Issuu on Google+

The Restaurant and Wine Guide to the Central Coast

FALL/W INTER 2011-2012

Family tradition Maya in Santa Maria has been serving up quality and authentic Mexican food for three generations


2

WINE

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus • New Times Media Group


MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

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

Kabocha squash soup with coconut milk, fresh ginger and lemongrass Charter Oak lamb meatballs, romesco sauce, hazelnut bread crumbs Grilled venison loin tacos, oaxacan mole, créme fraiche, avocado, orange supreme Thin crust Margharita pizza, roasted tomato sauce, fresh basil & mozzarella Thin crust all natural local pork shoulder chile verde pizza, havarti cheese, anaheim chile, red onion & cilantro

Salads and Sandwiches Black kale salad, sunflower sprouts, shiitake mushrooms, apples, wakame & plum wine vinaigrette

Grilled shrimp and black quinoa salad with shaved cucumbers, watermelon, strawberries, mint, basil vinaigrette Grilled Humboldt Fog goat cheese sandwich with macerated figs 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 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 tomato, black lentils, avocado, sunflower sprouts, curried créme fraiche, grilled pita bread

Entrees Roasted local white sea bass, grilled apples, shaved celery root, pea shoot and beluga lentil salad, bengali spiced créme fraiche, hazelnut mint pesto Charred PC Cattle bone in ribeye, red wine béarnaise sauce, arugula salad with pecorino and fried capers, potato and chanterelle gratin Grilled lamb sirloin and seven hour roasted lamb shoulder with harissa, grilled eggplant puree, sweet pepper relish

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

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

3


4

TA B L E O F C O N T E N T S

1

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

7

Calcareous Vineyard

J. Lohr Vineyards & Wines

Calcareous Vineyard is named as a tribute to our In 1988, perfect climatic conditions for Cabernet terroir. Our 442 acre estate begins three miles Sauvignon led Jerry Lohr to Paso Robles, where west of Paso Robles and stretches several miles his estate vineyards now encompass over 2,300 west towards the Pacific Ocean. This limestone soil acres of Bordeaux and Rhône reds. The J. Lohr and our varied microclimates allow us to produce Paso Robles Wine Center, a facility certified by the California Sustainable Bordeaux, Rhone and Burgundy varietal simultaneously. Our family winery has Winegrowing Alliance, pours daily from four award-winning tiers of an uncompromising commitment to quality and wines of authentic vineyard vineyard-focused wines including J. Lohr Estates, the youexpression. want toWeknow that the family behind your meal is committedestates-driven, to the food. Our fall edition of Menus is full of invite you to visit our panoramic views , and experience our Vineyard Series, the Cuvée Series and the Rhône-inspired Gesture series. award winning wines. 3430 Peachy Canyon Road,Paso CA. 93446 Open with daily 10-5 pm.who Airport Roadwith off Highway 46. 6169 Airport Road, restaurants with recipes passed down from Robles, generation to generation, chefs cook tradition in mind, 805-239-0289 · www.calcareous.com · Lunch served Sat and Sun 12-3 Paso Robles, CA (805) 239-8900 jlohr.com

When you’re taking your family out to eat,

with delicious flavors that will bring together hungry people of all ages. Whether you’re looking for dining experience perfect for a large group from 2 8 Grandma Baby, to a couple in Castoroto Cellars Kenneth Volk Vineyards “Dam Fine Wines” Discover why we say so! Stroll up Veteran winemaker Ken Volk has returned to Paso theour first days of a new relationship, Robles! Ken’s decades of experience working with top 100ft. long grape arbor and enjoy great tasting vineyards in Paso Robles and the Santa Maria Valley cabs,fiZins, Syrah, Chardonnay and more. you’ll nd the right place for food,Browse our have given him a unique perspective in the production unique gifts, wine and gourmet accessories. Picnic Lido at and Dolphin wine, and ambiance these of world class wines. Come enjoy Ken’s diverse area and art gallery. 1315 N. in Bethel Rd, TempletonMaya Mexican portfolio of wines in a beautiful garden setting. (805) 238-0725 or (888) dam-fi ne. Open daily 10-5:30 Restaurant Bay Resort & Spa pages. So pick an eatery where www.castorocellars.com. Featuring rare varieties seldom encountered elsewhere. The tasting room Santa Maria Shell Beach Tasting Room at 2485 Highway you can bring the kids ... just be is located adjacent to the Lone Madrone 46 West, Paso Robles. Open daily 10:30am-5:00pm. Phone: 805.237.7896. sure to select a candlelit table with a view for two, too. Who says you 3 9 can’t have both? Chronic Cellars Winery Mitchella Winery

8

13

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. It is also home to Wine101 where you will find a variety of interactive wine seminars and events. “Life is an Adventure, Atascadero Drink Wine” Open Thurs. - Sun., 12–5pm, 2525 Mitchell Ranch Way, Paso Robles, (805) 239-8555. www.mitchella.com

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 you and your friends play some pool or picnic Avila Beach Paso while Robles outside under our covered patio. Open Daily 11:30am-5:30pm. 2020 Nacimiento Lake Dr., Paso Robles, Ca 93446 (805) 237.748 www.chroniccellars.com

4

Il Cortile Ristorante

Gardens Of Avila Restaurant

20

29

Eberle Winery

Central Coast Seafood

10

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 Paso Robles Inn VIP tours that the Wine Spectator Guest Chef Dinners. calls “One of the Best Tours on the Central Coast!” Open Sea Venture Steakhouse Daily. Located on Hwy 46 East, 3.5 miles east of Hwy 101, Paso Robles. 805-238-9607 or www.eberlewinery.com Pismo Beach Paso Robles Winter hours 10am-5pm, Summer hours 10am-6pm.

36

5

45

11

Founded in 1986 by the Arciero family, today Eos is a part of Foley Family Wines and now occupies an 8.5-acre estate at the corner ofKenneth Highway Volk 46 East and Airport Road in Paso Robles. The winery features a tasting room, Vineyards barrel cellar, 4 acres of Cabernet Sauvignon vineyard, enclosed Veris Cellars patio and gardens Santa Maria Valleywith picnic accommodations. The tasting area features an island bar and gift shop. 2300 Airport Road · (800) 249-9463 Paso Robles Paso Robles

6

53

55

Halter Ranch Vineyard

Savor a taste of old California at our west side Paso Robles vineyard located at the corner of Vineyard Drive Publishers and Adelaida Road. Wine tasting Daily 11am-5pmMarketing Coordinator Bob Rucker Colby Courter 8910 Adelaida Rd. Paso Robles. 805-226-9455 Alex Zuniga www.halterranch.com Advertising Contributors

1010 Marsh St., San Luis Obispo, CA 93401 (805) 546-8208 MENUS ©2011

Kathy Marcks Hardesty Ryan Miller

Designers Dora Mountain Brendan Rowe Jenny Gosnell

Rhonda O’Dell Laura Reese Tracey Joyner Scuri Katy Gray Jamie Zlotky Chris Terry Georgia Shore

Robert Hall Winery

Discover the Essence of Paso Robles™ with a visit to California’s “Golden State Winery” Robert Hall. Tour the largest underground wine caverns on the central coast and taste award-winning sustainably farmed wines including the Chardonnay, Pape de Robles, Meritage and Cabernet Sauvignon. Join us for an SLO Brew upcoming comedy night or wine dinner. Group tours welcome; venue also available forObispo private events and weddings. For more San Luis information, please visit www.roberthallwinery.com

41

Eos Estate Winery

33

Rotta Winery

Founded in 1908, the oldest remaining family-owned winery in San Luis Obispo County. Mike Giubbini, grandson of the original owner, is carrying onward 100 years of tradition. The historic winery is under renovation with a new production facility and tasting Opolo room now open. Taste our award-winning wines! Open daily 10:30-5:30. 250Vineyards Winery Rd. Templeton, CA 805-237-0510 www.rottawinery.com Paso Robles

12

58 Sarzotti Winery

The Sarzotti family is a completely hands on operation. We manage and control all aspects of our vineyard and winery Colleen Garcia We are committed to making the finest wines that production. MENUS is published & distributed throughout Anica canJulian be produced by handcrafting and agingCounty each & barrel of Northern Santa Barbara San Luis Rene Rodriguez Obispo County every April & picked, October.and wine to perfection. Our grapes are grown, hand Leslie Neighbors processed under strict supervision. Currently, we250,000 produce only Coast Put your menu in front of Central residents tourists. Pleaseour callpassion (805) 546-8208 to 750 cases of wine, which allows&us to pursue of Photography make your reservations for the next issue of MENUS. making premier award winning wines. Open Thursday – Sunday Steve E. Miller 11 am – 5 pm, or by appointment during the mid-week Next Issue: Spring / Summerdays.180 2012 Bella Ranch Photo Illustration Road, Templeton, CA 93465 (805) 226-2022 www.sarzottiwinery.com. Alex Zuniga

Reservation deadline: March 22, 2012 Published: April 5, 2012


MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

FREE DELIVERY*

M

R E S TA U R A N T S

A

A

5

S

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


6

R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

The restaurant and wine guide to the Central Coast

advertising

INDEX Addamo Tasting Room LLC ................51, 52

Nishimori Landscape & Design, Inc. .......36

Apple Farm .................................................42

Opolo Winery ....................................... 2, 58

Bayside Cafe ...............................................17

Ostrich Land USA.......................................47

Omelettes

Beach House Bistro....................................22

Pappy McGregor’s (formerly The Kilt) ...40

Ham & Cheese Denver Veggie Lovers

Black Sheep Bar & Grill .............................24

Paso Robles Steakhouse .................... 19, 36

Buffalo Pub & Grill ....................................34

Per Bacco Cellars ........................................53

Cal Poly Continuing Education................43

Radisson Santa Maria ...............................38

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

Ragged Point Inn.......................................21

Cambria Pines Lodge ................................24

Rib Line .........................................................5

Castoro Cellars .................................... 54, 56

Riverbench Winery ....................................52

From The Griddle

Central Coast Seafood ....................... 25, 33

Robert Hall Winery ............................ 56, 58

French Toast Combo

Chef Charlie ................................................38

Robin’s Restaurant ....................................22

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

Rosa’s Ristorante Italiano ...........................9

Ciopinot Seafood Grille ............................16

Rotta Winery..............................................56

Courtyard Marriott - SLO .........................34

San Antonio Winery .................................55

Eberle Winery ..................................... 54, 56

San Luis Obispo County Farmers Market Association ....................49

Breakfast Favorites Served with 2 Eggs, hashbrowns & choice of toast, English muffin or biscuit & gravy

ADDITIONS: Meat Choices: Ham, Bacon, Sausage Veggie Choices: Tomatoes, Mushrooms, Onions, Bell Peppers or Spinach

Bacon & Eggs Sausage & Eggs Ham Steak & Eggs Eggs Benedict*

2 pcs. of Texas Toast served with 1 egg, 2 strips of bacon or sausage patty

The Original: English Muffin topped with Ham, Poached Egg & Hollandaise Sauce

Pancakes Combo

2 large Buttermilk pancakes with 1 egg, 2 strips of bacon or sausage patty

Crab Eggs Benedict* English Muffin topped with Crab, Poached Egg & Hollandaise Sauce

Waffle Combo

Fluffy Belgian Waffle with 1 egg, 2 strips of bacon or sausage patty

*Served Saturday & Sunday only

EOS Winery...........................................51, 56 Far Western Tavern ...................................33 Fermentations ............................................49

Take the Morro Rock Burger Challenge 12-PATTY BURGER

Specialty Burgers Served with Fries

Grilled Cheese Bacon Burger

Applewood Bacon, Romaine Lettuce & Tomato between 2 American Grilled Cheese Sandwiches

5-Alarm Fire Burger

Stuffed with jalapeños, topped with pepper jack cheese, tomato, lettuce and... jalapeños

PB & J Bacon Burger

Finish in 20 minutes & it’s on us!

Crunchy Peanut Butter & Jelly, Bacon & Sriracha

Mac & Cheese Burger

Seafood

Bread Bowl Clam Chowder Shrimp & Chips Fish & Chips

Topped with our homemade Mac & Cheese

Mushroom Swiss Burger

Sauteed Mushrooms & Melted Swiss Cheese with Romaine Lettuce & Tomatoes

Ortega Burger

Grilled Ortega Chili, Monterey Jack Cheese, Lettuce & Tomato

Nightly Dinner Specials Fridays & Saturdays 5:00-10:00 pm

Gardens of Avila at Sycamore Mineral Springs .............13, 27

772-2300

Sarzotti Vineyard and Winery .................56 Sea Venture Resort..............................11, 41 Sextant Wines ............................................57

Gennaro’s Grill & Garden .........................47

SLO Brewing Co. ................................. 39, 45

Guest House Grill.......................................45

Splash Cafe .................................................43

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

Taco Roco Los Osos....................................15

Hoppe’s Garden Bistro..............................13

Talley Vineyards .........................................52

Il Cortile Ristorante ............................ 20, 32

The Cliffs .......................................................8

J. Lohr Winery ........................................7, 56

The Grill at Hunter Ranch Golf Course ..17

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

The Rock Seafood & Grill .........................10

Kenneth Volk Vineyards .............. 52, 53, 59

The Wild Donkey Cafe ..............................15

Kenneth Volk Vineyards Paso Robles...56, 59

Thomas Hill Organics ..................................3

Klondike Pizza............................................29

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

Lido at Dolphin Bay Resort ................12, 29

Treebones Resort/Wild Coast Restaurant 18

Lucas & Lewellen .......................................52

Ventana Grill ..............................................35

Madonna Inn Resort & Spa Copper Cafe 30

Veris Cellars ......................................... 50, 55

Madonna Inn Gold Rush Steakhouse .....31

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

Maya Mexican Restaurant ..... Cover, 8, 44,

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

Miss Lola’s Southside Grill ........................18 Mitchella Vineyard & Winery ..................56 Mo Tav.........................................................26 Mo’s Smokehouse BBQ .............................46 Moonstone Beach Bar & Grill ..................37 Morro Bay Waterfront Grill .......................6

Every Day 7:00 am-2:00 pm Fri. & Sat. Dinner 5:00 - 10:00 pm 571 EMBARCADERO, MORRO BAY w w w. M B Wa t e r f r o n t G r i l l . c o m

Santa Maria Inn .........................................41

Morro Bay Wine Seller..............................14 New Frontiers Natural Market Place ......26

Windmill Farms ..........................................10 Windows on the Water ............................14 Wine Country .............................................52 Woodstock’s Pizza .....................................28 Zoe`s Hawaiian BBQ ..................................20


MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

Make J. Lohr wines a part of your holiday celebrations! Cozy up to the full bodied, cuisine friendly style of J. Lohr Vineyard Series and J. Lohr Cuvée Series wines at the Paso Robles Wine Center!

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

WINE

7


8

R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

M A Y A

FEEL THE VIEW and TASTE THE FUN

M E X I C A N

R E S T A U R A N T

Cocktails | Happy Hour | Sunday Brunch

For Mexican Food—& Much More! BY KATHY MARCKS HARDESTY

F

MARISOL AT THE CLIFFS 2757 Shell Beach Rd. Shell Beach 773.2511

ask k about b t

PRIVATE PARTIES up to 200 people

www.CliffsResort.com

or 45 years, Central Coast locals about cooking. Now I enjoy creating my have loved Maya for its authentic own specialties, and Abuelito shakes his Mexican food. Maya has been head and says, ‘I cooked with only six satisfying customers through three pots.” generations of the Cadena family The popular Cadena family who take pride in the quality and restaurants expanded through three authenticity of their food. Founded counties, Ventura, Santa Barbara, and by Francisco Javier Cadena, who San Luis Obispo. Frank’s father focused emigrated from Aguascalientes in on their home base in Santa Maria. Central Mexico, he opened his first When Frank was only 17 his father fell ill, restaurant in the Five Points Shopping that’s when he took over management Center in Santa Barbara in 1966. Cadena of Maya. Frank left for a few years to cooked and was renowned for his skill in study business at the university in making everything from fresh salsas to Mexico; afterward, he worked in the chile rellenos. His wife Mariana handled equestrian industry. But family ties the business side and took care of their eventually brought him home to take many regular customers. Today, Maya is over the busy restaurant. Under Frank’s managed by their grandson, Francisco management Maya became the first Javier “Frank” Cadena III, who started Mexican restaurant in Santa Maria to working in the family’s restaurants at the deliver food orders, serve menudo age of 12. He shares his grandfather’s and pozole daily, and offer handmade passion and talent for cooking, and his tortillas on weekends. “My dad updated grandmother’s business acumen. With the menu, and I began changing it, the birth of his son, Francisco Javier too,” he explained. “You have to keep “Panchito” Cadena IV, the changing with the times: possibility of the fourth we set trends, we don’t generation restaurateur is follow them, that’s why so quite likely. many restaurants copy us.” Maya Although the one-yearFrank respects his Restaurant old Panchito is too young customers and always to start working, he already accommodates special 110 S. Lincoln St. loves going to Maya where requests when possible. Santa Maria he visits diners at their He added specials such tables. They love seeing as serving breakfast 925-2841 him, too, in this busy familydaily with value-priced run restaurant where the specials available from 7 Cadena’s treat guests and to 9 a.m. Frank added a their employees like they’re family. respectful special for seniors that he Most of the cooks and servers have calls, “the super citizen menu, available worked there many years, including the all day long. Maya also caters private head cook who started working there parties, or you can order from the 20-years-ago when he was 17. Frank catering menu and pick up your order started cooking when he was only 16, at the restaurant. “One of the benefits and remembers “I used to say how did I of being around a long time,” Frank get so lucky to work with Abuelito every concluded, “is that we still do things the day? Sometimes I meant it sarcastically old fashioned way. We make all of our but I learned a lot from him, especially food from scratch.”

F E A T U R E D

R E S T A U R A N T


R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

9

Patio Dining At Its Best

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

•ANTIPASTI•

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

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

•PASTA•

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

•PESCE•

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

•CARNE•

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

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

FAMILY OWNED & OPERATED GOURMET PIZZA & CALZONE Banquets up to 50 • Take-out available Prices & Menu Items Subject to Change

www.rosasrestaurant.com

Owner & Executive Chef Douglas MacMillan


10

R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

“WE BRING THE OCEAN TO YOU”!!! “The Lord is my rock and my fortess and my deliverer; My God, MY ROCK, in whom I take refuge, My shield…” (2 Samuel 22:2-3) STARTERS Dip-N-Eat Shrimp Ceviche Shrimp Cocktail Crab Cocktail Shrimp & Crab Cocktail Onion Rings

FROM THE FRYER $5.95 $5.95 $4.95 $6.95 $5.95 $5.75

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

TACOS

Chicken, Fish or Shrimp Quesadilla (Shrimp or Chicken)

$10.50 $9.50 $7.95 $13.95 $13.95 $2.50 $4.95

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 $14.95 Seared Ahi Tuna $13.95 Halibut Market Price Teriyaki Chicken (Fresh grilled pineapple & cherry) $10.95 Chicken Kebob $11.25 Seafood Kebobs (Grilled or Battered) $10.95 Top Sirloin Kebobs $10.95 Shrimp Skewers $10.95 Catch of the Day 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 Clam Strips & Chips Oysters & Chips*

*Served also by the Piece

$8.95 $8.95 $7.50 $7.95 $13.95 $9.95 $8.95 $10.95

SALADS

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

Fish (Grilled or Crispy)

$8.95

Chicken (Grilled or Crispy)

$7.50

Deep Blue

$9.25

Seared Ahi

$11.25

Salmon

$10.25

The Rock Burger

$7.50

E-Burger

$10.50

Veggie

$6.25

Tuna Sandwich (Home Made)

$8.95

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

The best place you never knew was here Our market features pesticidefree fresh fruits and vegetables, many of which are grown on site at our authentic working farm. We will happily provide samples of any of the foods you would care to try before purchasing. ·Daily Farmers Market ·Beautiful Garden Art ·Gourmet Foods ·Specialty Gifts ·Coffees ·Pottery ·Succulents & Roses ·Free petting zoo in the Critter Corral

(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 – add $1)

DESSERTS

Assorted Cakes Brownies Deep Fried Twinkies

$2.25 $3.25 $2.50

BEVERAGES Fountain Beer

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

Locally owned & operated.

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

BEST NIPOMO RESTAURANT

1275 N. Thompson Ave & HWY 101 Arroyo Grande (805) 489-1000 www.windmillfarms.org


MENUS • Fall/Winter 2011-2012 • 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

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

CRAB CAKES

4 crab cakes made with parmesan and riso�o with a roasted tomato and bell pepper sauce

MACADAMIA CRUSTED CAYUCOS ABALONE

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

ARTISAN CHEESE TRIO

Chef’s selec�on of three fine cheeses, accoutrements, a selec�on of crackers

BRUSCHETTA

Roma tomato, pesto and shaved parmesan

GRILLED SHRIMP & SCALLOPS

Grilled and skewered with sauteed wild mushrooms and a garlic herb cream sauce

BISTRO PLATE FOR TWO

An�pasto plate of gourmet vegetables, nuts, cheeses and meats

SEARED SWEET SCALLOPS

Prosciu�o, roma tomatoes, avocado, with bacon jam and micro herbs

SHRIMP COCKTAIL

Poached large Pacific �ger prawns, horseradish cocktail sauce, lemon and lime wedges

CALAMARI

Horseradish cocktail sauce and lemon aioli

BEEF CARPACCIO

Thinly sliced filet mignon, cream of horseradish, grated parmesan, capers, lemon, cros�nis

SOUPS & SALAD ABALONE CLAM CHOWDER

Made with Cayucos abalone stock

MIXED FIELD GREENS

Sliced grapes with candied pecans, s�lton blue cheese crumbles and an herb red wine vinaigre�e

CHOPPED WARM SHRIMP SALAD

Mixed field greens tossed with avocado, red onion, prosciu�o, asparagus, corn, roma tomatoes, s�lton blue cheese and honey cilantro Dijon vinaigre�e

CLASSIC CAESAR SALAD

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

HOUSE SALAD

Mixed field greens, roma tomato, cucumber, garlic croutons and white balsamic vinaigre�e

SPINACH, GOAT CHEESE & BEET SALAD

ENTREES STUFFED CHICKEN BREAST

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

10 oz PAN SEARED FILET MIGNON

With pommes macaire, bacon wrapped asparagus and red wine reduc�on

JAMAICAN PORK TENDERLOIN

Jerk seasoned and marinated pork, cous cous, grilled asparagus and mango pineapple salsa

COUPLES FILET AND LOBSTER

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

PASTA ROMESCO

Gnocchi tossed in a roma tomato, bell pepper and almond sauce, mixed baby vegetables, fresh basil and shaved parmesan

PAN FRIED SNAPPER

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

TOP SIRLOIN

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

GRILLED AHI TUNA

DRINKS, SMALL PLATES, APPETIZERS Monday-Friday 4pm to close Saturday-Sunday 2pm to close

LOBSTER TAIL

LIVE JAZZ Wednesday Nights 6 to 9pm

Shaved cucumber and green papaya, cous cous, snow peas and a spicy Thai chili sauce finished with wasabi Roasted heirloom potatoes, seasonal vegetables

SEAFOOD PASTA

Prawns, scallops and clams with grilled ar�choke hearts, roma tomatoes and linguini, tossed in a fresh pesto garnished with crispy pance�a

PANKO CRUSTED CAYUCOS ABALONE

With herb mashed potatoes, sautéed spinach, pearl onions and citrus beurre blanc

GRILLED SALMON VERACRUZ

Sautéed onions, jalapenos, tomatoes, olives capers and avocado with saffron riso�o

ESCALOPE OF VEAL

Stuffed with prosciu�o and Gruyére cheese, with herb mashed potatoes, brocollini and a garlic cream sauce

“THE SEA VENTURE”

Shrimp, scallops, clams, mussels, fish, spicy sausage, saffron riso�o, aroma�c tomato fume, toasted cros�nis

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

100 O CEAN V IEW A VENUE

P ISMO B EACH

805 805.773.3463 773 3463

DINNER Sunday-Thursday 5 to 9:30pm Friday & Saturday 5 to 10pm SUNDAY BREAKFAST & LUNCH 10am to 2pm

11


12

R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group


MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

L IDO

AT

D O LP H I N

B AY

R E S O RT

&

S PA

R E S TA U R A N T S

13

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

I

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

{ MENU SAMPLING}

· 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


14

R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

MOR RO BAY W I N E SE L L E R “The most picturesque Tasting Room on the Central Coast� CHRIS BATTLES WSET Advanced Certified Co-Owner of Morro Bay Wine Seller and Wine Director of Windows on the Water

Starters

Salads

Locally Raised

Radish, Wakame Salad, Wasabi Infused Caviar, Uni Butter, Blackberry Coulis

Toasted Croutons, Windrose Farm Arugula, Beets, Cherry Tomatoes, Asparagus-Basil Vinaigrette, Parmesan

Cognac Lobster FlambĂŠ

FrisĂŠe Salad

Ocean Rose Abalone

Panzanella Salad

Shallots, Tarragon, FrisĂŠe, Capers

Blue Cheese Crumbles, Croutons, Warm Cranberry-Bacon Vinaigrette

Unique Holiday gifts for every wine lover!

We take the guess work out of choosing the perfect holiday wine • Wine Tasting on the Waterfront • Case Discounts • Private Tastings & Parties Available

Main Course

• Wines by the Glass

Local Morro Bay Black Cod*

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

*Sunset Magazine Award-Winner

Local Hearst Ranch Grass-Fed Filet of Beef

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

Seared Rare Wild Fijian Ahi

Sambal Vegetable Stir Fry, MangoDikon & Honvit Microgreen Slaw, Cashew-Hoisin Vinaigrette, Sweet Soya

Oak Fired Free Range Chicken Breast Potato Leek Puree, Rapini, Oyster Mushroom Ragu, Trufe Oil

• Beer • Artisan Cheeses & Cheese Plates • Gift Baskets • Great Selection • Local, Regional & International Wines • Competitive prices

Nightly Bar Specials

• Exceptional Service • Wine Education

$0.75

• Seller-2-Cellar Wine Club 

 ��� �

  



   

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

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



  



   

  

- Executive Chef Neil Smith

• Locally-Owned & Operated Since 2002

Morro Bay Wine Seller 601 Embarcadero Suite 5 Morro Bay Ca (805) 772-8388 www.morrobaywineseller.com

Morro Bay

CORKAGE

FREE ZON E!

Wine Selle r with award has teamed restauran -winning tW the Water an indows on d restauran other select ts NO CORK to offer AG wines purc E FEE with hased here .


R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

15

LOS OSOS Appetizers Pikalia 8.95

An assortment of our Greek Dips: tzatziki, hummus and melitzanosalata (eggplant), served with our grilled soft honey pita bread.

Wild Donkey Nachos 8.95-10.95

Soups And Bowls

Avgolemono Soup 4.95

traditional Greek chicken rice lemon soup

Peasant Bowl 7.95 Chicken Tortilla Bowl 8.95

Patio Dining

Entrees 12.95-18.95 Stuffed Poblano Peppers

Salads

fi lled with rice pilaf, drizzled with a creamy pecan sauce.

with grilled apricots and avocado

Fajitias Wild Donkey Style Makaronada

Greek Village Salad 9.50 Grilled Salmon Salad 13.95

Sandwiches

Chicken and Fig 11.95

with brie cheese and basil pesto

Veggie Ciabatta 10.95

Gyros

Lamb and Beef 9.00

penne pasta with fresh tomatoes, feta, kalamata olives, roasted garlic, artichoke hearts & extra virgin olive oil.

Keftedes

spiced ground lamb patty with pita, tzatziki and greek potatoes

Salmon Briam

grilled salmon over rice with vegetables in a lemon herb tomato broth.

Moussaka

Made on a traditional Chicago Gyro Rotisserie wrapped in our soft grilled honey pita bread with red onions, fresh tomato, chopped romaine lettuce and tzatziki sauce.

spiced ground lamb, layered with roasted eggplant, topped with a creamy light béchamel sauce.

Souvlaki 9.00-10.50

chicken breast, lamb tenderloin or vegetarian.

Served just like the Gyro but with your choice of vegetarian, grilled chicken breast or lamb tenderloin.

Burritos

Vegetarian, Pork, Chicken, Lamb or Steak 8.95-10.95

Wild donkey burrito of a flour tortilla, fi lled with rice, black beans, cheese, carrots, zucchini, sour cream, onions, peppers and salsa.

Shishkabobs Brizola

New York Steak with local seasonal vegetables and Greek potatoes.

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.

.99¢ TACO TUESDAY’S

· CHILI VERDE OMELET · CHEESE OMELET · HAM, BACON OR SAUSAGE · OMELET · VEGETARIAN OMELET · TORTA: BACON/ HAM/ SAUSAGE · TORTA VEGETARIAN · CHILAQUILES · WRAP VEGGIE · WRAP BEACON · WRAP HAM · WRAP SAUSAGE · WRAP EGGS RANCHEROS · GRILLED CHEESE · MACHACA & EGGS · TWO EGGS ANY STYLE · EGGS RANCHEROS · CHORIZO & EGGS · CHILI VERDE OMELET · BREAKFAST BURRITOS · PANCAKES · OATMEAL (LOS NINO’S MENUS TOO)

A LA CARTA · CHIPS & SALSA · GUACAMOLE · RICE & BEANS · CHILE RELLENO · NACHOS REGULAR · TOSTADA BEANS · QUESADILLA SUPREME · SOPES · ECHILADAS · NACHO SUPREME · FRESCA SALAD · QUESADILLA · FLOUR FLAUTAS · CORN TAQUITIOS · TORTAS · GARDEN VEGGIE BURGER W/FRIES

LOS TACOS SOFT, CRISPY, FISH, OR SHRIMP TACO SALAD

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

Enjoy the Ride

COMBINATIONS

BREAKFAST SERVED ALL DAY

New Dishes Every Week ·TRY OUR NEW TOREADO COMBO! ·FILET OF TALIPIA W/VEGGIES ·FIESTA TRAY ·MOLE COMBO ·MOJARA COMBO ·VEGETARIAN FOOD ·BIRRIA COMBO ·TINGA PLATE OR BURRITO ·FISH FILET MONTE · CRISPY TACO & CHEESE ENCHILADA · CHILI RELLENO & CHEESE ENCHILADA · TWO ENCHILADAS · THREE SOPES · THE SAMPLER · TWO CRISPY TACOSBEEF OR CHICKEN

· PORK IN CHILI VERDE · GRILLED STEAK-CARNE ASADA · SLOW ROASTED PORK-CARNITAS · GRILLED STEAK OR CHICKEN FAJITAS STYLE · TWO FISH OR SHRIMP TACOS · SHRIMP FAJITA OR RANCHEROS

BURRITOS ADD RICE AND BEANS NO EXTRA CHARGE

· · · · · · ·

BEAN & CHEESE SHRIMP-BREADED OR GRILLED FISH –BREADED OR GRILLED HEALTHY VEGGIE CLASSIC VEGGIE GRILLED STEAK CHIMICHANGA-

· · · · · · · · ·

GRILLED CHICKEN CHILI VERDE CARNITAS CHORIZO MACHACA CHILE RELLENO BURRITO ROCO GIGANTE DOWNTOWN

CHICKEN, BEEF, OR CARNITAS

SATURDAY BBQ Starting at 11am BAR-N-DANCE • Different events/entertainment Every Saturday, 9pm until 2am Banquet Space Available for Private Parties • Free WiFi DELIVERY AVAILABLE

TACO ROCO IN LOS OSOS 1236 Los Osos Valley Rd. Los Osos | 805.528.4700 Offers available at Los Osos location only 7 Days a week 8am-10pm


16

R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

A Sampling of Our

Menu

Appetizers Stuffed Mexican Prawns Tender jumbo prawns stuffed with Monterey Jack cheese, wrapped in honey-cured bacon, lightly breaded and deep-fried untill crispy, served with cocktail sauce

Clam Chowder our own recipe made with clam juice, chopped clams, roux, potatoes, red bell peppers, bacon, salt and pepper. Served with oyster crackers and garnished with parsley

Cioppino The “No Work” Cioppino. Ciopinot signature cioppino stock with Jumbo Prawns, Scallops, Calamari and Fresh Fish. We did all the work for you by shelling the seafood so it is ready to eat, no crab crackers needed!

Dungeness Crab Cakes Topped with smoked tomato aioli. One-12 or two

Soup/Salad Fresh Beet Salad Greens with tomato, cucumber, julienne carrot and jicama, fresh mint and Farmer’s Market red and gold beets with our signature mustard vinaigrette dressing Classic Caesar Crisp romaine lettuce tossed in Ciopinot’s Caesar dressing with croutons, Romano cheese and premium white anchovies with grilled chicken breast with grilled fresh salmon

Dinner Monday-Sunday from 5pm Oyster Happy Hour Friday 4-6pm

Seafood Fettuccine Jumbo prawns, scallops and clams sautéed in olive oil, garlic and white wine, blended with a rich alfredo sauce, tossed with fettuccine pasta and sprinkled with Romano cheese and fresh herbs Fisherman’s Plate A platter of grilled fresh fish, jumbo prawns, sea scallops, cockle clams and deep fried calamari

Enjoy great seafood in our signature cioppino without the work. Topped with Romano cheese, includes bread for dipping

Filet Mignon Certified Angus Beef 8 oz. filet wrapped in honeycured bacon and charbroiled, served with sauteed mushrooms in a brandy cream sauce

Specialties

Grilled Salmon Fresh salmon charbroiled and lightly drizzled with a soy, ginger and wasabi sauce

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

Chilean Sea Bass Chilean Sea Bass fried in arrowroot, topped with fresh diced strawberries, crispy-fried leeks and drizzled with sweet & sour sauce

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

Voted Best in 5 Categories in “Best of”

Chicken Marsala Tender chicken breast sautéed with Marsala wine and mushrooms

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

Greek Calamari & Scallops Strips of sweet calamari steak or tubes of tentacles and large scallops sautéed in olive oil and basil, oregano, garlic, tomato, black olives and sherry, topped with feta cheese


R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

17

Small town charm, world class golf

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.

DESSERTS

Homemade Desserts, Made In-House Carrot Cake - A three-layer cake studded with walnuts and topped with a cream cheese frosting. Assorted Cream Pies - Choose from chocolate, coconut or key lime. Made from scratch, of course, starting with Dawn’s tender, flaky pie crust and topped with whipped cream.

Chocolate Oblivion -

A wildly rich flourless chocolate torte served over berry puree.

#10 State Park Rd. Morro Bay, CA

GOLF and FOOD SPECIALS go to www.hunterranchgolf.com/newtimes

S U N D AY BRUNCH BUFFET

Every Sunday 9am-2pm

B R E A K FA S T Daily 7am - 11am

Club Benedict•Kelly’s Bacon & Eggs•Cheese Blintz•Meat & Cheese Omelet•Denver Omelet•Breakfast Burrito Huevos Ranchero•Egg Sandwich Ham Steak & Eggs•Country Sausage Patty & Eggs

LUNCH

Daily 11am - 4pm

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 Seared Ahi Salad•Cobb Salad•Southwestern Salad•Oriental Salad•Grilled Salmon Salad•Spinach Salad

Tres Leches Cake -

A Central American cake soaked with three sweet milks and a dash of rum. Topped with a cream cheese and orange zest frosting.

Boysenberry Crisp - Sweet berry filling and crunchycrumb topping. Served with whipped cream or heavy cream to pour.

Mud Pie - Chocolate cookie crust, mocha almond fudge ice cream, topped with fudge topping with whipped cream and walnuts.

HAPPY HOUR Daily 3pm-7pm

DINNER 5pm-9pm

Seasonally March - October Thursday, Friday, Saturday

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

4041 Highway 46 East Paso Robles, Ca (805) 237-7440 www.hunterranchgolf.com


18

R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

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

Winery

Year

of the

-2011 Sommelier Challenge

“Taste another world nearby”

M ark Your Calendars For:

Friday, Oct. 21, 2011

Harvest Winemaker Dinner in the Caves featuring Celebrity Chef Cindy Hutson

Wild Coast Restaurant

OctOber 28-29, 2011

Haunted Caves

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

Saturday, dec. 3, 2011

Black Tie Holiday Dinner in the Caves

Nightly Seating 6pm-8:30pm Lunch Daily 12noon - 2pm

featuring Celebrity Chef Michel Richard

Sunset Sushi Bar Serving the freshest, most exquisite sushi within a 60 mile radius.

december 10, 2011

Holiday Open House

February 11th, 2012

Valentines Dinner in the Caves

march 16-18, 2012

Zinfandel Festival at Eberle Winery

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

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


MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

19


20

R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

I L

C O R T I L E

R I S T O R A N T E

Homemade, hand breaded, marinated & processed here from the heart. No MSG.

& Catering

Authentic Hawaiian Food

Hawaiian Favorites

Served with two scoops of rice & one scoop of macaroni salad Curry Katsu ....................................$9.25 Chicken Katsu With Rice & Mac Topped With Veggie Curry Zoe’s Special Mixed Plate ................$9.45 Teri-Beef, Chicken Katsu & Fried Mahi Mahi Hawaiian Special .............................$8.95 Kalua Pork & Chicken Long Rice Surfside ..........................................$9.95 Mahi Mahi & Fried Shrimp Chicken Combo ................................$8.95 Chicken Katsu, Garlic Fried Chicken & Zoe’s Teriyaki Chicken Fried Rice (does not include rice & mac salad) ..........$6.25 White Rice, diced vegetables, egg, SPAM & a touch of Aloha Add any Chicken..............................$8.75 Teri-Beef ........................................$8.75 Shrimp or Mahi ...............................$9.55 Loco Moco ......................................$8.95 Charbroiled Angus Beef hamburger patties on a bed of rice, topped with two eggs & smothered in brown gravy Roman Moco ...................................$8.95 Chicken Katsu, topped with two eggs, on a bed of rice, swimming in gravy Joe Moco ........................................$8.95 Grilled linguisa, topped with two eggs, on a bed of rice, drowning in brown gravy Zoe Moco .......................................$7.95 4 slices of SPAM, topped with two eggs, on a bed of rice, flooded with gravy. Pearl City Plate...............................$8.25 (with mac salad, no extra rice) Fried rice with all the goodies, topped with two eggs, & three slices of SPAM Zoe’s After School Snack .................$1.85 One BIG scoop of rice with gravy Burgers (kaiser roll or whole wheat) Served with mayo, lettuce, tomato, onions if you wish & fries. Add cheese, American or Provolone for $.50 Charbroiled Angus Burger ................$6.95 Katsu Burger ..................................$6.95 Teri Burger: Chicken or Beef .............$6.95 Mahi Mahi Burger ...........................$7.25 (Char-broiled or Golden Fried) Grilled Vegetable Burger..................$7.25 Eggplant, zucchini, squash, roasted peppers & onions. Served with a pesto aioli. Joe Fries (with gravy) .....................$2.45 Salads Oriental Chicken Salad .....................$7.95 Small Green Salad ...........................$2.95

Big Garden Salad ............................$4.95 Grilled Vegetable Salad ...................$7.95 Dressing Choices; Ranch, Sesame, Balsamic or Bleu Cheese. All dressings are served on the side. Plates Served with two scoops of rice & one scoop of macaroni salad Hamburger Steak - Mini ..................$6.25 Reg. ...............................................$8.25 Charbroiled Angus Beef hamburger patties served with grilled onions & brown gravy. Our Family’s Favorite! Teri Beef – Mini ..............................$7.25 Reg ................................................$9.25 USDA CHOICE Beef, thin sliced, marinated & charbroiled to perfection! Zoe’s Kalbi BBQ Short Ribs – Mini ...$7.45 Reg ................................................$9.45 USDA CHOICE Beef Short Ribs marinated in a special garlic sauce & charbroiled to seal in the flavor. Chicken Katsu – Mini .......................$6.25 Reg ................................................$8.25 Boneless chicken thighs, coated with seasoned panko, cooked to a crispy golden brown & served with Zoe’s katsu sauce Garlic Fried Chicken – Mini...............$6.25 Reg ................................................$8.25 Tender pieces of chicken, marinated in our secret garlic marinade & deep fried Zoe’s Teriyaki Chicken – Mini ...........$6.25 Reg ................................................$8.25 Boneless chicken marinated in our special teriyaki sauce & charbroiled for flavor Hawaiian style. DA BEST!! Fried Shrimp – Mini .........................$7.45 Reg ................................................$9.45 Large Shrimp, hand breaded & seasoned here in our own kitchen. Homemade & deep fried to a golden brown, served with our special sauce Mahi Mahi – Mini............................$7.95 Reg ................................................$9.95 A deep fried favorite, filet lightly breaded, here in the kitchen & served with homemade tartar sauce Soup du Jour Cup ................................................$2.50 Bowl ..............................................$4.00 (When available) Saimin .....................$4.25 Won Ton Min ..................................$6.25 Musubies: Spam..............................................$2.00 Chicken...........................................$2.25 Beef ...............................................$2.75 Portuguese Sausage ........................$2.75 THE BIG ONE - Get them all in one .......$8.08 Hawaiian Sun Juices ........................$2.25

Catering Available 7 Days a Week

Open Mon-Thurs 10am-8pm · Fri 10am-9pm · Sat 11am-7:30pm · Closed Sunday

2880 Santa Maria Way #A-2, Santa Maria · 357-7635

Chef Santos and Carole MacDonal

Chef Santos Soulful Cuisine BY KATHY MARCKS HARDESTY

T

he soulful foods of Italy, The MacDonal’s take pride in the fact exceptional wines, and a romantic, their foods are prepared fresh daily. contemporary dining room have The chef procures his fresh seasonal made Il Cortile one of the hottest spots ingredients from local farmers’ markets, in Paso Robles wine country. Reviewed ranches, fisheries, and brings in specialty in popular lifestyle magazines, it’s been foods imported from Italy. Uniquely, recommended by the Los Angeles Times each pasta they serve is freshly made inMagazine, W, and Sunset Magazine. house. During the short season for white Sunset’s editors accurately described truffles, late November through January, it as: “The cozy-mod Italian restaurant chef Santos pairs them with tagliolini, that excels at homemade pastas and and makes the white truffle risotto that cheeses—the mozzarella flight is not to Carole said brought them together. His be missed.” It’s as attractive to locals as newest creation, tortellini with parma it is to wine connoisseurs who travel here cota prosciutto in a truffle cream fonduta to discover Paso Robles wine country. with shaved black truffles, has become a Owned by Chef Santos and his wife house sensation. Carole MacDonal, they do everything The Art of Italian Cooking Classes to ensure their guests enjoy an at Il Cortile provides guests a rare unforgettable dining experience. The opportunity: cooking side-by-side with romantic duo met in Santa Monica’s chef Santos. Limited to six people, it’s Via Veneto, where she fell in love with designed to allow everyone hands-on the chef because of his extraordinary participation. Afterward, chef Santos and cuisine. Their love for each other and Carole sit down with the class to enjoy a fine dining motivated them to relocate to lunch of the prepared recipes with wine. Paso Robles, where they had The MacDonal’s are also honeymooned, and open bringing back the “reverse their dream restaurant. wine dinner,” featuring Il Cortile It instantly become a three varieties from a local Ristorante destination for food and winey. Guests choose their wine lovers attracted by the preferred wine and chef 608 12th St. chef’s uncommon cuisine, Santos creates a three Paso Robles and Carole’s well-chosen list course meal to pair with of fine wines. it. Locals often come in 226-0300 “Santos and I are always groups of three couples to ilcortileristorante.com sitting down together to buy all three wines to share come up with ideas for with their meals. upcoming menus that take The wine list Carole a new and different approach,” Carole created features both local and Italian noted. “We enjoy everything we do at wines: “We have new and old world the restaurant. We keep it all fresh and wines, and love the fact that we have different but still within our Italian theme, the same varietals from Paso Robles and that’s fun for us and for our customers.” In Italy. They can be completely different, his latest menu, the chef wanted to create which makes it fun to taste them side by something interesting with seasonal side.” The chef’s exquisite housemade pumpkin. But rather than the ubiquitous lemon tart provides the perfect, sweet pumpkin-stuffed ravioli, he was inspired conclusion to his extraordinary meal. to make pumpkin gnocchi.

F E A T U R E D

R E S T A U R A N T


MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

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

Served with your choice

Star ters Dungeness crab meat with rice, peppers, onioovnser

of mixed green salad or

r daily fish specials

homemade soup and ho me-baked bread Grilled Fish Tacos-Soft co rn tortillas, stuffed with ma hi mahi, shredded cabbage, and a cilantro crème fraiche. Served wi th pico de gallo, Napa cabbage, tomatoes, cila ntro, red onions, and a gre en chili sauce Cilantro Lime Shrimp or Scallops-your choice of plump Mexican prawns, juicy scallops, or both, sa fat utéed with shallots, garlic , lime juice, cilantro, and butter. Served on Southwe stern rice pilaf with steam ed fresh vegetables Stuffed Sand Dabs-Tend er Pacific sand dabs, stu ffed with crabmeat, bake and topped with a citrus d -infused olive oil. With a fresh green salad

sServed California Crab Cake fried golden brown. d an d de ea br ly ht otle aioli and seasonings, lig 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

All items except burgers and salads include bread and your choice of a house salad or homemade soup.

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

Ragged Rib-Eye-Grilled 12-ounce all-natural black Angus beef, with garlic. Served with our house potatoes and steamed fresh vegetables. Top for Two-Aged 16-ounce Heart ranch Angus sirloin, char-grille and paired with our sour cream-horseradish sauce. Served with our house potatoes and steamed fresh vegetables Top for One-Half-pound serving of our Hearst Ranch sirloin Raggedpoint 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 Char Grilled Karobuta Pork Chop with caramelized apples Beef Short Ribs Adobo (a twist on a Filipino classic) Char grilled Dry Aged New York Steak Roasted Pheasant with a blackberry sauce Daily Local Fresh Fish Specials

And More…

Grilled Marinated EggplantEggplant-Japanese eggplant, in a sesame-ginger marinade, char-grilled and topped with a spicy peanut sauce. Served on a bed of rice 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 accomodations The Cliff House with stunning views. Hotel Reservations 927-4502

21


22

R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

• Appetizers •

Beach Bundles A wonderful blend of havarti and cream cheeses, laced with salmon, fresh dill and chives in a crispy fried wrapper 13

Fried Calamari Strips Thin strips of calamari steak, lightly breaded and fried and served with Gerald’s tangy marinara sauce 12

Shrimp Cocktail Succulent shrimp, cooked in Firestone Double Barrel Ale, and served ice cold with Gerald’s spicy cocktail sauce 10

• Pastas •

All pastas include freshly baked focaccia and fresh vegetables Linguine & Clams Sweet tender baby clams in your choice of rich red sauce or Gerald’s creamy garlic white sauce. Tossed with fresh linguine 17 Fettuccine Alfredo Egg noodles, smothered in a rich creamy Alfredo sauce and finished with fresh Parmesan cheese 13 Add grilled or blackened chicken 6 Add shrimp 9 Add fresh Fish of the Day -- Ask your server for today’s pricing

• 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 Cup 7 Bowl 9

Soup du Jour Our home-made soups are always something fresh, seasonal and exciting. Don’t miss out; the quantities are limited Cup 6 Bowl 7

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 10 Add cheese 2 Add bacon 3

• Entrées •

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

Grilled Liver & Onions Tender calves liver smothered with caramelized onions. This is for liver lovers only 16 Add Bacon 4

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 18 (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 25

Breast of Chicken Diane Fresh chicken, sautéed with garlic, shallots, brandy, Dijon mustard and demi-glaze and finished with cream 17 (a favorite of Kathy Marks Hardesty)

New York Steak 8 oz. USDA Choice, smothered with caramelized red onions and sautéed fresh mushrooms 25

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

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 Prices subject to change


R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

Go to Kays Facebook for Daily Specials Whether it’s the perfect breakfast or lunch you seek, you’re sure to find it at Kay’s Orcutt Country Kitchen. Serving down-home country cuisine with a homelike atmosphere & smiles as soon as you walk in the door.

BREAKFAST

Our delicious breakfast combinations, scrambles & omelettes, are served all day with your choice of one: home fries, hash browns or fruit. Also your choice of one: toast, tortillas, homemade biscuit or muffin.

OMELETTES

Bacon Avocado: Classic omelette mixture Kay’s Orcutt Original: Smoked bacon, of diced bacon & topped with ripe avocado & jack &

Bacon & Eggs Grilled Bone-In Ham Steak & Eggs Pork Sausage Patties & Eggs

cheddar cheese $10.95

sausage, ham, red onions, tomatoes diced & sautéed into a delicious omelette topped with fresh avocado, sour cream & jack & cheddar cheese $10.95

Chili Verde Omelette: Pulled pork

MSA: A Vegan lovers omelette including fresh mushrooms & spinach topped with ripe avocado & jack & cheddar cheese $9.95

EGG SCRAMBLES

cushion roasted in our homemade verde sauce, topped with jack & cheddar cheese $9.95

topped with poached eggs & our dill-hollandaise sauce. Sub Tri-Tip, Bacon or Sausage Patties at no cost $11.95

CAKES & MORE

Ultimate Sandwich: Buttermilk pancakes, French toast or Belgian waffle. Served with two eggs & your choice of two slices of bacon, sausage patties or a slab of ham $10.95

Chorizo: A very tasty mixture of pork chorizo Short Stack of Pancackes: Add Chorizo: South of the border original prepared scrambled with eggs & topped with jack & cheddar $9.95 blueberries, chocolate chips, banana, walnuts or a combo of all for additional cost $5.95 with chorizo, Ortega green chiles & red onions dices Denver: Diced ham, green ball peppers & red into a tangy omelette. Topped with sour cream, onions scrambled together & topped with jack & Belgian Waffle $5.95 avocado & jack & cheddar cheese $10.95 cheddar cheese $9.95 Cinnamon Raisin Walnut Bags: One of Kay’s Favorites! Bacon, artichoke Garden: Green bell peppers, red onions, French Toast: Two thick slices of locally hearts, diced garlic & spinach sautéed & topped with

mushrooms, tomatoes & spinach sautéed together. Topped with avocado & jack & cheddar cheese $10.95 Corned Beef Hash & Eggs Enchilada: Ground beef & black olives topped Joe’s Frisco Special: A San Fransico with enchilada sauce, sour cream & jack & cheddar Chicken Fried Steak & Eggs Treat! Ground sirloin, spinach & red onions topped off cheese $9.95 with jack & cheddar cheese $9.95 Linguica & Eggs Too Much To Drink Last Night: Diced Ham: The name says it all, & don’t Pork Chops & Eggs A masterpiece to cure any hangover! Diced chicken forget the jack & cheddar $9.95 fried steak & bacon topped with jack & cheddar cheese Santa Maria Style Tri-Tip & Eggs & smothered with our bacon & sausage gravy $10.95 Corned Beef Hash Eggs Benny: Crisp grilled CBH placed on a grilled English muffin & jack & cheddar cheese $9.95

Our sandwiches are served with mayonnaise on the bread of your choice & our burgers are 100% ground top sirloin patty served with lettuce, tomatoes, onions, a pickle spear & mayonnaise on the bun. Your choice of fresh fruit, soup, potato salad or French fries. Substitute beer battered onion rings or a garden salad for additional cost.

baked bread dipped in our egg batter, dusted with cinnamon & powdered sugar $6.95

French Toast: Three slices of Texas egg bread dipped in our secret egg batter & dusted with powdered sugar $5.95 Homemade Biscuits & Gravy:

One of our large biscuits fresh out of the oven, halved & topped with our signature bacon & sausage gravy $5.95

LUNCH

GARDEN FRESH SALADS Tri-Tip & Linguica Chili: This chili Teriyaki Chicken: Grilled sliced

The Cobby-Man Salad: Spinach greens topped with Santa Maria style Tri-Tip, grilled chicken breast, bacon bits, hardboiled egg, diced tomatoes, black olives & sliced avocado. Sprinkled with our signature Red Dragon sharp cheddar cheese & accompanied with our homemade ranch & BBQ sauce $12.95 Miss P’s Delight: Crisp romaine lettuce

topped with a juicy grilled chicken breast, sprinkled bleu cheese crumbles, homemade candied walnuts & sliced red apples. Drizzled with our delicious raspberry vinaigrette $10.95

is made with Santa Maria style BBQ Tri-Tip & linguica, diced & cooked into our amazing chili beans. Top with cheddar cheese & onions, throw a warm biscuit on the side & you’ll have a very tasty lunch $7.95

CHARBROILED BURGERS

Soup of the Day: Changes Daily $5.95

Old Chicago: Grilled sliced ham & pastrami topped with cole slaw & Thousand Island dressing sandwiched between grilled rye bread $9.95

Bacon Cheeseburger $9.95 Mom’s Meatloaf Sandwich: Thick Shiloh’s Burger: A mouth-watering burger slices of freshly baked meatloaf topped with Kay’s

that is smothered with cheddar, bacon, avocado & BBQ sauce on a grilled croissant $10.95 Red Dragon Melt: What makes this melt so spectacular is the Red Dragon sharp cheddar Mandarin Asian Salad: Crisp romaine cheese made with Welsh brown ale & mustard seeds. lettuce topped with a juicy grilled chicken breast, We top this sandwich off with grilled red onions, toasted sliced almonds, sautéed mushrooms, Mei-Fun served on grilled sourdough $10.95 noodles & mandarins. Drizzled with sweet ginger & SANDWICHES & MORE mandarin orange dressing $10.95 Super Turkey: Smoked turkey breast piled California: Fresh romaine lettuce, topped high with bacon, avocado & cheddar cheese on grilled with a grilled chicken breast, smoked bacon bits, sourdough $10.95 diced tomatoes, sliced avocado & sprinkled with jack Vegan Sandwich: Served on whole wheat & cheddar cheese $10.95 loaded with ripe avocado, red onions, sprouts, Cranberry-Pear Salmon Salad: bread, tomatoes, cucumber & lettuce $9.95 Grilled wild salmon, spinach greens, candied walnuts, dried cranberries, poached pears & sprinkled with feta Country Club: A triple decker sandwich layered with crisp bacon, smoked ham, sliced turkey, lettuce, cheese. Served with champagne vinaigrette $12.95 tomatoes & avocado on your choice of bread $10.95

HOT SOUPS

mushrooms atop grilled chicken breast with Swiss cheese, crisp bacon & smothered in teriyaki sauce $9.95

BLTA: A classic combination of bacon, lettuce, tomato & avocado on your choice of bread $9.95

135-A East Clark Avenue, Orcutt

Mon-Sat 6am-2pm · Sunday 7am-2pm

805-934-4429

KaysCountryKitchen

secret sauce atop a grilled hoagie roll. This recipe has been in the family for years $9.95

DESSERTS

Root Beer Float $4.95 deep fried to a golden brown. Served on corn tortillas Old Fashioned Milkshake or Malt: & topped with cabbage, pico de gallo, secret white Chocolate, vanilla or strawberry & whipped cream $4.95 sauce & sliced avocado $10.95

Baja Fish Tacos: Lightly breaded cod

23


24

R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

Entertainment every evening in our Fireside Lounge featuring everything from Karaoke, acoustic solos, folk & 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 & colorful tile mosaics.

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

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

Salads

 Lunch

All you can eat soup & salad bar Featuring Club, Prime Rib & our Signature Cheesesteak Sandwiches, Baby Back Ribs, Burgers, Red Snapper Fish & Chips & variety of pizzas.

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

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

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.

Entrées—Filet Mignon,

Mediterranean Turkey Burger ..................8.75

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

Pasta

Pub Mac & Cheese ....................................9.95

Salad, Caesar Salad, Blackened Seafood Salad

Our Guinness burger topped with cheddar cheese, sautéed mushrooms, peppers, and onions.

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

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

Salads—Chinese Chicken

“1117 Chorro” .............................................9.95

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

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

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

Grilled half pound burger basted in our own Guinness reduction.

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

Rotisserie Seasoned Chicken Salad .. SM 7.95 10.50

Appetizers—Crab Cakes,

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

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

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

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

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.

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

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

 Dinner

Burgers & Sandwiches

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.

New York Steak, Skewered Pork Loin, Chicken Piccata, Grilled Salmon, Eggplant Parmesan, Vegan-Grilled Vegetable Teriyaki View our full dinner menu at

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

cambriapineslodge.com

After enjoying entertainment or dinner spend the night...call & ask about our Local’s Special

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

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

$

$


MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

Your Local Seafood Supplier Serving the Central Coast since 1973, you can �nd our high quality seafood sourced from environmentally responsible and sustainable sources at more than 300 local restaurants and retailers.

Ask for

Central Coast Seafood wherever you shop or dine!

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

Partnering with the Local Nature Conservancy and contracting with FishWise, we are dedicated to raising awareness about seafood choices and ocean conservation issues among the consumer public. Make your seafood choices wisely, choose Central Coast Seafood!

25


26

R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • 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 anus 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

New Frontiers Deli Salad Bar the best in town

Hot Soups

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

made fresh daily

Sandwiches Panini Hot Wok

build your own stir-fry

Pizza

By the slice or take-and-bake

Sushi

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

&ROOM2ANCH7AYs3AN,UIS/BISPOs805.785.0194

725 HIGUERA ST. DOWNTOWN SLO • 541-8733 WWW.MOTHERSTAVERN.COM

(Los Osos Valley Rd. near Home Depot)

/PEN-ONDAY 3UNDAYAM PM


R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

Gardens of Avila Restaurant at Sycamore Mineral Springs Resort



FARM TO TABLE CUISINE WITH CHEF PANDEE PEARSON WINE SOMMELIER WITH PATRICIA BORGARDT

Where farm fresh meets simple sophistication



• Sampling of our Menu-Fresh from the Garden Dinner Specials Daily •

Chef Pandee Pearson

Breakfast

Appetizers

Strawberry Banana French Toast

Spanish Style Sausage Tapas

Brioche, Caramelized Bananas, Strawberry Coulis, Mascarpone, Toasted Pecans

Benedict Alla Florentina

Roasted Garlic Mashed Potatoes

Grilled Asparagus & Beet Salad

Two Poached Eggs, English Muffin, Spinach, Tomatoes, Avocado, Hollandaise Choice of Breakfast Potatoes or Seasonal Fresh Fruit

Sliced Almonds, Goat Cheese, Spring Greens

Breakfast Bruschetta

Two Poached Eggs, Grilled Asparagus, Fresh Garden Tomatoes, Cilantro Pesto

Anchor Steam Beer, Andouille Sausage, Garlic, Butter, Lemon juice, Shellfish Broth, Grilled Baguette

Lunch

Dinner

Chinese Chicken Salad

Mandarin Oranges, Mushrooms, Candied Almonds, Crispy Won Tons, Nappa Cabbage and Mixed Green Lettuces, Soy-Ginger Dressing

White Albacore Tuna Salad

Avocado, Tomato, Pepitas, Flax Seeds, Jalapenos, Tomatoes, Lemon Aioli, Organic Ezekiel 4:9 Bread

Three Chili Cheese Burger

Roasted Green Pasilla Chile, Pepper Jack Cheese, Apple Smoked Bacon, House Made Chipotle Secret Sauce, Toasted Brioche Bun, Lettuce, Onion

Beer Steamed Clams

Seared Rare Albacore Tuna

Spring Market Vegetables of Runner Beans, Haricot Vert, Baby Squashes, Corn, Green Tomatoes, Preserved Meyer Lemon Aioli, Lemon-Caper Salsa Verde

Peking Duck

Mixed Grain Pilaf with Cherries, Pistachios, Golden Raisins & Mint, Broccolini, Port Wine Sauce Gastrique

Grilled Rib Eye Steak

House Made Steak Fries Papas Bravas, Brocolini, Sauce Bordelaise, Salsa Verde

OPEN DAILY 8am-9pm • BREAKFAST • LUNCH • DINNER Fireplace Bar and Lounge • Dine Alfresco on our Twilight Garden Patio • Intimate Dining Room • VIP table for 2 Private Dinners • Banquets and Receptions 1215 Avila Beach Drive · San Luis Obispo “on the road to Avila Beach” 805.595.7302 · www.sycamoresprings.com

27


28

R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

�ted slo’s �� pi�a 23 ti�s! Classic Combos

SLO Classic

All Pizzas Available in: 8” Personal 12” Medium

firebird™

garlic bird™

the carnivore

vegetarian

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

sauces

pesto creamy garlic tomato bbq firesauce

the bomb

14” Large

hawaiian

pesto primavera

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

fresh salads add or remove chicken on any salad

Salads Available in Regular, Large & Party Sizes

party sizes feed 25-30

16” X-Large

mediterranean

bbq bird™

fresh toppings - we load them on!

- New Times Readers

gourmet toppings

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

appetizers wildeBread™

seasoned w/garlic & herbs.

woody’s wings served w/classic red sauce buffalo, honey bbq or crispy breaded

asian Chicken

Chicken Caesar

spinach

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

+ Antipasto ipasto & build ld your own salads ilable available

Half (6) Full (12)

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

Check Our Web Site for Drink Info, Our Prices, Deals, Coupons & More + Online Ordering Available!

brother tom’s

the greek

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

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

desserts CinnaBread & apple CinnaBread ™

smothered w/cinnamon, brown sugar & icing add toasted almonds **

**

chocolate caramel pie™

pizza shell covered w/sweetened cream cheese, crumbled Snickers® Bars & topped w/caramel & chocolate sauce.

1000 Higuera St | 805-541-4420 | woodstocksslo.com o.com

We

! � v i l e D


MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

G A R D E NS

O F

AV I L A

R E S TA U R A N T

The Gardens of Avila Flourish BY KATHY MARCKS HARDESTY

A

Among the first changes she made longtime favorite of travelers, here was bringing in an expert farming Sycamore Mineral Springs Resort consultant so she could grow produce has accommodated travelers on-site. Ralph Johnson of Johnson as well as locals, and many Hollywood Farms in SLO, and the chef are working stars. Yet its fine restaurant, the Gardens together to plant fruit, vegetables, and of Avila, with two garden patios for herbs cultivated in a sustainably friendly alfresco dining has always been a draw manner. They’re planning long-term so in itself. Owned by the Boutique Hotel that she has crops growing year round, Collection, management has always according to what’s in season. Johnson brought qualified chefs onboard, unlike will also supply her with produce from his the big chain hotels. Now that the gardens, like his amazing baby lettuces highly-regarded chef Pandee Pearson and heirloom tomatoes, of quality unlike has taken over the busy kitchen, her anything found in grocery stores. menus are attracting many more locals Patricia Borgardt, the new food out to this landmark hotel. and beverage director who’s a Master Among her delightful menu selections: grilled asparagus and beets Sommelier candidate, is particular about with goat cheese and baby greens; wild seeking out local wines made under King salmon with fingerling and purple sustainable farming practices, and those potatoes, grilled jumbo asparagus, gems that have a great story behind heirloom tomatoes, and cilantro pesto, them. She strengthened the wine list by as beautiful as it is delicious; seared adding an excellent selection of wines white albacore served with an array of by the half-bottle, perfect for two at fresh from the garden vegetables, a lunch. She defers the corkage charge if medley of runner beans, haricot vert, guests bring in one bottle of wine made baby squashes, corn, green in San Luis Obispo or Santa tomatoes, and preserved Barbara counties. Borgardt Gardens of Meyer lemon aioli; and explained: “Mostly, I’m Avila Restaurant Peking duck with Port wine focused on selecting wines at Sycamore Mineral sauce gastrique and a that are a joy to drink, and Springs Resort flavorful mixed grain pilaf match seamlessly with studded with cherries, Pandee’s cuisine.” 1215 Avila Beach Drive pistachios, golden raisins, Open daily for Avila Beach mint, and broccolini. breakfast, lunch, and Chef Pandee’s menus dinner, you’ll enjoy a great 595-7302 show her flair for food and meal any time of day. The offer something for every patios in the gardens appetite. Known for her support of local can be rented for private parties, and farms, ranches, and fisheries, she’s an the moderate weather allows alfresco active participant and advocate of the dining year round. The popular bar and local farmers’ markets. She’s highly lounge offers happy hour weekdays, visible with her basket overflowing with making it a great choice for business fresh, locally grown produce. A graduate meetings or gathering with friends of the California Culinary Academy in over cocktails and chef Pandee’s San Francisco, from the start she worked excellent appetizers. The Gardens of for acclaimed chefs like Wolfgang Puck Avila offers myriad attractions for food in L.A., Cindy Pawlcyn in Napa Valley, and wine connoisseurs. and Dean Fearing in Dallas.

F E A T U R E D

R E S T A U R A N T

R E S TA U R A N T S

29


30

R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • 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 • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

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


32

R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

Dining Alfresco Fine Italian Restaurant DINNER MENU ANTIPASTI

Grilled octopus with fresh vegetables marinati in a spicy vinaigrette Pan roasted quail stuffed with prosciutto in a sweet wine reduction Grilled fresh calamari marinati with shrimp and scallop in olive oil and lemon Kobe beef cheek brasato in red wine Seared foie gras with seared pears in a port wine with savory herbs Asparagus milanese with prosciutto with shaved parmigiano Insalata con portobello mushroom, arugula, romano cheese and truffle oil Pasta e Fagioli Minestra del Giorno

MOZZARELLA

Burrata con prosciutto di parma Crostini con burrata, carmalized fennel and pancetta in a balsamic reduction Mozzarella Tasting Fresh burrata, mozzarella di bufala and mozzarella da gioia del colle with crostini and olive oil Affettato misto Mixed prosciutto di parma, prosciutto cotto, and speck Piatto di formaggio Cheese plate with a variety of imported Italian cheeses Combination of cheese and meats

PRIMI

All our pastas are homemade Pappardelle al cinghiale Homemade papperdelle with wild boar Tagliatelle al ragu di quaglia arrosto Red beet tagliatelle with roasted quail in a white wine herb sauce Pappardelle al ragu Spinach pappardelle with slow roasted beef sauce, red wine, seasonal mushrooms and aromatic herbs Ravioli di kabocha squash Ravioli made with kabocha squash in a parmesean fonduta with a brown butter sage sauce Beef cheeks ravioli Ravioli made with roasted , seasoned beef cheeks in a sweet wine reduction with crispy porcini mushrooms, finished with white truffle oil Tagliatelle neri ai aragosta Squid ink tagliatelle with sautéed lobster, cherry tomatoes and baby wild arugula in a white wine sauce Risotto di pesce Risotto with black mussels, calamari, clams and shrimp Risotto del giorno~Risotto of the day Homemade gnocchi with a Maine lobster ragu in a champagne sauce

SECONDI

Filetto al tartufo Filet mignon with a black truffle sauce Costate di agnello Rack of lamb roasted in a aromatic herb sauce Vitello ai funghi porcini Veal Chop with porcini mushroom sauce Grilled butterflied Blue Prawns in lemon and oil Filetto di salmone Grilled salmon with fresh olive oil, lemon and herbs All Secondi entrees are accompanied with fresh vegetables in season

608 12th Street | Paso Robles CA | 805.226.0300


R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

C E N T R A L

C O A S T

S E A F O O D

The Freshest Fish on Land BY KATHY MARCKS HARDESTY

L

ocal chefs expect their purveyors to clams, Dungeness, Snow, and King bring them the finest ingredients, crabs, lobsters, shrimp, and much more. and we consumers expect them to When possible, every seafood species be particularly selective when it comes to is brought in whole, and only filleted the salmon, Albacore, or the Dungeness per order. Chefs can count on receiving crab they serve. That’s why so many top fish that has been cut less than 12-hours restaurants and seafood shops buy from before they’re preparing it for your plate. Central Coast Seafood where they’re Both their customers and consumers can serious about the quality and integrity visit their edifying website at CCSeafood. of their products. The fish they sell com to learn more about: seasonal fish; is harvested by select fishermen and specialty foods including bacon and producers who are equally committed to Wagyu beef; recipes with nutritional their standards of quality. And their concern information plus calories and fat; and a doesn’t stop there. This seafood distributor weekly seafood market report. Central is committed to FishWise, the local Nature Coast Seafood also provides ratings from Conservancy and California Fisheries Fund FishWise.org regarding sustainability, that is dedicated to ensuring a sustainable and provides information about supply of seafood for everyone to enjoy. which species are abundant, farmed This extraordinary seafood company, environmentally, best alternatives, and family owned and operated since lists of species to avoid because it’s 1973, has served California restaurants, harmful to marine life or the environment. universities, hospitals, and retailers from Consumers will find their premium San Francisco and the Central Valley to quality products at these great restaurants Woodland Hills for nearly three decades. and shops across SLO County: Albertsons, Proprietor Giovanni Comin grew up in his Artisan, Big Sky, Ciopinot, Giovanni’s, family’s business, becoming McPhee’s Grill, New co-owner in 1997, and sole Frontiers, Novo, Olde Port owner in 2007. His family Inn, Splash Café, Steamers instilled in him the values of Pismo, Villa Creek, Central Coast of customer service, quality Windows on the Water, and Seafood products, and reliability. many others. An environmentalist, Restaurateur Leonard 5495 Traffic Way Giovanni believes that Cohen of the popular Atascadero Central Coast Seafood can seafood house Ciopinot in help the Earth’s oceans SLO has maintained a long 462-3474 thrive by promoting business relationship with sustainable seafood through Central Coast Seafood. consumer education, “They’re really great about purchasing power, and creative keeping us supplied with the freshest local marketing. Giovanni and his family pride fish, and they’re always communicating themselves, not only on the quality of with us by email. They provide details their seafood, but on the reputation about whether the fish was caught or of their staff. The Comin’s and their farmed in an environmentally friendly salespeople are active, highly respected way,” Cohen explained. “I count on them community members. to bring me local fish like Morro Bay Year round they provide the freshest Snapper, Sand Dabs, Petrale Sole, Rex fish, typically offering over 60 seafood Sole, Spot Prawns, or Dungeness Crabs species, and carry over 500 frozen when they’re in season. They call me and products, including: ahi, calamari, say, ‘you want this,’ they’re our eyes.”

F E A T U R E D

R E S T A U R A N T

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 BECOME A FAN ON FACEBOOK!

33


34

R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

San Luis Obispo

Courtyard Cafe light

savory

Cheese & Spinach Quesadilla with salsa & sour cream 8

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

Chef’s Soup 5

Parmesan Stuffed Chicken

Mozzarella Sticks with marinara sauce 6

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

Onion Rings or French Fries

Alaskan Coho Salmon

with ketchup & mustard 6

With dill, lemon & caper cream sauce 20

green

Fish & Chips

House Salad

local greens with our orange tarragon vinaigrette 5

Caesar Salad

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

saucy

romaine & Caesar dressing with croutons & shaved parmesan cheese 9

Spaghetti Marinara

Chicken or Salmon Caesar

Spaghetti & Meatballs

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

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

Pasta with marinara 12

Our spaghetti marinara with meatballs 16

Portobello Mushroom Ravioli

On sautéed spinach with almond sage butter 19

sweet Chocolate Brownie Sundae

Courtyard Chicken

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

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

Grilled Cheese Trio

With a scoop of vanilla ice cream 7

Cheddar & swiss cheese grilled on parmesan sourdough bread 10

Fish

Chocolate Cake 7 Old Fashioned Apple Pie 6 New York Cheese Cake With strawberry drizzle 5

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

After Work Drinks Turn To Dinner? We’ve Got You Covered! N E W M E N U S A M PL I N G

Fresh Soup Of The Day 3.95 French Onion Soup 4.95

with Swiss cheese & baguette crostini

Thinly Sliced Beef Carpaccio

brushed with basil pesto, shaved Parmesan reggiano cheese, extra virgin olive oil, & capers, served with baguette crostini 11.95

Hot “On Fire” Chicken Wings Skillet with grilled jalapeno & onions flambé with bourbon, served with chipotle sauce 9.95

Buffalo Nachos & Carnitas!

with chili beans, tomatoes, jalapenos, melted cheese, guacamole, & sour cream 11.95 no carnitas 8.95

Two Pan Seared Fish Tacos

with olive oil, cilantro, tomatoes, jalapeno, red onions, shredded cabbage, chipotle mayo & green salsa 6.95

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

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

Awaits

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

Big Chief Half Pound Burger

charbroiled ground beef served on white sesame bun or whole-wheat oatmeal bun, with lettuce, onions, pickles, tomato, & house secret sauce $7.95

Vegetarian Burger

a grilled patty made of whole grains & vegetables, served with lettuce, onions, tomatoes, & pickles, over a whole wheat oatmeal bun 6.95

Steak Frites

Baby Spinach Salad

with real mashed potatoes, slowly cooked ground beef, with fresh corn, onions, carrots, & melted cheese 10.95

Barbecued Shrimp & Avocado Salad

Marriott

with Swiss cheese, grilled onions, pickle wedges & mustard, on toasted rustic bread 10.95

Grilled Salmon Salad

sundried tomatoes, red onions, hard egg, & goat cheese, tossed in house made bacon vinaigrette & served with toasted artisan bread 9.95

Your

Our Famous Grilled Pastrami & Pepperoncini Pepper Sandwich

pan seared sirloin steak served with herb butter, French fries, and house salad 16.95

mixed greens with fresh corn, tomatoes, red onions, blue cheese, & roasted almonds, with fresh cracked pepper citrus vinaigrette 13.95

Tri Tip Dip

Pub Cheese Steak Sandwich

sirloin strips sautéed with onions, red & green bell peppers, topped with American cheese, on Artisan bread 9.95

with apple smoked bacon, fresh corn, red onions, tomatoes, hard egg, with your favorite dressing of the moment 14.95

The Little Shepherd’s Pie

Steamed Shrimp Bucket

peel yourself served with cocktail sauce, red pepper, coriander & cilantro 14.95

House Fish & Chips

pub style beer battered golden fried Alaskan cod, served with fries & tartar sauce 10.95

Happy Hour Everyday 5pm-8pm Lunch & Dinner 11am–10pm · Full Bar Open ‘til 2am Free Wi-Fi for customers

(805) 544.5515 · 717 Higuera Street, San Luis Obispo We Deliver! Call or order online at www.BuffaloPubandGrill.com Trivia Night Every Monday! 7:30-9:30 PM · Drink Specials & Prizes


MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

Lunch Served Daily 11:30AM - 2:00PM

2575 Price Street, Pismo Beach, CA 93449

Tapas Served Daily 2:00PM - 4:30PM

R E S TA U R A N T S

Dinner Sunday-Thursday 4:30PM - 9:00PM Friday & Saturday 4:30PM - 10:00PM

Tortilla Soup roasted tomato guajillo chile puree, maize crisps, sour cream, cilantro. cup 4 bowl 8

Tequila Mango Yellow Fin Ahi Tuna sesame cilantro crust, tequila mango vinaigrette, citrus dressed iceberg wedge. 24

Ventana Grill Clam Chowder new england style, served with garlic bread. cup 4 bowl 8

Crab Encrusted Mahi Mahi red crab and potato crust, carrot ribbons, creamed spinach, apple bacon. 28

Sweet Chipotle Chili Wings wings and drummettes, sweet chipotle chili sauce, jicama and cucumber sticks, chamoy dressing. 9

10oz. Skirt Steak jumbo scallions, grilled nopalitos, guacamole, molcajete salsa, queso fresco, corn tortillas. 22

Fire Roasted Corn & Pasilla Quesadilla poblano peppers, oaxaca and cotija cheese, roasted corn salsa, crema, guajillo corn tortillas. 13

16oz. Blue Agave Rib-Eye Steak agave chipotle glaze, summer squash assortment. 36

Alaskan Halibut Ceviche lemon-lime marinade, papaya habanero mustard, cucumber pico de gallo, avocado, iceberg lettuce petals, served on chipotle corn chips. 13

Al Pastor Pork Chop french cut, grilled pineapple salsa, al pastor marinade, corn tortillas. 24

Carne Asada Nachos angus skirt steak, oaxaca cheese, pinquinto beans, pico de gallo, jalapeños, guacamole, chipotle crema, cilantro. 14 Shrimp Cocktail tomato citrus coulis, cilantro, fresh corn chips, cucumber avocado relish. 12 Corn Dusted Crisp Calamari cornmeal fried calamari, cilantro gremolada, smokey chipotle aioli, citrus cocktail sauce, lemon-caper tartar sauce. 13 Poblano Steamed Clams little neck clams, button mushrooms, chipotle white wine broth, grilled parmesan hoagie bun. 13

Red Caesar Calamari Salad cornmeal fried calamari, chipotle tortilla strips, lemon cotija cheese, red caesar dressing, romaine lettuce. 13 Baby Iceberg Wedge red pears, roasted pecans, hass avocado, green onions, roquefort blue cheese dressing. 12 Sautéed Sea Scallop Salad sliced diver scallops, chipotle tortilla strips, lemon -cotija cheese, red caesar dressing, romaine lettuce. 14

Blackened Diver Scallops and Prawns cajun spiced, creamed spinach, apple-wood smoked bacon. 24 Tequila Lime Chicken tequila lime marinade, guajillo chili sauce, summer squash assortment. 23 8oz. Natural Flat Iron Chimichurri Steak cilantro chimichurri sauce, summer squash assortment. 25 Local White Sea Bass pumpkin seed crusted, pipian verde, seared spinach, tequila soaked apricots, spiced pepitas. 26 Sautéed Vegetable Enchiladas zucchini, yellow squash, mushrooms, onions, tomatoes, artichoke heart roses, lettuce, cilantro, red guajillo sauce, oaxaca cheese, goat cheese, red radishes. 16 Sopes chicken, beef or pork carnitas, cornmeal tartlets, pinquinto beans, habanero pickled onions, pico de gallo, guacamole, queso fresco. 16 Two Tacos chicken, beef or pork, each uniquely paired with complimenting garnishes. 14 add $3 for halibut Seafood & Chipotle Penne Pasta yellow fin tuna, littleneck clams, black tiger prawns, blue crab knuckles, white wine chipotle cream sauce, garlic bread. 22

Sesame-Seared Ahi Salad yellow fin tuna, organic grapefruit, haas avocado, red radish, yellow pepper-ginger vinaigrette, local field mixed greens. 14

Burrito grilled chicken, pork or beef, charro beans, poblano rice, oaxaca cheese, crema, guacamole, cilantro, chile colorado sauce. 14 add $3 for halibut

Ventana Chopped Salad chicken, romaine hearts, granny smith apples, roma tomatoes, roasted poblanos, caramelized corn, red onion, cotija, cilantro, tortilla strips, cumin dijon dressing. 13

Dos Equis Fish & Chips dos equis battered Alaskan cod, lemon caper tartar sauce, seasoned potato wedges, citrus walnut vinaigrette dressed greens. 15

35


36

R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

P A S O

R O B L E S

I N N

S T E A K H O U S E

Wine Country Dining in Paso Robles BY KATHY MARCKS HARDESTY

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

F E A T U R E D

R E S T A U R A N T


R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • 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

37


38

R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

eat up.

For everything food & wine, read weekly.

Cuisine every week in


MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

39


40

R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

MORE THAN JUST GREAT BURGERS…… SHRIMP TACOS • OYSTERS TURKEY COBB SALAD • AHI EGG ROLLS PULLED PORK SANDWICH • STEAMERS PRIME RIB SANDWICH • FISH & CHIPS CALAMARI • THAI SHRIMP SALAD CIOPPINO • PRIME RIB DINNER LOBSTER MAC & CHEESE Thank You for Voting us Best Pub in the North County Every Year We Have Been Open!!! 2007, 2008, 2009, 2010, 2011 Try our new location in SLO

SAN LUIS OBISPO 1865 Monterey St. at Grand Ave

805-543-5457

Formerly the Crooked Kilt Pub & Grill

DOWNTOWN PASO ROBLES 1122 Pine St. on the Park 805-238-7070

Lunch & Dinner Served Daily 11am - 9pm • Pub open till 2am LARGE PARTY HOSTING, TAKE OUT and DELIVERY (for delivery go to www.menuclub.com)

www. PappyMcGregors.com


MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

S E A

V E N T U R E

Sea Venture’s Contemporary Coastal Cuisine BY KATHY MARCKS HARDESTY

I

mind when creating his seasonal menus: f you’ve never experienced the “I enjoy offering great food and healthy excellent dining atop the Sea Venture options for the wide variety of people Resort, you’ll be taken by surprise upon who dine at Sea Venture.” Some of the seeing the panoramic Pacific Ocean entrees include value-priced dishes like views. It’s best to dine early to catch the warm shrimp chopped salad with those spectacular sunsets. Colored from avocado, asparagus, bacon, and Stilton beautiful pink and blue to shades of cheese with honey cilantro vinaigrette; purple and orange, it’s a masterpiece or special indulgences such as the in the evening sky year round. Sea couple’s filet and lobster tail, which Venture is almost hidden away among features two 5 –oz. steaks and a whole residences alongside the beach, but lobster tail split for two. Chef Casey’s once discovered it will remain a favorite signature dish, the Sea Venture, offers a for romantic evenings out, or casual getdelicious saffron-tomato risotto topped togethers with friends. with shrimp, scallops, clams, mussels, General Manager Chet Hogoboom white fish filet, and spicy sausage. The noted: “We’ve been offering great, contemporary coastal cuisine in the same excellent wine list, carefully chosen by dining room manager Simon Kovesdi, great location for 25-years.” The dining offers many local wines by-the-glass that rooms and the circular small plates bar pair beautifully with the cuisine. Friday centered in the room provide incredible evenings there’s live music, and a local ocean and beach views. An additional winery pouring complimentary wine dining room, perfect for private parties, features a heated deck for alfresco dining tasting. On Sundays, offerings include with unbeatable beach views. traditional a la carte breakfast and Sea Venture chef Everett “Casey” lunch, and live music from Walcott is a passionate 2 to 6 p.m. with a small man who loves life on the plate menu to enjoy with Central Coast. He brings Sea Venture specialty cocktails and that intensity into the Restaurant wine. On Thursdays, the restaurant kitchen where wine corkage fee, normally his seasonal menu reflects 100 Ocean View Ave. $10, is waived. The lounge his love of great food Pismo Beach offers happy hour Sunday that’s simply prepared. He through Thursday, 4 to 6 prefers to let the quality 773-3463 p.m., with specially-priced of his ingredients, mostly cocktails, beer, wines, from local farms, shine. and an irresistible hors Before taking over Sea d’oeuvres menu. Venture’s kitchen, Walcott cooked for The beachfront hotel frequently serves great local restaurants since 1999 when as a getaway for locals. It’s the only SLO he was hired at Bistro Laurent in Paso Robles. He learned the art of preparing County hotel and restaurant that’s on the classical French cuisine from chef Laurent beach where they can create stunning Grangien. “Laurent taught me to keep beach weddings and ocean view my dishes simple and cook them to receptions. Whether you seek a light, perfection,” Walcott remembered, affordable meal, or you’re celebrating “That’s still what is most important to a special occasion and want to retire to me.” an ocean view spa room, you’ll find your The chef keeps everyone’s desires in every need met at the Sea Venture.

F E A T U R E D

R E S T A U R A N T

R E S TA U R A N T S

41


42

R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group


R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

43

11/01/11

Wine Through the Ages Serving Breakfast · Lunch · Dinner Featuring our Award Winning Clam Chowder

11/02/11

California Wine Appreciation

A Sampling of our Menu

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

Truffles Chocolate Bars Gift Boxes Wedding Favors

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

Egg Sandwiches, French Toast, Omelets, Pastries, Burritos

11/12/11

Advanced Vineyard Practices

• Chowder & Chili •

Famous Clam Chowder in Sourdough Bread Bowls

• 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 •

Intro to the Wine Industry 11/12/11

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.

Enroll Now! www.continuing-ed.calpoly.edu

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

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


44

R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

Entrées 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, batterdipped and fried golden brown, topped with special salsa and served with rice & beans COMBO GRANDE chile relleno, enchilada de carne, taco de pollo, served with rice & beans

Burrito Grande A Giant Flour Tortilla Stuffed with Rice, Beans and Beef, Smothered with Sour Cream and Guacamole Tostada Suprema A Crispy Shell Brimming with Beans, Meat, Lettuce, Tomato, Cheese, Sour Cream and Guacamole

Cocktails COCKTEL DE PULPO COCKTEL DE CAMARON COCKTEL DE CAMPECHANO

ENCHILADA SUISAS two chicken enchiladas covered with green tomatillo sauce and topped with sour cream served with rice & beans

Tostadas

ENCHILADAS DE CAMARON two shrimp enchiladas topped with salsa, cheese and sour cream, served with rice & beans

TOSTADAS DE CAMARON

TOSTADAS DE CEVICHE TOSTADAS DE PULPO

Caldos (Soups) CALDO DE PESCADO CALDO DE CAMARON CALDO DE PULPO CALDO DE COSTA BRAVA

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

Santa Maria 110 S.Lincoln St. Ste 106 ª• 925-2841 Sun-Thurs 7am-9pm

Fri-Sat 7am-10pm

Pescados (Fish) PESCADO PAPILLOTE Wrapped Seasoned Filet of Fish with Shrimp, Mushrooms and Cream MOJARRA Whole Sea Bass Fried and Sauteed to a Pacific Flavor CAMARONES (SHRIMP) CAMARONES AL MOJO DE AJO Jumbo Shrimp Delicately Seasoned with Wine and Garlic CAMARONES A LA DIABLA Shrimp on Devil Sauce

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


R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

S L O

B R E W

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

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

Cold Brew. Warm Food. Hot Music. BY KATHY MARCKS HARDESTY

A

local favorite since it was beer. Similar to the Honey Blonde, but established in 1988, SLO Brew rather than honey it’s made with 100 has always been favored for its percent organic blueberry extract. The beer, food, pool, and concerts. When first Thursday of each month, SLO Brew it was reestablished in 2010, it became aficionados come to the brewery for a SLO’s premier concert and nightclub tour by Courier who explains the beerwith its in-house brewery, and upscale making process and discusses the latest pub food. With the downstairs bar news in crafting beer. where bands perform, and the upstairs The new pub menu was created by dining room with brewery, pool tables Australian chef Nathan Hammat, sous and shuffleboard, the Brew easily chef at the Stirling Hotel. Considered accommodates private party rentals the heart of hospitality in the Adelaide up to 100 guests. Loved by locals and Hills, it’s renowned for its outstanding critics, New Times’ music columnist, cuisine and fine dining. Hammat spent Glen Starkey, who’s covered live music in the summer in SLO redesigning the SLO County over 20-years, praised it. Brew’s menu. He created the upscale “SLO Brew is the longest running pub menu that’s featured there now. and most successful for one simple Chef Allison Watts took over the kitchen reason—it consistently brings in hugely to maintain Hammat’s menu that’s entertaining acts and a great variety well-matched with their beers. Watt’s of acts. From Snoop Dogg to Devil originally moved here to study science Makes Three to Trombone Shorty to at Cal Poly, but decided a culinary career The English Beat, it has been relentless better suited her. She loves cooking and in bringing big city entertainment to believes it’s the original science, which our little town, and in the made professional cooking last few years the SLO Brew a natural succession. She experience became even started out at Kona’s then better thanks to venue landed her first job as line SLO Brew improvements,” Starkey said cook at Mother’s. She enthusiastically. “Flat out, also cooked Le Ciel Crepe 1119 Garden St. SLO it’s the best live music club Café and Steamer’s Pismo this town has ever seen.” Beach, furthering her Their popular local beers career by working for the 543-1843 are made by Brewmaster acclaimed chef Maegen Steve Courier who started Loring at the Neon Carrot. with the original owners. He Now in her first job as makes six different beers chef at this popular pub, plus a seasonal selection that includes she noted: “I am really excited to be at stouts, imperials, lagers, pilsners, and SLO Brew, and will be working hard to nitros. For those who can’t make up their maintain a delicious menu that matches mind, there’s a beer flight of six 4-oz. the great atmosphere everyone loves samples plus the seasonal selection. and enjoys at the Brew.” Ask for General You’ll find his beers better than most, Manager Monte Schaller; he’s always from his IPA, Honey Blonde, Pale Ale, happy to recommend the best beer or and Cali Wheat to the Porter. Besides beverage to pair with your meal. the seasonal brews, Courier makes his original, highly-sought Blueberry

F E A T U R E D

R E S T A U R A N T

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

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 Fettuccini Alfredo - homemade creamy alfredo tossed with al dente fettuccini add sautéed prawns add grilled chicken add vegetables & pesto 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 Alaskan Cod 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

Visit www.guesthousegrill.com for our full dinner menu, lunch menu & homemade desserts! LIVE MUSIC every Friday night 7-9pm All you can eat Spaghetti every Monday Night Steak & Lobster every Sunday night

Open Daily Lunch 11am-2pm Dinner 5pm-8:30pm Reservations Welcome Sun-Thurs Friday & Saturday nights are first come, first serve

Guest House Grill 805-460-0193

45


46

R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

Best Ribs In SlO County 15 Years

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

Virginia BBQ Pork “The House Specialty Sandwich” Tender Lean Shredded Pork and BBQ sauce topped with B.K.’s Coleslaw on a french roll. A Real Southern Treat! $7.95 Shredded Chicken Sandwich .....................................................$7.95 Smoked, shredded chicken and BBQ sauce, topped with our homemade coleslaw on a french roll. BBQ Beef ................................................................................$7.95 Tender, melt in your mouth, shredded beef served with BBQ sauce and Memphis seasoning on a french roll. Louisiana Style Hot Links .........................................................$7.95 A spicy favorite, with grilled onions and peppers on a french roll. Tri-Tip......................................................................................$8.95 Tender hickory smoked tri-tip served w/salsa and BBQ sauce on a french roll.

Burgers & Chicken 1/3 lb. of fresh ground beef / freshly grilled chicken breast Includes choice of BBQ beans, coleslaw or potato salad BBQ Chicken Breast .................................................................$7.95 Boneless chicken breast served on a sesame bun.

* Carolina Chicken......................................................................$7.95

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

* California Chicken....................................................................$7.95 BBQ breast topped with sliced tomato, avacado & jack cheese. BBQ Garden Burger .................................................................$7.95 Tasty vegetarian patty w/BBQ sauce on a sesame bun. Hamburger....................................................$6.45 w/ cheese $6.95 1/4 lb. cooked to your liking, topped with cheese and BBQ sauce served on a sesame bun.

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

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

* Carolina Burger .......................................................................$7.95 Topped w/ caramalized onions, sweet Carolina BBQ sauce & jack cheese.

1005 Monterey St. •San Luis Obispo 544-6193

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

Sides Kruk’s Homemade Potato Chips ................. side $3.75 basket $4.95 Billy’s Onion Rings .................................................................$4.95 Baked Bean........................................................sm. $.95 lg. $1.75 B.K.’s Pantry Coleslaw.........................................sm. $.95 lg. $1.75 Potato Salad .......................................................sm. $.95 lg. $1.75 Garlic Bread .............................................. side $2.75 basket $3.50 Killer Garlic Fries ..................................................................$5.25 Cornbread with honeybutter ..................................................$1.95 * Sweet Potato Fries .................................................................$4.95 Seasoned Fries.......................................................................$2.95 Fried Green Tomatoes (when available) ..................................$5.25

Children’s Menu Available

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

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

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

Other Stuff * Mo’s Chipotle Lime Tacos (2) ...................................................... $8.95 Tender chicken marinated in an incredible combination of pineapple juice, chipotle, oregano & garlic. Charbroiled then served on two flour tortillas w/ shredded cabbage, tomatoes, cilantro & our sweet and spicy cream sauce.

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

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

221 Pomeroy •Pismo Beach 773-6193

* Not Served at our Pismo Beach Location


R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

OstrichLand USA

A Sampling of our Lunch & Dinner Menu’s

LUNCH MENU Salads Aurora Salad

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

America’s Healthy Red Meat Fresh, frozen Ostrich patties available. Low fat, low carbs, low cholesterol.

47

Sofia Salad

Roasted beets, mixed baby greens, tomatoes, pecans, artichoke hearts served with a champagne vinaigrette

Pizza

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

Entrées Panino di Vegetariano

Linguini del Golfo

Grilled seasonal vegetables served on homemade panino

Homemade linguine with fresh seafood in a red tomato sauce

Salmone alle Erbe

Grilled Atlantic fresh salmon served with a truffle sauce, fresh herbs and vegetables

Penne Pasta con Salsicca

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

DINNER MENU Appetizers Carpaccio

Crispy Potato Gnocchi

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

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

Gauzzetto di Muscoli

Pan seared large sea scallops served with a pink peppercorn sauce

Mussels steamed with white wine, garlic and tomato sauce

Scallops

Salads Insalata di Cesare

Emu Eggs

Ostrichland has fresh Emu eggs in the Winter. Emu eggs are 10-12 times the size of a chicken egg.

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

Entrées Ravioli di Ricotta e Spinaci

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

Papardelle con Salciccia

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

Cioppino

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

Osso Bucco alla Milanese

Veal Shank served with saff ron rice

Mezzaluna di Pollo e Prosciutto Cotto

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

Fettucini alla Romana

Fettuccine with prosciutto ham, parmesan cheese, green peas with an Alfredo sauce

Sole Mio

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

Grigliato Misto

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

Imported Ostrich & Emu Jerky & Decorative Eggs In Our Gift Shop (805) 686-9696 610 E. Hwy 246 in Solvang www.ostrichlandusa.com

LUNCH: Monday - Friday 11:30am to 2:30pm DINNER: Monday - Saturday 5:00pm to 10:00pm, Closed on Sundays

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

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


48

GOURMET

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

Exceeding Expectations!

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

ustom menus to suit Cyour creative fancy. ull service Catering Ffor large or small events, weddings, wine dinners.

e have a great Staff eager W to serve you and your guests. nakamuraphoto.com

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

atering C by Chef Charlie

Spinach & White Bean

(805) 975-6313

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

Serving the entire Central Coast and beyond

560 Embarcadero, Morro Bay 805-772-8400 Open 7 Days 11am - 8pm See our complete menu & specials

at southsidemb.com Prices subject to change

Chef Charles D. Paladin Wayne 8550 Suite E El Camino Real Atascadero, Ca. 93422

Better Business Bureau PRWCA Wedding Wire.Com


GOURMET

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

G ourmet F ood & W ine T asting

Featuring local boutique wineries Unique Gifts Home Décor Accessories for the Wine County Lifestyle Picnic Indulgences Elegant Gift Baskets

Join us for an unforgettable wine country shopping experience

S haring the experience with you is one of life’s greatest pleasures

Announcing our New Food & Wine Club! Two bottles of wine and a food item with pairing recipe shipped 3x per year. 20% OFF regular price. Call to join today!

49

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 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

Open 10-10 Daily through December January to June Fri-Sun 10-10 & Mon-Thurs 10-7 We are Cambria’s nightlife! Located in the East Village of Cambria 4056 Burton Drive, Cambria • (800) 446.7505

Thursday Afternoon 2:30 – 5:00pm

w w w.fe rment ations.com

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

Spencer’s Fresh Foods Lot, Morro Bay

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


50

WINE

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

Been to Veris Cellars lately? Paso Robles Premiere Wine Tasting Experience

co cis racnle on F an i ti 1 S ron peti 201 Ceh Com Win

LE B U Dris DOGOL K an ire J f 09 ss 20 Cro

LD L O G DA ME200H8oghan

2011 San Francisco Chronicle Wine Competition

n ra Be Sy

Where Memorable Wines Meet Unforgettable Views

The Chardonnay Driving Range

Historic Tasting Room

Ben Hogan Tasting Room

Happy Golfers

Beautiful Rose Gardens

Complimentary Tasting

Located in the renowned Templeton Gap, we invite you to come enjoy our Garden-themed Vineyard Estate serving award winning wines, friendly ambiance, and stunning views. Daily From 11 a.m. to 5 p.m.

1266 N. Bethel Road, Templeton, CA 93465

ph: 805-434-0319 www.veriscellars.com


WINE

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

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

2300 AI R PORT ROAD - PASO ROB LES, CA 93446 - (800) 249-9463

ADDAMO Tasting Room and Bistro

TASTI N G R O O M I S O P E N DAI LY B ETWE E N 10AM & 5P M

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

51

MENTION THIS AD AND RECEIVE A COMPLIMENTARY GIFT WITH THE PURCHASE OF A TASTING.


52

WINE

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

In Northern Santa Barbara County Rd.

Rd

on

Rd

ar Rd

1

Pa lim

reek

Ca ny on

HWY

an y

nio C

HWY

101

4

en C

nA nto

a

F ox

Orcutt

Sa

aria

Cat

1

Clark Ave.

Tepu sque t

San ta M

es M

Dr .

. Dominion Rd

St.

ay

Rd.

Gr ay

yw

Telephone

5

Santa Maria

2

Broadway

. Betteravia Rd Sk

HWY

135

Los Alamos HWY

101

Los Olivos

Lompoc

Santa Ynez

246 HWY

HWY

154 Solvang

1 2 3 4 5

3

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.

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

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

Wine Country Wine Bar & Bottle Shop

Wine Country- serving the best in small production premium wine from Central Coast wineries and craft beers from around the world. We serve wine and beer in flights or by the glass and you can purchase your favorites to take home. Try our tray of the day—a seasonal selection of wine friendly edibles. A unique selection of wine accessories and gourmet gifts is also available. Located in Old Town Orcutt at 130 N. Broadway. 805.937.4146. www.winecountryorcutt.com Hours: 1-8pm Thur-Sat; 1-6 Sun.


WINE

MENUS • Fall/Winter 2011-2012 • 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

on the Central Coast

d Ro a le sV al

1

HWY

101

sO so

1

Lo

HWY

y

San L

Av il

aB

ea ch D

riv e

ay Dri uis B

ve

Avil a

Bea ch

Driv e

Front

St.

Avila

Calle Joaquin HWY

101 Tank Farm Road

San Luis Obispo

Laurel Lane

227

Kenneth Volk and Lola

A Central Coast Pioneer eC

K

is acclaimed for its elegant Pinot Noirs enneth “Ken” Volk, one of a handful and Chardonnays. After two decades of Paso Robles’ original winemakers in the early 1980s, is back in town. In of experience in wine appellations throughout the Central Coast, it didn’t 2010, he opened a second wine tasting surprise his winemaker friends when room at Lone Madrone, owned by his he sold the horse label in 2003. That’s longtime friend Neil Collins, in Paso because retirement wasn’t on his mind. Robles. There, guests enjoy wine tasting He realized a long-held dream when he from both extraordinary brands and purchased the historic Byron Winery picnicking on the serene garden patio. and four-acre vineyard, established Ken focuses on Bordeaux and heirloom in 1981, to launch his family brand varieties from Paso Roble’s unique Kenneth Volk Vineyards. Ken considers vineyards respected as among the best himself fortunate to have had the rare in California. “I was looking for an opportunity to get opportunity to reinvent himself and start a new venture that he describes as: back to Paso Robles to establish another “smaller, better, and slower.” tasting room,” Ken explained. “I was Few California brands can boast the extremely fortunate to lease space from historic value of this landmark winery. Ken Neil to open a Kenneth Volk Vineyards restored the celebrated old winery and tasting room where our SLO County tasting room and reopened it in 2006. friends can easily find us in Paso Robles.” He describes the Santa Maria Valley From his first years when he winery and tasting room as one of the established Wild Horse Winery in most beautiful, peaceful locations in the Templeton in 1983, Ken earned acclaim county. He explained: “Few places in for his fine wines. But this passionate the world surpass Santa Maria Valley for winemaker could never limit himself to consistently remarkable simply making mainstream Chardonnay quality.” In varieties such as Cabernet Kenneth Volk 2011, Ken’s interest in Sauvignon and Merlot. Vineyards heirloom varieties has He’s highly regarded 5230 Tepusquet Rd. him producing Albarino, for his love of heirloom Santa Maria Valley the first grown in Santa varieties, rarities not found Maria Valley, and the first among the main stream 938-7896 Torrontes to be grown in varieties on grocery store 2485 Hwy 46 West California from Silvaspoons shelves. A self-described Paso Robles Vineyard in Alta Mesa. wine junkie, he’s dedicated 237-7896 Ken’s not one of the to making varieties like: Central Coast’s favored Verdelho, Malvasia, sons simply for establishing his first Negrette, Trousseau, and other hardwinery here. Long before other wineries to-pronounce, seldom-seen heirloom advertised, “our wines are made in the varieties. He continually searches for vineyard,’ Ken advocated artisan wine appellations with the greatest potential growers throughout the Central Coast. for producing rare varieties, from Lime The Tepusquet Road Bridge provides Kiln Valley to Paso Robles and Santa travelers a convenient route from Foxen Maria Valley. Canyon Road to the north side of the Like his peers making wine along Sisquoc River, making it only nine miles the Sisquoc River Valley, Ken has been for wine lovers traveling north to reach buying Burgundian grapes there since this historic winery. 1977. The tranquil Santa Maria Valley

F E A T U R E D

W I N E R Y

Or

ax

Pric

any

on

Roa

d

tt

cu

M

BY KATHY MARCKS HARDESTY

et

tre

dS

oa

Br

we

llt

on

a Edn

St

re

et

et

tre

dS

oa

Br

ad

Ro

227

ad Ro ad

tt Ro

Orcu

1

Per Bacco Cellars

“Per Bacco” is an exclamation of wonder and delight signifying an unexpected find – which is just what you’ll find when you visit. Taste our award winning wines among the barrels of our working winery or enjoy a scenic picnic while relaxing in our wooded canyon setting. Our philosophy is to let the land speak through the wines by gently handcrafting the fruit with an eye on elegance, complexity and depth of flavor. 1850 Calle Joaquin, San Luis Obispo, CA 93405 805-787-0485 · www.perbaccocellars.com

53


54

R E S TA U R A N T S

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

eat up.

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

For everything food & wine, read weekly.

EATS every week in


MENUS • Fall/Winter 2011-2012 • 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

W

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.

F E A T U R E D

W I N E R Y

R E S TA U R A N T S

55


56

WINE

1

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

Calcareous Vineyard

7

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 · Lunch served Sat and Sun 12-3

2

Castoro Cellars

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

8

“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.

3

Chronic Cellars Winery

Eberle Winery

9

Eos Estate Winery

10

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

Robert Hall Winery

Discover the Essence of Paso Robles™ with a visit to California’s “Golden State Winery” Robert Hall. Tour the largest underground wine caverns on the central coast and taste award-winning sustainably farmed wines including the Chardonnay, Pape de Robles, Meritage and Cabernet Sauvignon. Join us for an upcoming comedy night or wine dinner. Group tours welcome; venue also available for private events and weddings. For more information, please visit www.roberthallwinery.com

11

Founded in 1986 by the Arciero family, today Eos is a part of Foley Family Wines and now occupies an 8.5-acre estate at the corner of Highway 46 East and Airport Road in Paso Robles. The winery features a tasting room, barrel cellar, 4 acres of Cabernet Sauvignon vineyard, enclosed patio and gardens with picnic accommodations. The tasting area features an island bar and gift shop. 2300 Airport Road · (800) 249-9463

6

Mitchella 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. It is also home to Wine101 where you will find a variety of interactive wine seminars and events. “Life is an Adventure, Drink Wine” Open Thurs. - Sun., 12–5pm, 2525 Mitchell Ranch Way, Paso Robles, (805) 239-8555. www.mitchella.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.

5

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, Ca 93446 (805) 237.748 www.chroniccellars.com

4

J. Lohr Vineyards & Wines

Rotta Winery

Founded in 1908, the oldest remaining family-owned winery in San Luis Obispo County. Mike Giubbini, grandson of the original owner, is carrying onward 100 years of tradition. The historic winery is under renovation with a new production facility and tasting room now open. Taste our award-winning wines! Open daily 10:30-5:30. 250 Winery Rd. Templeton, CA 805-237-0510 www.rottawinery.com

12

Sarzotti Winery

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.


WINE

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus/ • New Times Media Group

Wine Tasting

in the

North County 15

7

3

13

4

5 6

1

10 9

PASO ROBLES

14

11

8

2 12

16

Destination Drivers We Drive, You Relax TEMPLETON

Tour Wine Country in the Comfort of Your Own SANT MARGARITA SANTA MARGARIT

Car Driven by a Professional Call for information:

MORRO BA BAY

805.423.3176

13

Sextant Wines

15

We invite you to visit Sextant Wines at our Edna Valley Tasting Room and Gourmet Deli at the historic “Old Edna” building located on the wine trail in picturesque San Luis Obispo. At Sextant Wines, we are devoted to expanding the horizons of the California Central Coast Wine Country by utilizing the unmatchable terroir with old world varietal selections. This allows us to grow grapes to their optimal maturity, creating unique wines of supreme quality. Intensive expression of the land and selective blending styles, put us on the cutting edge of winemaking. Tasting Room: 1653 Old Price Canyon Road, San Luis Obispo, CA 93401. Open Monday-Friday 10am-4pm, Weekends 10am-5pm. Barrel & Tasting Room: 3502 Dry Creek Road Bldg 2 Suite 9, Paso Robles, CA 93446.Open Friday-Monday 12pm-5pm. Toll Free: 866.833.WINE | Phone: 805.542.0133 | Fax: 805.542.0132

14

Treana & Hope Family Wines

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.

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.

16

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.

57


58

WINE

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus • New Times Media Group

O P O L O

Visit our Tasting Room and discover

There’s always cause for celebration at Robert Hall Winery, some of our special events include:

Lobster Fest for Harvest Saturday October 22,2011 6pm to 10pm

Photo: Steve E. Miller

Rick Quinn and Dave Nichols

Good Times for All at Opolo BY KATHY MARCKS HARDESTY

New Year’s Eve A Twilight Masquarade Ring in the New Year with us. Sat Dec 31,2011 7pm-1am Reserve your tickets now

Table for Two Valentine’s Day 7pm-10pm

Call 805.239.1616 ext 24 for reservations Email: events@roberthallwinery.com And visit our website for all of our upcoming events

Roberthallwinery.com

O

nce you’ve visited Opolo on Paso plantings to ensure they would always have Roble’s beautiful Westside wine a constant source of grapes. trails, like everyone else who has The vintners, both home winemakers experienced it you’ll be eager to return. before they became business partners, Wine aficionados visit this renowned have been neighbors in Camarillo, region because they’re searching for more California since 1996. Late that year, Quinn than award-winning wines, they want told Nichols: “Hey Dave, I just planted an unforgettable experience. At Opolo 10,000 grapevines in Paso Robles,” and the good times go on whether it’s the it was the impetus that created Opolo. weekend or a weekday. Here you’ll enjoy an In 1997, Nichols bought the property experience that’s both educational and fun adjoining Quinn’s and the gentlemen with delicious barbecue events, or gourmet became partners. They increased their winemaker’s dinner in the cellar. And you’ll selection of classic varietals by purchasing never find snobbism here, there’s always 200-acres on Paso Roble’s eastside, which something fun going on. During harvest is renowned for growing exceptional Syrah, you can cast off your shoes and stomp Cabernet Sauvignon, and Petit Verdot. grapes barefoot, “I Love Lucy” style. Opolo’s first wines, Merlot, Syrah, Visiting the mountain top where Opolo’s Cabernet Sauvignon, Sangiovese, Zinfandel, highest-elevation vineyard grows tells and Muscat Canelli, were made in 1999. why co-owner Rick Quinn envisioned Although they’re respected for classic building his estate here. The region’s ideal reds, they’re equally passionate about climate and soils for growing Pinot Noir, their whites, including: Viognier, Marsanne, Sangiovese, and Zinfandel was proven Roussanne, Pinot Grigio, and Chardonnay. when he planted those varieties 14-yearsFrom the beginning they’ve won awards ago. Quinn and his partner David Nichols from the Orange County State Fair, the San know it takes more than Francisco Chronicle Wine spectacular views to attract Competition, and judging’s wine connoisseurs. When across the country. Opolo the tasting room opened in The name Opolo, Vineyards 2001 they established the from Quinn’s Yugoslavian guiding principle for the heritage, is in reference to 7110 Vineyard Drive Opolo team: “People and a Rosé-style wine made on Paso Robles award-winning wines, it’s a the Dalmatian Coast. Every happy combination.” The weekend you’ll find the 238-9593 friendly, tasting room staff barbecue fired-up with Rick’s takes the intimidation away cevapcici, a Serbian beef and from wine tasting, making the lamb dish, or their signature experience enjoyable for everyone. carne asada tacos. During Paso Robles The wines are estate grown, except major wine events, Opolo’s dinner affairs when they’re offered exceptional around the barbecue are quite popular. winegrapes from their neighbors. Over Opolo’s newest addition is a romantic the years, Opolo has sold estate grapes to bed and breakfast among the grapevines their peers in Paso Robles and Napa Valley. where guests wake up to bountiful Quinn and Nichols, both lifelong wine breakfasts and the idyllic lifestyle of living connoisseurs, make their wines with one in wine country. Discover Opolo where goal in mind: producing consumer-friendly the only thing as important as their wines wines that appeal to every taste. Over the is their desire to provide their guests an years they’ve expanded their vineyard unforgettable experience.

F E A T U R E D

W I N E R Y


WINE

MENUS • Fall/Winter 2011-2012 • newtimesslo.com/menus • New Times Media Group

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

extensive portfolios of wines produced on the Central Coast.

{ FEATURING } Limited production heirloom varietals;

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

{ VISIT ONLINE } www.VolkWines.com

Paso Robles Tasting Room 2485 Hwy 46 West Paso Robles, California 93446

Santa Maria Tasting Room 5230 Tepusquet Road Santa Maria, California 93454

805.237.7896

805.938.7896

Tasting Room Open 10:30 am - 5:00 pm Daily

Tasting Room Open 10:30 am - 4:30 pm Daily


Follow Floyd to Wild Horse Winery!

let o

Eurek

Te

mp

101

a Ln.

Vineyard Dr.

Wild Wine Horse ry Ct .

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

n Rd.

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 Fall/Winter 2011-12