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The Restaurant and Wine Guide to the Central Coast

SPRING/SUMMER 2012

Get fresh

with your food

Thomas Hill Organics Bistro and Wine Bar—the ultimate in fine dining based on the freshest seasonal foods from the farm to your table.


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WINE

MENUS • Spring/ Summer 2012 • newtimesslo.com/menus • New Times Media Group

Great Wines Great Times wines !

Award-Winning

facebook.com/OpoloWine CentralCoast

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MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

FREE DELIVERY*

R E S TA U R A N T S

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N SE E N VS N O A . TI F N REAL Santa Maria Style BBQ O OO Serving Cities: SLO ,* Avila Pismo, *Shell Beach, Grover Beach, *Arroyo Grande, Oceano N D

FAMILY MEALS

Got a family of 4-6? Here’s your answer! Each meal served with a pint of coleslaw, a pint of beans, 4 baked potatoes, & 4 cornbread loaves w/honey butter

Chicken Pack (2 whole chickens) $39.95 Beef Rib Pack (2 racks) $51.95 Beef Ribs & Chicken $46.95 Full Rack of Beef Ribs & Whole Chicken Baby Back Rib Pack (2 racks) $64.95 Tri-Tip Family (28oz Tri-Tip) $54.95 Pork Baby Backs & Chicken $54.95 Full Rack of Baby Backs & Whole Chicken Tri-Tip & Chicken $45.95 16 oz of Tri-Tip & Whole Chicken FROM OUR FAMILY TO YOURS! Beef Ribs & Tri-Tip $51.95 Catering From Grill & Chill to Wine & Dine it’s Full Rack of Beef Ribs & 16 oz of Tri-Tip always Rib Line Time! Small office parties to large Beef Ribs & Pork Baby Backs $58.95 weddings & events up to 1500 people. Customize Full Rack of Beef Ribs & Full Rack of Baby Backs your own catering menu visit ribline.com Tri-Tip & Pork Baby Backs $58.95 16 oz of Tri-Tip & Full Rack of Baby Backs

Family Feast $56.95

½ Rack of Baby Backs, ½ Rack of Beef Ribs, ½ Chicken & 12 oz of Tri-Tip

AW W I N AR D NI BBQ NG

SLO’S FAMOUS

POLY PACK/ BEACH BOXES The perfect meal for 2 people! Served with a pint of beans, 2 baked potatoes, & 2 cornbread w/honey butter

1/2 Rack Beef Ribs & 1/2 BBQ Chicken $25.95 1/2 Rack Baby Backs & 1/2 BBQ Chicken $29.95 12 oz Tri-Tip & 1/2 BBQ Chicken $27.95 1/2 Rack Beef Ribs & 1/2 Rack Baby Backs $32.95 Baby Back Pack $35.95 Beef Rib Pack $27.95 All Chicken Pack $21.95

RIB LINE BY THE BEACH RIB LINE SLO 228 WEST GRAND AVE. 12308 LOS OSOS VALLEY RD. GROVER BEACH SAN LUIS OBISPO www.ribline.com (805) 474-0123 543-RIBS (7427) Friend Us on RibLineBBQ&Grill • $15 min order/*$25 min order LOCALLY OWNED & OPERATED Prices subject to change


W RESTAURANTS

MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

e hear a lot about the perfect pairing, a heavenly combination of carefully selected wine and cooked-toperfection food. But everyone knows that more than those two factors go into a great dining experience. Ambience, atmosphere, price, expectations, and even company—your fellow eaters and drinkers—factor into the equation. You want it to all add up to something satisfying, memorable, even magical. This spring edition of Menus can do the calculating for you. Start with what you’re hungry for—farm-fresh produce, perhaps?—multiply it by lush local settings, subtract any lingering tension from the week, and enjoy. You’ll be so content, you won’t even mind when it comes time to divide up the check.

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AV IL A

RES TA U R A N T L I D O

Gardens of Avila Restaurant

Thomas Hill Organics

Avila Beach

Paso Robles

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A Hidden Treasure in Avila Beach guests bring in one bottle of wine that ne of the brightest stars of the K ACoast, Y ’ Sthe O R C U T T Cwas O made UN T Y Luis K I Obispo T C H County E N byRa San Central beautiful, winery. The popular bar and lounge historic Sycamore Mineral offers happy hour weekdays, making it Springs Resort has always been a a great choice for business meetings, or favorite gathering spot for locals. gathering with friends over cocktails and Nestled among the tree-covered hills chef Pandee’s excellent appetizers. and meadows leading to Avila Beach, Owned by King Ventures, one of the its attractions include a spa and mineral Boutique Hotel Collection, their small spring tubs, labyrinth and meditation group of special hotels rate among the gardens, weekend getaway packages, most popular inns in San Luis Obispo and an outstanding restaurant that County. Sycamore Mineral Springs serves guests all day. The Gardens of Resort is celebrating over 100 years Avila restaurant, which features two of serving travelers and locals. The serene garden patios for alfresco dining, legendary inn opened when California has always been a draw in itself. was considered the “Old West” in the Their highly-regarded chef, Pandee Pearson, has been a SLO County favorite Spanish and Mexican eras. Founded by prospectors in search of gold but they since she relocated here ten years ago. discovered the curative, hot mineral Chef Pandee’s menus express her flair springs and wisely opened a spa that for food and offer something for every became quite popular. It was favored appetite. She’s earned well deserved by many of Hollywood’s elite stars who respect for her support of local farms, frequently visited Hearst Castle. The ranches, and fisheries, and she’s an owners are committed to maintaining active participant and advocate of the Sycamore Mineral Springs legacy as an local farmers’ markets. A graduate of authentic California mineral the California Culinary springs resort. Academy in San Francisco, Gardens of The Gardens of Avila this talented chef landed Avila Restaurant easily accommodates jobs cooking for acclaimed at Sycamore Mineral weddings, large banquets, chefs like Wolfgang Puck Springs Resort and small private parties. in L.A., Cindy Pawlcyn in BY KATHY MARCKS HARDESTY The moderate weather Napa Valley, and Dean 1215 Avila Beach Drive allows for Fearing in Dallas. hasalfresco becomeevents the heart rends come and go in theAvila worldBeachCountry Kitchen and dining nearly year Patricia Borgardt, the and soul of Old of fashion andIrestaurants, but P A S O R O B L E S N N S T E A K H O U Orcutt. SA E romantic wedding food and beverage director, Becauseround. the eatery continues to there’s one style of cooking that 595-7302evolve, Kayisupdates a naturalthe here after is a Master Sommelier menu to which keep never grows old, classic Americana. thesatisfi brides candidate. selective her clientele ed.commend She’s morethe than The She’s epitome of that American favorite for creating a “fairytale wedding” to mix and match foods to create about the local at wines adds to her in staffwilling is found Kay’sshe Country Kitchen the perfect her customers. Orcutt, where keeping on their specialmeal day. for A wide variety of well-chosen wine list.they’ve She hasbeen an affi nity Besides old favorites of combination locals happy seven days a week settings arethe available for your every for wines made under sustainable breakfasts, and 1981. After 32-years, it’s still the need: rehearsalomelets, dinners,pancakes, receptions, farmingsince practices, and the rare gems hearty burgers, Kay added some very favorite of locals conferences, or baby with a great story aboutfor themeeting people over a workshops, popular treats: hash, their of coffee enjoying awine rock solid showers. You’ll findOrcutt that Sycamore behind cup them. Wisely,orBorgardt’s signature dish that’s nearly big enough breakfast or lunch. It’s the comfortable Mineral Springs offers myriad attractions list features an excellent selection of for two people, features ham,meetings linguica, kind eatery thatperfect Santa Maria wine whether you conduct business wines by theofhalf-bottle: for two bacon, andrelaxation sausage with country visitors wish athey could find forhere, visit for andhome-fried health at lunch, or when you want choice red potatoes, topped with jack and a hearty breakfast before heading off benefi ts, or desire an extraordinary of white and red wines to match your cheddar cheeses, bacon n’ sausage to the local wine trails. dining experience. meal. The corkage charge is deferred if gravy, and two eggs fried to order with Family owned and operated, it’s the Red owned F EbyAKayLynn T U Flagg R Ewho D bought R E Sa side T of A toast; U and R A N Dragon T sharp cheddar cheese melt with Welsh the popular café in 2000. Located in brown ale and mustard seeds atop a Olde Town Orcutt, it’s a great place sirloin burger with grilled red onions to start the morning before work, or and bacon served on grilled sourdough. visiting Santa Maria Valley’s popular The charismatic Kay has been wine tasting rooms which are fairly popular with her customers since close by. Kay started working there as she started waiting a part-time waitress and tables there, as have fell in love with the sweet her children who work place. She seized the Kay’s Orcutt weekends: “I’ve always opportunity to become a Country Kitchen loved coming here and I restaurateur when, “The spend my working hours gentleman who owned it 127 E. Clark Ave. doing what I love most.” offered to sell it to me.” Orcutt She continually strives to The quaint café was tiny ensure everything from at first, and as business 934-4429 the food to the service grew she often opened and the prices meet her the door a queue BY to KATHY MARCKS HARDESTY of regulars waiting for guest’s needs: “You might K tables. E N N E T H V O L K V I N E Y A R Dyou S would at some “I’m a hometown girl, I grew pay a bit more than ew visitors to Paso Robles wine country with organic butter lettuce, grilled chicken, up here,” explained Kay. “When the of the other restaurants, but we give would imagine that a visit to a historic grape tomatoes, avocado, lettuce, and people next door said they’d sell me you a lot better food for the price.” monument would provide a fine dining balsamic reduction; and Kobe beef sliders their property, I expanded.” She had She also offers banquet services, and experience, but that’s what you’ll find at with Cheddar, caramelized onions, grilled the building restored to its original thanks to moderate temperatures the Paso Robles Inn. From its beginning tomato, and cayenne pepper aioli. décor, era 1904. “It’s a hometown nearly year round there’s patio dining. nearly 150-years ago, the inn has been The dinner menu features blackened restaurant with mid-Western flair. The Kay concluded, “We want to make the social hub for Paso Roblans. Adjacent halibut tacos with pepper jack cheese, restaurant has continued to flourish sure your experience is going to to the popular Downtown Park, the inn smoked chipotle aioli, and coriander and it has been a sweet love affair for make you think you don’t want to dine features the crowd-pleasing Steakhouse, black beans, or pulled pork sandwich with me.” Under the direction of Kay, the anywhere else.” an excellent choice for dining at breakfast, provolone, coleslaw, and housemade lunch, or dinner. It’s one of Paso Robles barbecue sauce on sourdough F E A T U baguette. R E D R E S T A U R A N T most popular restaurants among locals, House specialties will satisfy wine connoisseurs, and travelers who visit fish aficionados who can choose: year round to explore the city’s excellent locally caught Morro Bay Halibut with artisan farms and wineries. Champagne beurre blanc and jasmine Owned by the Martin Family since 1999, rice; wild Alaskan salmon filet with the Paso Robles Inn has served locals and Chardonnay sauce, and grilled potato travelers since 1864. It’s renowned for its cake; or butter-roasted lobster tail beautiful gardens and natural mineral with potato of choice, and asparagus. baths. This destination inn was built next There’s always a selection of Certified to the main artesian well established by Angus beef steaks, and combination Franciscan Missionary Father Junipero plates. Pastas include: chicken pesto Serra in 1797. The restaurant was renovated penne with roasted pine nuts and sunto make it more inviting, comfortable, and dried tomatoes; and vegetarian’s love attractive to locals and travelers. the portobello mushroom ravioli with The dining room is Marsala, asparagus, and imported Parmesan cheese. contemporary yet relaxed Kenneth Volk The fireplace and with comfortable over-sized Paso Robles Inn fire-pit tables surrounded booths, and huge picture Steakhouse by cozy chairs on the windows showcasing the patio offer guests an tranquil garden patio. The 1103 Spring Street unforgettable ambiance. seasonal menus are inspired BYPaso KATHY MARCKS HARDESTY Robles Guests love dining alfresco by Paso Roble’s bounty of under majestic oaks near artisan farms and ranches the bubbling brook andthey Koi bottled that supply them withare freshly here few wineries in238-2660 the world growing regions. Recently, ponds. You can dinner, harvested vegetables, fruit, as broad a range that produce the first Albarino to enjoy be grown and or graze on appetizers meats, seafood,ofolive wineoil, varieties as can Kenneth produced in the Santa Maria Valley. with or wine. The this almonds,Volk and cheese yearWhere else can one Vineyards. Grown atcocktails Riverbench Vineyard, extensiveAlbarino wine list comes includesfrom award-winning round. The focus is a farm-to-table theme enjoy wines made from Aglianico, a neighboring Paso Robles wines,across specially in traditional dishesBlaufränkisch, with modern-twists. Albarino, Touriga vineyard theselected river from KVV. A imports, and Champagne. Upstairs in the Albarino There’s something forCabernet every tastePfeffer, Nacional,delicious Negrette, delicious, aromatic white grape, popular Cattlemen’s Lounge full and budget on each Malvasia of their menus. Torrontes, Bianca, Verdelho, was originally grownthere’s in theaGalicia region bar with happy hour on weekdays The menus are regularly updated to old vine Mourvédre, Zinfandel, topof northwestern Spain. and live entertainment on weekends. The second offer seasonal choices in appetizers, shelf Burgundy and Bordeaux grape Among KVV’s newest wine releases floor patio offers guests alfresco seating salads, sandwiches, pastas, and more. varieties, and more at one winery? are the 2009 single-vineyard Pinot Noirs overlooking the beautiful Downtown Park. Delightful starters include: organic butter “We may not be the best at what we from the Bien Nacido, Sierra Madre, If you’re looking for a unique Paso Robles leaf salad with roasted hazelnuts, Asian do but we are certainly the only ones and Garey Ranch Vineyards of the Santa wine country dining experience, you’ll find pears, Gorgonzola cheese, and hazelnut who doCalifornia what we lettuce do,” owner and director Maria Valley, and the Enz Vineyard of it at the Steakhouse. vinaigrette; and wraps of winemaking, Ken Volk, said candidly. Lime Kiln Valley. “The 2009 vintage was F“I love E AtheTdiversity U R ofEwine Dand with R E A U NNoir T and each of overS T a great oneRfor A Pinot 3,000 varieties of wine grapes it seems these wines displays the unique flavors silly that the American marketplace is and aromas of these distinguished dominated by only a handful of them. I properties,” Ken noted. really enjoy introducing people to new KVV features a scenic winery and grape varieties and flavors.” tasting room in Tepusquet Canyon, After 33 vintages of making wine on and has a second Kenneth Volk satellite the Central Coast, Ken has watched the tasting room in Paso Robles on Highway region grow from obscurity to becoming 46 West. Visitors to the Paso Robles a major player in the global tasting room can enjoy fine wine market. Starting the wines of both Kenneth with Wild Horse in Paso Volk Vineyards and Lone Kenneth Volk Robles, which he sold to Madrone in this beautiful, Vineyards establish Kenneth Volk rustic garden setting. 5230 Tepusquet Rd. Vineyards, Ken has always The friendly staff Santa Maria sought out top vineyards in and intriguing wines made 938-7896 the finest regions for each at Kenneth Volk makes 2485 Hwy 46 West grape variety he produces. visiting one of its tasting Paso Robles Hardly surprising, Ken rooms an entirely enjoyable 237-7896 couldn’t imagine trying to experience for sampling make all of his wines from a both mainstream and single appellation. heirloom grape varieties. Kenneth Volk Vineyards (KVV) is based In addition to its tasting rooms, KVV

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Mamma’s Meatball

Sea Venture

Orcutt

San Luis Obispo

Pismo Beach

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SLO Brew

Paso Robles

San Luis Obispo

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opened his catering company and special menu based on the international F prefer. E A That’s T U why R they’ve E D R rented E S the T kitchen A U that R became A N home T cuisine you to Mama’s Meatball. Naming it after his continuously been awarded the Best Caterer on the Central Coast in The Knot Mother, he credits her for instilling in him a passion for cooking. Best of Weddings, and they proudly Every meal at Mama’s Meatball belong to Central Coast Wedding There’s Always Something Brewing at SLO Brew! restaurant showcases the Professionals. The Wedding authentic Italian cuisine Wire ranked Mama’s BY KATHY MARCKS HARDESTY that we Americans find so Meatball among the best Mama’s comforting. Chef Nicola in Bride’s Choice Awards Meatball hen locals want an entertaining recommend his favorite pubfabulous foods andclassics, makes 2012. “Jackeline is on top of O PtoO L O night out, they want to go to a beers that pair perfectly with them. from spaghetti and every detail for catering,” St. Ste.130 place that offers contemporary 570 Higuera Master-brewer Steve Courier, who started meatballs in Bolognese chef Nicola explained. cuisine, award-winning micro brews, and withSLO SLO Brew in 1996, earned them the sauce fresh “We canWhich makemeans everynoevent great music. ordinary award for “Best Micro Brew in to 2001” at pizzas generously topped with an adventure dining.” college pub will do.in That’s why the people (805) the 704-3744 Great American Beer Festival. He’s pepperoni, Jackeline customizes your they www.MamasMeatball.com who live here prefer the experience ardent about perfecting his craft andmushrooms, has prosciutto, and more. event asfind youatwant know theyexactly will always SLO Brew. mastered dozens of offerings including Perhaps even more popular it, and she tailors menu Established in 1988, thethe Brew has always a seasonal selection featuring stouts, been favored for freshclient. micro brews, pilsners, and nitrogenarelagers, his contemporary dishes, like salmon according toits each Jackeline imperials, delicious pub foods, andisthe renowned ales. a fresh, grilled filet topped with added: “Our goal always to exceed infused scoglio, musicians that performof here An Steveclams, encourages SLOshrimp, Brew newcomers mussels, and calamari with the expectations ourweekly. guests.” experience for people of all ages, the beerwine flightssauce. featuring six wine 4-oz. list features white Their At Mama’s Meatball Restaurant in to try the synergy of music, handcrafted brews,the anddining samplesfiincluding seasonal ne winesafrom Italyselection. and the Central Coast SLO they recently expanded food keeps the enthusiastic crowd coming Steve’s award winning beers range from with choices by the half-glass, half or full area into two distinctive rooms: The back for more. IPA, Honey Blonde, Pale Ale, Cali Wheat, carafe, or bottle. Whether you’re enjoying 55-seat Tuscan room, and the original to Irish Stout SLO Brew has become even more and Porter. For seasoned the restaurant, room, or offCaprinow room seats 40. offers If either room popular thatthat the restaurant beer connoisseurs Stevebanquet recommends catering, chef and Jackeline is busy with menu, a catered event, by the otherthe goldsite a contemporary redesigned medal winning IPA Nicola which he warmly youuse to become their next room serves theirWatts. patrons executive chef Allison Nowwho a dine described as: “Ainvite complex of hop and distinguished at Mama’s Meatball. there frequently. Jackeline, who studied seasoned veteran at SLO Brew, Allison malt that makes this ourguests most interesting

Wine Country Dining in Paso Robles

Kenneth Volk

Opolo Vineyards

Paso Robles

Paso Robles

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1010 Marsh St., San Luis Obispo, CA 93401 (805) 546-8208 MENUS ©2012

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Designers

Dora Mountain Brendan Rowe Jenny Gosnell

the evening FskyEyear-round. A T U RSeaVenture E D R E miss S Tthe A award-winning U R A N Tclam chowder, or the decadent house-made desserts. is almost hidden away, tucked among Chef Casey’s signature dish, “the residences alongside the beach. But SeaVenture,” offers a delicious saffrononce discovered it will become a tomato risotto topped with shrimp, favorite for romantic evenings out, or scallops, clams, mussels, white fish casual get-togethers with friends. filet, and spicy sausage. The excellent General Manager Chet Hogoboom wine list, carefully chosen by dining noted: “We’ve been offering great, room manager Simon Kovesdi, offers contemporary coastal cuisine in the same many local wines by-the-glass that pair great location for 25-years.” The dining beautifully with the cuisine. rooms and the circular bar centered in On Sundays, SeaVenture offers an a the main dining room provide incredible la carte breakfast and lunch menu, with ocean views. An additional dining room, live music from 3 to 6 p.m. on beach view perfect for private parties, features a patios where you can enjoy the small heated deck for alfresco dining with plates and specialty cocktails menus. Live unbeatable beach views. bands perform Wednesday nights from 6 SeaVenture’s chef, Everett “Casey” to 9 p.m., and on Thursdays, Walcott, is passionate about the wine corkage fee, life on the Central Coast. normally $10, is waived. The He brings that intensity SeaVenture lounge offers happy hour into the restaurant kitchen BY KATHY MARCKS HARDESTY Restaurant Sunday through Thursday, where his seasonal menu 4 to 6 p.m., with speciallyreflects his love of great 100 Ocean Ave. buns, View raspberry-white chocolate muffins, his that’s glamorous resort has a priced cocktails, beer, food simply prepared. Pismo Beach coffeecakes, and more. The and Cliff’sanalready distinction that sets it apart from wines, irresistible He prefers to let the quality V E R I S C E L L A R S popular Sunday brunch is now much menu. the rest: Whether you choose to hors d’oeuvres of his ingredients, mostly sweeter with her decadent desserts. dine in the modern Marisol restaurant; at 773-3463 The beachfront hotel from local farms, shine The Cliff’s expertlyprovides chosen wine list thethrough. popular bar for signature a convenient, Before taking cocktails, offers varietals perfectly-suited for wine, beer, and appetizers; or enjoy quick-getaway for locals. over SeaVenture’s kitchen, the upscale bar menu and Marisol’s food and drinks on the sun-swept, They provide catering for an intimate Walcott began cooking in great local cuisine. Wine connoisseurs are offered wraparound patio at the Cliffs, you’ll small group to wedding functions for restaurants in views 1999 when was of appealing varietals from enjoy spectacular of the he Pacifi c hired a wealth 200 guests. the wineries, only SLO County at Bistro Laurent in Paso Coast’sIt’s finest Ocean. If you’re searching for Robles. a great He the Central and restaurant that’s learned the artwith of preparing classical amonghotel gems from Europe and theliterally dining experience a comfortable on theThe beach they can create from Laurent New World. winewhere list earned Wine butFrench vibrant cuisine ambiance, thechef Cliffs Resort stunning beach prestigious weddings and ocean view “Laurent taught me to keep Spectator fulfiGrangien. lls every desire. magazine’s “Award receptions. Whether seeking a light, my dishes simple andsea cook Marisol, named for the andthem the to of Excellence,” and featuresyou’re Sunset affordable meal, or you’re celebrating a remembered, sun,perfection,” offers New Walcott American cuisine by “That’s Magazine’s wine recommendations. a team of professional who are Thespecial Bar at the Cliffs, aand favorite occasion wantamong to retire to an still most importantchefs to me.” passionate about food.everyone’s Chef de Cuisine Obispans of allroom, ages,you’ll always ocean view spa find your every The chef keeps desires in San Luis Gregg Wangard changeshis Marisol’s menu a crowd. With reason, it fits need met at thegood SeaVenture. mind when creating seasonal menus:attracts

Shell Beach

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The Waterfront Hot Spot Favored by Locals

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Veris Cellars

every Wednesday to offer delicious dishes featuring the freshest ingredients

Photography Steve E. Miller

every desire be it social club, romantic date, for their live N T R business E S lunch, T A or U R A concerts. Pair that vibrant scene with at the Templeton Farmers’ Market, and the upscale bar menu and you’ll find it he receives freshly harvested fruit and satisfies every appetite. Gregg’s menu produce weekly from the renowned offers irresistible treats: beef sliders with Windrose Farm in Paso Robles to create Farmhouse Cheddar; grilled ahi tacos with his enticing menus. An avocado and green apple; advocate of local farms, and grilled chicken nachos. fisheries, and naturally Guests love the Marisol raised meats and poultry, tropical ambiance of the at the Cliffs Gregg strives to provide multi-level patios on the the finest local products sunny deck over-looking 2757 Shell Beach Rd. available. Among his the pool and ocean. The Shell Beach signature dishes: braised picture-windows are short rib with heirloom usually wide open, allowing BY VERIS CELLARS carrots and potato puree; bartenders to serve guests 773-2511 and potato-layered seated at the patio bar. Limestone soilsThe areover-sized recognized as a a product of nature, and salmonine withis Meyer lemon booths distinguishing factorperfect in manyforofcouples the so itand makes sensereduction. that the vinaigrette balsamic offer cozy seating, world’s finest wines, and they are Friday finest wines often come fromis The newest member of the kitchen or small parties. Monday through similarly responsible theand distinctive the world’s beautiful places. The pastry chefmost Hannah Ingham, a Central happy hour featuresfor food drinks at character of Veris wines. Veris Cellars estate Paso Robles is Coast native. After in spending five years special prices with events like karmic Internationally one of these stunning learning herplaces. artistry Here, from the renowned pizza, cookedapplauded in the oak-fiwinemaker red pizza oven Chris Cameron has a committed and vistas and rollingVey, vineyards are at the Willet “Willie” pastry chef behind the bar, served free on Thursdays passionate all aspects surrounded byHannah the rugged silhouettes Apple Farm, was promoted to from 4 to 7approach p.m., andto drink purchases of provide winemaking, with minimalist of pastry coastal mountains. It isShe no secret chef at the Cliff’s. considers donations for local charities. intervention at the core of his why the Veris estate is the region’s Willie, her mentor since childhood, family. What better place for indulgent treats, a He feels that trulyat great most photographed winery property. Hannah’s creating outstanding treats daily philosophy. sunny breakfast, or cocktails sunset? wines on fruit quality The of thismenu: land, however, is forbeauty the breakfast warm cinnamon You are get dependent it all at the Cliff’s. and the art is the ability to translate more than cosmetic. It runs deep into F E A T U R E D R E S T A U R A N what is grown on the vine to theTbottle. the soil, into the vines, and ultimately Chris’s interpretations have heralded into the wines they yield. a new era for the winery and are an When Veris Cellars was founded in accurate reflection of varietals grown in 1990, it was one of just 18 commercial the Paso Robles appellation. wineries in Paso Robles, which unfolds The boutique winery welcomes along northern San Luis Obispo visitors daily to its charming tasting County on California’s Central Coast. room, which occupies a historic Today, the Paso Robles appellation Victorian home built in 1892, boasts more than 175 wineries. It completely restored in 1990. Newly is not an exaggeration to say that planted gardens unfold in waves of Veris helped establish what has since color across the property, while two become California’s most dynamic spacious patios and wine region. an arbor showcase the In 2008 Veris Cellars was estate’s breathtaking acquired from the original vineyard views. Veris winery founders. As a Veris Cellars Cellars has undeniably local resident and wine evolved into Paso Robles’ enthusiast, acquiring the 1266 N. Bethel Road premier wine tasting property fulfilled Matthew Paso Robles destination. Talbert’s long-held dream For Matt and his to own an estate winery 805-434-0319 www.veriscellars.com vintner team, the most on the west side of Paso gratifying part of the Robles with a goal to winery experience is nurture its time-honored personally sharing their award-winning tradition while taking it to the next

F E A T U R E D Paso Robles of the season. Gregg personally shops

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Good Times for All at Opolo

Publishers

Contributors

Marisol at the Cliffs

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Kenneth Volk Vineyards–A Diverse Portfolio

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loves cooking. She believes it’s the original and celebrated beer. Hops dominate E A T Poly U R E D with R high E hop S bitterness, T A Unicely R balanced A N T science whichFmakes the Cal science major a natural as a chef. Formerly, she against a middle malt presence. The cooked with the acclaimed defining character comes chef Maegen Loring at the from adding hops to the Neon Photo: CarrotSteve in SLO, but finished beer, which E. Miller Rick Quinn and give Dave itNichols moved on to take her first flowery aromas.” SLO Brew position as executive chef SLO Brew’s upstairs at SLO Brew. restaurant and brewery 1119 Garden St. SLO Allison’s artfully presented, also offers pool tables, irresistible pub food quickly shuffleboard, and it can earned her a following of accommodate private party 543-1843 her own. Sheiscovering explained:Opolo “I’m Vineyards to 100 guests. Nearlyrentals all of up Opolo wines areThe really excitedisabout the menu first floor features storied estate vintages, meaningthe that they to uncover a place where at SLO Brew, and dedicated entertainment, presenting are vinted from grapes grown by the passion to create an to maintaining a delicious musical performances by: the winery. The central operation unforgettable experience and offer menu that matches the great atmosphere The Stokes, Sublime, Snoop Dogg, Dave comprises 98 rolling Westside acres outstanding customer service is everyone loves and enjoys at the Brew.” Mason, Leon Russell, the Lovin’ Spoonful, a setting as more. the beautiful equally important as crafting wines thatTootsin&as Her menu features beer pairings for every theidyllic Maytals, and many Paso Robles offers. The climate continually andStews,” are now being Loved dish, and includessell herout “Brew by locals andarea critics, New Times’ owes aGlen great debtpraised to the it nearby savored by thousands of wine lovers all like Irish beef or salmon bisque. Allison’s musichere columnist, Starkey, Pacific Ocean. The cooling effect over the United States. popular lighter dishes include: Thai ahi highly: “SLO Brew is relentless in bringing of the marine layer accounts for The teamsandwich at Opolo Vineyards – the big city salad; sun splash with portabella entertainment to our little town. temperature swings – theclub diurnal name and is from a sassyand rose made on the mushroom; the peace love Flat out, it’s the best live music this platter of hummus and veggies. General has ever seen.” – that can be as great as 50 Dalmatian Coast, a nod to co-owner townrange manager Schaller is always happy degrees from afternoon highs to RickMonte Quinn’s Serbian heritage – are morning lows. The sudden drop warm, passionate and down-to-earth. F E A T U R E D R E S T A U R A N T in temperature at night preserves They strive to “take the snobiness” the balance of natural acids in the out of wine tasting. Intimidation is grape. The result is well balanced, unheard of and the tasting room feels appealing wines. a bit like home. Generally about 10 degrees warmer On the weekends, the barbeque is than the Westside vineyards, Opolo going full-tilt, cranking out Opolo’s also grows wine grapes on 200 East famous Cevapcici, a special side acres in Paso. The contrast Yugoslav sausage or Pizzas from in climate and soil between their the wood fire pizza oven, made from East side and West scratch; all paired with side vineyards enables their fabulous wines. Opolo Opolo to produce 30 Hospitality is key here, Vineyards different wines, growing and everyone thoroughly 7110 Vineyard Drive each variety of grapes enjoys a good time. Paso Robles within the environment On a hilltop that it desires. With varieties commands a striking view 238-9593 from each vineyard of the surrounding hills, a www.opolo.com in Paso Robles they huge tent is erected each are provided grapes fall for the Harvest Festival. that exhibit the finest It’s an unforgettable event. characteristics of the terroir in which The air is filled with the succulent

S E A V E N T U R E

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S PA

SeaVenture’s Contemporary Coastal Cuisine

Experience the Best in Global Cuisine

Paso Steakhouse

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BY KATHY MARCKS HARDESTY

Kay’s Country Kitchen

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R E S O RT

his creative foods. His menu offers f there’s one thing both locals locally sourced produce from organic and visitors love about this little and sustainable farms, and artisan food oasis beside the Pacific Ocean, it’s producers. The chef has developed a California’s extraordinary coastal cuisine. close working relationship with such local That’s exactly what you’ll find at one of purveyors over the past seven years. our most popular dining rooms, Lido in Collins’ delicious appetizers include: Dolphin Bay Resort. Chef Brian Collins’ menus feature delightful seasonal foods Seaweed-smoked red abalone; prosciuttomade from the finest local produce, wrapped burrata; and a warm spinach meats, and seafood. The wine list offers salad with grilled asparagus, duck confit, award-winning Central Coast wines and morel mushrooms. Entrees always perfectly suited for the fare, which feature peak-of-the-season ingredients Collins describes as “Italian-inspired like ricotta ravioli with fava beans, California cuisine.” In its beautiful setting rosemary, and green garlic. The chefs' against the Pacific Ocean, Lido provides wonderful seasonal tasting menu, offering contemporary dining and superb service four, five or six courses, can be ordered that’s elegant yet always comfortable. with specially-selected wine pairings. The chef outstanding cooking classes, which Dolphin Bay Resort & Spa, a Preferred include a multi-course dinner paired with Boutique Hotel member, is the only Central Coast wines, is quite popular with AAA rated, four diamond resort in locals. Regular guests favor alfresco dining Pismo Beach. Lido consistently earns at the Pacific’s edge during daily breakfast critical acclaim for outstanding dining or weekend Champagne brunch. from national publications like Santé Lido’s talented pastry chef Benjie Puga Magazine, and earned Wine Spectator trained in the art of European bread Magazine’s Award of Excellence for making, wedding cakes, and exquisite its specially-selected wine list that desserts from Master Pastry highlights the best of Chef Willem Bessemer. the Central Coast, Napa, Lido at Dolphin Puga then assisted pastry France, and Italy. By-theBay Resort chef Dominique Douvenir glass selections offer a formerly the pastry chef wide choice of varietals & Spa instructor at Cordon Bleu in that complement the France. After several years cuisine. Weekdays, Sunset 2727 Shell Beach Rd. of working experience in Happy Hour includes drink Shell Beach Central Coast restaurants and appetizers specials and bakeries, he was until 8 p.m. On “Tasting 773-8900 rewarded: “I achieved my Tuesday,” local winemakers dream when I was hired as pour samples paired with Lido’s opening pastry chef.” delicious pizzettas on theBY KATHY MARCKS HARDESTY Among Puga’s irresistible, artistic patio. There’s live jazz in the dining room M A R I S O L A T T Hcreations: E C chocolate L I F F hazelnut S crème every Thursday and Friday night. “I enjoy great food f you’ve never experienced the excellent brulee with offering hazelnut praline and and healthy Collins, a Central Coast native, is optionscookie for thetruffl wide of people chocolate es; variety and strawberry an alumnus of the California Culinary dining atop the SeaVenture Resort, mousse with lemon chiffon, lemon Academy. His impressive job afterward: who dine at SeaVenture.” Among this you’ll be pleasantly surprised upon verbena ice cream, and bruleed working for renowned chef Alice Waters season’s entrees you’ll find choices seeing the panoramic Pacific Ocean marshmallow. Collins concluded: “We of Chez Panisse in Berkeley, Calif. as lead like: Macadamia-crusted abalone views. It’s best to dine early to catch keep ourselves inspired by making good with line cook for five years. Upon returning curried mango pineapple salsa; thosehome spectacular sunsetsatcolored and subtle seasonal changes. We a 10-oz. he began cooking Windowsfrom food want make thewith experience exceptional on thepink Water, followed of Lifeof filettomignon pommes macaire and beautiful and blue by to Full shades guests every time they dine here.” Flatbread which earned him kudos for asparagus; and don’t purple and orange. It’s a masterpiece in forbacon-wrapped

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for unique food pairings made her a ombine a man of the earth with perfect match for Thomas Hill Organics,” a glamorous restaurateur and a sexy chef, and what do you explained Debbie, the general manager. get—the ultimate in fine dining that’s “Julie wasn’t classroom trained so she based on the freshest seasonal foods thinks outside the box to create foods from the farm to your table. It doesn’t with incredible textures and flavors.” get any better than what you’ll find at The talent doesn’t stop at the kitchen Thomas Hill Organics (THO), where the door. Joe is as deft with an artist’s paint foods you’re served were plucked from brush as he is with pruning shears. their gardens only hours earlier. Owned Everything from the beautiful, original by Joe and Debbie Thomas, THO ranks art hanging in the restaurant to the logo among Paso Robles’ finest restaurants. and the wine labels were designed by The Thomas’s are committed to Joe. Besides the ultimately fresh produce serving the freshest, local organic coming from the gardens year-round, foods, and equally regarded for their their vineyard is bearing winegrapes and well-chosen local wine selection. But they now offer a Thomas Hill Organics one distinction sets this restaurant Barbera and a “Field Blend,” of Italian apart from rest: the Thomas’s created varieties. The Thomas’s are passionate THO expressly to showcase fruit and about their farm and restaurant and are produce from their original Paso Robles actively involved at every level. business, Thomas Hill Farms. Their Thomas Hill Farms, located amidst certified organic farm put them at the Paso Robles’ eastside vineyards, forefront of the farm to table theme that organically farms heirloom fruit, has become so trendy today. vegetables, and nuts. On ten fertile THO’s constantly changing menus acres they farm: 900 fruit and nut trees; focus on foods at the peak raised beds of lettuce, of the season. They also greens, and garlic; source foods from other tomato fields; seasonal Thomas Hill BY KATHY MARCKS R E W HARDESTYvegetables and herbs; local, sustainable farms S L O B Organics and ranches including: and a vineyard dedicated architecture, redesigned dining ore than just the best Italian, Grass-fed beef and lamb, to Italian the wine varieties. 1305 Park St. rooms with chefStay Nicola. Reminiscent the best in global cuisine,” free range poultry, rabbit, informed aboutof Paso Robles wine country inspecial Tuscany,events they offer the noted Jackeline and wild-caught fish. The Allegretta, by signing perfect settingup for at winemakers’ dinners wife and partner chef Nicola breads served areofcustom thomashillorganics. featuring Central Coast wineries. Allegretta at Mama’s Meatball Fine 226-5888 made by local artisans. com, and by following Cooking has been a lifelong passion Italian Restaurant and Catering. “Chef With those premium quality THO on Facebook. for chef Nicola; he started helping his Nicola and I invite you to experience the ingredients, THO’s talented Paso Roble’s mother Maria cook at the age of two. extraordinary, whether it is an intimate chef, Julie Simon, creates excitingWith menus Raised temperate climate allows alfresco in Bari, Italy, he began working affair, extravagant, or traditional.” for lunch, dinner, and Sunday brunch. dining on the year round. in restaurants aspatio a teenager. After Guests 19-years of experience behind her, Paris born, grew up sharing love diningfrom on the proof patio graduating the weather Italian Culinary Jackeline andJulie her professional staff can good and edifying discussions where they can observe at Institute, his talent earned the him cooks cooking take food care of every detail for your business atmeeting, the family tableparty, whichorinspired her the wood-fi red oven, preparing artisan positions in France, England, Germany, private wedding. She career. She relocated to Paso Roblesan pizzas with special In toppings and the covered Dominican Republic. 1999 he like proudly explained: “We can prepare inamazing 2004, earning apprenticeships Cambazola and quince, or pork moved to thecheese U.S., cooking at Florida’s celebration for you with chef Epcot Center. mushrooms. He relocated The to Los under twoextraordinary extraordinary women chefs, and shiitake Thomas’s Nicola’s global cuisine, Angeles to cook, finallyquality movedat every from anniversary parties to theLoring. ultimate Pandee Pearson and Meagen commitment to and offering to SLOattoTHO become chef atitBenvenuti romantic wedding event, at any location.” “Julie’s enthusiasm for seasonal organic level has made a destination Restaurant. Two yearsinlater, Nicola Their fulland service a ingredients her catering creative customizes ability for gourmet dining Pasochef Robles.

An American Classic in Orcutt

B AY

18Lido’s California Coastal Cuisine

Chef, Julie Simon and Owner, Debbie Thomas

M A A ' SMARCKS M E A T B AL L BYM KATHY HARDESTY

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D O L P H I N

Shell Beach

From Thomas Hill Farms to Your Table

BY KATHY MARCKS HARDESTY

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Lido LEAHANDAH BOHNER

G A RD ENS

THOMAS HILL ORGANICS BISTRO & WINE BAR

PHOTO BY

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Home of JanKris, Ben Hogan & Nova Vita Wines

The restaurant and wine W guide to the Central Coast

MENUS is published & distributed throughout Northern Santa Barbara County

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

Next Issue: Fall/Winter 2012-2013

Reservation deadline: September 20, 2012 Published: October 11, 2012


MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

BISTRO · WINE BAR & BAKERY

BAYSIDE CAFE In the MORRO BAY STATE PARK

Homestyle Hamburger choice ground beef

LUNCH

Crab Cake Sandwich - Rock crab

1/3 lb.

cake on a whole wheat bun

“Catch of the Day” Sandwich -

Charbroiled filet of fish on a wheat bun Tri-Tip Beef Sub - On a French roll

Club Sandwich -

Ham, turkey, bacon on toasted whole wheat bread

Tuna Sandwich -

Dawn’s tuna salad on wheat bread

B.L.T - Served on toasted whole wheat. Fish & Chips - Beer battered & crispy. Clam Strips - Breaded deep fried clams Calamari Strips -Squid strips in seasoned breading

Burritos, Tacos, & Tostadas

DINNER

Charbroiled Salmon - Served with rice pilaf & vegetables. Slipper Tail Lobster Scampi - Capers, lemon, garlic, tomatoes, green onions, with white wine butter & a dash of cream tossed with linguine.

Seafood Pasta -

Scallops, ,clams shrimp, slippertail lobster & assorted fresh

fish in light mushroom basil cream sauce. Tossed with linguine.

Coquilles St. Jacque -

Puff pastry topped with mushrooms & large scallops sauteed in sherry & cream. Served with rice pilaf.

Bayside Steamers -

Clams, mussels, crab claws, scallops, slipper tail lobster, & shrimp with white wine, lemon, & green onion. Enough for two.

Achiote Chicken -

Achiote marinated chicken breast on butternut squash, corn, sundried tomatoes, pasilla chiles.

Chicken Marsala -

8 oz. boneless chicken breast topped with marsala mushroom cream sauce served with garlic mashed potatoes & vegetables.

Tender Slow Roasted Tri-Tip -

Served with garlic mashed potatoes,with

vegetables & creamed horseradish sauce.

Blackened Ahi -

Pan seared served with ancho cream sauce, garlic mashed potatoes & vegetables.

Deserts Made In-House

{A SAMPLING FROM OUR MENU }

Appetizers

· Clams (Cockles) Steamed in White Wine with Artichoke Pesto · Sautéed Prawns with Coconut, Thai Curry & Peanuts · Shrimp & Ahi Spring Roll, Ponzu Sauce · Cayucos Red Abalone Appetizer · Grilled Local Quail with Roasted Pears & Point Reyes Blue Cheese · Roasted Pork Belly with House-made Kimchee & Pickled Onion

Main Courses

· Seafood Bouillabaisse with Lobster, Clams, Mussels, & Shrimp & Scallops · Tower Of Power Ahi, Scallops, Foie Gras, Portabella · Hoppe’s Surf & Turf Filet Mignon, Foie Gras & Prosciutto Wrapped Scallop · Fire Roasted Veal Chop with Gorgonzola & Fig

HOPPE’S GARDEN BISTRO & BAKERY “All Cuisine is made in-house” Lunch & Dinner Wednesday-Saturday 11am-9pm Sunday Brunch 11am-2pm Dinner Begins at 5:00pm · Closed Monday & Tuesday Bakery Hours 8am-3pm

The Most Highly Acclaimed Restaurant in SLO County

Best Cayucos Restaurant 2011

#10 State Park Rd. Morro Bay, CA Bayside Cafe is open 7 days Mon-Wed Lunch Only 11am-3pm Thur-Sun Lunch 11am - 4pm Dinner - Thur & Sun 4pm - 8:30pm Dinner - Fri & Sat 4pm - 9pm

78 N. Ocean Avenue, Cayucos · 805.995.1006 · hoppesbistro.com

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RESTAURANTS

MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group The restaurant and wine guide to the Central Coast

advertising

INDEX Addamo Tasting Room LLC.............50, 51

Miss Lola’s Southside Grill ....................38

Baileyana Winery...................................54

Mitchella Vineyard & Winery ...............56

Bayside Cafe .............................................5

Mo Tav ......................................................8

Beach House Bistro ................................13

Moonstone Beach Bar & Grill ...............34

Bella Vinos ................................................9

New Frontiers Natural Foods ...............13

Big Sky Cafe ...........................................11

Nishimori Landscape & Design, Inc. ....46

Black Sheep Bar & Grill .........................33

Norman Vineyards .................................56

Blue Skye Cafe .......................................35

Old Town Market...................................51

Bon Temps ..............................................27

Opolo Winery ....................................2, 55

Buffalo Pub & Grill ................................24

Ostrich Land USA ...................................10

Cal Poly Continuing Education.............35

Paso Robles Inn Steakhouse .......... 26, 36

Calcareous Vineyard..............................56

Pasolivo Olive Oil ...................................15

Cambria Pines Lodge.............................29

Radisson Santa Maria ..............................6

Castoro Cellars ................................ 52, 56

Ragged Point Inn .................................. 44

Chef Charlie ...........................................46

Riverbench Vineyard .............................51

Chronic Cellars Winery..........................56

Robert Hall Winery ........................ 55, 56

CORE Wine Company ............................51

Robin’s Restaurant ................................43

DB Specialty Farms ................................47

Rotta Winery..........................................57

Earth Day Food & Wine Festival ..........41

San Luis Obispo County Farmers Market Association .................47

Eberle Winery ................................. 54, 56 Edna Valley Vineyard ............................50 EOS ..........................................................56 Far Western Tavern .................................8 Fermentations ....................................... 48 Firestone Walker Brewing Company ...10 Gardens of Avila at Sycamore Mineral Springs ..........11, 25

 

Santa Maria Inn .....................................38 Sarzotti Winery ......................................57 Sea Venture Resort ............................7, 32 Sierra Madre Vineyard ..........................51 SLO Brew ......................................... 28, 41 Spike’s Pub .............................................23 Splash Cafe ...............................................9

Gennaro’s Grill & Garden......................42

Summerwood Winery & Inn .................57

Good Tides Coffee House .....................36

Taco Roco ...............................................16

Guest House Grill, LLC ...........................16

Talley Vineyards .....................................58

Halter Ranch Vineyard ..........................56

Thai Elephant SLO .................................32

Hoppe’s Garden Bistro ............................5

Thai Talay Restaurant ............................40

Hunter Ranch Golf Course ....................14

The Cliffs ..........................................37, 43

Il Cortile Ristorante ...............................12

The Rib Line .............................................3

J. Lohr Winery ................................. 53, 56

The Rock Seafood & Grill ......................21

Jin Noodle House...................................29

Thomas Hill Organics ..........Cover, 14, 22

Kay’s Orcutt Country Kitchen ........17, 23

Treana & Hope Family Wines ...............57

Kenneth Volk Vineyard ...... 51, 52, 56, 59

Treebones Resort ...................................24

Kiler Ridge Olive Farm ..........................56

Upper Crust Pizza ..................................39

Klondike Pizza .......................................15

Veris Cellars ..................................... 49, 58

Lido at Dolphin Bay .........................18, 19

Vista Del Rey Vineyards ........................57

Lucas & Lewellen Vineyards .................51

Wild Donkey Cafe ..................................45

Lucia’s Wine Co. ....................................51

Wild Horse Winery & Vineyards ....................... 57, Back Cover

Madonna Inn .................................. 30, 31 Mama’s Meatball ............................ 20, 27 Maya Mexican Restaurant ................... 48

Windows on the Water.........................21 Woodstock’s Pizza, Inc. .........................18


MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

F INE D INING

R E S TA U R A N T S

P RISTINE O CEAN V IEWS

Restaurant

FIRST COURSE OYSTERS ROCKEFELLER 14

Baked blue point oysters with a melt of spinach, bacon and parmesan

CALAMARI 10

Breaded to order, fried, with horseradish cocktail sauce and lemon aioli

MACADAMIA CRUSTED CAYUCOS ABALONE 16

Pan-fried, shaved cucumber and green papaya with curried pineapple mango salsa

ARTISAN CHEESE 14

Chef ’s selection of fine worldy cheeses, accoutrements, a selection of crackers

BRUSCHETTA 9

Roma tomato, fresh mozzarella, pesto, shaved parmesan, with sliced shallots on grilled naan

BISTRO PLATE FOR TWO 16

Handcrafted antipasto plate of gourmet vegetables

BACON WRAPPED SCALLOPS 12

Shaved Brussel sprouts, avocado, goat cheese and lemon aioli

SHRIMP COCKTAIL 11

Poached large Pacific tiger prawns, horseradish cocktail sauce with lemon and lime wedges

CROSTINI 9

Roasted tomato bruschetta with spinach and feta, black olive tapenade with artichoke hearts, goat cheese and roasted peppers, with a roasted garlic crown

BEEF CARPACCIO 12

Thinly sliced uncooked filet mignon with cream of horseradish, grated parmesan, capers, lemon, crostinis

SOUPS & SALAD ABALONE CLAM CHOWDER 4/7

Pismo Beach Clam Festival Winner

MIXED FIELD GREENS 9

Sliced mango, raspberries, candied pecans, feta and a cucumber wasabi dressing

CHOPPED WARM SHRIMP SALAD 15

Mixed field greens tossed with avocado, red onion, bacon, asparagus, corn, roma tomatoes, stilton blue cheese and honey cilantro Dijon vinaigrette

CLASSIC CAESAR SALAD 8

Garlic croutons, shaved parmesan, tomatoes, kalamata olives with house made Caesar dressing

HOUSE SALAD 8

Mixed field greens, roma tomato, cucumber, garlic croutons and white balsamic vinaigrette

SPINACH, GOAT CHEESE & BEET SALAD 12

Baby spinach, oven-roasted beets with applewood smoked bacon, roma tomato, red onion, warm almond crusted herb goat cheese, roasted tomato vinaigrette

100 O CEAN V IEW A VENUE

ENTREES STUFFED CHICKEN BREAST 24

Mary’s chicken breast stuffed with spinach, artichoke hearts and balsamic red onions with four cheese macaroni and broccolini

10 oz PAN SEARED FILET MIGNON 30

With pommes macaire, bacon wrapped asparagus and red wine reduction

T BONE PORK CHOP 22

Pan-fried 10 oz chop with loaded mashed potatoes, haricot vert, French fried onions and garlic cream sauce

COUPLES FILET AND LOBSTER 75

(2 serv.) 5 oz filet mignon with red wine sauce, half a lobster tail with drawn butter and lemon, roasted heirloom potatoes and seasonal vegetables

GREEK PASTA 18

Angel hair pasta tossed with spinach, artichokes, kalamata olives, bell peppers, pearl onions and basil in a garlic white wine sauce, with crumbled feta

PAN FRIED SNAPPER 23

Macadamia crusted, with pommes frites, bacon wrapped asparagus and lemon aioli

TOP SIRLOIN 23

Topped with sautéed mushrooms and shallots, with garlic roasted mashed potatoes, mixed baby vegetables and a black peppercorn sauce

DRINKS, SMALL PLATES, APPETIZERS

GRILLED AHI TUNA 26

HAPPY HOUR

Cous cous with bell peppers, green onions, water chestnuts, a spicy Thai chili sauce, finished with wasabi

Monday-Friday 4pm to close Saturday-Sunday 2pm to close Daily 4 to 6pm LIVE MUSIC

LOBSTER TAIL 50

Roasted heirloom potatoes, seasonal vegetables, with drawn butter and lemon

Wednesdays 6 to 9pm Sundays 3 to 6pm

SEAFOOD PASTA 25

DINNER

Prawns, scallops and clams with grilled artichoke hearts, roma tomatoes and pasta, tossed in a creamy pesto garnished with crispy pancetta

Sunday-Thursday 5 to 9:30pm Friday & Saturday 5 to 10pm

PANKO CRUSTED CAYUCOS ABALONE 30

10am to 2pm

With pommes frites, sautéed spinach, pearl onions and citrus beurre blanc

GRILLED SALMON VERACRUZ 24

Sautéed onions, jalapenos, tomatoe salsa, avocado, cilantro and saffron risotto, smoked paprika beurre blanc

PACIFIC TRIO 24

Sauteed shrimp, scallops, pan fried risotto crab cake, Brussel sprouts tossed with pancetta and roasted red pepper sauce

“THE SEA VENTURE” 27

Our signature dish of shrimp, scallops, clams, mussels, fish and spicy sausage with saffron risotto, aromatic tomato fume with toasted crostinis

P ISMO B EACH

805 805.773.3463 773 3463

SUNDAY BREAKFAST & LUNCH

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RESTAURANTS

MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

RESTAURANT | NIGHT CLUB

SHARE

SEASONED FRIES w/ garlic, Parmesan, truffle oil, fresh parsley SWEET POTATO FRIES w/ honey aioli ONION RINGS beer battered & golden delicious JALEPENO POPPERS cream cheese stuffed CHICKEN SUPREMES hand breaded, deep fried chicken tenders, w/ fries WINGS 6 piece served w/ sweet & spicy Chile sauce, blue cheese & lime STEAMED MUSSELS in a spicy bacon infused herbed tomato broth, served w/ toasted French bread BURGER NACHOS grass fed beef or grilled chicken, melted cheese, crispy shallots, guacamole, 1,000 island, sour cream 3 BURGER SHOTS choice of caramelized onion w/garlic aioli, cheddar or bacon cheddar SEARED AHI TACOS marinated cabbage, pico de gallo, cilantro wasabi cream sauce, house made chips TIGER SHRIMP TACOS marinated shrimp & cabbage, pico de gallo, house made chips TACOS two chicken or steak tacos, lettuce, jack & cheddar, pico de gallo, sour cream, flour tortilla MO|TAV TIGER SHRIMP QUESADILLA cilantro lime marinated shrimp, melted Swiss, avocado, flour tortilla CALI CLASSIC CALIFORNIA chicken or steak, 3 cheeses, guacamole, sour cream

SIGNATURES

STEAK FRITES marinated flat iron steak served w/ rosemary jus, fries & garlic aioli WILD SALMON pan seared, served over roasted corn & black bean salsa w/ avocado cream MO|TAV JAMBALAYA tiger shrimp, andouille sausage, chicken over cajun style dirty rice HOUSE MADE FISH N’ CHIPS anchor steam beer battered, fries, tartar sauce TRUFFLED MAC & CHEESE white truffle oil, Parmesan, cheddar, & jack cheeses GUINNESS S.L.O. BRAISED SHORT RIBS served w/beer battered onion rings

SALADS | SANDWICHES

HOUSE SALAD mixed greens, tomato, cucumber, red onion, sprouts WARM SPINACH SALAD sherry vinaigrette, feta, roasted bell peppers, pine nuts CLASSIC COBB romaine lettuce, tomato, avocado, Gorgonzola, egg, grilled chicken, applewood-smoked bacon CAESAR SALAD house made Caesar dressing, romaine, croutons, Parmesan cheese, cherry tomatoes ROASTED BEET SALAD sherry vinaigrette, roasted red & golden beets, goat cheese, green apples, toasted walnuts, baby arugula PACIFIC RIM SALAD grilled chicken breast, mixed greens, cucumber, pineapple, red onion & crispy wonton strips. w/ sesame ginger dressing TEQUILA CHICKEN SOUP chicken, onions, peppers, cheddar & jack cheese, tortilla chips BLT garlic aioli, applewood smoked bacon, lettuce, tomato on toasted sourdough

REUBEN Angus beef pastrami, Swiss cheese, 1000 island, rye bread PORTABELLA SANDWICH portabella mushroom, feta, grilled eggplant, bell peppers, basil, tomato aioli, ciabatta SLO TURKEY MELT sliced grilled smoked turkey, cucumber, avocado, sprouts, tomato & pesto aioli on grilled rye bread w/ cheddar cheese NOT YOUR MOTHER’S TUNA SANDO seared ahi tuna, grilled pineapple, avocado, cucumber & pea sprouts w/ spicy aioli on ciabatta SPICY CHICKEN CRUNCH WRAP crispy chicken tenders, spicy wing sauce, romaine lettuce, tomato & cucumber w/ranch in a warm sun dried tomato flour tortilla

BURGERS | 100% hormone free, grass fed,

sustainable local Hearst Ranch beef. We are strong supporters of local farming communities. We believe in buying & serving the highest quality ingredients available from abundant populations & take responsibility for our role in preserving a lasting diverse supply on ingredients

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, sesame WESTERN Angus beef, aged cheddar, applewoodsmoked bacon, onion rings, bbq sauce, ranch, sesame THE ALOHA Angus beef, Swiss cheese, grilled pineapple, red onion, teriyaki, sesame SHROOMER Angus beef, Swiss, portabella mushrooms, arugula, garlic aioli, ciabatta CAPRESE Mary’s free range chicken, mozzarella, tomato, basil leaves, garlic aioli, ciabatta THE “CLASSIC” Angus beef, American cheese, pickles, 1000 island dressing, sesame POLLY DOLLY Mary’s free range chicken, avocado, sprouts, bbq, lettuce, cucumber, pepper jack, whole-wheat bun “SCHWARTZ” BE w/ YOU beef, goat cheese, jalapeño, onion rings, spinach, honey mustard, garlic bread BLACK & BLUE blackened Angus beef, caramelized onions, Danish blue cheese peppers, basil, garlic aioli, sesame GARDEN ST. veggie patty, spinach, sautéed mushrooms, feta, roasted peppers, sprouts, cilantro pesto, sourdough PASTRAMI BURGER Angus beef, pastrami, aged cheddar, pickles, honey mustard, sesame CALIFORNIA LOVE turkey burger, jack cheese, fried egg, tomato, guacamole, fries, cilantro aioli, whole wheat GRILLED CHICKEN Mary’s free range chicken, Swiss cheese, mixed greens, bell peppers, cilantro pesto, sesame COW TIPPER two Angus beef patties, aged cheddar, double bacon, lettuce, tomato, red onion, tomato aioli, sesame SANTA FE GOBBLER turkey burger, jalapeño poppers, avocado, pepper jack, mixed greens, red onion & spicy aioli, sesame THE RED DEVIL Angus beef, pepper jack, jalapeños, crispy shallots, spicy aioli, tomato, lettuce, sesame

AUTHENTIC CALIFORNIA STEAK HOUSE STARTERS:

Oak Grilled Scallops Wrapped in Bacon · Coconut Beer Shrimp Guadalupe Artichoke & Goat Cheese Fritters Oak Grilled Veal Sweetbreads

CLASSIC DINNERS:

Famous Bulls Eye Steak · Filet Mignon · New York Strip “Cowboy Cut” Top Sirloin · Citrus Glazed Baby Back Ribs Oak Grilled Wild Salmon

DESSERTS:

Nina’s Crème Brulee · Bread Pudding with Whiskey Sauce Warm Crispy Blackberry “Burrito” · Banana Beignets

Featuring Specials, Banquets & Catering by Chef Rick Extensive Local Wine Cellar. Complimentary Corkage for SMV Wines offered Tuesday–Thursday & Sunday

Tuesday – Thursday 11am - 8:30pm Friday & Saturday 11am-9pm · Sunday 9am-8:30pm Closed Mondays · Reservations Recommended:

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

Look for us in Old Town Orcutt in Late Summer 2012 725 HIGUERA ST. DOWNTOWN SLO • 541-8733 WWW.MOTHERSTAVERN.COM

BECOME A FAN ON FACEBOOK!


MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

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R E S TA U R A N T S

WINE &CHEESE

Bella Vino’s Wine, Cheese & French Bistro located in beautiful Morro Bay with awe-mazing views of the Embarcadero and Morro Rock Lunch & Dinner

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

A Sampling of our Menu

Ph. 80

• 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

Wine,Cheese & Craft Beer

We have over 200 wines, gourmet cheese, sake selections, as well as draft & assorted beers

Chef Iman

Fresh French Cuisine & Cooking Classes

Internationally-renown French Chef creating world class dishes Cooking classes: 3 Hour Cooking Classes $50 Mon-Sat · Call to Sign up

• Seafood & Chips •

Fish & Chips, Oysters, Calamari, Scallops

• Steamed Clams • • Seafood Sandwic hes •

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 • • Chic ken •

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

• Sun Pizzas •

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

• Deli Sandwic hes • • Salads •

Fresh Seafood Salads, Garden Salads

• Beer & Wine Available • • Pastries & Desserts •

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 Beac h (805)773-4653

783 Market Street, Morro Bay, CA 805.225.1600 | www.BellaVinosWine.com

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


10

RESTAURANTS

MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

O strichland Usa Come visit OstrichLand for an unforgettable experience!

These big birds are a rare and unique sight in this part of the world and are sure to make you smile. We provide a safe way for you to feed the ostriches and emus an d get up close and personal with these bi g birds.

Our gift shop is filled with truly unique gifts, ostrich feathers, art, jewelr y, imported ostrich jerk y, fresh ostrich eggs nearly emu year round and fresh r/spring season. eggs during the winte

610 E Highway 246 Solvang, CA 93463 · (805) 686-9696


MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group G A R D E NS

O F

AV I L A

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Celebrating 18 Years

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

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

20 LOCAL PREMIUM WINES BY THE GLASS!

BREAKFAST Traditional New Mexican Pozole with toasted cornbread & a

poached egg. Vegetarian..............$8.95

With seared pork ....................... $9.95

Beignets - A light french bread-based pastry Plain..............$4.25 Filled with fresh berries or Chocolate ....$4.75 Mediterranean Scramble - With garlic, dried tomatoes, fresh

spinach, scallions, rosemary & parmesan cheese ...................... $10.50

A Hidden Treasure in Avila Beach BY KATHY MARCKS HARDESTY

O

guests bring in one bottle of wine that ne of the brightest stars of the was made by a San Luis Obispo County Central Coast, the beautiful, winery. The popular bar and lounge historic Sycamore Mineral offers happy hour weekdays, making it Springs Resort has always been a a great choice for business meetings, or favorite gathering spot for locals. gathering with friends over cocktails and Nestled among the tree-covered hills chef Pandee’s excellent appetizers. and meadows leading to Avila Beach, Owned by King Ventures, one of the its attractions include a spa and mineral Boutique Hotel Collection, their small spring tubs, labyrinth and meditation group of special hotels rate among the gardens, weekend getaway packages, most popular inns in San Luis Obispo and an outstanding restaurant that County. Sycamore Mineral Springs serves guests all day. The Gardens of Resort is celebrating over 100 years Avila restaurant, which features two of serving travelers and locals. The serene garden patios for alfresco dining, legendary inn opened when California has always been a draw in itself. was considered the “Old West” in the Their highly-regarded chef, Pandee Pearson, has been a SLO County favorite Spanish and Mexican eras. Founded by prospectors in search of gold but they since she relocated here ten years ago. discovered the curative, hot mineral Chef Pandee’s menus express her flair springs and wisely opened a spa that for food and offer something for every became quite popular. It was favored appetite. She’s earned well deserved by many of Hollywood’s elite stars who respect for her support of local farms, frequently visited Hearst Castle. The ranches, and fisheries, and she’s an owners are committed to maintaining active participant and advocate of the Sycamore Mineral Springs legacy as an local farmers’ markets. A graduate of authentic California mineral the California Culinary springs resort. Academy in San Francisco, Gardens of The Gardens of Avila this talented chef landed Avila Restaurant easily accommodates jobs cooking for acclaimed at Sycamore Mineral weddings, large banquets, chefs like Wolfgang Puck Springs Resort and small private parties. in L.A., Cindy Pawlcyn in The moderate weather Napa Valley, and Dean 1215 Avila Beach Drive allows for alfresco events Fearing in Dallas. Avila Beach and dining nearly year Patricia Borgardt, the round. A romantic wedding food and beverage director, 595-7302 is a natural here after which is a Master Sommelier the brides commend the candidate. She’s selective staff for creating a “fairytale wedding” about the local wines she adds to her on their special day. A wide variety of well-chosen wine list. She has an affinity settings are available for your every for wines made under sustainable need: rehearsal dinners, receptions, farming practices, and the rare gems workshops, conferences, or baby with a great story about the people showers. You’ll find that Sycamore behind them. Wisely, Borgardt’s wine Mineral Springs offers myriad attractions list features an excellent selection of whether you conduct business meetings wines by the half-bottle: perfect for two here, visit for relaxation and health at lunch, or when you want a choice benefits, or desire an extraordinary of white and red wines to match your dining experience. meal. The corkage charge is deferred if

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SALADS Grilled Romaine & Maytag Blue Cheese Salad with Apples & Toasted Pecans - Buttermilk/blue cheese dressing .............. $7.95

Add a grilled chicken breast or sliced, roast sirloin ................... $12.50

Grilled Thai Shrimp & Cucumber Salad - Grilled shrimp tossed with cucumbers, tomatoes, onions, kaffir lime leaves & mint in a chilelime & lemongrass dressing .................................................... $12.50 Substitute Soy Baked Tofu ......................................................... $9.25 Chickpea Fritter & Roasted Squash Salad - Indian chickpea & spinach fritters with roasted winter squash on arugula salad with cumin-yogurt dressing & toasted cashews................................. $10.95

SANDWICHES Grilled Cheese, Eggplant & Chipotle Sandwich - Cheswick N.Y. white cheddar on Pure & Simple sourdough with roasted eggplant, red pepper relish & a smear of smokey chipotle chilies. ............... $8.95 Add a churasco grilled chicken breast ..................................... $12.50 Vietnamese Banh Mi Pork Loin Sandwich - Sliced roast pork with pickled carrots & daikon, spicy cucumbers, cilantro, caramelized onions & mayonnaise on a sourdough baguette ....................... $10.50 Vegetarian Tofu Banh Mi ........................................................... $8.95 Grilled Churasco Chicken Breast Sandwich - A boneless,

skinless breast of chicken, marinated Brazilian-style & charbroiled, on a ciabatta with basil-mustard mayo, roasted red pepper relish, lettuce, tomatoes & pickled onions...................................................... $10.95

BIG PLATES Vegetable Pot Pie with Cheddar Cheese Crust - Assorted root

vegetables with winter squash, crimini mushrooms, pearl onions & peas in a thyme béchamel. Served with sautéed local greens . $15.50

Organic, Local & Sustainable Fresh Market Vegetable Plate Primarily from local farms & the farmers’ market. Small..............$9.50

Large..............$13.50

Seared Sea Scallops & Sweet Pea Risotto - Pan seared sea

scallops served on vegetarian sweet pea & aborio rice risotto with sauteed local greens & pea tendrils ..........................................$19.95

Lobster Macaroni & Cheese - Three cheese lobster sauce

seasoned with smoked ham, east coast lobster & green peas ..... $18.50

Braised Lamb Shank “Buenos Aires” - Cabernet braised lamb shank, simmered with parsnips, onions, carrots, dried apricots, garlic, serrano chiles, tomatoes, cumin & other mild Latin spices. Served over potato-zucchini latkes............................................................. $17.50

1121 Broad Street · Downtown SLO

(805)

545-5401

For a complete menu, recipes & events calendar:

www.

.com

11


12

RESTAURANTS

MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

Dining Alfresco

Paso Robles Fine Dining Italian Restaurant +055,94,5< (5;07(:;0 CALDI Grilled octopus with fresh vegetables marinati in a spicy vinaigrette Grilled fresh calamari paillard, marinated with shrimp and scallop in olive oil and lemon One hour cooked polenta with braised short ribs 3DQURDVWHGTXDLOVWXIIHGZLWKSURVFLXWWRĂ°OOHGWRUWHOOLQLLQDVZHHWZLQHUHGXFWLRQ 8RYRLQFDPLFLDFRQWDUWXIRaSRDFKHGHJJZLWKPRUHOPXVKURRPVLQDZKLWHWUXIĂąHIRQGXWD FREDDI %HHIFDUSDFFLRPDULQDWHGLQFLWUXVZLWKZKLWHWUXIĂąHRLODQGSLDYHFKHHVH Insalata Mista with beets, carmelized walnuts, ricotta salata and crispy pancetta

46AA(9,33( Burrata con prosciutto di Parma Crostini con burrata, carmelized fennel and pancetta in a balsamic reduction Asparagi milanese con burrata ~ asparagus wrapped in prosciutto topped with burrata and balsamic reduction Mozzarella tasting Fresh burrata, mozzarella di bufala and mozzarella da gioia del colle with crostini and olive oil Piatto di formaggio Cheese plate with a variety of imported Italian cheeses

79040

All our pastas are homemade Pappardelle al cinghiale Homemade pappardelle with wild boar Tagliatelle di coniglio ~ Tagliatelle with slow roasted rabbit in a white wine herb sauce Tagliatelle di cervo ~ Tagliatelle with a venison and pear ragu 7RUWHOLQLYHUGLa6SLQDFKWRUWHOOLQLĂ°OOHGZLWKFDFLRFDYHOORLQDERORJQHVHVDXFH Beef cheeks ravioli Ravioli made with roasted, seasoned beef cheeks LQDVZHHWZLQHUHGXFWLRQZLWKFULVS\SRUFLQLPXVKURRPVĂ°QLVKHGZLWKZKLWHWUXIĂąHRLO Tortellini parma cotto 7RUWHOOLQLĂ°OOHGZLWKLPSRUWHGSDUPDFRWWRSURVFLXWWRLQDFUHDP\WUXIĂąHVDXFH Spaghetti scoglio ~ Spaghetti with black mussels, calamari, clams and shrimp Risotto del giorno ~ Risotto of the day MP

:,*65+0 Filetto al pepe verde Filet mignon with a green peppercorn sauce Agnello Lamb steak roasted in a aromatic herb sauce Vitello ai funghi porcini Veal chop with porcini mushroom sauce Petto dâ&#x20AC;&#x2122;anatra al mostarda frutti SautĂŠed duck breast on a bed of sweet fruit mostarda Filetto di salmone Grilled salmon with fresh olive oil, lemon and herbs All Secondi entrees are accompanied with fresh vegetables in season

Dinner 7 nights a week | 608 12th Street | Paso Robles CA | 805.226.0300


MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

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• Appetizers • Beach Bundles A wonderful blend of havarti and cream cheeses, laced with salmon, fresh dill and chives in a crispy fried wrapper

Fried Calamari Strips Thin strips of calamari steak, lightly breaded and fried and served with Gerald’s tangy marinara sauce

Shrimp Cocktail Succulent shrimp, cooked in Firestone Double Barrel Ale, and served ice cold with Gerald’s spicy cocktail sauce

• Pastas •

New Frontiers Deli

All pastas include freshly baked focaccia and fresh vegetables

Linguine & Clams Sweet tender baby clams in your choice of rich red sauce or

Salad Bar

Gerald’s creamy garlic white sauce. Tossed with fresh linguine Fettuccine Alfredo Egg noodles, smothered in a rich creamy Alfredo sauce and finished with fresh Parmesan cheese Add optional grilled or blackened chicken, shrimp, or fresh Fish of the Day

the best in town

Hot Soups

made fresh daily

• Soups, Salads & Sandwiches • Gerald’s Clam Chowder We think it’s the best in Morro Bay. It’s rich and creamy without being too heavy

Soup du Jour Our home-made soups are always something fresh, seasonal and exciting. Don’t miss out; the quantities are limited

Sparky Burger 6 oz. of freshly ground chuck, hand-mixed with

Dijon mustard, soy sauce, Worcestershire sauce and fresh garlic. Served with crispy lettuce, sliced tomato and red onion on a Kaiser roll

Sandwiches Panini Hot Wok

build your own stir-fry

• Entrées • All entrées include freshly baked focaccia, fresh vegetables and choice of roasted garlic mashed potatoes or saffron rice pilaf

Pizza

By the slice or take-and-bake

Grilled Liver & Onions Tender calves liver smothered with caramelized

Sushi

onions. This is for liver lovers only

Brandy Apple Pork Loin Lean medallions of pork, grilled to perfection, served with sautéed, chopped Granny Smith apples, laced with cinnamon, ginger, nutmeg, brown sugar and butter glaze (a favorite of Kathy Marks Hardesty) Cioppino Chunks of Fish du Jour, scallops, shrimp, mussels and calamari, poached in a rich, spicy tomato broth. Phenomenal

Breast of Chicken Diane Fresh chicken, sautéed with garlic, shallots, brandy, Dijon mustard and demi-glaze and finished with cream (a favorite of Kathy Marks Hardesty)

New York Steak 8 oz. USDA Choice, smothered with caramelized red onions and sautéed fresh mushrooms

Fresh Fish of the Day Fresh fish, grilled and oozing with one of Gerald’s amazing sauces. Check with your server for today’s pricing

Save room for dessert...it’s the whole point of the meal! Lemon Meringue Pie Made with Lizzy’s fresh lemons grown here in North MB Six Layer Chocolate Cake with Chocolate Frosting enough said yum! Black Forest Sundae Cherries, Brownies, Ice Cream, Whip Cream and Nuts Six Layer Carrot Cake with cream cheese frosting & Pecans

Made fresh on site

Gelato Fresh Juice & Smoothies Coffee &Espresso #ERTIlEDORGANIC SHADEGROWNAND fair-traded coffees

Fresh Baked Goodies

-UFlNSs3CONESs0IESs#AKES #OOKIES ANDMORE Gluten- and dairy-free options too! 2OTISSERIE#HICKENs3LICED-EATS#HEESESs(OT#OLD%NTREES

OMG... So Many Choices!!

2770 Main St. N. Morro Bay • (805) 771-9705 www.beachhousebistro.net Tuesday-Saturday 3:30pm-8:30pm • Sunday Brunch 10am-2pm Sunday Supper 5pm-8:30pm

&ROOM2ANCH7AYs3AN,UIS/BISPOs805.785.0194 (Los Osos Valley Rd. near Home Depot)

/PEN-ONDAY 3UNDAYAM PM


RESTAURANTS

MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group THOMAS HILL ORGANICS BISTRO & WINE BAR

Small town charm, world class golf Best on the Central Coast

SUNDAY

LEAHANDAH BOHNER

BRUNCH BUFFET Every Sunday 9am-2pm

BREAKFAST Mon - Sat 7am - 11am Club Benedict · Cheese Blintz Kelly’s Bacon & Eggs Meat & Cheese Omelet Denver Omelet · Egg Sandwich Breakfast Burrito Huevos Ranchero Ham Steak & Eggs Country Sausage Patty & Eggs

PHOTO BY

14

Chef, Julie Simon and Owner, Debbie Thomas

From Thomas Hill Farms to Your Table BY KATHY MARCKS HARDESTY

C

Daily 11am - 4pm

LUNCH

Da Vinci Sandwich · Kelly’s BLT Fish Tacos · Ahi Steak Sandwich Kobe Burger · Ruben Sandwich Fish & Chips · Shrimp Cocktail Mediterranean Flatbread Ahi Sashimi · Calamari Strips Avocado Eggrolls · Oriental Salad Seared Ahi Salad · Cobb Salad Southwestern Salad Oriental Salad · Spinach Salad Grilled Salmon Salad

DINNER Thursday - Saturday, 5pm - 9pm Fresh Ahi Sashimi · Caprese Salad Shrimp & Avocado Salad Chicken Caeser · Prime Rib Almond Encrusted Sole Feta Chicken · Kobe Burger Grilled Salmon · Pork Chop Hand Cut Rib Eye · Seafood Pasta Butternut Squash Ravioli

HAPPY HOUR Daily 3pm-6pm

4 041 Highway 46 East Paso Robles, Ca (805) 237-74 4 0 w w w.hunterranchgolf.com

for unique food pairings made her a ombine a man of the earth with perfect match for Thomas Hill Organics,” a glamorous restaurateur and a sexy chef, and what do you explained Debbie, the general manager. get—the ultimate in fine dining that’s “Julie wasn’t classroom trained so she based on the freshest seasonal foods thinks outside the box to create foods from the farm to your table. It doesn’t with incredible textures and flavors.” get any better than what you’ll find at The talent doesn’t stop at the kitchen Thomas Hill Organics (THO), where the door. Joe is as deft with an artist’s paint foods you’re served were plucked from brush as he is with pruning shears. their gardens only hours earlier. Owned Everything from the beautiful, original by Joe and Debbie Thomas, THO ranks art hanging in the restaurant to the logo among Paso Robles’ finest restaurants. and the wine labels were designed by The Thomas’s are committed to Joe. Besides the ultimately fresh produce serving the freshest, local organic coming from the gardens year-round, foods, and equally regarded for their their vineyard is bearing winegrapes and well-chosen local wine selection. But they now offer a Thomas Hill Organics one distinction sets this restaurant Barbera and a “Field Blend,” of Italian apart from rest: the Thomas’s created varieties. The Thomas’s are passionate THO expressly to showcase fruit and about their farm and restaurant and are produce from their original Paso Robles actively involved at every level. business, Thomas Hill Farms. Their Thomas Hill Farms, located amidst certified organic farm put them at the Paso Robles’ eastside vineyards, forefront of the farm to table theme that organically farms heirloom fruit, has become so trendy today. vegetables, and nuts. On ten fertile THO’s constantly changing menus acres they farm: 900 fruit and nut trees; focus on foods at the peak raised beds of lettuce, of the season. They also greens, and garlic; source foods from other tomato fields; seasonal Thomas Hill local, sustainable farms vegetables and herbs; Organics and ranches including: and a vineyard dedicated Grass-fed beef and lamb, to Italian wine varieties. 1305 Park St. free range poultry, rabbit, Stay informed about Paso Robles and wild-caught fish. The special events by signing breads served are custom up at thomashillorganics. 226-5888 made by local artisans. com, and by following With those premium quality THO on Facebook. ingredients, THO’s talented Paso Roble’s chef, Julie Simon, creates exciting menus temperate climate allows alfresco for lunch, dinner, and Sunday brunch. dining on the patio year round. Guests Paris born, Julie grew up sharing love dining on the weather proof patio good food and edifying discussions where they can observe the cooks at at the family table which inspired her the wood-fired oven, preparing artisan career. She relocated to Paso Robles pizzas covered with special toppings like in 2004, earning apprenticeships Cambazola cheese and quince, or pork under two extraordinary women chefs, and shiitake mushrooms. The Thomas’s Pandee Pearson and Meagen Loring. commitment to offering quality at every “Julie’s enthusiasm for seasonal organic level at THO has made it a destination ingredients and her creative ability for gourmet dining in Paso Robles.

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MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

 

 

   



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R E S TA U R A N T S

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RESTAURANTS

MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

8783 El Camino Real , Atascadero HEARST RANCH BURGERS & HOT SANDWICHES

Served with french fries or sweet potato fries. Served on fresh baked artisan ciabata or a classic sesame seed bun Avocado Swiss Burger - sliced avocado, lettuce, tomato, red onion, garlic aioli, swiss cheese BBQ Burger - BBQ sauce, fried onion strings, bacon, garlic aioli & jack cheese Pesto Chicken Sandwich - grilled chicken breast, mixed greens, tomato, red onion, pepper jack cheese, homemade pesto Portobello Sandwich - a grilled portobello mushroom, roasted red peppers, onions, mixed greens, aged goat cheese

Chicken Fresca Salad

ENTRÉE SALADS Western Salad - choice of sliced sirloin or bbq chicken breast, mixed

greens, black beans, corn, tomato, shredded cheese, tortilla chips, sun dried tomato ranch Apple and Walnut Salad - mixed greens, sliced apples, candied walnuts, blue cheese crumbles, raspberry vinaigrette Chicken Caesar Salad - grilled chicken breast, romaine lettuce, parmesan cheese, croutons and creamy Caesar Ahi Salad - seared ahi, mixed greens, sliced cucumber, tomato, onions, crispy wantons, soy wasabi vinaigrette

Chicken Fajitas

ENTREES

Entrees include our homemade pesto and fresh baked baguette, choice of wild rice pilaf, fresh garlic mashed potatoes, french fries or sweet potato fries, and sautéed vegetables. Soup or Salad Chicken Alfredo – grilled chicken breast, homemade alfredo, fettuccini Herb Crusted Chicken Breast - a pan seared herb encrusted chicken breast, with an herb infused pesto cream cheese Coriander Chicken - breast of chicken fried with a coriander bread crumb, topped with a sweet raspberry cream sauce Fresh Fish - fresh fish brought in daily Fish & Chips - dry breaded fresh fish with french fries or sweet potato fries & homemade tartar Boneless Pork Chop - with fresh sautéed apple compote Baby Back Ribs - slow cooked baby back ribs, homemade bbq sauce Grandma’s Meat Loaf - with brown gravy Chicken Fried Steak - homemade tenderized sirloin breaded & fried, peppercorn country gravy Steak Diane - a 7oz choice top sirloin, honey Dijon cream sauce Pan Seared Filet Mignon - a 6oz choice cut bacon wrapped fillet, red wine, pepper corn demi-glaze Cajun Rib Eye - a 14oz rib eye seasoned with our house Cajun seasoning & caramelized onions

Breakfast Omelette Meat Nachos Supreme Burrito Roco

Visit www.guesthousegrill.com for our full dinner menu, lunch menu & homemade desserts! LIVE MUSIC every Friday night 6:30 - 8:30pm All you can eat Spaghetti every Monday Night $9.95 Steak & Lobster every Sunday night $19.95

Open Daily 11am - 8pm Happy Hour Everyday 3-5pm Now serving Sunday Brunch from 10am – 2pm

We Cater! www.guesthousecatering.com

Guest House Grill 805-460-0193

8 Locations To Serve You! Taco Roco Santa Rosa

281 Santa Rosa St. San Luis Obispo, Ca Phone: 784-0502 Fax: 784-0503

Taco Roco Central

129 W. Central St. Lompoc, Ca Phone: 737-0255

Taco Roco Broad Taco Roco Express 3230 Broad Street, Ste 100 San Luis Obispo, Ca (805)543-2810

2021 S. Broadway Santa Maria, Ca Phone: 739-8887

Taco Roco Lompoc

Taco Roco Solvang

1140 N. “H” Street Lompoc, Ca Phone: 737-3830

614 Alamo Pintado Rd. Solvang, Ca Phone: 686-1901

Taco Roco Santa Maria

2206 S. Bradley Rd. Santa Maria, Ca Phone: 347-1313

Taco Roco Buellton

245 Avenue of Flags Buellton, Ca Phone: 693-0939


MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

Omelettes

Chile Verde Omelette

Combinations

Our delicious breakfast combinations are served all day with your choice of home fries, hash browns or fruit. Your choice of toast, tortillas, homemade biscuit or muffin. Substitute cottage cheese or tomatoes for an additional cost. Bacon & Eggs Kay's bacon is the best in the valley & keeps you coming back for more! Four slices of thick sliced bacon with two fresh eggs. $9.95 Ham & Eggs Start your morning right with an old fashioned cut of ham steak & eggs, just the way you like them. $10.95 Corned Beef Hash & Eggs Some of the best you will ever have! We serve it up nice & crispy. $10.95 Santa Maria Style Tri-Tip & Eggs A local favorite. This cut of beef is charbroiled to perfection & served with our very own homemade salsa. $10.95 Chicken Fried Steak & Eggs Lightly breaded & fried crisp, then smothered with our homemade bacon & sausage gravy. $9.95 Linguica & Eggs Locally made, this Portuguese style sausage is very rich in smoked fl avor. A breakfast favorite that complements any egg dish. $9.95 Sausage & Eggs Three juicy pork sausage patties hot off the grill. Served with two eggs. $9.95

Sandwiches

All sandwiches are served with your choice of fresh fruit, soup, potato salad or French fries. Substitute beer-battered onion rings or a garden salad for an additional cost. Sheena’s Cordon Bleu Fried chicken tenderloins topped with grilled thin-sliced ham, melted Swiss cheese & honey mustard dressing. Served on a grilled croissant roll. $9.95 Teriyaki Chicken Grilled chicken breast topped with melted Swiss cheese, sautéed mushrooms & crisp bacon. Smothered with our own sweet teriyaki sauce. $9.95 BLTA Kay’s famous thick sliced bacon with fresh tomatoes, crisp lettuce & sliced avocado. Served on your choice of bread. $9.95 Old Chicago Grilled sliced ham & pastrami topped with coleslaw & thousand island dressing, then sandwiched between grilled rye bread. $9.95 Super Turkey Smoked turkey breast piled high with thick sliced bacon, avocado & melted cheddar cheese. Served on grilled bread or a croissant roll! $10.95

Old Chic ago

Omelettes are served all day with your choice of home fries, hash browns or fruit. Your choice of toast, tortillas, homemade biscuit or muffin. Substitute cottage cheese or tomatoes for an additional cost. Chorizo Omelette Chorizo, onions & Ortega chiles sautéed into a light n’ fluffy omelette or scramble with melted jack & cheddar cheese. Served with avocado & sour cream on the side. $10.95 BAGS Omelette Bacon, Artichoke hearts, Garlic & Spinach are what make this a Kay’s classic. Topped with melted jack & cheddar cheese. $10.95 Kay’s Orcutt Original Diced bacon, sausage, ham, tomatoes & red onions. Topped with jack & cheddar cheese plus avocado. Served with sour cream on the side. $10.95 Chile Verde Omelette Slow-roasted pork in our homemade verde sauce. Topped with jack & cheddar cheese. $9.95 Too Much to Drink Last Night? It’s not that you had too much to drink, but rather if you can handle this one-of-a-kind omelette! Diced chicken fried steak & bacon sautéed into an omelette & topped with jack & cheddar cheese. Smothered with our sausage & bacon gravy. $10.95 MSA Omelette Mushroom, Spinach & Avocado topped with jack & cheddar cheese. $9.95 Bacon & Avocado Omelette A classic omelette with diced bacon. Topped with ripe avocado, jack & cheddar cheese. $10.95

Scrambles

Served all day with your choice of home fries, hash browns or fruit. Your choice of toast, tortillas, homemade biscuit or muffin. Substitute cottage cheese or tomatoes for an additional cost.

Country Club This triple-decker is layered with thick sliced bacon, smoked ham, sliced turkey breast, avocado, lettuce, tomatoes & your choice of bread. $11.95

Turkey Sausage Scramble Diced turkey sausage, tomatoes, green bell peppers, red onions, mushrooms & spinach sautéed into a scramble. Topped with jack & cheddar cheese plus avocado. $10.95 Shannon’s Scramble Diced bacon, tomatoes, green bell peppers, red onions, spinach, Ortega chiles & artichoke hearts. Topped with jack & cheddar cheese. Sliced avocado & our homemade BBQ sauce on the side. $10.95 Garden Scramble This healthy scramble is a great mixture of green bell peppers, red onions, mushrooms, tomatoes & spinach all sautéed together. Topped with avocado, jack & cheddar cheese. $10.95 Florentine Benedict Grilled sliced tomatoes with sautéed spinach on a toasted English muffi n. Topped with two poached eggs & smothered with our dillHollandaise sauce. $10.95 Traditional Eggs Benedict Thick sliced grilled ham, tri-tip, bacon or corned beef hash piled on a toasted English muffi n with two poached eggs. Topped with our incredible dill-Hollandaise sauce. $11.95 Orcutt Hash One of our signature dishes! Diced ham, bacon & sausage combined with home-fried potatoes, melted jack & cheddar cheese then smothered with our bacon & sausage gravy. Served with two eggs on top cooked to your liking & toast on the side. $11.95 Mo’Benny Thin sliced grilled ham, two slices of bacon & chorizo piled on top of a toasted English muffi n with two poached eggs & Hollandaise sauce. $11.95

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Charbroiled Burgers

100% certified Angus ½ lb. beef patties served with lettuce, tomatoes, red onions, a pickle spear & mayonnaise on a sesame bun. Your choice of fresh fruit, soup, potato salad or French fries. Substitute beer-battered onion rings or a garden salad for an additional cost. Kay’s Basic ½ lb. Angus beef patty with all the trimmings. $8.95 Old Town Orcutt Burger A mouth watering burger charbroiled & topped with melted cheddar cheese, thick sliced bacon, avocado & our homemade BBQ sauce. Served on a grilled croissant roll. $10.95 Red Hot Western Burger This is a burger with a kick! A juicy grilled patty topped with our buffalo sauce, melted blue cheese & beer-battered onion rings. Served on a grilled sesame bun. $10.95 BBQ Bacon Burger Club We start off with a charbroiled Angus burger topped with cheddar cheese, thick sliced bacon, avocado, lettuce, tomatoes & our homemade BBQ sauce. Then we serve it as a grilled triple-decker sandwich with your choice of bread. $11.95 Red Dragon Melt What makes this patty melt so spectacular is the Red Dragon sharp cheddar cheese made with Welsh brown ale & mustard seeds. We top this sandwich off with grilled red onions & thick sliced bacon. Served on grilled sourdough. $10.95

R E S TA U R A N T S

Cakes & Things

Established 2000

Add seasonal fresh fruit as a topping for an additional cost. Sugar-free syrup available upon request. Belgian Waffle Prepared with fresh eggs, whole milk & a dash of vanilla. Cooked light, thick & crispy with large pockets. Served with warm syrup. $6.95 Texas Style French Toast Sliced extra thick & dipped in our original batter. Grilled golden brown & served with warm syrup. $6.95 Cinnamon Raisin French Toast This wonderful bread is served with four slices dipped in our secret egg batter. Dusted with powdered sugar. $6.95 Combo Sandwich Want more than just something sweet? Choose from Biscuits & Gravy, Belgian Waffle, French Toast or a Short Stack of Pancakes. Served with two eggs & your choice of bacon, sausage or bone-in ham steak. All served separate. $10.95 Short Stack Two large golden brown fluffy pancakes. Served with warm syrup. $6.95 Biscuits & Gravy One of our extra large biscuits halved fresh out of the oven & topped with Kay’s signature bacon & sausage gravy. $6.95

Pesto Chicken Wrap Grilled chicken, avocado, sun dried tomatoes, feta cheese, alfalfa sprouts, cucumbers & pesto all folded into a warm tortilla wrap. $10.95

Hot Soups Salads & Wraps

We use only the freshest produce & ingredients to make our salads. French bread served on request. All salads can be made into wraps. Dressing choices: Ranch, Thousand Island, Italian, Blue Cheese, Honey Mustard, Raspberry or Champagne Vinaigrette Chicken Goat Cheese Salad Grilled chicken breast on top of spinach greens, toasted almonds & crumbled feta goat cheese. With blueberries & strawberries to finish off the Central Coast’s fi nest salad. $10.95 Cobby Man Salad We start off with tri-tip & chicken on top of spinach greens, bacon, avocado, diced tomatoes, olives & our signature Red Dragon ale cheddar cheese. Served with our homemade BBQ & ranch dressing. $12.95 Ms. P’s Raspberry Apple Delight Grilled chicken on top of romaine lettuce with candied walnuts, crumbled blue cheese & thin sliced apples. $10.95 California Chicken Salad Grilled succulent chicken breast on top of romaine lettuce with bacon, diced tomatoes, jack & cheddar cheese & avocado. Served with your choice of dressing on the side. $10.95

Mon-Sat 6am-2pm · Sunday 7am-2pm | 135-A East Clark Avenue, Orcutt | 805-934-4429

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Soup of the Day Our soups are made fresh daily & served with grilled French bread. Please ask your server for today’s specials. $5.95 Tri-Tip & Linguica Chili This chili is made with Santa Maria style tri-tip & local linguica which is diced & added to our amazing chili beans. Topped off with cheddar cheese & onions. Served with grilled French bread. $7.95

Banquet Facilities

Are you looking for a venue for your special event? Kay’s Country Kitchen is a great place to host large groups! Our banquet room seats up to 40 people. Please call (805) 934-4429 to reserve your date.

Patio Dining

Heated outdoor patio available for a peaceful dining experience!

KaysCountryKitchen


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RESTAURANTS

MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

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1000 Higuera St | 805-541-4420

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his creative foods. His menu offers f there’s one thing both locals locally sourced produce from organic and visitors love about this little and sustainable farms, and artisan food oasis beside the Pacific Ocean, it’s producers. The chef has developed a California’s extraordinary coastal cuisine. close working relationship with such local That’s exactly what you’ll find at one of purveyors over the past seven years. our most popular dining rooms, Lido in Collins’ delicious appetizers include: Dolphin Bay Resort. Chef Brian Collins’ menus feature delightful seasonal foods Seaweed-smoked red abalone; prosciuttomade from the finest local produce, wrapped burrata; and a warm spinach meats, and seafood. The wine list offers salad with grilled asparagus, duck confit, award-winning Central Coast wines and morel mushrooms. Entrees always perfectly suited for the fare, which feature peak-of-the-season ingredients Collins describes as “Italian-inspired like ricotta ravioli with fava beans, California cuisine.” In its beautiful setting rosemary, and green garlic. The chefs' against the Pacific Ocean, Lido provides wonderful seasonal tasting menu, offering contemporary dining and superb service four, five or six courses, can be ordered that’s elegant yet always comfortable. with specially-selected wine pairings. The chef outstanding cooking classes, which Dolphin Bay Resort & Spa, a Preferred include a multi-course dinner paired with Boutique Hotel member, is the only Central Coast wines, is quite popular with AAA rated, four diamond resort in locals. Regular guests favor alfresco dining Pismo Beach. Lido consistently earns at the Pacific’s edge during daily breakfast critical acclaim for outstanding dining or weekend Champagne brunch. from national publications like Santé Lido’s talented pastry chef Benjie Puga Magazine, and earned Wine Spectator trained in the art of European bread Magazine’s Award of Excellence for making, wedding cakes, and exquisite its specially-selected wine list that desserts from Master Pastry highlights the best of Chef Willem Bessemer. the Central Coast, Napa, Lido at Dolphin Puga then assisted pastry France, and Italy. By-theBay Resort chef Dominique Douvenir glass selections offer a formerly the pastry chef wide choice of varietals & Spa instructor at Cordon Bleu in that complement the France. After several years cuisine. Weekdays, Sunset 2727 Shell Beach Rd. of working experience in Happy Hour includes drink Shell Beach Central Coast restaurants and appetizers specials and bakeries, he was until 8 p.m. On “Tasting 773-8900 rewarded: “I achieved my Tuesday,” local winemakers dream when I was hired as pour samples paired with Lido’s opening pastry chef.” delicious pizzettas on the Among Puga’s irresistible, artistic patio. There’s live jazz in the dining room creations: chocolate hazelnut crème every Thursday and Friday night. brulee with hazelnut praline and Collins, a Central Coast native, is chocolate cookie truffles; and strawberry an alumnus of the California Culinary mousse with lemon chiffon, lemon Academy. His impressive job afterward: verbena ice cream, and bruleed working for renowned chef Alice Waters marshmallow. Collins concluded: “We of Chez Panisse in Berkeley, Calif. as lead keep ourselves inspired by making good line cook for five years. Upon returning food and subtle seasonal changes. We home he began cooking at Windows want to make the experience exceptional on the Water, followed by Full of Life for guests every time they dine here.” Flatbread which earned him kudos for

F E A T U R E D

R E S T A U R A N T


MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

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RESTAURANTS

MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group


MENUS â&#x20AC;˘ Spring/Summer 2012 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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â&#x20AC;&#x153;WE BRING THE OCEAN TO YOUâ&#x20AC;?!!! â&#x20AC;&#x153;The Lord is my rock and my fortess and my deliverer; My God, MY ROCK, in whom I take refuge, My shieldâ&#x20AC;Śâ&#x20AC;? (2 Samuel 22:2-3) STARTERS

FROM THE FRYER

Large Shrimp Cocktail Ceviche Shrimp Cocktail Crab Cocktail Shrimp & Crab Cocktail Onion Rings Zucchini Chips

$5.95 $5.95 $4.95 $6.95 $5.95 $5.75 $6.25

CLAM CHOWDER

Always homemade using the finest ingredients.

Cup Bowl Bread Bowl

$3.25 $5.75 $6.50

PASTA

Served w/garlic bread and your choice of garlic herb or alfredo sauce. (Upon request, may substitute gluten free pasta)

Shrimp & Linguini Chicken Linguini Vegetable Linguini Clams & Linguini Mussels & Linguini

$10.50 $9.50 $7.95 $13.95 $13.95

TACOS

Chicken, Fish or Shrimp Quesadilla (Shrimp or Chicken) Shrimp Enchiladas

$2.50 $4.95 $11.95

CHARBROILED

Grilled to perfection and served with two sides: Grilled vegetables, linguini, steamed rice, side salad, cole slaw, freshly cooked potato chips, fresh cut fries, or chipotle-bacon potato salad.

Atlantic Salmon Filet Seared Ahi Tuna Halibut Teriyaki Chicken (Fresh grilled pineapple) Chicken Kebob Seafood Kebobs (Grilled or Battered) Beef Kebob Shrimp Skewers Catch of the Day

$14.95 $13.95 Market Price $10.95 $11.25 $10.95 $12.95 $10.95 Market Price

KIDS ROCK MENU (10 yrs & under) Served with potato chips or fresh cut fries

Fish & Chips Grilled Cheese Chicken Nuggets Shrimp & Chips

$4.95 $4.95 $4.95 $4.95

LITE EATERS

Slimmer portions for the lite eater. Please choose one side.

Fish of the Day Grilled Chicken Breast Cup Chowder & Mixed Greens (No Side)

$8.50 $7.50 $7.95

We use 100% natural peanut oil. Served with potato chips or fresh cut fries

Alaskan Cod & Chips* Snapper & Chips* Chicken & Chips* Calamari & Chips Halibut & Chips* Shrimp & Chips Jumbo Shrimp & Chips Clam Strips & Chips Oysters & Chips*

*Served also by the Piece

$8.95 $10.50 $7.50 $8.95 $15.95 $9.95 $10.95 $8.95 $10.95

SALADS

Starters

Salads

Locally Raised

Watermelon Plank, Heirloom Tomatoes, Crushed Pine Nuts, Balsamic Syrup and Basil Foam

Ocean Rose Abalone

Watermelon Salad

Asian Microgreen & Red Cabbage Salad, Wakame Seaweed, Wasabi Butter, Sweet Soya and Black Tobiko

FrisĂŠe Salad

Spring Pea Risotto

Asparagus, Cherry Tomatoes, Arugula, Bacon and Micro Sage

Blue Cheese Crumbles, Croutons, Warm Cranberry-Bacon Vinaigrette

All salads are created with mixed greens, cucumbers, tomatoes, carrots, black olives, croutons, and hard boiled egg. Dressings: Ranch, Thousand Island, Blue Cheese, Italian or Balsamic, Cucumber Wasabi. *Add shredded cheese for just .75¢

Seared Ahi Tuna Salmon Salad (Blackened or Grilled) Tuna Shrimp Louis Crab Louis Combo Shrimp & Crab Louis Chicken (Blackened or Grilled) Chicken Caesar

$11.50 $11.25 $8.95 $9.95 $10.50 $10.25 $8.95 $9.95

SANDWICHES

Served on Ciabatta bread with freshly cooked potato chips or fresh cut fries. *Add cheese for just .75¢, or bacon for just $1

Main Course

Local Morro Bay Black Cod*

Warm Garlic, Herb & Tomato Salsa, Wilted Spinach, & Avocado Caponata

Fish (Grilled or Crispy)

$8.95

Chicken (Grilled or Crispy)

$7.50

*Sunset Magazine Award-Winner

Deep Blue

$9.25

Seared Ahi

$11.50

Local Hearst Ranch Grass-Fed Filet of Beef

Salmon

$10.25

The Rock Burger

$7.50

E-Burger

$10.50

Veggie

$7.50

Tuna Sandwich (Home Made)

$8.95

(Served with homemade tarter sauce) (Served with pesto-aioli) (Grilled & Chicken, Bacon, Blue Cheese)

(Grilled & topped with a creamy wasabi mayo) (Grilled & topped with citrus dill sauce) (Charbroiled to perfection) (Bacon, Cheese, O-ring, BBQ Sauce) (Seasonal vegetables with basil pesto) (Make it melt â&#x20AC;&#x201C; add $1)

DESSERTS

Assorted Cakes Brownies Deep Fried Twinkies or Bananas Ice Cream (scoop)

$4.25 $3.25 $1.99 $1.50

BEVERAGES

Fountain Beer

$2.25 (Domestic) $3.00 (Import) $4.00

BEST NIPOMO RESTAURANT

Pad Thai Stir-Fry, Papaya-Daikon & Honvit Radish Slaw, Tofu and Pickled Watermelon Rind

Lobster Pasta

Lobster Claw, Roasted Corn, Baby Artichokes, Crispy Prosciutto, Light Tomato Sauce and Parmesan Cheese

Nightly Bar Specials $0.75



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Reservations: (805) 772-0677 Hours: Open Daily from 5pm Location: 699 Embarcadero, Morro Bay More Info:

Locally owned & operated.

622 W. Tefft St. Nipomo, Ca. (805) 929-8121

Coffee Rub, Savory Bread Pudding, Braised Windrose Farm Greens, Sweet Potato Nage

Seared Rare Wild Fijian Ahi

(2nd level of Marina Square) www.windowsmb.com



  



   

  

- Executive Chef Neil Smith


22

RESTAURANTS

MENUS • Spring/Summer 2012 • 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.

SAMPLE MENU Appetizers

Seared rare ahi tuna, wakame, avocado, cara cara oranges, ponzu Open face smoked duck sandwich, foie gras, dijon mustard, pecorino cheese, seasonal fruit marmalade Beluga lentil tacos, carrot-ginger puree, coconut cream Thin crust caramelized onion pizza with humboldt fog cheese, strawberries, balsamic reduction Thin crust all natural local pork shoulder chile verde pizza, havarti cheese, pasilla chile, créme fraiche red onion, egg, cilantro

Salads and Sandwiches Black kale and brussels sprouts salad, avocado, wakame, cucumbers, sunflower sprouts, orange-sesame nori vinaigrette

Grilled shrimp and black quinoa salad with shaved cucumbers, watermelon, strawberries, mint, basil vinaigrette Grilled humboldt fog goat cheese sandwich with seasonal fruit and a field green salad THO’s classic natural local beef burger, applewood smoked bacon, cambazola cheese, caramelized onions, romesco sauce, roasted garlic aioli and a field green salad

Sunday Brunch Vietnamese pork belly sandwich, fried egg, carrot sambal, jalapeno, cilantro, onions, avocado, aioli, field green salad Ricotta pancakes, fresh strawberries, vanilla whipped cream, shaved chocolate Farm fresh poached eggs, smoked salmon, black lentils, avocado, sunflower sprouts, curried créme fraiche, grilled pita bread

Entrees Pan roasted sea bass, warm spring pea salad, pea tendrils truffled celery root puree, hazelnut Italian salsa verde Grilled pork chop, arugula salad, roasted kabocha squash, red russian kale and cambazola cheese gratin, zinfandel compund butter Steamed black mussels and fried pork belly, curried coconut broth, keffir lime leaf, bok choy, smoked shiitake mushrooms, carrot sambal

Open For Lunch and Dinner. Sunday Brunch. Closed on Tuesdays

1305 Park St. Paso Robles (entrance in the alley) 805.226.5888 thomashillorganics.com


MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group K AY ’ S

O R C U T T

C O U N T RY

R E S TA U R A N T S

K I T C H E N

starters

Serving the World’s Finest Beers Since 1981

R E S T A U R A N T

Buffalo Balls White chicken breast stuffed with bleu cheese jalapenos & celery, rolled in a light breading with Buffalo spice. Served with dipping sauce.

Nachos Freshly-made tortilla chips topped with beans, tomatoes, onions & cheese with sour cream & homemade salsa. Garlic Cheese Fries Croquettes What’s a croquette? Just ask! Redhook ESB Shrimp Pop-in-your mouth beer battered shrimp. Served with lemon wedges.

Skins American Loaded with cheddar cheese & bacon bits. “The cheeseburger” of skins!

Skins-A-Doodle-Doo Which came first: the chicken or the skin? A combo of tasty chicken, Jack cheese & hot sauce or BBQ sauce.

Skins San Luis Inspired by San Luis itself. Sauteed veggies, mushrooms & Jack cheese. Skins Aloha Sweet Hawaiin pineapple, Jack cheese & bacon bits.

Skins Acapulco Seasoned ground beef, cheddar cheese, lettuce, tomato & homemade salsa. Skins & Salad Combo Half-order of any skin & a green salad.

Garden Salad Spring mix greens, tomatoes, croutons & your choice of dressing. Cobb Salad Lettuce, tomatoes, bleu cheese crumbles, onion, egg, bacon bits & mushroom. Club Salad Lettuce, oven-roasted turkey, bacon bits, croutons & tomatoes.

Bratwurst Sandwich Beer Braised Brat with sauerkraut.

Caesar Salad Lettuce, parmesan cheese & croutons. Taco Salad Crispy flour tortilla bowl filled with lettuce, tomatoes, cheese, sour cream, homemade salsa & topped with seasoned ground beef. *Any salad can be requested as a wrap. Just ask!

Tri-Tip Slow-roasted tri-tip on a French roll with a side of Salsa or BBQ sauce.

Chicken Bacon Ranch Crispy chicken tenders, bacon, ranch Club Sandwich & your choice of cheese. Turkey, bacon, lettuce, tomato & mayo on 3 pieces of Sourdough bread. Turkey Reuben Turkey, sauerkraut & Thousand Island French Dip dressing on sliced Rye bread. Sliced Roast Beef smothered in Swiss cheese on a French roll. Served with Au Jus. Pulled Pork Cuban pulled pork topped with fresh *All sandwiches are served with your Asian Cole Slaw. choice of fresh cut french fries or salad. Spike’s Burger Fresh Beef patty.

Bacon Avocado Burger Need we say more?

Mushroom Burger Sauteed mushrooms.

Garden Burger Grilled veggie patty.

sandwiches

F E A T U R E D

Chicken Quesadilla Cheese, chicken, onions & tomatoes.

At Spike’s we bake our potatoes, slice them in half, & then scoop out the inside, leaving the “Skin.” We deep fry it to a golden crisp, season it and–in most cases–load it full of all sorts of yummy & delicious morsels.

salads/wraps

T

Country Kitchen has become the heart rends come and go in the world and soul of Old Orcutt. of fashion and restaurants, but Because the eatery continues to there’s one style of cooking that evolve, Kay updates the menu to keep never grows old, classic Americana. her clientele satisfied. She’s more than The epitome of that American favorite willing to mix and match foods to create is found at Kay’s Country Kitchen in the perfect meal for her customers. Orcutt, where they’ve been keeping Besides the old favorites of combination locals happy seven days a week breakfasts, omelets, pancakes, and since 1981. After 32-years, it’s still the hearty burgers, Kay added some very favorite of locals for meeting over a popular treats: Orcutt hash, their cup of coffee or enjoying a rock solid breakfast or lunch. It’s the comfortable signature dish that’s nearly big enough for two people, features ham, linguica, kind of eatery that Santa Maria wine country visitors wish they could find for bacon, and sausage with home-fried red potatoes, topped with jack and a hearty breakfast before heading off cheddar cheeses, bacon n’ sausage to the local wine trails. gravy, and two eggs fried to order with Family owned and operated, it’s a side of toast; and the Red Dragon owned by KayLynn Flagg who bought sharp cheddar cheese melt with Welsh the popular café in 2000. Located in brown ale and mustard seeds atop a Olde Town Orcutt, it’s a great place sirloin burger with grilled red onions to start the morning before work, or and bacon served on grilled sourdough. visiting Santa Maria Valley’s popular The charismatic Kay has been wine tasting rooms which are fairly popular with her customers since close by. Kay started working there as she started waiting a part-time waitress and tables there, as have fell in love with the sweet her children who work place. She seized the Kay’s Orcutt weekends: “I’ve always opportunity to become a Country Kitchen loved coming here and I restaurateur when, “The spend my working hours gentleman who owned it 127 E. Clark Ave. doing what I love most.” offered to sell it to me.” Orcutt She continually strives to The quaint café was tiny ensure everything from at first, and as business 934-4429 the food to the service grew she often opened and the prices meet her the door to a queue of regulars waiting for guest’s needs: “You might tables. “I’m a hometown girl, I grew pay a bit more than you would at some up here,” explained Kay. “When the of the other restaurants, but we give people next door said they’d sell me you a lot better food for the price.” their property, I expanded.” She had She also offers banquet services, and the building restored to its original thanks to moderate temperatures décor, era 1904. “It’s a hometown nearly year round there’s patio dining. restaurant with mid-Western flair. The Kay concluded, “We want to make restaurant has continued to flourish sure your experience is going to and it has been a sweet love affair for make you think you don’t want to dine me.” Under the direction of Kay, the anywhere else.”

Basket O’Rings Served wth dipping sauce.

Wings by the Pound Mild, Medium, Spicy or BBQ. Served with Ranch or Bleu Cheese.

burgers

BY KATHY MARCKS HARDESTY

Chips & Salsa Freshly-made tortilla chips with our homemade salsa.

skins

An American Classic in Orcutt

Fresh Cut French Fries

Ortega Burger Whole-grilled ortega chilis. Hawaiian Burger Pineapple & bacon topped with Teriyaki sauce. Western Burger Bacon, onion rings & BBQ sauce.

570 Higuera Street, SLO | 544-7157 www.SpikesPub.com

50% Off

1 Food Item

with purchase of 1 food item. with this ad. expires 9.30.12

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RESTAURANTS

MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

NEW MENU SAMPLING

Tastes & Tidbits FRESH MADE HUMMUS

Treebones Resort in South Big Sur Unique Yurt Lodging and Two Restaurants

“Taste another world nearby”

30 min. drive North of Hearst Castle on Hwy 1

With grilled pita bread & market vegetables $8.95

TWO CARNITAS TACOS

Slowly cooked pork shoulder with jalapeño, tomato, onions, shredded cabbage cilantro & hot green sauce $6.95

PINOT GRIGIO STEAMED BLACK MUSSELS

Steamed mussels with carrots, celery, onions mirepoix, crème, fresh parsley & bread to dip with! $9.95

BURGERS “LE CHAMPIGNON” BURGER

Char grilled fresh ground premium beef topped with lots of sautéed mushrooms seasoned with fresh garlic & parsley, tomato, lettuce & pickles. $8.95

BUFFALO MEAT BUFFALO BURGER

(the only one in the county) Try our delicious 100% buffalo meat Buffalo Burger! Charbroiled ground natural buffalo meat with lettuce, onion, tomato and pickles on a toasted bun. $9.95

HOUSE SANDWICHES PUB CHEESY STEAK SANDWICH

Sirloin strips pan seared with fresh garlic, onions, tomatoes, red & green bell peppers & melted American cheese on a fresh baked 8” roll. $8.95

TRIPLE TURKEY AVOCADO MELT

Now Serving!

Grilled turkey breast, apple smoked bacon, red onions, tomatoes, pepper jack cheese, avocado & aioli on sliced sourdough bread. $8.95

Lunch Daily

12noon - 2pm

OUR FAMOUS GRILLED PASTRAMI SANDWICH

Dinners Nightly 6pm-8:30pm

With Swiss cheese, grilled onions, pickle wedges & mustard on a Dutch crumb roll. $9.95

Offering farm to table cuisine with greens and vegetables harvested daily from our on site garden.

SALADS NICOISE AHI SALAD

Also, Sunset Sushi Bar Open 6 nights a week 5:30pm - 9pm Serving the freshest, most exquisite sushi within a 60 mile radius.

Seared ahi tuna encrusted with sesame seeds & brushed with tomato pesto, over market greens with avocado, fresh corn, tomatoes, red onion & kalamata olives with crushed black pepper citrus vinaigrette. $13.95

SPINACH & GOAT CHEESE SALAD

HAPPY HOUR BIG DEAL! A BURGER & A BEER FOR $8.95 Our big chief burger & a pint of any 3.50 beer

PUB PLATES THE LITTLE SHEPHERD’S PIE

With real mashed potatoes, slowly cooked ground beef, fresh corn, onions, peas, carrots & melted cheese. Served with a house salad too! $9.95

SPAGHETTI & MEATBALLS WITH GARLIC BREAD

Slowly cooked meatballs with our house made fresh basil tomato sauce & parmesan cheese over pasta. $12.95

EVERY MONDAY!

Goat cheese & fresh basil on toasted bread with baby green spinach, sundried tomatoes, red onions & hard egg crumbles tossed in our apple smoked bacon vinaigrette $9.95

SANTA FE CRISPY CHICKEN SALAD

Chopped house breaded crispy chicken breast strips with roasted pepper medley, kidney beans, tomatoes, fresh corn, red onions, hard egg & Santa Fe dressing. $11.95

LUNCH & DINNER SPECIALS EVERYDAY!

LIVE MUSIC ON T H U R S D AY ’ S check

for details

LUNCH & DINNER 11AM–10PM FULL BAR OPEN ‘TIL 2AM

Dinner Reservations recommended. Call Front Desk 805.927.2390 71895 Hwy 1 Big Sur, CA 93920 1-877-424-4787 · www.treebonesresort.com

(805) 544-5515 717 Higuera St. WE DELIVER! San Luis Obispo CALL OR ORDER ONLINE FREE WI-FI FOR CUSTOMERS

www.BuffaloPubandGrill.com


MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

25

GARDENS OF AVILA at Sycamore Mineral Springs Resort

FARM | TO TABLE | CUISINE Locally Inspired. Seasonal Ingredients. Fresh Flavors by Chef Pandee Pearson

Dine with us:

Open Daily | Serving Breakfast, Lunch and Dinner Alfresco Dining on our Patio · Romantic Dining Room VIP Dining Packages · Bar and Lounge Private Events from 10-100

FARM TO BAR COCKTAILS

FINE LOCAL WINES BY THE GLASS Complimentary corkage with one bottle of SLO County wine

Discover More

www.sycamoresprings.com 805-595-7302

1215 Avila Beach Drive | San Luis Obispo


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MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group


MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group M A M A ' S

M E AT B A L L

Ma

Experience the Best in Global Cuisine BY KATHY MARCKS HARDESTY

“M

architecture, redesigned the dining ore than just the best Italian, rooms with chef Nicola. Reminiscent of the best in global cuisine,” wine country in Tuscany, they offer the noted Jackeline Allegretta, perfect setting for winemakers’ dinners wife and partner of chef Nicola featuring Central Coast wineries. Allegretta at Mama’s Meatball Fine Cooking has been a lifelong passion Italian Restaurant and Catering. “Chef for chef Nicola; he started helping his Nicola and I invite you to experience the mother Maria cook at the age of two. extraordinary, whether it is an intimate Raised in Bari, Italy, he began working affair, extravagant, or traditional.” With in restaurants as a teenager. After 19-years of experience behind her, graduating from the Italian Culinary Jackeline and her professional staff can Institute, his talent earned him cooking take care of every detail for your business positions in France, England, Germany, meeting, private party, or wedding. She and the Dominican Republic. In 1999 he proudly explained: “We can prepare an moved to the U.S., cooking at Florida’s amazing celebration for you with chef Epcot Center. He relocated to Los Nicola’s extraordinary global cuisine, Angeles to cook, and finally moved from anniversary parties to the ultimate romantic wedding event, at any location.” to SLO to become chef at Benvenuti Restaurant. Two years later, chef Nicola Their full service catering customizes a opened his catering company and special menu based on the international rented the kitchen that became home cuisine you prefer. That’s why they’ve to Mama’s Meatball. Naming it after his continuously been awarded the Best Caterer on the Central Coast in The Knot Mother, he credits her for instilling in him a passion for cooking. Best of Weddings, and they proudly Every meal at Mama’s Meatball belong to Central Coast Wedding restaurant showcases the Professionals. The Wedding authentic Italian cuisine Wire ranked Mama’s that we Americans find so Meatball among the best Mama’s comforting. Chef Nicola in Bride’s Choice Awards Meatball makes fabulous classics, 2012. “Jackeline is on top of from spaghetti and every detail for catering,” 570 Higuera St. Ste.130 meatballs in Bolognese chef Nicola explained. SLO sauce to fresh pizzas “We can make every event generously topped with an adventure in dining.” (805) 704-3744 pepperoni, mushrooms, Jackeline customizes your www.MamasMeatball.com prosciutto, and more. event exactly as you want Perhaps even more popular it, and she tailors the menu are his contemporary dishes, like salmon according to each client. Jackeline scoglio, a fresh, grilled filet topped with added: “Our goal is always to exceed clams, mussels, shrimp, and calamari with the expectations of our guests.” white wine sauce. Their wine list features At Mama’s Meatball Restaurant in fine wines from Italy and the Central Coast SLO they recently expanded the dining with choices by the half-glass, half or full area into two distinctive rooms: The carafe, or bottle. Whether you’re enjoying 55-seat Tuscan room, and the original the restaurant, banquet room, or offCapri room that seats 40. If either room site catering, chef Nicola and Jackeline is busy with a catered event, the other warmly invite you to become their next room serves their patrons who dine distinguished guests at Mama’s Meatball. there frequently. Jackeline, who studied

F E A T U R E D

R E S TA U R A N T S

R E S T A U R A N T

95 ison 9 1 e Fo n d e

Serving Breakfast, Lunch and Dinner Open daily 7am to 9pm (closed between 2 pm & 5 pm)

Fine Cajun Cuisine Fried Catfish Po-boy Crawfish Etouffee Jambalaya Muffalettas Seafood Gumbo Cajun Breakfast Specialties Fried Green Tomato Benedict, Eggs Sardou, Fat Tuesday Omelette, Red Beans & Grits with Poached Eggs & Hollandaise

Live Music Every Wed & Thurs nights -Fish & Chips $12.95-

-Fried Chicken $12.95-

(Wed. only)

(Thurs. only)

“Laisses Bon Temps Rouler!” Plenty of free parking Patio Seating Take out & Catering

Breakfast served ‘til 2pm

(text ‘grits’ to 64636 for a free “Cajun breakfast” entrée)

1000 Olive Street, SLO www.bontempcreolecafe.com ..for complete menu

N.

Downtown SLO

805-544-2100

1

10

S.

Santa Rosa St.

ive Ol

. St

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MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group


MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

29

NOODLES RICE BOWLS Modern& Japanese Curry Rice Curry Rice

Choice of Chicken, Beef, Pork or Shrimp

Katsu Curry Rice

Pork Cutlet on Curry Rice

Entertainment every evening in our Fireside Lounge, featuring everything from acoustic solos, folk, and Karaoke to the best rock on the Central Coast Our restaurant is a casual, relaxing lodge environment with beautiful garden views from each of the three intimate dining rooms.

Outdoor Dining Available Our unique alfresco dining kivas are cozy rock alcoves with fireplaces and colorful tile mosaics.

Rice Bowl topped with Pork Cutlet, Eggs & Onion

Chirashi Sushi Rice Bowl topped with Sashimi

Poke Don

Sushi Rice Bowl topped with Howiion Style Sesome Flovored Tuno, Salmon or Yellowtail

Ramen Noodle Soups Shoyu Ramen Miso Ramen Spicy Miso Ramen Udon & Soba Noodle Soups Tanuki Udon or Saba

Modern Japanese NoodleJapanese House Modern

Tempura Crumble on the side

Kitsune Udon or Saba Topped with Sweetened Tofu Loyer

Serving lunch & dinner daily. Here is a sampling of our menu:

Tempura Udon or Saba Shrimp Tempura on the side

 Lunch

ROLLS Modern Japanese Tuna Roll Spicy Tuna Roll Salmon Roll Spicy Salmon Roll Yellowtail Roll Spicy Yellowtail Roll Albacore Roll Spicy Albacore Roll Scallop Roll Spicy Scallop Roll California Roll with real crab Vegetable Roll Cucumber Roll Dragon Roll

Appetizers—Crab Cakes,

Garlic & Goat Cheese Crostini, Blackened Seared Ahi, Sauteed Mushrooms.

Salads—Chinese Chicken Salad, Caesar Salad, Blackened Seafood Salad

Eel & Cucumber inside, topped with Avocado

Entrées—Filet Mignon,

Crunchy Roll

Shrimp Tempura & Crab inside, topped with Avocado

New York Steak, Skewered Pork Loin, Chicken Piccata, Grilled Salmon, Eggplant Parmesan, Vegan-Grilled Vegetable Teriyaki

served with Miso Soup and choice of

Garlic Chicken, Garlic Beef,

Vegetable Yaki Saba

Served Daily 5pm-9pm Reservations recommended 927-4200 ext 2111

LUNCH Combo 1

Tempura (2 Shrimp & 3 Vegetable)

Choice of Chicken, Beef, Pork or Shrimp

 Dinner

COMBOS Modern Japanese

Rice or Salad

Yaki Soba Stir Fried Noodles Yaki Saba

All-you-can-eat Soup & Salad Bar plus menu items featuring Club, Prime Rib, and Grilled Reuben Sandwiches, Burgers, Fish Tacos, Oriental Chicken Salad, and Steak Quesadilla.

Rainbow Roll Tuna Delight Roll

Gyoza (5 pcs), Peppered Karaage (5 pcs), or Yaki Soba LUNCH Combo 2 served with Miso Soup and choice of Rice or Salad

Sushi (5 pcs), Sashimi (6pcs), Ceviche,Carpaccio, or Choice of Roll DINNER Combo 1 served with Miso Soup, Solod, & Rice

Tempura (3 Shrimp & 4 Vegetable) Garlic Chicken, Garlic Beef, Gyoza (6 pcs), Pepper Karaage (6 pcs), or Yaki Saba DINNER Combo 2 served with Miso Soup, Solod, & Rice

Tempura (3 Shrimp & 4 Vegetable), Sushi (6 pcs), Sashimi (8 pcs), Ceviche, Carpaccio, or Choice of Roll

DESSERTS Modern Japanese

Spicy Tuna & Avocado inside, topped with Tuna

Salmon Delight Roll

Spicy Salmon & Avocado inside, topped with Salmon

Yellowtail Delight Roll

Spicy Yellowtail & Avocado inside, topped with Yellowtail

View our full dinner menu at

cambriapineslodge.com

After enjoying entertainment or dinner spend the night – look for our Escape Coupon every week in New Times

Rice Bowls Katsu Don

2905 Burton Dr., Cambria (805) 927-4200

Oban Yaki

Japanese Style Waffle Sandwich with Custard, Chocolate, or Cheese Fillings

Ice Cream

Green Tea or Mango

JIN NOODLE HOUSE 1308 Monterey Street, Ste. 110 San Luis Obispo, CA t.805 439 2546 · f.805 439 2547


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RESTAURANTS

MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

Homemade Pies, Cakes & Pastries

Always made fresh in our bakery daily...always delicious. Take home a whole pie or cake from our bakery.

FRUIT PIES Caramel Dutch Apple, Peach, Cherry, Apricot, Boysenberry, Apple, Pecan, & Lemon Meringue (also Pumpkin & Minced Meat ~ in season).

STRAWBERRY PIE made with fresh local strawberries (in season) & served with whipped cream. CREAM PIES Banana, Chocolate, Coconut & Pumpkin. MADONNA’S WORLD-FAMOUS CAKES Black Forest (with or without cherries), Toffee Crunch, Banana Nut, Lemon Coconut, Apple Spice, Pink Champagne or Raspberry Delight.

FRENCH PASTRIES Cream Puff (with pink icing), Chocolate Éclair, Napoleon or Apple Streudel.

Black Forest

Breakfast

EGG DISHES

Served with hash browned potatoes, toast or biscuits & preserves. Add $1.00 for EggBeaters.

Banana Nut

Two Eggs Any Style . . . . . . . . . . . . . . . . . . 8.25 Two Eggs Any Style w/ ham, bacon or sausage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.75 Corned Beef Hash & Two Poached Eggs . . . . . . 13.45 Ground Sirloin Beef Patty & Two Eggs . . . . . . 12.25 Breakfast Steak & Two Eggs . . . . . . . . . . . . . . 21.95 Eggs Benedict . . . . . . . . . . . . . . . . . . . . . . . . . . 19.25

PANCAKES & WAFFLES Lemon Coconut

Served with real whipped butter & warm syrup. Served till 11:00am only. Pancakes Full stack (3) 6.45, Short stack (2) 6.25 Dollar Size Pancakes (10) . . . . . . . . . . . . . . . . 6.95 French Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.25 Waffle or Belgian Waffle . . . . . . . . . . . . . . . . . 8.75 Strawberry Waffle (in season) . . . . . . . . . . . . 13.45

OMELETTES Pink Champagne

Rasberry Delight

Made with 3 extra large AA eggs served with hash browned potatoes, toast & preserves. Add $1.00 for EggBeaters. Minced Ham & Cheese . . . . . . . . . . . . . . . . . . 12.45 Chopped honey cured ham & your choice of cheese. Denver . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.45 Honey cured ham, bell peppers & onions Vegetable & Cheese . . . . . . . . . . . . . . . . . . . . . 12.25 Fiesta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.25 Monterey Jack & cheddar, chili beans, ortega chilies Linguica or Swiss Sausage & Cheese . . . . . . 12.65

PERFECT BALANCE

Made with Egg Beaters, served with dry toast or biscuits ~ add 75¢ for salsa.

Toffee Crunch

Madonna Frittata. . . . . . . . . . . . . . . . . . . . . . . . 12.65 Open-faced omelette with spinach, tomatoes, mushrooms, zucchini, part-skim Mozzarella & Parmesan cheese. Turkey & Broccoli Omelette . . . . . . . . . . . . . . 12.45 Breakfast Sundae . . . . . . . . . . . . . . . . . . . . . . . 10.95 Connie’s choice. A layer of fresh fruit & not-fat vanilla yogurt topped with low-fat granola.

Lunch ENTREES

Served from 11:00am Your choice of soup or salad, homemade roll & vegetable. Grilled Fillet of Halibut . . . . . . . . . . . . . . . . . . . 29.65 fresh & tender baby halibut grilled in butter, lemon & chopped parsley. Served with mashed potatoes & butter Catch of the Day . . . . . . . . . . . . . . . . . . . . . . . . 13.75 Ask your server for today’s selection Pasta of the Day . . . . . . . . . . . . . . . . . . . . . . . . 13.95 A delicious variety of sauces served over fresh pasta Filet Mignon Steak (served after 5:30pm) . . . 35.95 A generous specially seasoned portion of prime, aged beef, barbecued to your taste over an open oak wood pit. Fried or Barbecued Chicken (served after 5:30pm) . . . . . . . . . . . . . . . . . . . 27.45 Half of a chicken, fried or barbecued to perfection Barbecued Prime Rib Sandwich (served after 5:30pm) . . . . . . . . . . . . . . . . . . . . 27.45 Roasted choice Prime Rib served open-faced on our bakery fresh French roll with our own special BBQ sauce, French fries & coleslaw.

SALADS

Served from 11:00am Fresh homemade dinner rolls & your choice of homemade dressing (Roquefort, 1000 Island, French, Ranch, Italian or Fat-Free House Dressings) Chicken Salad . . . . . . . . . . . . . . . . . . . . . . . . . . 13.45 Chef’s Green Salad . . . . . . . . . . . . . . . . . . . . . . 13.75 Spinach Salad . . . . . . . . . . . . . . . . . . . . . . . . . . 13.25 Shrimp Louis . . . . . . . . . . . . . . . . . . . . . . . . . . . 21.95 Shrimp Cocktail Supreme . . . . . . . . . . . . . . . . 16.45 Haas Avocado Salad . . . . . . . . . . . . . . . . . . . . . 14.95 Southwestern Steak Salad . . . . . . . . . . . . . . . . 14.25 Chicken Caesar Salad . . . . . . . . . . . . . . . . . . . 15.45 Fresh Fruit Plate . . . . . . . . . . . . . . . . . . . . . . . . 12.25 w/cottage cheese or sherbet . . . . . . . . . . . . 12.75

COLD SANDWICHES

Served from 11:00am. Served on your choice of bread or roll with coleslaw or potato salad . Add 75¢ for choice of Swiss, American, Jack, Cheddar or Mozzarella cheese Roast Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.75

Roast Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.75 Baked Ham . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.75 Club House . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.95 Bacon, Lettuce & Tomato . . . . . . . . . . . . . . . . 10.75 Turkey Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.75 Tuna Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.75 Deviled Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.65 Half a Sandwich with a Cup of Soup, Chili or Green Salad . . . . . . . . . . . . . . . . . . . . . . . . . 10.95

HOT SANDWICHES

Served from 11:00am with your choice of fresh baked breads & rolls from our pastry shop. Add 75¢ for choice of Swiss, American, Jack, Cheddar or Mozzarella cheese. Madonna Burger or Harvest Burger . . . . . . . . 11.45 Chili Burger . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.25 Patty Melt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.25 Rib Eye Steak Sandwich . . . . . . . . . . . . . . . . . 27.45 Grilled Chicken Sandwich. . . . . . . . . . . . . . . . 12.65 Barbecued Beef or Beef Dip Sandwich . . . . . 13.75 Hot Roast Beef. . . . . . . . . . . . . . . . . . . . . . . . . . 13.25 Hot Sliced Roast Turkey . . . . . . . . . . . . . . . . . . 13.25 Ham & Cheese Melt . . . . . . . . . . . . . . . . . . . . . 11.95 without Ham . . . . . . . . . . . . . . . . . . . . . . . . . 8.25 Tuna Melt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.25 Monte Cristo, Ham, Turkey & Swiss Cheese . . 18.65 Reuben . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.25 Pastrami or Corned Beef . . . . . . . . . . . . . . . . . 13.25 Fish Fillet Sandwich . . . . . . . . . . . . . . . . . . . . . 14.95

LITE MEALS

Roasted Tri-Tip . . . . . . . . . . . . . . . . . . . . . . . . . 13.25 Thick slices of roasted Tri-Tip seasoned simply with rosemary, salt & pepper, served with broccoli & your choice of Alex’s Pick & Shovel brand BBQ sauce or salsa. Boneless, Skinless Chicken Breast. . . . . . . . . 13.25 Marinated, grilled & garnished with carrot curls, sliced tomatoes, pickles & low-fat cottage cheese. Fresh Steamed Vegetable Plate . . . . . . . . . . . 13.25 A selection of fresh steamed garden vegetables, served with rice pilaf, topped with melted Mozzarella cheese. Menu Prices Subject to Change

100 Madonna Road · San Luis Obispo · (805) 543-3000 · www.madonnainn.com


MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

GOURMET

31.95

38.95 Our hand-cut aged beef wrapped in bacon. Barbecued to your taste, served with jumbo mushroom caps and a hearty burgundy sauce.

33.95

35.95 Our most popular steak! So tender you can almost cut it with a fork. This is a the filet you’ve heard about, and the one you’ll be talking about for years to come!

making it Alex’s favorite steak!

33.95

33.95

35.95

28.45

25.45

27.45

32.95

29.65

29.95

29.95

Menu Prices Subject to Change

Before dinner visit our Silver Bar for appetizers & drinks! Open Sunday at 4pm & Monday through Saturday at 5pm

31


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RESTAURANTS

MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group S E A V E N T U R E

Appetizers Satay Chicken 6.95 Marinated with Thai spices on skewers served with Thai peanut sauce & cucumber salad on the side. Fresh Garden roll 5.95 Spring roll stuffed with noodles, basil leaf & mixed vegetables. Served with peanut sauce.

Cheese Puff 5.95 Wonton stuffed with Philadelphia cream cheese crab meat, carrot deep fried & served with sweet & sour sauce.

Soup Bowl Pot Tom Kha Kai (chicken) 4.95 8.95 Hot & sour coconut milk soup with galanga lemongrass, mushrooms & onion Wonton soup 4.95 8.95 Wonton stuffed with chicken, shrimp & spinach in clear broth.

Bowl Pot Tom Yum Kai (chicken) 4.95 8.95 Hot & sour soup with galanga, lemongrass, mushrooms, tomato & onions.

Larb Chicken 7.95 Ground meat spiced with mint, carrot, onion spicy lime dressing & rice powder on a bed of salad served with cabbage.

White Fish Salad 9.95 Lightly fried fish with mint, lemongrass, lime juice, tomato, carrot, onion & chili paste on a bed of salad.

ecial Lunch Sp Only 7.95

Red Curry Sliced bamboo Shoot, bell pepper, sweet basil in red coconut curry. Green Curry Bamboo shoot eggplant bell pepper & sweet basil in green coconut curry.

SeaVenture’s Contemporary Coastal Cuisine BY KATHY MARCKS HARDESTY

Salad

m 11am-3p , salad soup , e c ri / w served ied wonton & fr

Prikkhing Chicken 9.95 Sauteed with green beans, curry paste & lime leaves in coconut milk. Param Chicken 9.95 A bed of steamed spinach topped with Thai peanut sauce.

Curry $9.95 w/choice of Chicken,Pork,Beef, $12.95w/Shrimp

Scallops 15.95 Sautéed scallops in garlic & chili

Jungle Curry Mixed vegetables & basil in green coconut curry Pumpkin Curry Pumpkin, bell pepper & basil in red coconut curry

House Specialties (w/choice of seafood $2 extra) Chili Basil Chicken 9.95 Sauteed with bamboo, chili, garlic, onion, bell pepper & basil leaf in a light chili garlic sauce. Sauteed Eggplant Chicken 9.95 Sauteed eggplant in a garlic, chili basil leaf Thai Elephant Duck 12.95 Sauteed roasted duck with ginger onion, carrot & mushroom in a light soy sauce. Honey Ribs 12.95 BBQ Pork spareribs marinated with honey BBQ sauce. Spicy Noodles Chicken 9.95 Pan fried flat noodles with chili, garlic, onion, bell pepper & basil.

Seafood Three Flavors Fish 15.95 Deep fried fish topped with chef’s spicy special sauce.

Shrimp Super Salad 9.95 Grilled shrimp mixed with mint, carrot, onion, lemongrass, lime juice, tomato & chili paste on a bed of salad.

Mango Fish 15.95 Deep fried trout fish topped with mango, onion, carrot, peanut in spicy lime dressing.

Thai BBQ Chicken 12.95 Half chicken marinated in an authentic Thai style BBQ sauce serve with sweet & sour sauce. Pad Thai Noodles Chicken 9.95 Pan fried rice noodles,with egg, bean sprouts,green onion & ground peanut in a house sauce. Pineapple Fried Rice 10.95 Pan fried rice with chicken, shrimp pineapple, egg, onion, cashew nut & raisin. Spicy Fried Rice Chicken 9.95 Pan fried rice with chili, garlic, onion bell pepper & basil.

We also o 100% Vega ffer n menu Lemon Fish 15.95 Steamed fish topped with garlic chili, lemon & spicy special sauce.

Student Meal! Only $8 (Comes with Rice) • Cashew Nut Chicken or Tofu • Mongolian Beef or Tofu • Chili Basil Chicken or Tofu • Garlic Pepper Chicken or Tofu

• Spicy Noodle Chicken or Tofu • Pad Thai Chicken or Tofu • Jungle Curry Chicken or Tofu • Noodles Soup Chicken or Tofu (rice not included)

Open for Lunch & Dinner • Closed Mondays • Two Locations • Nice Patio Dining NO MSG • GLUTEN FREE • GLUTEN FREE BEER San Luis Obispo • 1815 Osos St • 805-545-5996 on the roundabout at the train station Atascadero • 7320 El Camino Real • 805-466-6515

I

“I enjoy offering great food and healthy f you’ve never experienced the excellent options for the wide variety of people dining atop the SeaVenture Resort, who dine at SeaVenture.” Among this you’ll be pleasantly surprised upon season’s entrees you’ll find choices seeing the panoramic Pacific Ocean like: Macadamia-crusted abalone with views. It’s best to dine early to catch curried mango pineapple salsa; a 10-oz. those spectacular sunsets colored from filet mignon with pommes macaire and beautiful pink and blue to shades of bacon-wrapped asparagus; and don’t purple and orange. It’s a masterpiece in miss the award-winning clam chowder, the evening sky year-round. SeaVenture or the decadent house-made desserts. is almost hidden away, tucked among Chef Casey’s signature dish, “the residences alongside the beach. But SeaVenture,” offers a delicious saffrononce discovered it will become a tomato risotto topped with shrimp, favorite for romantic evenings out, or scallops, clams, mussels, white fish casual get-togethers with friends. filet, and spicy sausage. The excellent General Manager Chet Hogoboom wine list, carefully chosen by dining noted: “We’ve been offering great, room manager Simon Kovesdi, offers contemporary coastal cuisine in the same many local wines by-the-glass that pair great location for 25-years.” The dining beautifully with the cuisine. rooms and the circular bar centered in On Sundays, SeaVenture offers an a the main dining room provide incredible la carte breakfast and lunch menu, with ocean views. An additional dining room, live music from 3 to 6 p.m. on beach view perfect for private parties, features a patios where you can enjoy the small heated deck for alfresco dining with plates and specialty cocktails menus. Live unbeatable beach views. bands perform Wednesday nights from 6 SeaVenture’s chef, Everett “Casey” to 9 p.m., and on Thursdays, Walcott, is passionate about the wine corkage fee, life on the Central Coast. normally $10, is waived. The He brings that intensity SeaVenture lounge offers happy hour into the restaurant kitchen Restaurant Sunday through Thursday, where his seasonal menu 4 to 6 p.m., with speciallyreflects his love of great 100 Ocean View Ave. priced cocktails, beer, food that’s simply prepared. Pismo Beach wines, and an irresistible He prefers to let the quality hors d’oeuvres menu. of his ingredients, mostly 773-3463 The beachfront hotel from local farms, shine provides a convenient, through. Before taking quick-getaway for locals. over SeaVenture’s kitchen, They provide catering for an intimate Walcott began cooking in great local small group to wedding functions for restaurants in 1999 when he was hired 200 guests. It’s the only SLO County at Bistro Laurent in Paso Robles. He hotel and restaurant that’s literally learned the art of preparing classical on the beach where they can create French cuisine from chef Laurent stunning beach weddings and ocean view Grangien. “Laurent taught me to keep receptions. Whether you’re seeking a light, my dishes simple and cook them to affordable meal, or you’re celebrating a perfection,” Walcott remembered, “That’s special occasion and want to retire to an still most important to me.” ocean view spa room, you’ll find your every The chef keeps everyone’s desires in need met at the SeaVenture. mind when creating his seasonal menus:

F E A T U R E D

R E S T A U R A N T


MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

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THIS

MENUS? MAKE A

Reservation FOR THE

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ISSUE...  SLO County

SB County

Call New Times at 805.546.8208 advertising@newtimesslo.com www.newtimesslo.com

Call the Sun at 805.347.1968 advertising@santamariasun.com www.santamariasun.com

BLAC SHEEP BAR & GRILL Cocktails • Food • Patio Open Daily 11am–2am

Finger Foods

Chips & Salsa .............................................5.95 Calamari Rings ......................................... 9.50 Buffalo Drumsticks ...................................8.95 Jalapeño Poppers .....................................8.95 Onion Rings ..............................................8.95 Killer Nachos ................................8.95 / 12.95 Breaded Chicken Strips .............................9.95

with your choice of ranch, blue cheese, bbq or honey dijon sauce

Oak Barbecued Baby Back Ribs & Fries ....9.95 Mozzarella Cheese Sticks ...........................8.95

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 ..................8.75

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

Garden Burger .........................................8.50

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

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

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

Tri-Tip Sandwich ........................................9.75

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 10.50

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

Black Sheep Tri-Tip Salad ............SM 7.95 10.50 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.

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

Grilled Ham & Cheese Fondue ...................9.75 Grilled ham, tomato, melted mozzarella cheese, on toasted sourdough.

Cataneos Portuguese Linguica Sandwich .... 9.75

On a French roll with grilled onions and jalapeño peppers.

South of the Border

Chicken Tortilla Soup .................................4.95 House Made Chili Bowl .............................5.95 With cheddar cheese, red onions, and tortilla chips.

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

Pasta

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.

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

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

Pub Mac & Cheese ....................................9.95 Pasta Pomodore .......................................9.95 Fusilli pasta prepared with fresh basil, garlic, and tomatoes. Served with garlic bread.

with grilled chicken 13.95 ..... with shrimp 15.95

Fettuccine Alfredo .....................................9.95

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

with grilled chicken 13.95 ..... with shrimp 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 & Chips ......................................11.95

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

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

Daily Food Specials

Pints 3.50 Well Drinks 3.50

HD TV’s • FREE Wi-Fi for Customers

$

$

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MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

OCEAN FRONT DINING

Sit Back. Relax. Enjoy. This is a small sampling of our menus.

Brunch Smoked Salmon Omelette

Three egg omelette filled with smoked salmon, Cheddar and Jack cheese with Bermuda onions topped with creme fraiche and capers. $15.95

Lunch Candied Walnut Gorgonzola Salad

Crispy mixed greens, cabbage and carrots tossed in a balsamic vinaigrette, finished with crumbled Gorgonzola cheese, and candied walnuts. $13.95

Italian Egg Bake

Crab Salad Sandwich

Ham & Cheese Monte Cristo

Moonstone Reuben

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

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

Carnitas Torta

Hot pulled pork sandwich with melted cheese, onions, cilantro, lettuce, and tomato. Chipotle cream sauce is served on the side. $14.95

Hearty amounts of crab salad served with lettuce and tomatoes on grilled sourdough bread. $16.95

Our version of the classic; corned beef sautéed with onions served on grilled rye bread with Jack cheese and homemade Thousand Island dressing. $14.95

Grilled Salmon Tacos

Dinner Grilled Swordfish

Served with salsa fresca & avocado. $27.95

Rack of Lamb Chops

Grilled herb-marinated rack of lamb chops served with a honey mustard dipping sauce, fresh vegetables and new potatoes topped with roasted garlic cream. $29.95

Seared Sea Scallops

Served with a citrus honey glaze. $24.95

Osso Buco

Meaty veal shanks slow cooked in a hearty tomato broth. Served with creamed corn polenta and fresh vegetables. $27.95

Corn tortillas filled with grilled salmon, cabbage, onions, and cilantro. Topped with jalapeno tartar cream and fresh salsa. 15.95

Sunday Champagne Brunch Served 9am to 3pm

moonstonebeach.com

Monday thru Saturday 11am-9pm, Sunday 9am-9pm 6550 Moonstone Beach Drive in Cambria, CA

805 927 3859


MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

California Wine Appreciation June 28-June 25 | Wed. 7:30pm-9:30pm

Blue Skye Coastal Café “Bistro on the Bay”

Food • Fun • Friends

This course provides basic knowledge and experience in taste discrimination of a variety of Central Coast and other California wines.

Principles of Food & Wine Pairing May 1-May 12 | T/Th 6:30pm-8:30pm; Sat 9:30am-4:30pm This course will give you the knowledge and skills to make the perfect wine selection for your dishes.

Hands on Cooking & Baking With Whole Foods April 11-May 2 | Wed. 5:30pm-8:30pm

Breakfast, Lunch, Dinner

Breakfast Served All Day Open Daily From 8am

• Happy Hour • 2-for-1 Drafts & Wine Specials Live Entertainment on Weekends Beautiful Bay Front Location with Al Fresco Dining

Increase your culinary knowhow and expand your recipe repertoire. Our instructional kitchen offers affordable, recreational culinary experience for all ages.

Made from Scratch Dishes • Kid’s Menu Fresh Seafood & Free-Range Chicken Luscious Desserts • Organic Specialty Coffees Big Screen TV • Free WiFi • Dog-Friendly Patio

SIGN UP ONLINE TODAY AT

CONTINUING-ED.CALPOLY.EDU 805-772-8988

Located at 699 Embarcadero, Morro Bay On the “Waterfront Walk” at Marina Square

For our complete menu, please visit www.blueskycafe.com

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MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group P A S O

ORGANIC

R O B L E S

I N N

S T E A K H O U S E

BISTRO

Fresh, Local & Organic Cuisine Daily Farmer’s Market-Driven Specials

Breakfast served all day, everyday

Wine Country Dining in Paso Robles

House made baked goods Vegan & Gluten-free choices House-made OJ · Juices · Smoothies Espresso · Cappucino Baywood’s Own Hot CoCoa

BY KATHY MARCKS HARDESTY

Lunch Soups: One soup a day, Weekend Stew Salads: Curry Mahi Mahi, Tri-Tip Chopped Salad, BBQ or Roast Chicken, Spinach & Feta Sandwiches: BBQ Chicken or Roast Garlic Chicken Sandwich or Quesadilla, Grilled Eggplant, Curry Mahi Mahi · Tri-Tip Steak, Garden Burger w/Grilled Onions, Simple BLT

Entrées

served after 5pm Vegan Layered Polenta, Roast Free Range & Organic Chicken, Mac & Cheese, Seared Mahi Mahi, Hearst Ranch Grass-fed Meatloaf

Catering We would love to be your choice for your next event. Large or small, local or regional, we can prepare a menu you’ll love. Our restaurant is available for booking. Pick a night, choose a menu, bring your own wine, and we’ll take care of the rest. This is an excellent way to celebrate any occasion. $2 to Deliver in Los Osos, or free for orders of $20 or more

Breakfast Lunch · Dinner Open Daily 6am-8pm Closed Thursdays

1326 2nd Street Baywood Park, Los Osos

528-6000 www.goodtides.com

F

ew visitors to Paso Robles wine country with organic butter lettuce, grilled chicken, would imagine that a visit to a historic grape tomatoes, avocado, lettuce, and monument would provide a fine dining balsamic reduction; and Kobe beef sliders experience, but that’s what you’ll find at with Cheddar, caramelized onions, grilled the Paso Robles Inn. From its beginning tomato, and cayenne pepper aioli. nearly 150-years ago, the inn has been The dinner menu features blackened the social hub for Paso Roblans. Adjacent halibut tacos with pepper jack cheese, to the popular Downtown Park, the inn smoked chipotle aioli, and coriander features the crowd-pleasing Steakhouse, black beans, or pulled pork sandwich with an excellent choice for dining at breakfast, provolone, coleslaw, and housemade lunch, or dinner. It’s one of Paso Robles barbecue sauce on sourdough most popular restaurants among locals, baguette. House specialties will satisfy wine connoisseurs, and travelers who visit fish aficionados who can choose: year round to explore the city’s excellent locally caught Morro Bay Halibut with artisan farms and wineries. Champagne beurre blanc and jasmine Owned by the Martin Family since 1999, rice; wild Alaskan salmon filet with the Paso Robles Inn has served locals and Chardonnay sauce, and grilled potato travelers since 1864. It’s renowned for its cake; or butter-roasted lobster tail beautiful gardens and natural mineral with potato of choice, and asparagus. baths. This destination inn was built next There’s always a selection of Certified to the main artesian well established by Angus beef steaks, and combination Franciscan Missionary Father Junipero plates. Pastas include: chicken pesto Serra in 1797. The restaurant was renovated penne with roasted pine nuts and sunto make it more inviting, comfortable, and dried tomatoes; and vegetarian’s love attractive to locals and travelers. the portobello mushroom ravioli with The dining room is Marsala, asparagus, and imported Parmesan cheese. contemporary yet relaxed The fireplace and with comfortable over-sized Paso Robles Inn fire-pit tables surrounded booths, and huge picture Steakhouse by cozy chairs on the windows showcasing the patio offer guests an tranquil garden patio. The 1103 Spring Street unforgettable ambiance. seasonal menus are inspired Paso Robles Guests love dining alfresco by Paso Roble’s bounty of under majestic oaks near artisan farms and ranches the bubbling brook and Koi that supply them with freshly 238-2660 ponds. You can enjoy dinner, harvested vegetables, fruit, or graze on appetizers meats, seafood, olive oil, with cocktails or wine. The almonds, and cheese year extensive wine list includes award-winning round. The focus is a farm-to-table theme Paso Robles wines, specially selected in traditional dishes with modern-twists. imports, and Champagne. Upstairs in the There’s something delicious for every taste popular Cattlemen’s Lounge there’s a full and budget on each of their menus. bar with happy hour on weekdays and live The menus are regularly updated to entertainment on weekends. The second offer seasonal choices in appetizers, floor patio offers guests alfresco seating salads, sandwiches, pastas, and more. overlooking the beautiful Downtown Park. Delightful starters include: organic butter If you’re looking for a unique Paso Robles leaf salad with roasted hazelnuts, Asian wine country dining experience, you’ll find pears, Gorgonzola cheese, and hazelnut it at the Steakhouse. vinaigrette; and California lettuce wraps

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MENUS â&#x20AC;˘ Spring/Summer 2012 â&#x20AC;˘ newtimesslo.com/menus â&#x20AC;˘ New Times Media Group

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at the Cliffs

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MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

Everything is made from scratch! We cure our own meats, bake our own artisan bread, homemade desserts, & whenever possible we provide fresh locally sourced ingredients! Heated, dog friendly patio with a bay view

Menu Sampling:

All Sandwiches come with choice of Fries or Slaw

2 Fish Tacos

Crazy fresh locally caught fish, homemade tortillas, cilantro crema, chopped tomatoes, black beans, mixed greens, blackened chili salsa on the side 7.25

Sandoo de la Salade

Fresh sourdough bread with herbed cream cheese topped with twirled carrots, beets, avocado, cucumber, tomatoes, sprouts, paper thin red onion & spinach 10

The Pinochle

Peanut butter, granny smith apples & bacon on sourdough, white or wheat? 9.40

Snootie

Melted Brie, cranberry chutney, crispy apple & turkey 10

Nacho Madres Taco Salad

Mixed greens, chopped tomatoes, olives, black beans, roasted corn, jicama, red onions, crumbled cotija cheese, fire roasted Pasilla Chilis, sour cream & crispy corn tortilla 10.70 Add chicken, avocado, tofu 2, add tri tip 3

Spinach & White Bean

Baby spinach, white beans, marinated roasted red bells, pancetta, egg, fresh mozzarella & crispy onion strings 9.50

Oyster Po-Boy

Fried fresh Pacific Gold oysters, shredded lettuce, tomatoes, & creole remoulade on house baked roll 12

That’s a Fact Mac N Cheese

6 variations to choose from The best comfort food! 8.50

Hog Wild

Slow apple wood smoked pork with housemade BBQ sauce on a wonderful roll with aioli & topped with coleslaw 9.70

Pastrami

House cured thin sliced, on toasty roll with melty provolone, Dijon mustard & pepperoncinis 11.70

So Good You’ll Forget About The Economy Chocolate Cake Made with Valrhona Cocoa 3.20

560 Embarcadero, Morro Bay 805-772-8400 Open 7 Days 11am-8pm Complete Menu & Specials at southsidemb.com Prices subject to change


MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

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MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

Bring this in for 10% off your guest check

WE CATER! 601 Price Street Pismo Beach | Open Daily for Lunch & Dinner, Dine In, Take Out or Delivery Photos by Steve E. Miller

Tom Yum Talay

“...an explosive taste that was damn near orgasmic” NEW TIMES

Cuisine

Lahp Gai

All dishes are made to order, allowing us to accommodate dietary concerns; vegetarians & vegans are welcome! We encourage those who are not familiar with Thai cuisine to pay us a visit, as you will find our Thai barbecue, seafood, noodles & fried rice dishes & desserts the perfect introduction.

Fresh Spring Rolls

WE DO NOT USE MSG! We offer a selection of imported & California wines, imported beers & Sake

Gang Keo Wan

Cashew Nut Beef

Open Daily for Lunch & Dinner Lunch: 11am-4:30 M-F Dinner: M-Th until 9pm, Fri-Sun until 10pm Dinner is served Family Style Mango Sticky Rice

Gift Certificates available at 10% discount when purchased online

805.773.6162 • www.ThaiTalay.com

Satisfy your local food & wine sweet tooth with Kathy every Thursday.

Cuisine every week in


MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group S L O

B R E W

There’s Always Something Brewing at SLO Brew! BY KATHY MARCKS HARDESTY

W

hen locals want an entertaining to recommend his favorite pub foods and night out, they want to go to a beers that pair perfectly with them. place that offers contemporary Master-brewer Steve Courier, who started cuisine, award-winning micro brews, and with SLO Brew in 1996, earned them the great music. Which means no ordinary award for “Best Micro Brew in 2001” at college pub will do. That’s why the people the Great American Beer Festival. He’s who live here prefer the experience they ardent about perfecting his craft and has know they will always find at SLO Brew. mastered dozens of offerings including Established in 1988, the Brew has always a seasonal selection featuring stouts, been favored for its fresh micro brews, imperials, lagers, pilsners, and nitrogendelicious pub foods, and the renowned infused ales. Steve encourages SLO Brew newcomers musicians that perform here weekly. An experience for people of all ages, the to try the beer flights featuring six 4-oz. synergy of music, handcrafted brews, and samples including a seasonal selection. food keeps the enthusiastic crowd coming Steve’s award winning beers range from back for more. IPA, Honey Blonde, Pale Ale, Cali Wheat, SLO Brew has become even more to Irish Stout and Porter. For seasoned popular now that the restaurant offers beer connoisseurs Steve recommends a contemporary menu, redesigned by the gold medal winning IPA which he executive chef Allison Watts. Now a described as: “A complex use of hop and seasoned veteran at SLO Brew, Allison malt that makes this our most interesting loves cooking. She believes it’s the original and celebrated beer. Hops dominate science which makes the Cal Poly science with high hop bitterness, nicely balanced major a natural as a chef. Formerly, she against a middle malt presence. The cooked with the acclaimed defining character comes chef Maegen Loring at the from adding hops to the Neon Carrot in SLO, but finished beer, which give it moved on to take her first flowery aromas.” SLO Brew SLO Brew’s upstairs position as executive chef at SLO Brew. restaurant and brewery 1119 Garden St. SLO also offers pool tables, Allison’s artfully presented, shuffleboard, and it can irresistible pub food quickly earned her a following of accommodate private party 543-1843 rentals up to 100 guests. The her own. She explained: “I’m first floor features the storied really excited about the menu entertainment, presenting at SLO Brew, and dedicated musical performances by: to maintaining a delicious The Stokes, Sublime, Snoop Dogg, Dave menu that matches the great atmosphere Mason, Leon Russell, the Lovin’ Spoonful, everyone loves and enjoys at the Brew.” Toots & the Maytals, and many more. Her menu features beer pairings for every Loved by locals and critics, New Times’ dish, and includes her “Brew Stews,” music columnist, Glen Starkey, praised it like Irish beef or salmon bisque. Allison’s highly: “SLO Brew is relentless in bringing popular lighter dishes include: Thai ahi big city entertainment to our little town. salad; sun splash sandwich with portabella Flat out, it’s the best live music club this mushroom; and the peace and love town has ever seen.” platter of hummus and veggies. General manager Monte Schaller is always happy

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MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

A Sampling of our Lunch & Dinner Menu’s

LUNCH MENU Salads Cobb Salad

Grilled chicken on a bed of greens, diced tomatoes, red onions, avocado, blue cheese crumbles and bacon with a blue cheese dressing

Aurora Salad

Grilled salmon, shrimp, mixed baby greens, tomatoes, hearts of palm and asparagus served with a lemon dressing

Insalata di Cesare

Traditional Caesar salad with grilled chicken breast or grilled salmon

Seafood Salad

Bay scallops, large shrimps, mussels, squid, clams and salmon marinated in a lemon dressing and served on top of baby mixed greens

Pizza

Classic Italian with a homemade thin crust, our own tomato sauce, pepperoni, mozzarella, mild grilled onions, roasted artichoke hearts, fresh basil and oregano. Add grilled chicken or seafood.

Entrées Picolo Panino

Half sandwich with your choice of pork, grilled chicken, ham and cheese or grilled vegetables

Gennaro’s Burger

Eight ounces of Angus ground beef served with bib lettuce, tomatoes, sautéed onions, mushrooms, blue cheese aioli and roasted herb potatoes

Panino di Pollo

Grilled chicken breast with Swiss cheese, tomatoes baby greens and homemade panino

Tagliolini alla Checca

Homemade tagliolini with chopped tomatoes, garlic and basil

Il Cubano

Scaloppine Di Maiale alla Milanese

Panino di Vegetariano

Italian sausage with green and red bell peppers, tomato sauce and Parmesan cheese

Traditional Cuban sandwich with slow roasted marinated pork, smoked ham, Swiss cheese and sliced pickles with mustard and mayonnaise on toasted homemade bread Grilled seasonal vegetables on homemade panino

Pork cutlet served with linguini and a tomato sauce

Penne Pasta con Salsiccia

DINNER MENU Appetizers Carpaccio

Th inly sliced beef tenderloin with arugula and shredded Parmesan cheese served with a mustard and lemon dressing

Gamberi Livornese

Sauteed jumbo shrimp with white wine, garlic, tomatoes and parsley.

Crispy Potato Gnocchi

Potato dumplings with sautéed spinach, mushrooms, pear tomatoes and goat cheese

Scallops

Pan seared large sea scallops served with a pink peppercorn sauce

Salads Insalata di Cesare

Traditional Caesar salad with Parmesan cheese and anchovies

Insalata di Bietole

Roasted beets served with mixed green lettuce, yellow pear tomatoes, red peppers, candied pecans, Parmesan cheese with a champagne vinaigrette

Gennaro’s Salad

Local seasonal greens, celery, carrots, tomatoes, walnuts served with our house dressing

Entrées Ravioli di Manzo

Mezzaluna di Pollo e Prosciutto Cotto

Tagliatelline Gorgonzola e Noci

Linguini Di Mare

Veal ravioli served with mushrooms and a veal sauce reduction

Half moon pasta stuffed with chicken and ham served with fresh tomatoes and basil sauce

Pasta sautéed with Gorgonzola cheese, spinach and walnuts

Linguini with fresh seafood in a red sauce

Penne Pasta con Salmone

Ravioli di Ricotta e Spinace

Risotto Parmigiano

Marinated pork tenderloin served with black beans and rice

Gluten-free Penne pasta with fresh salmon, vegetables and a chopped tomato sauce

Cioppino

Mussels, clams, salmon, shrimp, squid and bay scallops in a fish stock and a touch of tomato

Scaloppine Vitello alla Lombarda

Veal Scaloppine with lemon, white wine and parsley

Ravioli fi lled with ricotta cheese and spinach served with a butter sage sauce

Sole Mio

Large sea scallops, jumbo shrimp sautéed with white wine and tomato with saff ron rice

Grigliato Misto

Grilled salmon, prawns, scallops, white fish with fresh herbs and a lemon sauce

Italian rice served with roasted Quail and parmigiano cheese

Papardelle con Salciccia

Wide strips of pasta with Italian sausage, sweet bell peppers and sun dried tomatoes

Salmone alla Griglia

Grilled Atlantic Salmon served with a champagne dill sauce

Filetto di Maiale Cubana

Pizza

Classic Italian with a homemade thin crust, our own tomato sauce, pepperoni, mozzarella, mild grilled onions, roasted artichoke hearts, fresh basil and oregano. Add grilled chicken or seafood.

LUNCH: Monday - Friday 11:30am to 2:30pm | DINNER: Monday - Saturday 5:00pm to 10:00pm, Sundays from 4:30pm

HAPPY HOUR: Monday–Thursday 4:30pm-7pm

450 MARSH STREET (Carmel & Marsh) SAN LUIS OBISPO 805-782-9999 · www.GennarosGrillandGarden.com


MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group M A R I S O L

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T H E

C L I F F S

The Waterfront Hot Spot Favored by Locals BY KATHY MARCKS HARDESTY

T

buns, raspberry-white chocolate muffins, his glamorous resort has a coffeecakes, and more. The Cliff’s already distinction that sets it apart from popular Sunday brunch is now much the rest: Whether you choose to sweeter with her decadent desserts. dine in the modern Marisol restaurant; at The Cliff’s expertly chosen wine list the popular bar for signature cocktails, offers varietals perfectly-suited for wine, beer, and appetizers; or enjoy the upscale bar menu and Marisol’s food and drinks on the sun-swept, cuisine. Wine connoisseurs are offered wraparound patio at the Cliffs, you’ll a wealth of appealing varietals from enjoy spectacular views of the Pacific the Central Coast’s finest wineries, Ocean. If you’re searching for a great among gems from Europe and the dining experience with a comfortable New World. The wine list earned Wine but vibrant ambiance, the Cliffs Resort Spectator magazine’s prestigious “Award fulfills every desire. Marisol, named for the sea and the of Excellence,” and features Sunset sun, offers New American cuisine by Magazine’s wine recommendations. a team of professional chefs who are The Bar at the Cliffs, a favorite among passionate about food. Chef de Cuisine San Luis Obispans of all ages, always Gregg Wangard changes Marisol’s menu attracts a crowd. With good reason, it fits every Wednesday to offer delicious every desire be it social club, romantic dishes featuring the freshest ingredients date, business lunch, or for their live of the season. Gregg personally shops concerts. Pair that vibrant scene with at the Templeton Farmers’ Market, and the upscale bar menu and you’ll find it he receives freshly harvested fruit and satisfies every appetite. Gregg’s menu produce weekly from the renowned offers irresistible treats: beef sliders with Windrose Farm in Paso Robles to create Farmhouse Cheddar; grilled ahi tacos with his enticing menus. An avocado and green apple; advocate of local farms, and grilled chicken nachos. fisheries, and naturally Guests love the Marisol raised meats and poultry, tropical ambiance of the at the Cliffs Gregg strives to provide multi-level patios on the the finest local products sunny deck over-looking 2757 Shell Beach Rd. available. Among his the pool and ocean. The Shell Beach signature dishes: braised picture-windows are short rib with heirloom usually wide open, allowing carrots and potato puree; bartenders to serve guests 773-2511 and potato-layered seated at the patio bar. salmon with Meyer lemon The over-sized booths vinaigrette and balsamic reduction. offer cozy seating, perfect for couples The newest member of the kitchen is or small parties. Monday through Friday pastry chef Hannah Ingham, a Central happy hour features food and drinks at Coast native. After spending five years special prices with events like karmic learning her artistry from the renowned pizza, cooked in the oak-fired pizza oven Willet “Willie” Vey, pastry chef at the behind the bar, served free on Thursdays Apple Farm, Hannah was promoted to from 4 to 7 p.m., and drink purchases pastry chef at the Cliff’s. She considers provide donations for local charities. Willie, her mentor since childhood, family. What better place for indulgent treats, a Hannah’s creating outstanding treats daily sunny breakfast, or cocktails at sunset? for the breakfast menu: warm cinnamon You get it all at the Cliff’s.

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MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

Ragged Point offers beautiful private accommodations and creative gourmet dining in an unparalleled garden environment while treating its guests with that “Million Dollar

View” overlooking the dramatic coastline of the gateway to Big Sur. It has also become a popular location for special occasions such as weddings, receptions, meetings, seminars and parties.

Serving Breakfast, Lunch & Dinner • A Sample of our Menu

From The Sea - Ask about ou

Star terkess-Dungeness crab meat with rice, peppers,rvonedioovnser

Served with your choice

of mixed green salad or

r daily fish specials

homemade soup and ho me-baked bread Cajun Fish Tacos - Today’s catch, sprinkled with Ca jun spices, served in a soft corn tortilla, and top ped with Monterey jack and cheddar cheese, cabbage, and a chipotle -sour cream sauce Cilantro Lime Shrimp or Scallops-your choice of plump Mexican prawns, fat juicy scallops, or both, sautéed with shallots, ga rlic, lime juice, cilantro, and butter.

lden brown. Se California Crab Ca breaded and fried go ly ht lig , otle aioli gs in on as se and rette and a spicy chip aig vin ic m lsa ba ith w ial herb fresh greens tossed filled with our spec s, m oo hr us m h es Fr oiled and Stuffed Mushroomsmon butter, then br le c rli ga d an ry er sh cheese and baked in rmesan cheese Pa ed ag mpura topped with , lightly coated in te er tig ns aw pr k ac bl ump i-ginger cole slaw Tempura Shrimp-Pl Served over wasab n. ow br en ld go ed batter and fri sauce with a spicy peanut

Entrees

Pasta Selections

Served with your choice of

mixed green salad or

homemade soup with home-baked bread Rosemary Pasta-Fresh Roma and sun-dried to matoes, green onions, cayenne, garlic, and sw eet basil, tossed with rotelle pasta and fresh rosemary cream sauce.. add chicken, sea scallop s, shrimp or sea scallop & shrimp combo Pasta Del Sur-Mussels, Clams, and Andouille sausage, simmered wi fresh Roma tomatoes, th peppers, onions, garlic , cilantro, and white wine, on a bed of lingu ine. Topped with aged parmesan cheese

Western Rib Eye Eye-12 ounce all-natural black Angus beef, coasted with a spicy cowboy seasoning blend, char-grilled, and served with our own zesty steak sauce. With our house potatoes and steamed fresh vegetables Vegetarian Stir-Fry Stir-Fry- Seasonal fresh vegetables and tofu in a spicy garlic-ginger sauce with jasmine rice Apple Salad Salad-Granny Smith and red delicious apples with celery, walnuts, and raisons, tossed with a creamy yogurt dressing Ragged Point stuffed Chicken Breast-Grill-roasted chicken breast, marinated with fresh rosemary and stuffed with herb cheese. Served with our house potatoes and steamed fresh vegetables Grilled Pork Chops Pacific Rim Short Ribs Hearst Ranch Top Sirloin Roasted Pheasant with a blackberry sauce Daily Local Fresh Fish Specials

And More…

Grilled Marinated Eggplant- Sesame-ginger marinated eggplant, chargrilled and topped with a spicy peanut sauce Seafood Salad- Black tiger prawns, sea scallops, calamari, and Dungeness crab, tossed with fresh greens, cabbage, sweet peppers, onions, Roma tomatoes, and our chipotle-cilantro-lime dressing Ragged Point Burger-Char –broiled hand-packed, choice Angus Hearst Ranch Beef patty, with lettuce, tomato, pickles, onions, and our honeyjalapeno sauce. Served with fries…. Add cheese, avocado or bacon

Reservations 805-927-5708 | www.raggedpointinn.com Breakfast Served 8am-11am | Lunch Served 11:30-4:30pm Dinner Served 5pm-9pm, please call for winter hours Check out our new room accommodations The Cliff House with stunning views. Hotel Reservations 927-4502


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R E S TA U R A N T S

Sa

n L u is O bi s p o

AUTHE NTIC GREEK

C UISINE Patio Dining

EATS

featuring:

Spanakopita, Dolmades, Pikalia, Avgo Lemono Soup, Gyros, Souvlaki, Moussaka, Pastitso, Keftedes, Seafood, Pasta, Lamb Specialties, Shishkabobs, Stuffed Peppers, Lamburgers, Specialty Hamburgers, and More! Open Daily. Lunch and Dinner Call about Breakfast Please check out our website for the full menu and prices. Offering many vegetarian and gluten free choices. Serving many local wines and Greek wines by the glass.

Eat up the local food & wine scene with Wendy every Thursday.

EATS every week in

1131 Broad Street, San Luis Obispo, CA. (805) 788-0898 · www.wilddonkeycafe.com

Enjoy the Ride

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MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

Chef Charles David Paladin Wayne

ustom menus to suit Cyour creative fancy.

Food & wine pairings ourcing the best of local Sorganic & sustainable foods. e have a great Staff eager W to serve you and your guests.

Cooking classes

nakamuraphoto.com

Catering

by Chef Charlie (805) 975-6313

Serving the entire Central Coast and beyond Chef Charles D. Paladin Wayne paladinwayne@tcsn.net or charles3864@att.net 8550 Suite E, El Camino Real Atascadero, CA. 93422 Better Business Bureau ·Wedding Wire.Com


MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

GOURMET

The first farmers’ market in San Luis Obispo County was established in 1978. This Saturday morning market is now located in the Promenade Many of the best restaurants buy at farmers’ markets. Come find out why.

As one of the chefs said, “You know the people who grow the food, how the food was grown, get suggestions on how to prepare, and what the flavor profile is.” Find your favorite fruits and veggies and discover new ones when they’re in season at the Farmers’ Markets. Everything is Vine ripened, Fresh-picked & Better tasting!

Saturday Mornings 8:00 – 10:30am

Fresh from the Field

Promenade/Cost Plus, SLO

Saturday Afternoon 12:00 – 2:30pm City Hall Lot, Arroyo Grande

Wednesday Morning 8:30 – 11:00am Courtland & Grande, Arroyo Grande

Thursday Afternoon 2:30 – 5:00pm Spencer’s Fresh Foods Lot, Morro Bay

Thursday Evening 6:10 – 9:00pm Higuera Street, SLO

Hwy 101 & East Stowell Rd · Santa Maria www.darensberries.com

(805) 544-9570 · www.slocountyfarmers.org

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MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

ENCHILADAS MEXICANAS three chicken enchiladas smothered with our special sauce, topped with sour cream, served with our own delicious potatoes CHILE RELLENOS a house specialty- 2 fresh, long green chiles, stuffed with cheese, batter-dipped and fried golden brown, topped with special salsa and served with rice & beans

G ourmet F ood & W ine T asting Featuring local boutique wineries Unique Gifts Home Décor Accessories for the Wine Country Lifestyle Picnic Indulgences Elegant Gift Baskets

Join us for an unforgettable wine country shopping experience

COMBO GRANDE chile relleno, enchilada de carne, taco de pollo, served with rice & beans ENCHILADA SUISAS two chicken enchiladas covered with green tomatillo sauce and topped with sour cream served with rice & beans ENCHILADAS DE CAMARON two shrimp enchiladas topped with salsa, cheese and sour cream, served with rice & beans

MENUDO and POZOLE SERVED DAILY! A CENTRAL COAST TRADITION FOR 3 GENERATIONS!

O PATI NG I DINN BLE! ILA AVA

July - December 10-10 daily January - June 10-5 Mon-Thurs • 10-10 Fri & Sat • 10-7 Sun

Pre-order our award winning salsa by the ½ gallon for your next family BBQ or event!

We are Cambria’s nightlife! Located in the East Village of Cambria 4056 Burton Drive, Cambria • (800) 446.7505

www.fermentations.com

Santa Maria 110 S.Lincoln St. Ste 106

925-2841

Mon – Fri 8am-9pm

Sat & Sun 7am-9pm


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MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

ADDAMO Tasting Room and Bistro

E

njoy great food and wonderful wines in a relaxed atmosphere.

APPETIZERS • SALADS SANDWICHES HOMEMADE ENTREES DESSERTS

To Go Orders Available

We also offer: Catering, Wine Dinners, Banquet Facilities, Weddings & Corporate Parties

Herbed Crusted Salmon Salad

Filet on Mixed greens with our Addamo Chardonnay Mango Vinaigrette $11.95

Homemade Lasagna

Our famous homemade lasagna also known as “the usual,” this dish is a must-try $10.95

COM PLI M ENTARY

T A S T I N G

Happy Hour Specials Tues-Sat, Call for details!

Live Music Each Wednesday

937-6400

400 East Clark Ave - Ste. A

Old Orcutt Voted Best Tasting Room 6 Years Straight!

TASTING ROOM & BISTRO

Tuesday – Saturday 11am - 9pm Sunday 11am-7pm

www.addamovineyards.com


MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

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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” six consecutive years, Best Local Red & White Wine for five years in the 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.

CORE wine company

Come meet the owner/winemakers! CORE wine company was started in 2001 by husband/wife team, Dave and Becky Corey with a focus on rhone blends featuring Mourvedre and Grenache. They now work with 13 varietals and are producing approximately 4500 cases per year. Wines that the couple pours in their tasting room, include a wide selection from all four labels including CORE, C3, Turchi and Kuyam. 145 S. Gray St. Suite #103 805.937.1600 · www.corewine.com. Open: Weds - Thurs 1pm-5pm, Fri 1pm-8pm, Sat 12pm-6pm & Sun 11am-4pm (Hours subject to change)

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.

Lucas & Lewellen Vineyards

Lucas & Lewellen Vineyards is a small family-owned winery located in the heart of “Sideways” country in Santa Barbara County. We have 400 acres of estate grown, handpicked grapes located in 3 different microclimates. Lucas & Lewellen Vineyards was voted “The Best Tasting Room in the Santa Ynez Valley” by readers of The Santa Ynez Valley News. Located at 1645 Copenhagen Drive in Solvang, CA. Open daily from 11am to 5:30pm and Fri & Sat til 9pm in the Summer. · 805-686-9336 www.LLwine.com

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Lucia’s Wine Co.

Solvang

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Lucia’sWine Co.

Welcome to Old Town Orcutt and the NEW wine tasting room in the area! Ben and Lucy Gonzales are happy to present their Santa Maria Valley wines to you at 125 E.Clark Ave. We have 3 whites and 3 reds available for tasting. We sell wine by the glass or bottle or join our wine club. Please visit us daily 12 pm to 8pm, 7 days a week. We have entertainment on Fridays and Saturdays. Phone 332-3080

Old Town Market

Your Old Town Market carries hundreds of varietals from nearly 100 local wineries including Rancho Sisquoc, Cambria, Byron, Justin, Qupe, Foxen, Kenneth Volk and Bridlewood, to name a few. We also specialize in hard to find boutique wineries such as Sobriquet, William James and Flying Goat. Sample your favorite wine or meet the winemaker at our Saturday evening wine tastings, every Saturday night from 5:00 to 8:30 pm. Expect great prices as well along with an award winning deli and groceries. 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

Riverbench Vineyard

Riverbench Vineyard was established in 1973, when its first Chardonnay and Pinot Noir grapes were planted on the property. Over time Riverbench has become a prominent name for high quality Chardonnay and Pinot Noir in the Santa Maria Valley. Our portfolio has evolved to include new interpretations of these varieties. All wines are made in limited quantities, and many are available exclusively through our tasting room, which is open daily from 10 AM to 4 PM. 805.937.8340 · 6020 Foxen Canyon Road, Santa Maria, CA 93454 www.riverbench.com · riverbench.com

Sierra Madre Vineyard

Come tour Sierra Madre Vineyard, which has achieved Sustainability In Practice (SIP) T Certification, a program recognizing wines produced from grapes grown with sustainable vineyard management practices. Since 1971, Sierra Madre Vineyard has been the source of some of California’s finest Chardonnay and Pinot Noir. Family owned and operated, and located just 4 miles from Hwy 101, Sierra Madre vineyard provides a unique visitor experience in the Santa Maria Valley. Open by appointment: 805-922-3100. 2570 Prell Road, Santa Maria. www.sierramadrevineyard.com

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MENUS • Spring/Summer 2012 • 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

Kenneth Volk Vineyards–A Diverse Portfolio BY KATHY MARCKS HARDESTY

T

Since 1983!

Organic and Sustainable

Tasting Room Open Daily

10am-5:30pm Concerts & special events year-round

TOLL FREE 888-Dam-Fine 1315 N. Bethel Rd · Templeton · off Hwy.46 West

www.castorocellars.com

here are few wineries in the world growing regions. Recently, they bottled that produce as broad a range the first Albarino to be grown and of wine varieties as can Kenneth produced in the Santa Maria Valley. Volk Vineyards. Where else can one Grown at Riverbench Vineyard, this enjoy wines made from Aglianico, Albarino comes from a neighboring Albarino, Blaufränkisch, Touriga vineyard across the river from KVV. A Nacional, Negrette, Cabernet Pfeffer, delicious, aromatic white grape, Albarino Torrontes, Malvasia Bianca, Verdelho, was originally grown in the Galicia region old vine Mourvédre, Zinfandel, topof northwestern Spain. shelf Burgundy and Bordeaux grape Among KVV’s newest wine releases varieties, and more at one winery? are the 2009 single-vineyard Pinot Noirs “We may not be the best at what we from the Bien Nacido, Sierra Madre, do but we are certainly the only ones and Garey Ranch Vineyards of the Santa who do what we do,” owner and director Maria Valley, and the Enz Vineyard of of winemaking, Ken Volk, said candidly. Lime Kiln Valley. “The 2009 vintage was “I love the diversity of wine and with over a great one for Pinot Noir and each of 3,000 varieties of wine grapes it seems these wines displays the unique flavors silly that the American marketplace is and aromas of these distinguished dominated by only a handful of them. I properties,” Ken noted. really enjoy introducing people to new KVV features a scenic winery and grape varieties and flavors.” tasting room in Tepusquet Canyon, After 33 vintages of making wine on and has a second Kenneth Volk satellite the Central Coast, Ken has watched the tasting room in Paso Robles on Highway region grow from obscurity to becoming 46 West. Visitors to the Paso Robles a major player in the global tasting room can enjoy fine wine market. Starting the wines of both Kenneth with Wild Horse in Paso Volk Vineyards and Lone Kenneth Volk Robles, which he sold to Madrone in this beautiful, Vineyards establish Kenneth Volk rustic garden setting. 5230 Tepusquet Rd. Vineyards, Ken has always The friendly staff Santa Maria sought out top vineyards in and intriguing wines made 938-7896 the finest regions for each at Kenneth Volk makes 2485 Hwy 46 West grape variety he produces. visiting one of its tasting Paso Robles Hardly surprising, Ken rooms an entirely enjoyable 237-7896 couldn’t imagine trying to experience for sampling make all of his wines from a both mainstream and single appellation. heirloom grape varieties. Kenneth Volk Vineyards (KVV) is based In addition to its tasting rooms, KVV in the Santa Maria Valley where it grows offers the Cellar Door Club: the only winegrapes in its estate vineyard. Ken web-based, interactive wine club that also leases and farms the Enz Vineyard allows members to select the wines that in the Lime Kiln Valley appellation, and they want to receive versus a mandatory custom-farmed acreage at the Pomar prefix of wines. Regardless of whether Junction Vineyard in Paso Robles. it’s in the vineyard, the cellar or online, Additionally, Ken purchases fruit from KVV has always been innovative in the some of the finest vineyards throughout tradition of fine winemaking. the Central Coast’s renowned wine

F E A T U R E D

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MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

Visit our Paso Robles Wine Center and discover our J. Lohr signature wines. These include J. Lohr Gesture, luscious Rhone-style varietals and blends available exclusively at the J. Lohr Wine Centers and online at jlohr.com!

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

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MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

Winery

Year

of the

-2011 Sommelier Challenge

M ark Your Calendars For:

Sunday, april 8, 2012

Adult Easter Egg Hunt

Find the golden egg and get a free mixed case of wine!

Friday, May 18, 2012

Wine Fest Dinner

Featuring Cracked Crab of Pismo Beach

Picnic Area & Bocce Courts

Saturday and Sunday May 19-20, 2012

Wine Fest at Eberle Winery!

May 27-31, 2012

Winemaker Dinner Series and Fishing in Sitka, Alaska

Friday, OctOber 19, 2012

Harvest Fest Winemaker Dinner at Eberle Winery

Featuring Playboy Executive Chef William Carter

3810 Highway 46 East Paso Robles, CA. 805-238-9607

www.eberlewinery.com


MENUS â&#x20AC;˘ Spring/Summer 2012 â&#x20AC;˘ newtimesslo.com/menus â&#x20AC;˘ New Times Media Group

WINE

O P O L O

        

Photo: Steve E. Miller

Rick Quinn and Dave Nichols

Good Times for All at Opolo

D

Nearly all of Opolo wines are iscovering Opolo Vineyards estate vintages, meaning that they is to uncover a place where are vinted from grapes grown by the passion to create an the winery. The central operation unforgettable experience and offer comprises 98 rolling Westside acres outstanding customer service is in as idyllic a setting as the beautiful equally important as crafting wines that Paso Robles area offers. The climate continually sell out and are now being here owes a great debt to the nearby savored by thousands of wine lovers all Pacific Ocean. The cooling effect over the United States. of the marine layer accounts for The team at Opolo Vineyards â&#x20AC;&#x201C; the name is from a sassy rose made on the temperature swings â&#x20AC;&#x201C; the diurnal range â&#x20AC;&#x201C; that can be as great as 50 Dalmatian Coast, a nod to co-owner degrees from afternoon highs to Rick Quinnâ&#x20AC;&#x2122;s Serbian heritage â&#x20AC;&#x201C; are morning lows. The sudden drop warm, passionate and down-to-earth. in temperature at night preserves They strive to â&#x20AC;&#x153;take the snobinessâ&#x20AC;? the balance of natural acids in the out of wine tasting. Intimidation is grape. The result is well balanced, unheard of and the tasting room feels appealing wines. a bit like home. Generally about 10 degrees warmer On the weekends, the barbeque is than the Westside vineyards, Opolo going full-tilt, cranking out Opoloâ&#x20AC;&#x2122;s also grows wine grapes on 200 East famous Cevapcici, a special side acres in Paso. The contrast Yugoslav sausage or Pizzas from in climate and soil between their the wood fire pizza oven, made from East side and West scratch; all paired with side vineyards enables their fabulous wines. Opolo Opolo to produce 30 Hospitality is key here, Vineyards different wines, growing and everyone thoroughly 7110 Vineyard Drive each variety of grapes enjoys a good time. Paso Robles within the environment On a hilltop that it desires. With varieties commands a striking view 238-9593 from each vineyard of the surrounding hills, a www.opolo.com in Paso Robles they huge tent is erected each are provided grapes fall for the Harvest Festival. that exhibit the finest Itâ&#x20AC;&#x2122;s an unforgettable event. characteristics of the terroir in which The air is filled with the succulent theyâ&#x20AC;&#x2122;re grown. aroma of whole roasted lamb, taste Opolo Vineyards features an buds come alive to the nuances of Opolo wines, and the adventurous take exceptional lineup of single varietals such as Cabernet Sauvignon, off their shoes, roll up their pant legs Zinfandel, Petite Sirah, Petit Verdot, and have a go at crushing grapes â&#x20AC;&#x153;I and many others, as well as stellar Love Lucyâ&#x20AC;? style. The dedication to customer service at signature blends. Opolo Vineyards is equally reflected in their wines.

F E A T U R E D

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3443 Mill Road, Paso Robles CA 93446 805.2399.1616 ~ info@roberthallwinery.com www.roberthallwinery.com

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Calcareous Vineyard

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Castoro Cellars

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“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 Winery

Eberle Winery

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Eos Estate Winery

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Halter Ranch Vineyard

Savor a taste of old California at our west side Paso Robles vineyard located at the corner of Vineyard Drive and Adelaida Road. Wine tasting Daily 11am-5pm 8910 Adelaida Rd. Paso Robles. 805-226-9455 www.halterranch.com

Mitchella Vineyard & Winery

Mitchella is a family owned estate vineyard and winery located on the eastside of Paso Robles, sitting a top the 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. “Life is an Adventure, Drink Wine” Open Thurs. - Sun., 12–5 pm · 2525 Mitchell Ranch Way, Paso Robles, CA · (805) 239-8555 · www.mitchella.com

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The Iconic Paso Robles winery offers a diverse selection of red and white wines that will satisfy anyone’s palate. Conveniently located on Hwy 46 East, our winery features 4 acres of estate grown Cabernet Sauvignon as well a spacious tasting room filled with unique gifts and gourmet foods. The perfect place for a picnic, with covered and open patio spaces. It could be the location of your next big event too! Open daily from 10am-5pm. 2300 Airport Road, Paso Robles, CA 93446 · 805-591-8050 www.eosvintage.com

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Kiler Ridge Olive Farm

Add olive oil tasting to your winery tour! Kiler Ridge Olive Farm produces award-winning extra virgin olive oils, made from estate-grown olives. Sample Tuscan-style olive oil and food pairings while enjoying panoramic views of Westside Paso Robles orchards and vineyards. Tour environmentally sustainable frantoio and olive mill. 1111 Kiler Canyon Road, only 2 miles from downtown Paso Robles. Please call for appointment: 805-400-1439. For more information, visit www.kilerridge.com

A top ten gold medal award-winning winery in the U.S.A. Enjoy complimentary Cave Tours and Tastings. Visit us and celebrate 33 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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Kenneth Volk Vineyards

Veteran winemaker Ken Volk has returned to Paso Robles! Ken’s decades of experience working with top vineyards in Paso Robles and the Santa Maria Valley have given him a unique perspective in the production of world class wines. Come and enjoy Ken’s diverse portfolio of wines in a beautiful garden setting. Featuring rare varieties seldom encountered elsewhere. The tasting room is located adjacent to the Lone Madrone Tasting Room at 2485 Highway 46 West, Paso Robles. Open daily 10:30am-5:00pm. Phone: 805.237.7896.

The concept of Chronic Cellars came about in the midst of harvest in 2004. We had used the term “The Chronic” to describe likable objects before, but we had never considered it a suitable descriptor for wine. We sat alongside the crush pad one evening in our wine stained clothes and wet boots laughing about the idea of a wine that targeted a casual lifestyle. From dream to reality, our first wines went public in 2008. Stop by Chronic Cellars and try our handcrafted wines in a fun and casual atmosphere. Hang out in a cozy booth by the fireplace while you and your friends play some pool or picnic outside under our covered patio. Open Daily 11:30am-5:30pm. 2020 Nacimiento Lake Dr., Paso Robles (805) 237-7848 www.chroniccellars.com

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J. Lohr Vineyards & Wines

In 1988, perfect climatic conditions for Cabernet Sauvignon led Jerry Lohr to Paso Robles, where his estate vineyards now encompass over 2,300 acres of Bordeaux and Rhône reds. The J. Lohr Paso Robles Wine Center, a facility certified by the California Sustainable Winegrowing Alliance, pours daily from four award-winning tiers of estates-driven, vineyard-focused wines including J. Lohr Estates, the Vineyard Series, the Cuvée Series and the Rhône-inspired Gesture series. Open daily 10-5 pm. Airport Road off Highway 46. 6169 Airport Road, Paso Robles, CA (805) 239-8900 jlohr.com

Calcareous Vineyard is named as a tribute to our terroir. Our 442 acre estate begins three miles west of Paso Robles and stretches several miles west towards the Pacific Ocean. This limestone soil and our varied microclimates allow us to produce Bordeaux, Rhone and Burgundy varietal simultaneously. Our family winery has an uncompromising commitment to quality and wines of authentic vineyard expression. We invite you to visit our panoramic views , and experience our award winning wines. 3430 Peachy Canyon Road,Paso Robles, CA. 93446 805-239-0289 · www.calcareous.com · Food and Wine Pairings Sat and Sun 12-3

Norman Vineyards

Come out and see what NONSENSE we are up to. Come for the fun and stay for the MONSTERzin brownies. Check out our family friendly HOT ROD SATURDAY NIGHT, starting in May. Play horseshoes, stroll through the vineyards and see where it all begins. Bring a picnic lunch and eat out on the patio. Open Monday through Wednesday, if we are in the mood. Open Thursday through Sunday 11AM to 6PM. 7450 Vineyard Drive, Paso Robles 805-237-0138

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Robert Hall Winery

Discover the Essence of Paso Robles™ with a visit to California’s “Golden State Winery” Robert Hall. Tour one of the largest underground wine caverns on the central coast and taste awardwinning sustainably farmed wines including the Viognier, Chardonnay, Cabernet Sauvignon, Rhone de Robles, and Pape de Robles. Group tours welcome; venue also available for private events and weddings. For more information, please visit www.roberthallwinery.com 3443 Mill Road, Paso Robles CA 93446 · 805.239.1616


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Wine Tasting

WINE

in the

North County

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1

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PASO ROBLES P Kiler

Destination Drivers

Cany

We Drive, You Relax

on R

oad

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Tour Wine Country in the Comfort of Your Own Car Driven by a Professional

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Call for information:

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12

9

15

2 18

14

805.423.3176 TEMPLETON

SANT MARGARITA SANTA MARGARITA MORRO BA BAY

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Rotta Winery

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Founded in 1908, Rotta is the oldest remaining familyowned winery in SLO County. Mike Giubbini, grandson of the original owner,is carrying onward 100 years of tradition. Come by the historic winery and try our awardwinning wines including the Black Monukka dessert wine! Rotta is the only winery to produce a wine using the Black Monukka grapes; it tastes like Crème Brule in a bottle! Open daily 10:30-5:30. 250 Winery Rd. Templeton, CA. 805-239-0510 www.rottawinery.com

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Sarzotti Winery

The Treana & Hope Family Wines tasting cellar is a modern take on a rustic barrel room. We offer samples of our renowned blends along with our stunning views of the Hope Family Vineyard. Located just off of Highway 46 West, come and enjoy the latest vintages of Treana, Liberty School, Austin Hope, Candor & Westside wines. Friday & Saturday 10 to 4. 1585 Live Oak Rd., Paso Robles 805.238.4112 www.hopefamilywines.com.

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The Sarzotti family is a completely hands on operation. We manage and control all aspects of our vineyard and winery production. 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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Summerwood Winery & Inn

Visit our boutique winery located at the gateway to the Paso Robles westside wineries. Featuring limited lots of handcrafted ultra-premium wines, exclusive to the tasting room, wines include: the Viognier, Syrah, GSM, Diosa Blanc and Diosa Rhone-wines along with our popular Cabernet Sauvignon, the majestic Sentio blend and a delicious NV Port. Enjoy a picnic on the picturesque grounds, stay at our nine guest room inn or join our Executive Chef for an Epicurean Experience. 2175 W. Arbor Rd., Paso Robles, CA 93446 · 805.227.1365, www.summerwoodwine.com

Treana & Hope Family Wines

Vista Del Rey Vineyards

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, while enjoying the panoramic view of the Santa Lucia Mountains from this acclaimed dry-farmed vineyard. Gourmet food products, barrel products, 36° olive oils & private label goodies available. 7340 Drake Road, Paso Robles (805) 467-2138.

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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 reflecting the distinct qualities of this region. A trip to the winery 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.

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MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group V E R I S

C E L L A R S

Home of JanKris, Ben Hogan & Nova Vita Wines BY VERIS CELLARS

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Limestone soils are recognized as a ine is a product of nature, and distinguishing factor in many of the so it makes sense that the world’s finest wines, and they are finest wines often come from similarly responsible for the distinctive the world’s most beautiful places. The character of Veris wines. Veris Cellars estate in Paso Robles is Internationally applauded winemaker one of these places. Here, stunning Chris Cameron has a committed and vistas and rolling vineyards are passionate approach to all aspects surrounded by the rugged silhouettes of winemaking, with minimalist of coastal mountains. It is no secret intervention at the core of his why the Veris estate is the region’s philosophy. He feels that truly great most photographed winery property. wines are dependent on fruit quality The beauty of this land, however, is and the art is the ability to translate more than cosmetic. It runs deep into what is grown on the vine to the bottle. the soil, into the vines, and ultimately Chris’s interpretations have heralded into the wines they yield. a new era for the winery and are an When Veris Cellars was founded in accurate reflection of varietals grown in 1990, it was one of just 18 commercial the Paso Robles appellation. wineries in Paso Robles, which unfolds The boutique winery welcomes along northern San Luis Obispo visitors daily to its charming tasting County on California’s Central Coast. room, which occupies a historic Today, the Paso Robles appellation Victorian home built in 1892, boasts more than 175 wineries. It completely restored in 1990. Newly is not an exaggeration to say that planted gardens unfold in waves of Veris helped establish what has since color across the property, while two become California’s most dynamic spacious patios and wine region. an arbor showcase the In 2008 Veris Cellars was estate’s breathtaking acquired from the original vineyard views. Veris winery founders. As a Veris Cellars Cellars has undeniably local resident and wine evolved into Paso Robles’ enthusiast, acquiring the 1266 N. Bethel Road premier wine tasting property fulfilled Matthew Paso Robles destination. Talbert’s long-held dream For Matt and his to own an estate winery 805-434-0319 www.veriscellars.com vintner team, the most on the west side of Paso gratifying part of the Robles with a goal to winery experience is nurture its time-honored personally sharing their award-winning tradition while taking it to the next wines with all who visit and imparting level. The Veris Cellars estate is a the winery’s friendly philosophy— special place, and Matt is dedicated to each handcrafted wine is a timeless maximizing the incredible potential of treasure best enjoyed amongst family its prime Central Coast terroir. and friends. A warmhearted welcome What sets the Veris estate apart and vast wine selection awaits guests, is its remarkable combination of with a personal toast to the abundant limestone soils, sun-kissed hillsides fruit of the vines from the man with a and refreshing ocean breezes that passion for the land. cascade through the Templeton Gap, a notch in the coastal mountains.

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MENUS • Spring/ Summer 2012 • newtimesslo.com/menus • New Times Media Group

Visit Kenneth Volk Vineyards y on the Santa Maria Valley Wine Trail

for one of the most Visit Kenneth Volk Vineyards on the Santa Maria Valley Wine Trail extensive portfolios of wines for one of the most produced pro r du ro d ced on the t e Centr th Central tra tr ral Coast. C ast. Co ast extensive portfolios of wines produced on the Central Coast.

{ FEATURING } { FEATURING } heirloom varietals;

Limited production

Cabernet Pfeffer, Verdelho, Mourvedre, Limited production heirloom varietals; Torrontes, Albariño, Malvasia Bianca, Cabernet Pfeffer, Negrette, Verdelho Chardonnay and Pinot Noir from the Santa Maria Valley Chardonnay and Pinot Noir from the Santa Maria Valley Cabernet and Merlot from Paso Robles Cabernet and Merlot from Paso Robles VISIT ONLINE

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Paso Robles Tasting Room Santa Maria Tasting Room 2485 Hwy 46 West 5230 Tepusquet Road PasoSanta Robles, California Maria, California93446 93454 805.938.7896 805.237.7896

Tasting Room Open 10:30 - 4:30 Daily Tasting Room Open 10:30 am am - 5:00 pmpm Daily

Santa Maria Tasting Room Paso Robles Tasting Room 5230 Tepusquet Road 2485 Hwy 46 West Santa PasoMaria, Robles,California CA 9344693454

805.938.7896 805.237.7896

Tasting Room Open 10:30 - 4:30 Daily Tasting Room Open 10:30 amam - 5:00 pmpm Daily


Follow Floyd to Wild Horse Winery!

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Open 7 Days A Week Tasting & Retail Sales 11:00-5:00pm Home of award-winning Pinot Noirs and unique varietals.

Wild Horse Winery

Floyd The Llama

1437 Wild Horse Winery Ct. Templeton, 805-788-6310 路 wildhorsewinery.com Exit Vineyard Rd, Go East, Right On Templeton Rd.

Menus - Spring/Summer edition  

Restaurant and wine guide to the Central Coast