINAIGRETTE, FETA, ROASTED BELL PEPPERS, PINENUTS W/ CHICKEN OR STEAK

$7.00 $9.00

CLASSIC COBB ROMAINE LETTUCE, TOMATO, AVOCADO, BLUE CHEESE, EGG, GRILLED CHICKEN & APPLEWOOD SMOKED BACON

$8.00

FISH & CHIPS ALASKAN HALIBUT, BEER BATTERED FRIES, TARTAR SAUCE

$9.00

CHEESEBURGER SOUP BACON CHEDDAR, GRASS FED BEEF, PICKLES, TOMATO, 1000 ISLAND

THAT’S A GOOD

BURGER! MO|TAV SPECIALTY COCKTAILS MOM’S MOJITO BACARDI RUM, MINT, FRESH LIME, SUGAR ROYAL LEMON DROP CITRUS VODKA, CHAMBOARD, FRESH LEMON, SUGAR MARGARITA “COUPE DE VILLE” CAZADORES REPOSADO TEQUILA, FRESH LIME, COINTREAU, GRAND MARNIER PEACHY KEEN STOLI VODKA, PEACH SCHNAPP’S, TRIPLE SEC, ORANGE JUICE, GRENADINE THE CLASSIC COSMO CITRUS VODKA, TRIPLE SEC, FRESH LIME, CRANBERRY JUICE THE “FLAMING” RONBO THREE OLIVES GRAPE VODKA, SODA, LEMON-LIME THE DIRTY BIRDY GREY GOOSE VODKA, OLIVE JUICE POMEGRANATE PASSION HYPNOTIC, VANILLA STOLI, CHAMBOARD, PINEAPPLE, CRANBERRY OLIVER’S TWIST CAZADORES, ST. GERMAINE, SUGAR, LIME, JALAPENOS KAHLUA MILK SHAKE KAHLUA, IRISH CREAM, CHOICE OF ICE CREAM HENDRICKS MARTINI HENDRICKS GIN, CUCUMBER WHITE CHOCOLATE MOUSSE GODIVA WHITE, STOLI VODKA, VANILLA, CREAM DE CACAO, CREAM

$12.00

MAC & CHEESE WHITE TRUFFLE OIL, PARMESAN, CHEDDAR, JACK

$5.00

BURGERS | 100% HORMONE FREE, GRASS FED, SUSTAINABLE. WE ARE STONG SUPPORTERS OF LOCAL FARMING COMMUNITIES AND BUY THE HIGHEST QUALITY INGREDIENTS AVAILABLE MO|TAV BURGER ANGUS BEEF, MOZZARELLA, PANCETTA, ARUGULA, ONION COMPOTE, TOMATO AIOLI, ON GARLIC BREAD OLD FASHION ANGUS BEEF, AGED CHEDDAR, LETTUCE, TOMATO, ONIONS, PICKLES, GARLIC AIOLI WESTERN ANGUS BEEF, AGED CHEDDAR, SMOKED BACON, ONION RINGS, BBQ SAUCE, RANCH THE ALOHA ANGUS BEEF, SWISS CHEESE, GRILLED PINEAPPLE, RED ONION, TERIYAKI BLACK & BLUE BLACKENED ANGUS BEEF, CARAMELIZED ONIONS, DANISH BLUE CHEESE PORTABELLA ANGUS BEEF, FETA, PORTABELLA MUSHROOM, GRILLED EGGPLANT, BELL PEPPERS, BASIL, TOMATO AIOLI THANKSGIVING GROUND TURKEY, STUFFING, DRIED CRANBERRIES, MAYO, GRAVY, SCALLIONS GRILLED CHICKEN CHICKEN, SWISS CHEESE, MIXED GREENS, BELL PEPPERS, CILANTRO PESTO THE “CLASSIC” BEEF, AMERICAN CHEESE, PICKLES, 1000 ISLAND DRESSING THE RED DEVIL ANGUS BEEF, JALAPENO CHEDDAR, CRISPY SHALLOTS, SPICY AIOLI, TOMATO, LETTUCE BIG WILLY’S BLACKENED BEEF, FRIED CHEESE, TOMATO, ROMAINE, PEACH COMPOTE ON ENGLISH MUFFIN

$9.00 $8.00 $9.00 $8.00 $8.00 $9.00 $8.00 $7.00 $7.00 $9.00 $9.00

POLLY DOLLY $8.00 CHICKEN, AVOCADO, SPROUTS, BBQ, LETTUCE, CUCUMBER, PEPPER JACK ON WHOLE WHEAT BUN “SCHWARTZ” BE WITH YOU BEEF, GOAT CHEESE, JALAPENO, ONION RINGS, SPINACH, HONEY MUSTARD ON GARLIC BREAD

$9.00

GARDEN ST. $8.00 VEGGIE PATTY, SPINACH, SAUTEED MUSHROOMS, FETA, ROASTED PEPPERS, SPROUTS, CILANTRO PESTO ON SOURDOUGH THE MISSION $8.00 CHICKEN, DANISH BLUE CHEESE, CUCUMBER, CARMELIZED ONIONS, CHIPOTLE SOUR CREAM HEARTGOOD $7.00 VEGGIE PATTY, SPROUTS, AVOCADO, TOMATO, RED ONION, HONEY MUSTARD, WRAPPED IN LETTUCE CALIFORNIA LOVE $9.00 TURKEY, JACK CHEESE, FRIED EGG, TOMATO, GUACAMOLE, FRIES, CILANTRO AIOLI ON WHOLE WHEAT THE RONBO $8.00 CHICKEN, RANCH, BACON BITS, BLUE CHEESE, ROMAINE, HARD EGG, TOMATO ON WHOLE WHEAT

MO|TAV MANHATTAN WOODFORD RESERVE BOURBON, SWEET VERMOUTH, BITTERS

BEST HAPPY HOUR IN TOWN Mon–Fri 4pm-6pm

2 Happy Hour Menu * Drink Specials

$

Sunday NFL All The Games * All Day DAVE ROWE PHOTOGRAPHY

725 HIGUERA STREET DOWNTOWN SLO · 541-8733 WWW.MOTHERSTAVERN.COM


WINE

MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

WINE TASTING Stowell

Rd

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et

Main Stre

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Stardust Cruises– Central Coast’s Premier Limousine Service

Blosser

In Northern Santa BarbaraCounty

Santa Maria

Rd

HWY

135

1

2

3

4

Los Alamos HWY

101

Serving San Luis Obispo & Santa Barbara Counties

Kenneth Volk Vineyards

Located in Santa Barbara’s Santa Maria Valley, Kenneth Volk Vineyards has one of the most diverse portfolios of wine in California. Owner and winemaker Ken Volk has been making wine on the Central Coast for over a quarter of a century. Ken produces cool climate Pinot Noir and Chardonnay from the Santa Maria Valley, Bordeaux and Rhone varieties from Paso Robles, and eclectic heirloom grape varieties from throughout the Central Coast. Tasting room/Winery: 5230 Tepusquet Road, Santa Maria. Ph 805.938.7896 Fax 805.938-1324 www.volkwines.com Info@volkwines.com Open daily 10:30 to 4:30

Addamo Tasting Room & Bistro

The Addamo Tasting Room & Bistro features award winning estate wines as well as several wines from vineyards throughout the Central Coast. The estate wines are ultra-premium, hand-harvested varietals that are associated with the Santa Maria Valley such as Pinot Noir, Chardonnay, & Syrah; with some unique wines such as Dolcetto & 100% Grenache. Addamo has won “Best Local Tasting Room” four consecutive years, Best Local Red & White Wine for three years in the Santa Maria Sun. We also serve delicious homemade entrees & we are child friendly. Located at: 400 East Clark Ave, Suite A, Orcutt, 805-937-6400 www.addamovineyards.com

Carina Cellars

Carina Cellars is the result of an avid wine collector with a dream, who met an accomplished winemaker with a vision. When attorney and businessman David Hardee and winemaker Joey Tensley met in 2002, they both had a vision for producing top-quality Rhone wines that showcase Central Coast terroir above all else. Our winemaking approach is traditional and minimalist, and the resulting wines are rich in varietal flavors and aromas-vibrant Viogniers, spicy Syrahs and unique blends such as the Clairvoyant and Iconoclast. We have two beautiful locations for you to visit and taste our wines, or visit: 2900 Grand Avenue, Los Olivos CA (next to Panino) • 805-688-2459 3525 Adelaida Road, Paso Robles CA • 415-309-2046 www.carinacellars.com

Old Town Market

We carry hundreds of varieties from over seventy local wineries including Rancho Sisquoc, Cambria, Byron, Edna Valley, Qupe, Longoria, Kenneth Volk and Bridlewood, to name a few. We also specialize in hard to find boutique wineries such as Nagy2, William James and Freeborn. Sample your favorite wine or meet the winemaker at our Saturday evening wine tastings, nearly every Saturday night 5:30 to 8pm. Not only do we stock a tremendous selection of wines, our prices are often lower than the big box grocery stores or wine clubs. Whatever your wine taste or budget, storeowner Mark Steller will personally recommend the best wine for your needs. Give us a try; you’ll be glad you did. Open Mon-Sat 7am-9pm, Sun 8am-8pm. 405 E. Clark Avenue, Old Orcutt • 937-5619 • www.oldtownmarket.net

Lompoc

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CORE wine company

Come meet the owner/winemakers! CORE wine company was started in 2001 by husband/wife team, Dave & Becky Corey with a focus on rhone blends featuring Mourvedre & Grenache. Since then, they’ve added additional labels through family partnerships with Dave’s mom & uncle & his two younger sisters. They now work with 13 varietals & are producing approximately 4500 cases per year. Wines that the couple pours in their new tasting room, include a wide selection from all four labels including CORE, C3, Turchi & Kuyam. 145 S. Gray St. Suite #103, Orcutt, CA 93455 805.937.1600 www.corewine.com Open Wed.-Sun. 11:00-6:00

Huber Vineyard

The Huber Estate was established in 1986, and the first vines were planted in 1987, making it one of the oldest vineyards in Santa Rita Hills. Proprietors Norman and Traudl Huber are dedicated to growing grapes of flavor and quality and crafting wines of dis-tinction. All Huber wines are handcrafted in small lots to ensure the highest quality expression of the estate vineyard and the Santa Rita Hills area. (805) 736-3854 www.hubercellars.com Open Friday/Saturday from 11 am – 4 pm, other days by appointment 4892 Hapgood Road, Lompoc, CA 93436

Qupé/Verdad/Ethan Tasting Room

We employ traditional winemaking techniques to make wines that are true to type and speak of their vineyard sources. Our goal is to make wines with impeccable balance that can be en-joyed in their youth, yet because of the good acidity from cool vineyard sites can also benefit from ageing. We are committed to sourcing grapes primarily from Organic and Biodynamically farmed vineyards Santa Barbara and San Luis Obispo counties. (805) 686-4200 Open Daily from 11 am – 5 pm 2963 Grand Avenue, Los Olivos, CA 93441 qupe.com ~ verdad.com ~ ethanwines.com

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Rotta Winery

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Founded in 1908, this is the oldest still family-owned winery in San Luis Obispo County. Mike Giubbini, grandson of the original owner, is carrying on over 100 years of tradition. Come visit our historic winery, and taste our award winning wines, including unique dessert wines. Bring a picnic and enjoy our patio and views of our old, dry-farmed zinfandel vines. Open daily Summer 10-6, Winter 11-5. 250 Winery Rd. Templeton, CA 805.237.0510 www.rottawinery.com

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Dunning Vineyards Estate Winery

The Sarzotti family is a completely hands on operation. We manage and control all aspects of our vineyard and winery pro-duction. We are committed to making the finest wines that can be produced by handcrafting and aging each barrel of wine to perfection. Our grapes are grown, hand picked, and processed under strict supervision. Currently, we produce only 750 cases of wine, which allows us to pursue our passion of making premier award winning wines. Open Thursday – Sunday 11 am – 5 pm, or by appointment during the mid-week days.180 Bella Ranch Road, Templeton, CA 93465 (805) 226-2022 www.sarzottiwinery.com

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Come find us at the End of the Road and dis dis-cover the ”Best Kept Secret” for wine tasting in Paso Robles! Enjoy award-winning Private Reserve wines featuring Cabernet Sauvignon, Meritage, Zinfandel, Vin De Casa, Syrah and Chardonnay! Meet Winemakers/Owners, Bob & Jo-Ann Dunning & see how their wines are made! Relax & Enjoy wine by the glass. Stay at Dunning Vineyards Guest Villa, a Private B&B/Inn retreat with panoramic vineyard & coastal mountain views. Enjoy wine country life style on the Hill Top of Dunning Vineyards! Tasting room Open: Thursday-Monday 11:00am-5:00pm 1953 Niderer Road, Paso Robles CA 93446 Ph# 805.238.4763 www.dunningvineyards.com

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Ancient Peaks Winery

Vista Del Rey Vineyards

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Wild Horse Winery and Vineyards

As champions of the Central Coast for 25 years, Wild Horse Winery & Vineyards produces a diverse selection of wines re-flecting the distinct qualities of this region. A trip to the win-ery insures a taste of our “Four Horsemen,” including our flagship Pinot Noir along with the Merlot, Chardonnay and Cabernet Sauvignon. To add to your experience, taste the wild varietals available exclusively through the tasting room including Blaufrankisch, Verdelho and our reserve “Unbridled” selections. Winery open daily 11-5pm, 805-434-2541, 1437 Wild Horse Winery Court, Templeton. www.wildhorsewinery.com

Oso Libre Winery

Oso Libre, meaning "Free Bear" in Spanish, represents our blended family names and the spirit of the early California pioneers. Family owned and operated, the vineyards and winery are located on our 90-acre working ranch within in the acclaimed Adelaida region of Paso Robles. Oso Libre produces award winning, artisanal wines from our estate and locally grown premium grapes. Our estate labels include Cabernet Sauvignon, Zinfandel and Mourvedre bottled as traditional single varietals and in distinctive red blends. 7383 Vineyard Drive, Paso Robles, California | 93446 | 805-238-3378

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Stacked Stone Cellars is a family owned, sustainable, Westside Winery nestled among the rolling hills of Peachy Canyon, minutes from downtown Paso Robles. Come taste our hand crafted, small lots of award winning wine, enjoy our oak studded, shady picnic area, and join us for an afternoon summer concert. Open 115 Friday and Saturday, 12-5 on Sunday. 1525 Peachy Canyon Road, Paso Robles, CA. 93446 · 805.238.7872 · www.stackedstone.com

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Pomar Junction Vineyard Estate wines bottled from the finest blocks of fruit grown on our own vineyard. Our Canvas Series wines are made from select blocks from the finest vineyards on the Central Coast with labels showcasing local artists. Our scenic vineyard features a farmhouse tasting room, an historic cupola caboose and boxcar. Feel free to bring your picnic to enjoy on our patio.Thurs-Mon 11am-5pm, or by appointment. 5036 S.El Pomar Road, Templeton. 805-238-9940 www.pomarjunction.com

Open most Sundays 11-5, special event weekends & weekdays by appointment. Get off the beaten path and experience the many styles of Zinfandel, Barbera & more, wile enjoying the panoramic view of the Santa Lucia Mountains from this ac-claimed dry-farmed vineyard. Gourmet food products, local wine country art items & private label goodies available. 7340 Drake Road, Paso Robles (805) 467-2138.

5 Stacked Stone Cellars

Robert Hall Winery

Discover the Essence of Paso Robles™ with a visit to Robert Hall Winery. Tour our underground caverns – the largest on the central coast, while you taste our award-winning sustainably farmed wines including the Blanc de Robles, Chardonnay, Rose de Robles, Rhone de Robles, Pape de Robles, Meritage and Cabernet Sauvignon. Join us for an upcoming comedy night or sunset concert. Group tours welcome; venue also available for private events and weddings. For more information, please visit www.roberthallwinery.com.

We are a family-owned winery specializing in estate-grown wines from Margarita Vineyard, the southernmost vineyard in the Paso Robles appellation on California’s Central Coast. Margarita Vine-yard resides in the historic Santa Margarita Ranch, which was first planted to vines by Franciscan missionaries in 1774. Come visit our tasting room in the historic town of Santa Margarita. We are open Thursday through Monday from 11am to 5:30pm. Tours available the 1st & 3rd Saturdays of the month. 22720 El Camino Real, Santa Margarita, 93453 805-365-7045 www.ancientpeaks.com

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Sarzotti Winery

Mitchella Winery

Mitchella is a family owned estate vineyard and winery lo-cated on the eastside of Paso Robles, sitting a top the Huer Huerhuero Creek Bench. Darren and Angela Mitchell are committed to making small lots of premium handcrafted Paso Robles wines and believe it starts by attentively cultivating wine in the vineyard. The tasting room, just off Mill Road, is nestled amongst the vines and offers breathtaking views of Paso Robles. It is also home to Wine101 where you will find a variety of interactive wine seminars and events. “Life is an Adventure, Drink Wine” Open Fri. - Sat., 12–5 pm 2525 Mitchell Ranch Way, Paso Robles, (805) 239-8555. www.mitchella.com

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Castoro Cellars “Dam Fine Wines” Discover why we say so! Stroll up our 100ft. long grape arbor and enjoy great tasting cabs, Zins, Syrah, Chardonnay and more. Browse our unique gifts, wine and gourmet accessories. Picnic area and art gallery. 1315 N. Bethel Rd, Templeton (805) 238-0725 or (888) dam-fine. Open daily 10-5:30 www.castorocellars.com


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Chronic Cellars

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Chronic Cellars started out as a dream and became a reality in 2008 for two brothers, Josh and Jake Beckett. After a decade of immersing themselves in all aspects of the wine industry, they stepped out to make their own statement and started a wine that targeted a casual lifestyle. Chronic Cellar’s handcrafted wines are a true reflection of what the Paso Robles wine region has to offer. Every bottle showcases beautiful fruit grown in local vineyards by meticulous growers who recognize and share the same desire for high quality for you to enjoy. Open Thursday – Monday 11:30am – 5:30pm. 2020 Nacimiento Lake Drive, Paso Robles, CA 93446. (805) 237-7848 www.chroniccellars.com

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J. Lohr Vineyards and Wines

August Ridge Vineyards

At August Ridge we produce wines that combine the robust styling of the best California wines with the restrained elegance of the classic wines of Northern and Central Italy. The evident passion of John Backer and Jill Zamborelli-Backer for wine comes from a love of cooking, eating and sharing meals with family and friends that leads directly to the rich, robust August Ridge wines. Become part of the Bella Famiglia! Salute per cento anni! 8790 E. Highway 41, Creston, CA (805) 239-2455 www.augustridge.com Tasting room hours: Friday 12pm – 5pm; Saturday and Sunday 11am – 5pm

Eberle Winery

A top ten gold medal award-winning winery in the U.S.A. Enjoy complimentary Cave Tours and Tastings. Visit us during 2010 and celebrate 30 years of fine winemaking in Paso Robles! Large Gift Gallery, Custom orders to please. Monthly Guest Chef Dinners. VIP tours that the Wine Spectator calls “One of the Best Tours on the Central Coast!” Open Daily. Located on Hwy 46 East, 3.5 miles east of Hwy 101, Paso Robles. 805-238-9607 or www.eberlewinery.com Winter hours 10am-5pm, Summer hours 10am-6pm.

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Meridian Vineyards

Ah, wine tasting. Doesn’t that mean bumper-to-bumper traffic and pretentious pourers? Not at Meridian! Our natural stone winery building is surrounded by sweeping vineyards, majestic oaks, lanscaped herb gardens and beautiful picnic grounds for your enjoyment. Taste vintages of our Limited Release Chardonnay, Pinot Gris, Sangiovese, and Petite Sirah sold only in our tasting room. Browse our gift shop featuring fine wines, gourmet delicacies and unique items for the home. Call ahead for a catered picnic lunch, spread your feast out among our gardens, pop open a bottle, and soak it all in! Open daily, 10am-5pm. www.meridianvineyards.com 7000 Hwy 46 East, Paso Robles. Seven miles east of Hwy 101. (805) 226-7133

The perfect climatic conditions for Cabernet Savignon led Jerry Lohr to Paso Robles in 1988 where his vineyards now encompass 2,000 acres of red varietals. Winery production began with Seven Oaks Cabernet and now includes Hilltop Vineyard Cabernet Savignon, Los Osos Merlot, South Ridge Syrah, and the new Cuvee Series of Grand Cru-style wines. Open daily, 10-5pm, Airport Road off Hwy 46 East, 6169 Airport Road, Paso Robles, CA 93446. (805) 239-8900. www.jlohr.com

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Let’s go rustle up some wine!

(805) 238-5700 TheWineWrangler.com

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Kenneth Volk Vineyards Veteran winemaker Ken Volk is returning to Paso Robles and opening a tasting room in late spring. It will be located adjacent to the Lone Madrone tasting room on highway 46 West. Come and enjoy Ken’s diverse portfolio of wines in a beautiful garden setting. Featuring rare varieties seldom encountered elsewhere. Phone: 805.237.7896

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MENUS â&#x20AC;˘ Spring/Summer 2010 â&#x20AC;˘ newtimesslo.com/menus/ â&#x20AC;˘ New Times Media Group

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Join us at our unique tasting room, located inside the historic Sebastianâ&#x20AC;&#x2122;s General Store and CafĂŠ in Old San Simeon Village. Just a short walk from the zebras and the elephant seals, you can savor our stellar wine with a giant sandwich from Sebastianâ&#x20AC;&#x2122;s, featuring Hearst Ranch Grass Fed Beef. Both can be enjoyed while seated on the outdoor patio overlooking San Simeon Bay. Whether coming or going from Hearst Castle, or perhaps taking a scenic drive along Highway 1, be sure to stop and see us. We are excited for you to experience the Legacy of Quality we put in every bottle.

CHEERS!

Hearst Ranch Winery Staff

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805.927.4100 info@hearstranchwinery.com www.hearstranchwinery.com Join Hearst Ranch Wine Club to Receive Special Offers and Discounts in the Tasting Room and Online!


MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

Visit our Central Coast Vineyard Team

SIP Certified Vineyard and try our wines.

farmhouse atmosphere historic cupola caboose

& boxcar.

April May

June

Coming Events 16th: Train Wreck Friday! $10 non-club cover charge, Tri-Tip BBQ sandwiches available for purchase 16th-18th: Earth Day Food & Wine Festival, Santa Margarita Ranch 9th: Mother’s Day Picnic at Pomar, 11-2. Call for reservations h at PPomar JJunction i 20th: Acoustic Mellow Music Ni Night 21st: Train Wreck Friday! House Red Band! $10 non-club cover charge, Tri-Tip BBQ sandwiches available for purchase 21st - 23rd: Wine Fest Weekend celebrating the release of our 2007 Fiesta Red wine y g at Pomar Junction 4:30 to sunset 23rd: Al Pastor Taco bar and Incendio pplaying 13th: St. Jude Benefit Trail Ride at Pomar Junction 24th: Acoustic Mellow Music Night 25th: Train Wreck Friday! Stage Fright will perform! $10 non-club cover charge, Tri-Tip BBQ sandwiches available for purchase 26th - Atascadero Wine Fest - Atascadero Lakeside Park

July August

23rd: Train Wreck Friday! Foundations will perform! $10 non-club cover charge, Tri-Tip BBQ Sandwiches available for purchase 7th: Rotary Cook-off, River Oaks Paso Robles 19th: Acoustic Mellow Music Night 20th: Train Wreck Friday! Susan Chumley will perform! $10 non-club cover charge, Tri-Tip BBQ sandwiches available for purchase 21st: Olive Festival Downtown Paso Robles Park 27th: Art & Wine Tour, Atascadero

September October

17th: Train Wreck Friday! Guy Budd Band will perform! $10 non-club Cover Charge, Tri-Tip BBQ Sandwiches available for purchase 14th: Acoustic Mellow Music Night 15th: Train Wreck Friday! $10 non-club cover charge. Tri-Tip BBQ sandwiches available for purchase 15th-17th: Harvest Wine Weekend - Sunday Brunch 30th: Chili Cook-off at Pomar Junction Benefiting Loaves and Fishes

www.pomarjunction.com

5036 S. El Pomar Road · 805.238.9940

Located at the intersection of El Pomar Dr. and South El Pomar Road, east of Templeton. Exit 101 to Vineyard Drive. Head east to El Pomar Drive then right on South El Pomar ¼ mile.

Open for tasting Thursday–Monday, 11:00–5:00 & by appointment.

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MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

ADDAMO Tasting Room and Bistro

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njoy great food and wonderful wines in a relaxed atmosphere. MENU HIGHLIGHTS

Appetizers

Artichoke Dip served w/ Crustini and Sourdough Bread Baked Brie Topped w/ Honey, Garlic & Walnuts Italian Meatballs topped w/ Melted Mozzarella

Salads

Chicken Salad w/ Green Apples & Walnuts & Grapes Herb Crusted Salmon on Mixed Greens w/ Chardonnay Mango Vinaigrette Chardonnay Poached Shrimp Salad w/ Homemade Croutons Catering, Wine Dinners, Banquet Facilities, Weddings/Corporate Parties.

Sandwiches

Italian Sausage w/ Onions, Garlic, Bellpeppers & Topped w/ Mozzarella Mediterranean Chicken Breast w/ pesto mayo and Mozzarella on a Toasted Roll Turkey Breast w/ Cranberry Spread & toasted Pecans BLTA on Croissant

Homemade Entrees

Eggplant or Chicken Parmesan on Fettuccini Homemade Lasagna Chicken Enchilada w/ green sauce Pizza- Try ours or build your own

Desserts

Chocolate Torte Cake, Vanilla Crème Brulee, Tiramisu *Now Serving Beer & Wine Happy Hour Specials Tues–Sat, Call for Details!

to go orders available

Live Music Each Wednesday

Voted Best Tasting Room 4 Years Straight!

TASTING ROOM & BISTRO

937-6400

400 East Clark Ave - Ste. A

Old Orcutt

Tues-Fri 11–9 · Sat-Sun 11–7 www.addamovineyards.com


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MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

Visit Kenneth Volk Vineyards on the Santa Maria Valley Wine Trail for one of the most

extensive portfolios of wines produced on the Central Coast.

{ FEATURING } Limited production heirloom varietals;

Cabernet Pfeffer, Malvasia Bianca, Negrette, Verdelho Chardonnay and Pinot Noir from the Santa Maria Valley Cabernet and Merlot from Paso Robles

{ TAsTING Room } Open 10:30 AM - 4:30 PM Daily

5230 Tepusquet Road Santa Maria, California 93454

For more information and directions call

805.938.7896 or visit www.VolkWines.com

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MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

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MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

APRIL 16 - 1 8 | 2010

To San Francisco Locatelli

MISSION STREET

Pretty-Smith

RO AD

Tackitt Family

River Star

Silver Horse

AD LLEN RO

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Terrace Hill Olive Oil

J&J Cellars

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To Fresno, Bakersfield, & interstate-5

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To San Luis Obispo & Los Angeles

Follow the Pleasant Valley Wine Trail & Enjoy the Tastes of Estate Wines Cinquain

Tasting by appointment

J&J Cellars

Tasting Friday-Sunday 11:00-5:00

Locatelli

Tasting Friday-Sunday 11:00-4:00

Pretty-Smith

Tasting Friday-Sunday 11:00-5:00

R anchita Canyon Tasting Friday-Monday 11:00-5:00

RiverStar

Tasting Thursday-Monday 12:00-5:00

Silver Horse

F E S T I V A L

Tasting Friday-Monday 11:00-5:00

Tackitt Family Tasting Friday-Sunday 11:00-5:00

Terr ace Hill Olive Oil

Featuring over 200 purveyors of award-winning, sustainably produced food and wine Weekend activities throughout California’s Central Coast

Tasting Saturday-Sunday 11:00-5:00

Villa San Juliette Opening Summer 2010 Tasting Thursday-Monday 11:00-5:00

Upcoming Events APRIL 10 · 12:00-4:00

Bordeaux Blitz MAY 21-23

Wine Festival Weekend

www.PleasantValleyWineTr ail.com

w.earthdayfoodandwine.com

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MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

K E N N E T H

V O L K

V I N E Y A R D S

Kenneth Volk

A Central Coast Pioneer BY KATHY MARCKS HARDESTY

T

here’s been a huge change in Maria Valley for consistently remarkable the normally tranquil Santa Maria Chardonnay quality.” Valley, Santa Barbara County’s wine Ken’s flagship Pinot Noirs and country that’s renowned for the quality of Chardonnays are sourced from the finest its elegant Pinot Noirs and Chardonnays. vineyards in Santa Maria Valley. Anyone The new Tepusquet Road bridge has who knows this passionate winemaker been completed, providing travelers a can tell you his love of wine isn’t limited convenient shortcut from Foxen Canyon to Burgundian varieties. And Ken isn’t Road to the north side of the Sisquoc one of San Luis Obispo County’s favored River. Now, it’s much more convenient sons simply for establishing his first winery to get to the historic site that’s home to there. He’s been a champion of fine Kenneth Volk Vineyards, and it’s ninevineyards on the Central Coast since he miles closer for wine lovers traveling up started out as home winemaker. He seeks the Foxen Canyon wine trail from Los out appellations that have the greatest Olivos. potential for the varieties he produces, The Santa Maria Valley is home to many from Lime Kiln Valley to Santa Maria Central Coast wine industry pioneers, Valley. He was an advocate of the Central like Kenneth “Ken” Volk. He’s been Coast’s artisanal wine growers long making wines from grapes grown along before other wineries began advertising: the Sisquoc River Valley since 1977. Ken “Our wines are made in the vineyard.” earned acclaim for crafting fine wines as Although his focus is on Burgundy’s the owner and winemaker at Wild Horse classic varietals, Ken has an affinity Winery in Templeton. In 2003, he sold the for Cabernet Sauvignon, Merlot and horse label, but retirement was hardly on heirloom varietals that aren’t exactly main his mind. He realized a longstream on grocery store held dream a year later when shelves. The self-described Kenneth Volk he purchased the historic wine junkie said he’s still Vineyards Byron Winery and four-acre committed to making: 5230 Tepusquet Rd. vineyard, established in 1981, Verdelho, Malvasia Bianca, Santa Maria Valley to launch his family brand, Negrette, Tempranillo, Kenneth Volk Vineyards. Cabernet Pfeffer and other 938-7896 Ken considers himself hard-to-pronounce, seldom fortunate to have had the rare seen, heirloom varieties that opportunity to reinvent himself and to few other wineries produce. start a new venture that he describes as: The latest news is that Ken has returned “smaller, better and slower.” to Paso Robles with a new tasting room on He restored the celebrated 25-year old Highway 46 West at the Sycamore Herb winery and tasting room, and opened Farm. He explained: “I had been looking to the public in 2006. With 33-years of to get back to Paso Robles to establish winemaking experience behind him, Ken an additional tasting room for quite a describes his new winery and tasting while. I’m extremely fortunate to be able room as one of the most beautiful, to lease space from Lone Madrone winery peaceful locations in Santa Barbara to open a Paso Roble’s tasting room for County. He explained: “Very few places Kenneth Volk Vineyards and I hope to be in the world can surpass the Santa open by June 2010.”

F E A T U R E D

W I N E R Y


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MENUS • Spring/Summer 2010 • newtimesslo.com/menus/ • New Times Media Group

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“If you’ve been here, then you know”

Where Pure Flavor and Alternative Varietals Intersect

Experience two unique wineries from the Edna Valley of San Luis Ob i sp o p ou ri ng u nd er t h e s a m e ro o f ; Baileyana and Tangent. These wineries are located in the Independence schoolhouse established in 1909.

Sunday, April 4, 2010

Easter Brunch & Family Egg Hunt Sunday, May 9, 2010

Mother’s Day Brunch in the Gardens

Picnic Area & Bocce Courts

Saturday, May 22, 2010

Wine Festival & Vineyard Tours Sunday, May 23, 2010

Artisan Cheese Festival & Live Music Saturday, June 19, 2010

Wine Club Summer Pick-up Party Sunday, July 4, 2010

4th of July Celebration, Live Band & Fireworks Show Saturday, September 4, 2010

Labor Day Cellar Sale

PHOTO BY JULIE WILSON

For tickets, please call The Meridian Tasting Room 805-226-7133 | Open Daily 10-5 7000 Hwy 46 East, Paso Robles www.meridianvineyards.com


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WINE

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WINES WITH CHARACTER, ELEGANCE & STYLE TASTING ROOM NOW OPEN FRIDAY THROUGH MONDAY 12-5PM

7450 ESTRELLA ROAD, SAN MIGUEL WWW.RIVERSTARVINEYARDS.COM · 805-467-0086


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WINE

O P O L O

We don’t decide which grapes to grow.

Dave Nichols and Rick Quinn

Good Times for All at Opolo By Kathy MarcKs hardesty

O

consumer-friendly wines that appeal nce you’ve visited Opolo on Paso to every taste. Over the years they’ve Roble’s beautiful Westside wine expanded their vineyard plantings to trails, like everyone else who has ensure they would always have a constant experienced it, you’ll be eager to return. source of grapes. Wine aficionados visit this renowned They broadened their classic varietal region because they’re searching for more selection by purchasing 200-acres on Paso than award-winning wines, they want Roble’s Eastside, renowned for growing memorable experiences. At Opolo the exceptional Syrah, Cabernet Sauvignon good times go on year round whether it’s and Petit Verdot. With more varieties from the weekend or a weekday. Here you’ll enjoy an experience that’s both educational vineyards on the west and east sides of Paso Robles they are provided grapes that exhibit and fun, be it the wine and cheese the finer characteristics of the terroir in which pairings, delicious barbecues, or gourmet they’re grown. winemaker’s dinner in the cellar. And you In 1999, Opolo’s first vintage, they won’t find snobbism here, there’s always made Merlot, Syrah, Cabernet Sauvignon, something fun going on. During harvest Sangiovese, Zinfandel and Muscat Canelli. you can cast off your shoes and stomp They’re respected for classic reds, yet they’re grapes barefoot, “I Love Lucy” style. equally passionate about their whites, Visiting the mountain top where Opolo’s including: Viognier, Roussanne, Pinot Grigio highest-elevation vineyard grows explains and Chardonnay. Their exceptional blends why co-owner Rick Quinn envisioned include: Rhapsody, a Meritage; Montagnabuilding his estate here. Pinot Noir, Mare, Barbera and Sangiovese; Fusion, Sangiovese and Zinfandel excelled here, Cabernet Franc and Merlot; and several proven by the vintners who began planting others. From the beginning they’ve won those varieties 14-years-ago. Still, Quinn awards from the Orange and his partner David Nichols County State Fair, the San know it takes more than Opolo Vineyards Francisco Chronicle Wine spectacular views to attract 7110 Vineyard Drive Competition, and other wine connoisseurs. When the Paso Robles judging’s across the country. tasting room opened in 2001 The name Opolo, from they established the guiding 238-9593 Quinn’s Yugoslavian heritage, principle for the Opolo is in reference to a Rosé-style team: “People and awardwine made on the Dalmatian Coast. Every winning wines, it’s a happy combination.” weekend you’ll find the barbecue fired-up The friendly, tasting room staff takes with Rick’s cevapcici, a Serbian beef and the intimidation away from wine tasting, lamb dish, or their signature carne asada making the experience enjoyable for tacos. During Paso Robles major wine everyone. events, Opolo is quite popular for its dinner The wines are mostly estate grown, parties around the barbecue. which sets them apart from many other Opolo’s latest addition is a romantic bed Central Coast wineries. Opolo sells some and breakfast among the grapevines where of their estate grapes to their peers in Paso guests can enjoy the idyllic dream of living Robles and Napa Valley. They also buy in wine country. Discover Opolo where winegrapes from their neighbors during an the only thing as important as their wines exceptional vintage. Quinn and Nichols, is their desire to provide their guests an both lifelong wine connoisseurs, make their unforgettable experience. wines with one goal in mind: producing

F E A T U R E D

W I N E R Y

We let the land guide us.

Visit our J. Lohr Wine Center in Paso Robles and enjoy some of our sustainably made wines.

J. LOHR PASO ROBLES WINE CENTER 6169 Airport Road (off Hwy 46 East) 805.239.8900 TASTING DAILY 10AM – 5PM

JLOHR.COM

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R E S TA U R A N T S

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Fritto Misto (For Two) fried shrimp, calamari, zucchini, onions, red sauce

Calamari Fried Served with Spicy Tomato Sauce and Lemon Mayonnaise

Escargots Baked with Shallots, Garlic, Butter and Parsley

Hearst Ranch Beef Carpaccio with a Light Mustard Sauce

Fried Mozzarella “Marinara” with San Marzano Tomato Sauce

Toasted Bruschetta with Fresh Tomato, Basil and Garlic

Burrata “Butter” Mozzarella with Crostini and Tomato

Antipasto Misto Italian Salumi, cheese, roasted peppers and eggplant

Cannelloni “MARIA ROSA” filled with Chicken and Spinach

Homemade Lasagna with Bechamel and Bolognese Sauce

Penne Pasta with Italian Sausage, roasted garlic, peppers, eggplant and tomato

Beef Ravioli with a Hearst Ranch Bolognese meat sauce

Zucca “Pumpkin” Ravioli with Sage Cream Sauce

Papardelle “Ribbon Shaped” with Organic Lamb Ragu’

Fettucine with a Hearst Ranch Bolognese meat Sauce

Spaghetti with San Marzano Tomato Sauce and Ricotta Salata

Spaghetti “Carbonara” Style with Pancetta and Pecorino

Angel Hair Pasta with Calamari, tomato sauce and capers

PA S T A

Gamberetti Sauteed Shrimp, Olive Oil, capers and Tomato Aioli

STARTERS

Steamed Clams and Mussels with White Wine or Red Sauce

Linguini “Pescatore” Shrimps, Scallops, Calamari, Clams, Mussels and Tomato Linguini with Clams, Tomatoes and Italian Peperoncino

Minestrone Soup

Grilled Portabella Mushroom with Arugula Lettuce and Shaved Parmesan

Mixed Greens with Tomato, Carrots, Fennel and Cucumber

Hearst Ranch Flat Iron Steak with Tomato and Rucola

Veal Scallopini Marsala with Mushrooms and Marsala Wine

Veal Scallopini Piccata with Capers and Lemon

Natural Double Breast Chicken with Roasted Garlic and Rosemary

SALADS Arugula Salad with Olive oil, Lemon and Parmesan Cheese

Hearst Ranch Filet Mignon with Porcini Mushroom Butter and Pinot Noir Sauce

MEATS & FISH

Bietole “Beet” with Avocado and Gorgonzola Crumbles on Butter Lettuce

Mozzarella Caprese with Fresh Mozzarella, Tomato and Basil

Café Roma with Mushrooms, Mozzarella, Salami, Onion Peppers Garbanzos

Natural Veal Chop with Garlic, Rosemary and Cognac Sauce

LE AND TYPICAL ITALIA N T R A TTOR IA

Scampi “Francese” with Butter, Lemon, White Wine and Garlic Sauce

Scampi Fra Diavolo with Spicy Tomato and Garlic Sauce

Seared Wild Salmon with grilled vegetables

Caesar a Classic Recipe

PIZZA

Pizza Margherita with Tomato, Buffalo Mozzarella and Basil Pizza Bianca with Mozzarella Burrata, parmesan cheese and Rapini Pizza “Signor Mason” with Gorgonzola, Caramelized Onions and Arugula Pizza Salsiccia with Italian sausage,Tomato, Bell Peppers and Mozzarella

Celebrating 30 Years

P RY SIM A VE

1020 Railroad Ave. San Luis Obispo | www.caferomaslo.com | 541-6800


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Park Ballroom DOWNTOWN PASO ROBLES

Dream Weddings — Memorable Receptions Winemakers Dinners — Corporate Events

1232 Park Street · Paso Robles, CA 93446 (805) 238-5042 www.ParkBallroom.com

VENUES

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Your restaurant and wine guide to the central coast