MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group
L IDO
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R E S TA U R A N T S
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The Most Highly Acclaimed Restaurant in SLO County
BISTRO · WINE BAR & BAKERY
Serving the Central Coast for over 20 years
Appetizers
Lido’s California Coastal Cuisine BY KATHY MARCKS HARDESTY
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Full of Life Flatbread, which earned him f there’s one thing both locals and a following for his delicious creations. visitors love about this little oasis beside His menu offers locally sourced produce the Pacific Ocean, it’s California’s from organic and sustainable farms, and extraordinary coastal cuisine. That’s specialty food producers. The chef has exactly what you’ll find at one of our developed a close working relationship most popular dining rooms, Lido in with all of them over the past six years. Dolphin Bay Resort. Chef Brian Collins’ Collins’ delicious appetizers include: menus feature an array of delightful Cayucos abalone and crispy pork belly; seasonal foods made from the finest local and carpaccio trio of beef tenderloin, produce, meats, and seafood. The wine local halibut, and wild King salmon. list offers award-winning Central Coast Entrees always feature peak-of-the-season wines perfectly suited for the fare, which ingredients like wild green garlic ravioli with Collins describes as “Italian-inspired chanterelle mushrooms, parmesan, and California cuisine.” In its beautiful setting black truffles. The chef’s wonderful seasonal against the Pacific Ocean, Lido provides tasting menu of four, five or six courses contemporary dining and superb service can be ordered with recommended wine that’s elegant yet always comfortable. pairings. And his cooking classes include Dolphin Bay Resort & Spa, a Preferred a multi-course dinner paired with Central Boutique Hotel member, is the only Coast wines, favored by locals. During daily AAA rated, four diamond resort in SLO breakfast or weekend Champagne brunch, County. Lido consistently earns critical guests love alfresco dining at the Pacific’s acclaim for outstanding dining from edge for an unforgettable start to their day. national publications like Santé Magazine, Lido’s talented pastry chef Benjie Puga and earned Wine Spectator Magazine’s trained in the art of European bread Award of Excellence for its speciallymaking, wedding cakes, selected wine list including and exquisite desserts wines from the Central Lido at Dolphin from Master Pastry Chef Coast, Napa, France, and Bay Resort Willem Bessemer. Puga Italy. By-the-glass selections & Spa then assisted pastry chef offer a wide choice of Dominique Douvenir, varietals that complement 2727 Shell Beach Rd. formerly pastry chef the cuisine. Weekdays, Shell Beach instructor at Cordon Bleu Sunset Happy Hour includes in France. He spent several complimentary appetizers 773-8900 years cooking in Central until 6 p.m. On “Tasting Coast restaurants and Tuesday,” local winemakers bakeries. Puga said, “I pour samples paired achieved my dream when I was hired as with delicious appetizers on the patio. Lido’s opening pastry chef.” Thursday and Friday evenings there’s live Puga’s irresistible creations include: sticky jazz in the dining room. toffee pudding with organic Windrose Farm Collins, a Central Coast native, is pink pear apple c0nfit with cinnamon ice a graduate of the California Culinary cream and salted caramel; and chocolate Academy. His impressive job afterward: semifreddo. Collins concluded: “We keep working for chef Alice Waters of the ourselves inspired by making good food renowned Chez Panisse in Berkeley, and making subtle seasonal changes. We Calif. as lead line cook for five years. want to make the experience exceptional Upon returning home he began cooking for guests every time they dine here.” at Windows on the Water and then at
F E A T U R E D
R E S T A U R A N T
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· 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 · Smoked Pheasant Ravioli with Wild Mushrooms · Grilled Local Quail with Roasted Pears & Point Reyes Blue Cheese · Roasted Pork Belly with House-made Kimchee & Pickled Onion · Seared Foie Gras with Figs & 10yr Balsamic Vinegar
Main Courses
· Seafood Bouillabaisse with Lobster, Clams, Mussels, & Shrimp & Scallops · Seared Organic King Salmon, Wasabi Mashed Potatoes & Sake-Miso Beurre Blanc · 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 · Braised Lamb Shank with Roasted Potatoes in a Madeira Reduction
HOPPE’S GARDEN BISTRO & BAKERY “All Cuisine is made in-house” Lunch & Dinner Wednesday-Saturday 11am-9pm Dinner Begins at 5:00pm · Closed Monday & Tuesday Bakery Hours 8am-3pm
78 N. Ocean Avenue, Cayucos · 805.995.1006 · hoppesbistro.com