Menus - Spring/Summer Edition

The Restaurant and Wine Guide to the Central Coast

Fall/Winter 2010

Rockin’ the bay Otter Rock Cafe is serving a fine mix of great entertainment and delicious cuisine on the Embarcadero in Morro Bay [8]

2

R E S TA U R A N T

MENUS • Fall/Winter 2010-2011 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

at Embassy Suites San Luis Obispo Welcome! You are invited to experience Executive Chef Tim Hulbert’s new, green, local, fresh & innovative menu for lunch & dinner SEASONAL SPECIALS Fresh Sauteed Pacific Sand Dabs Stuffed with sustainable locally harvested rock crab and shrimp served with lime basil butter and sweet yam, edamame hash

Bananas Foster Tostada Sauce is made with butter, rum, brown sugar, cream fresh banana slices & vanilla bean ice cream served in a sweet, crispy flour tortilla cup mint sprig and vanilla bean garnish

A SAMPLING OF OUR MENU: APPETIZERS Tuna Ceviche Fresh ahi tuna in a spicy citrus marinade with fried taro root chips Calamari Tender strips, fried and served with crispy summer vegetables and chipotle honey aioli sauce

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

MAINS

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

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

SALADS

Rib Eye 14 oz cut of Hearst Ranch grass fed beef, herb rub and Yukon gold mashed

Baby Spinach Caramelized onions, imported bleu cheese, oven dried Pork Tenderloin prosciutto, hard boiled egg, lemon walnut vinaigrette Snake River Pork, Island marinade, citrus rum demi glaze, black bean and corn salsa, sweet yam mashed Sun Burst Salad and coconut cream spinach Baby romaine hearts, lola rosa lettuce, field greens, marinated cucumber, poached pear, candied walnuts Fresh Sea Bass Smoked corn and hazelnut crust with creamy risotto and citrus vinaigrette Classic Caesar Romaine hearts shredded parmesan, fresh grilled crostini, Caesar dressing

Sesame Glazed Alaskan Salmon Sesame plum glaze with shitake mushrooms, scallions, sweet vegetables and cilantro jasmine rice cakes

LUNCHEON

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

Classic Cheeseburger Hearst ranch grass fed beef, fresh lettuce, tomato, red onion, and fries French Dip Sandwich Sliced roast beef, au jus, grilled ciabatta bread, Swiss cheese Fish N Chips Tender filets dipped in beer batter with fries and tartar sauce

DESSERT Cranberry Bread Pudding With carmel anglaise and vanilla bean ice cream Warm Chocolate Brownie Fudge, pecans, whipped cream and vanilla bean ice cream Chef Tim Hulbert purchases all fresh fish from North America’s 100% Sustainable Fish Company under the direction from Monterey Bay Aquarium’s Seafood Watch Program.

Join us for Your Holiday Dinner!

333 MADONNA ROAD | SAN LUIS OBISPO | 805.549.0117

3

4

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

Sights, smells and more.

s

ome people only focus on one sense when they dine. Can you believe it? Those in the know under stand that a good meal incorporates sights, smells, and more in addition to taste. Entertaining music, décor, and ambience can all contribute beyond the plates and glasses. Find everything you need for a blend of food, wine, and the other stuff that goes into a perfect experience in this, our fall edition of Menus.

restaurant & winery FE AT U R E S Adelina’s Bistro

Greenhouse at Embassy Suites

Lido at Dolphin Bay Resort

Nipomo

San Luis Obispo

Shell Beach

9

19

15

Il Cortile Ristorante

Luna Red

Big Bubba’s Bad BBQ

San Luis Obispo

Paso Robles

Santa Maria Valley

22

24

Bridgeview Asian Grill

Kenneth Volk Vineyards

Opolo Vineyards

San Luis Obispo

Santa Maria Valley

Paso Robles

16

13

11

1010 Marsh St., San Luis Obispo, CA 93401 (805) 546-8208 MENUS ©2010

18

Publishers

Contributors

Advertising

Bob Rucker Alex Zuniga

Kathy Marcks Hardesty Ryan Miller

Rhonda O’Dell Laura Reese Tracey Joyner Scuri Georgia Shore Anica Julian Tanya Gallardo Katy Gray

Designers Executive Director, Sales Charles N. Gerencser

Christy Serpa Dora Mountain Brendan Rowe Jason Cope

Jamie Zlotky Colleen Garcia Rene Rodriguez Topher Cajas

Photos by Steve E. Miller Photo illustration by Alex Zuniga

GestureNwTimesMenus:NwTimeMenus 7/26/10 4:39 PM Page 1 MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group R E S TA U R A N T S

Otter Rock Cafe Morro Bay

23

Paso Robles Steakhouse Paso Robles

21 Rooneys Irish Pub Orcutt

25 Tastes of the Valleys Pismo Beach

17

Thomas Hill Organics Paso Robles

20

AToken of Thanks Visit us in Paso Robles and enjoy our J. Lohr Gesture wines which are available at our wine centers.

J. LOHR PASO ROBLES WINE CENTER 6169 Airport Road (Off Hwy 46 East) Paso Robles, CA 93446 805.239.8900 TASTING DAILY 10AM~5PM

The restaurant and wine guide to the Central Coast MENUS is published and distributed throughout Northern Santa Barbara County and San Luis Obispo County every April and October.

Put your menu in front of 250,000 Central Coast residents and tourists. Please call (805) 546-8208 to make your reservations for the next issue of MENUS.

Next Issue: Spring/Summer 2011 Reservation deadline: March 3, 2011 • Published: March 31, 2011

JLOHR.COM

5

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

Friveee ry*

The restaurant and wine guide to the Central Coast

O p

en

Da

Del

advertising

Lucas & Lewellen ..................................57

Addamo Estates Vineyard ....................57

Mama’s Meatball ..................................22

Adelina’s Bistro & Market Place ..........9, 10

Margie’s Diner ......................................30

American General Media .....................28

Maya Restaurant...................................17

Apple Farm...........................................43

Menu Club ............................................59

August Ridge........................................54

Meridian Vineyards .........................54, 66

Avila Beach Golf Resort........................18

Mitchella Vineyard & Winery ................54

Baileyana Winery ..................................64

Mo’s Smokehouse BBQ ........................31

The perfect meal for 2 people!

Served with a pint of beans, 2 baked potatoes, & 2 cornbread with honey butter. ½ Rack beef ribs & ½ BBQ chicken ...........................................$22.95 ½ Rack baby backs & ½ BBQ chicken ......................................$24.95 12 oz Tri-Tip & BBQ chicken........................................................$23.95 ½ Rack beef ribs & ½ rack babies.............................................$27.95

Big Bubba’s Bad BBQ.....................22, 67

Moonstone Beach Bar & Grill...............37

Big Sky Cafe .........................................23

Morovino ..............................................59

Black Horse Espresso and Bakery ........50

Native Lounge ........................................2

Black Sheep Bar & Grill ........................42

New Frontiers Natural Foods ...............32

Bob’s Big Boy .......................................39

Opolo Vineyards .............................11, 52

Bridgeview Asian Grill ....................16, 29

Oso Libre Winery .................................54

FAMILY MEALS

Buffalo ..................................................53

Otter Rock Cafe .........................1, 23, 51

Cal Paso Solar Inc. ................................62

Paso Robles Steakhouse ................21, 12

Cass House ...........................................48

Phoenix Fine Catering ..........................32

Castoro Cellars ...............................54, 65

Pomar Junction Vineyard & Winery.........54, 65

Central Coast Seafood .........................45

Pretty-Smith Vineyards .........................62

Chamisal Vineyards ..............................60

Ragged Point Inn..................................47

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

Robert Hall Winery .........................55, 66

Chef’s Helper Unlimited .......................49

Robin’s Restaurant................................11

Ciopinot Seafood Grille .......................50

Rooney`s Irish Pub ..........................25, 40

Core Wine ............................................57

Rosa’s Ristorante Italiano .......................8

Courtyard Marriott ...............................46

Rotta Winery ........................................55

Crooked Kilt .........................................49

Santa Maria Airport Radisson...............36

Destination Drivers ...............................57

Sarzotti Vineyard & Winery ..................55

Dubost Wine ........................................54

Schooner’s Wharf .................................28

Eberle Winery .................................54, 61

Sea Venture Resort .................................7

Edna Valley Vineyard ............................64

SLO Brewing Co. .................................33

Edward Sellers Vineyards .....................54

Splash Cafe...........................................24

Far Western Tavern...............................53

Stacked Sandwiches .............................21

DAILY LUNCH SPECIALS

Fig Good Food .....................................20

Sycamore Mineral Springs....................13

SLO’s best Lunch Deal is served Monday Thru Friday from 11:30 am to 3 pm. All specials are served with a small drink & choice of potato salad, Pasta salad, coleslaw, beans, or cornbread.

Add side of fries for $1.50

Gennaro’s Grill & Garden .....................25

Taco Ranchero ......................................45

Greenhouse At Embassy Suites .......3, 19

Talley Vineyards ....................................61

Hidden Oak Winery ..............................54

Tastes of the Valleys .......................17, 63

Il Cortile Ristorante ........................24, 38

Thai Talay Restaurant .............................9

ily 11:30a m

INDEX

Luna Red ........................................18, 27

-9 : 00

p

m

6

SLO’S FAMOUS POLY PACK

Got a family of 4-5? Here’s your answer!

Each meal served with a pint of coleslaw, a pint of beans, 4 baked potatoes, & 4 cornbread loaves with honey butter.

Baby Back Rib Pack (2 racks) .....................................................$53.95 Beef Rib Pack (2 racks) ................................................................$44.95 Tri-Tip Family (28 ounces ) ..........................................................$41.95 Chicken pack (2 whole chickens) ..............................................$33.95 Pork baby backs & Chicken .......................................................$42.95 (Full rack of baby backs & whole chicken) Beef Ribs & Chicken ....................................................................$37.95 (Full rack of beef ribs & whole chicken) Tri-Tip & Chicken ..........................................................................$36.95 (16 oz of Tri-Tip & whole chicken) Beef Ribs & Tri-Tip ........................................................................$40.95 (Full rack of beef ribs & 16 oz of Tri-Tip) Beef Ribs & Pork Baby Backs .....................................................$48.95 (Full rack of beef ribs & full rack of baby backs) Tri-Tip & Pork Baby Backs ..........................................................$47.95 Family Feast ..................................................................................$45.95 (½ rack of baby backs, ½ rack of beef ribs, ½ chicken & 12 oz of Tri-Tip)

Madonna Inn ..................................34, 35 Marisol at The Cliffs..............................16

$6.50 RIB LITE LUNCH DEALS

$8.95 SANDO DEALS

J. Lohr Winery ..................................5, 54

The Rib Line............................................6

2 Beef ribs & 4oz side Chicken Caesar Salad ½ Chicken &4 oz side Line Burger & 4 oz side

Tri-tip BBQ Beef French Dip Rib Line Philly Pulled Pork

Jaffa Cafe .............................................15

Thomas Hill Organics .....................20, 26

Java Moto.............................................40

Tolosa Winery .......................................60

Kay’s Orcutt Country Kitchen ...............41

Treana & Hope Family Vineyards .........55

Kenneth Volk Vineyard .......13, 54, 56, 57

Vista Del Rey Vineyards ........................55

Klondike Pizza ......................................34

Wild Horse Winery & Vineyards........ 55, 68

Lido at Dolphin Bay ........................14, 15

Windows on the Water.........................19

Lolo’s Mexican Food ............................36

Woodstock’s Pizza ................................44

The Rib Line offers catering services for all occasions.

On-site preparation. Pick-up & Delivery.

12308 LOS OSOS VALLEY RD. SLO

543-RIBS(7427) www.ribline.com

*($15 Minimum Order)

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

7

8

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

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, 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

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

A D E L I N A’ S

B I S T R O

&

M A R K E T

P L A C E

Bring this in for 10% off your guest check

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

Tom Yum Talay Chef Pandee Pearson

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

Chef Pandee Pearson

BY KATHY MARCKS HARDESTY

T

he rewards of Central Coast living jam, Cambozola cheese and salsa verde; are often found off the beaten local halibut with citrus-scented jasmine path, and that includes our finest rice, orange-fennel salad, and blood restaurants. That’s why it’s worth taking orange vinaigrette. Pandee’s classic the road less traveled by to get to dessert confections, including the freshlyAdelina’s Bistro & Market Place, located spun ice creams, are also housemade. in the Monarch Club at Trilogy Central The reasonably-priced wine list, Coast in Nipomo. Chef Pandee Pearson’s uncommon in upscale restaurants, offers menu showcases the freshest foods of the excellent Central Coast wines. Winesseason from local farms. by-the-glass, priced $5 to $10, feature If you shop the Central Coast local favorites like Edna Valley Vineyards, Farmers Markets it’s likely you’ve seen Laetitia, Kenneth Volk, and Turley. this passionate chef procuring her fine The bottle selection includes rarities produce and fruit for Adelina’s Bistro. from artisan producers such as Justin, It’s easy to spot the charming Pandee L’Aventure, and Linne Calodo. discussing the growing season with her Chef Pandee has always said that favorite farmers. She’s pushing around Adelina’s is the type of restaurant she a giant shopping cart overflowing with would have created if it was her own produce at the peak of season: baby place. Her interest in cooking started as a lettuces, cavolo nero, Chinese long child, and she can boast (but she doesn’t) beans, fava beans, ripe tomatoes, blood of an auspicious career. After graduating oranges, Meyer lemons, berries, and a from the California Culinary Academy she rainbow of flowers to decorate the dining worked with renowned chefs across the room tables. country, including: Wolfgang Puck, Dean Adelina’s serves breakfast, lunch and Fearing, Cindy Pawlcyn, and Jody Denton. dinner, and every menu showcases her Pandee says her multicultural, healthfarmer’s market selections. conscious cuisine revolves At breakfast, the egg around the finest quality, burritos feature a choice seasonal foods. “I feel the Adelina’s of spicy chicken, chorizo, ingredients should be the Bistro or market veggies. The stars and it’s the chef’s & Market Place freshly baked muffins and job to create interesting pastries are filled with combinations that are 1645 Trilogy Parkway complementary and reflect seasonal berries, apples, Nipomo balance.” When you’re pears, or sweet pumpkin. too busy to cook, or on The Sunday brunch menu 343-7510 the road, you can call choices include: wild for Adelina’s convenient mushroom omelet; grilled take-out from the lunch or asparagus with poached egg, prosciutto, frisee, arugula, and pesto dinner menu they’re serving at the time to enjoy at home. They’ve expanded on grilled rustic bread; and traditional their catering services and can easily eggs Benedict. The lunch menu offers accommodate a small, intimate party, or gourmet pizzas from the brick oven, a banquet for 250 people. panini, sandwiches, and salads.

Pandee tells everyone that cooking Pandee’s dinner menu always features isn’t just her job; it’s a lifestyle that’s gourmet nibbles, appetizers and entrées: connected with everything she loves. fried green tomatoes with lemon aioli; And you’ll find her passion is expressed “Naw Ahleeens” style BBQ shrimp in every incredible dining experience with grilled, herb-garlic toasts; local you enjoy at Adelina’s Bistro. chanterelle mushroom bruschetta with fig

F E A T U R E D

R E S T A U R A N T

Lahp Gai

All dishes are made to order, allowing us to accommodate dietary concerns; vegetarians & vegans are welcome!

We encourage those who are not familiar with Thai cuisine to pay us a visit, as you will find our Thai barbecue, seafood, noodles & fried rice dishes & desserts the perfect introduction.

Fresh Spring Rolls

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

Gang Keo Wan

Cashew Nut Beef

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

Gift Certificates available at 10% discount when purchased online

805.773.6162 • www.ThaiTalay.com

9

10

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

Celebrating

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

Utilizing the freshest ingredients from local farmers market.

Serving Lunch and Dinner Tuesday-Saturday Sunday Brunch and Sunday Suppers Private dining available for parties of 10 to 250 Closed Mondays

1645 Trilogy Parkway Nipomo www.adelinasbistro.com

805.343.7510 Reservations Requested

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

O P O L O

11

Culinary Gem

Robin’s is one of the Central Coast’s finest restaurants with a unique international menu that is dedicated to quality. All of our dishes are made from scratch using the freshest, most wholesome ingredients.

“the food is creatively delicious”… Elmer Dill Sampling of our menu:

Photo: Steve E. Miller

Rick Quinn and Dave Nichols

Good Times for All at Opolo

By Kathy MarcKs hardesty

O

nce you’ve visited Opolo on Paso their vineyard plantings to ensure they Roble’s beautiful Westside wine would always have a source of grapes. trails, like everyone else who’s The vintners, both home winemakers experienced it, you’ll be eager to return. before they became partners, have Wine aficionados visit this renowned been neighbors in Camarillo, California region because they’re searching for since 1996. Late that year Quinn told more than award-winning wines, they Nichols, “Hey Dave, I just planted 10,000 want unforgettable experiences. At grapevines in Paso Robles,” and it was Opolo the good times go on whether the impetus that created Opolo. In 1997 it’s the weekend or a weekday. Here Nichols bought the property adjoining you’ll enjoy an experience that’s Quinn’s and the gentlemen became both educational and fun, a delicious partners. They increased their selection barbecue, or indulging in a gourmet of classic varietals by purchasing winemaker’s dinner in the cellar. And you 200-acres on Paso Roble’s Eastside, won’t find snobbism here, there’s always renowned for growing exceptional Syrah, something fun going on. During harvest Cabernet Sauvignon and Petit Verdot. you can cast off your shoes and stomp Opolo’s first wines, Merlot, Syrah, grapes barefoot, “I Love Lucy” style.

Cabernet Sauvignon, Sangiovese, Visiting the mountain top where Zinfandel and Muscat Canelli, were made Opolo’s highest-elevation vineyard in 1999. Although they’re respected for grows tells why co-owner Rick Quinn classic reds, they’re equally passionate envisioned his estate here. The region’s about their whites, including: Viognier, ideal climate and soils for growing Marsanne, Roussanne, Pinot Grigio and Chardonnay. From the beginning they’ve Pinot Noir, Sangiovese and Zinfandel won awards from the Orange County was proven when he planted those State Fair, the San Francisco Chronicle varieties 14-years-ago. Quinn and Wine Competition, and his partner Dave Nichols judging’s across the know it takes more than country. spectacular views to attract Opolo The name Opolo, from wine connoisseurs. When Quinn’s Yugoslavian the tasting room opened in Vineyards heritage, is in reference to 2001 they established the a Rosé-style wine made guiding principle for the 7110 Vineyard Drive on the Dalmatian Coast.

Opolo team: “People and Paso Robles Every weekend you’ll find award-winning wines, it’s a the barbecue fired-up with happy combination.” The 238-9593 Rick’s cevapcici, a Serbian friendly, tasting room staff beef and lamb dish, or takes the intimidation away their signature carne asada from wine tasting, making tacos. During Paso Robles’ major wine the experience enjoyable for everyone. events, Opolo’s dinner affairs around the The wines are estate grown, except barbecue are quite popular. when they’re offered exceptional Opolo’s newest addition is a romantic winegrapes grown by their neighbors. bed and breakfast among the grapevines Over the years Opolo has sold estate where guests wake up to bountiful grapes to their peers in Napa Valley and breakfasts and the idyllic lifestyle of living Paso Robles. Quinn and Nichols, both in wine country. Discover Opolo where wine lifelong connoisseurs, make their the only thing as important as their wines wines with one goal in mind: producing is their desire to provide their guests an consumer-friendly wines that appeal to unforgettable experience. every taste. Over the years they expanded

F E A T U R E D

W I N E R Y

APPETIZERS

DINNER

GRILLED NAAN BREAD braised lamb, chile spiked grapes, Maytag bleu (changes nightly)

KOREAN BLACK BBQ GLAZED FLAT IRON STEAK Szechuan vegetables, crispy shoestring potatoes

MEZE PLATE taboulleh, roasted red pepper hummus, tzatziki, feta, Greek olives, whole wheat chips CRISPY VIETNAMESE LUMPIA vegetarian spring rolls, house-made kim-chee, sweet chili sauce

ALMOND ENCRUSTED WILD CALIFORNIA HALIBUT toasted coriander couscous, garlicky green beans, cilantro-almond coulis FREE RANGE CHICKEN TUSCAN STYLE confit leg and thigh, pan roasted breast, creamy polenta, heirloom tomatoarugula salad

INDIAN SPICED LAMB & SWEET PEA PHYLLO ROLLS fresh mint chutney and yogurt SPRING ONION CRAB CAKES caper-chive remoulade, pea sprout salad, parsley oil

LUNCH GRILLED FISH TACO SALAD Shredded romaine, cumin black beans, white cheddar, guacamole, sour cream, pico de gallo GRILLED FREE RANGE CHICKEN BREAST spinach, toasted pecans, bacon, shaved parmesan, cherry tomatoes, bacon vinaigrette CERTIFIED ANGUS BEEF BURGER (100% natural) vine ripe tomatoes, grilled sweet onions, white cheddar, house sweet pickles, mayo, garlic herb fries

LOBSTER ENCHILADAS cilantro crème fraiche, avocado, white cheddar, tomatillo salsa verde, cumin black beans, brown basmati rice WONTON “RAVIOLI” sweet corn, chive, tofu “ feta” romesco sauce, crispy basil PAN SEARED FURIKAKE TOFU mango forbidden black rice, roasted root vegetables, soy-yuzu sauce ROGHAN JOSH (NORTH INDIAN LAMB CURRY) north Indian lamb curry of yogurt, tomatoes and almonds; fruit & mint chutneys, chapatti, basmati brown rice MALAYSIAN CHICKEN CURRY spicy yellow coconut curry, toasted coconut, cucumber salad, basmati brown rice

CHICKEN CLUB chipotle aioli, applewood smoked bacon, roasted anaheims, avocado, tomato, ciabatta bun, garden salad OPEN FACED GRILLED VEGETABLE roasted portobello, grilled sweet onions & eggplant, roasted peppers, fontina cheese, caramelized garlic cloves, fried basil, balsamic, ciabatta bun; garden salad or garlic herb fries HALIBUT FISH TACOS beer battered, lime crema, fresh mango salsa, jicama slaw, house made tortilla chips and salsa LETTUCE WRAPS Pickled shiitake mushrooms, water chestnuts, Vietnamese slaw, toasted peanuts, sweet chili sauce tofu or chicken, prawns or beef

4095 Burton Drive Cambria, CA 93428 805-927-5007 www.robinsrestaurant.com

HOURS: Lunch Daily, Sunday Brunch 11-3:50, Dinner 5-9ish Monthly Prix Fixe Dinners Meatless Monday Menu Beautiful heated patio & Garden Seating (dog friendly)

12

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

K E N N E T H

V O L K

V I N E Y A R D S

!

R E S TA U R A N T S

13

Gardens of avila wine country bistro

Sip · Savor · Spa Discover Wine County Dining in a Beautiful Resort Setting

at Sycamore Mineral Springs Resort and Spa

Kenneth Volk and Lola

A Central Coast Pioneer

By Kathy MarcKs hardesty

T

Foxen Canyon wine trail from Los Olivos. he tranquil Santa Maria Valley, Ken’s flagship Pinot Noirs and located in northern Santa Barbara Chardonnays are sourced from the finest County, is renowned for the quality of vineyards in Santa Maria Valley. Anyone the elegant Pinot Noirs and Chardonnays. who knows this passionate winemaker can That’s why it’s home to a winery no wine tell you his love of wine is hardly limited to connoisseur would consider missing, Burgundian varieties. Ken isn’t one of San Kenneth Volk Vineyards. Like his fellow Luis Obispo County’s favored sons simply wine industry pioneers established there, for establishing his first winery there. He’s Kenneth “Ken” Volk has been buying been a champion of fine vineyards on the grapes grown along the Sisquoc River Central Coast since he started out as home Valley since 1977. But few can claim the winemaker. He seeks out appellations that historic value of this winery and vineyard. have the greatest potential for producing Ken first earned acclaim for his fine wines the rare varieties he loves, from Lime Kiln when he established Wild Horse Winery Valley to Santa Maria Valley. He was an in Templeton. In 2003, he sold the horse advocate of the Central Coast’s artisan label, but retirement was hardly on his wine growers long before other wineries mind. He realized a long-held dream a year began advertising: “Our wines are made in later when he purchased the historic Byron the vineyard.”

Winery and four-acre vineyard, established Although his focus is on Burgundy’s in 1981, to launch his family brand, Kenneth classic varietals, Ken has an affinity for Volk Vineyards. Ken considers himself fortunate to have had the rare opportunity Cabernet Sauvignon, Merlot, and heirloom to reinvent himself and start a new venture varietals that aren’t found among the main that he describes as: “smaller, better, and stream varieties on most grocery store slower.” shelves. A self-described After restoring the wine junkie, he’s committed Kenneth Volk celebrated 25-year old winery to making rare wines like: Vineyards and tasting room, he opened Verdelho, Malvasia Bianca, 5230 Tepusquet Rd. to the public in 2006. With Negrette, Tempranillo, and Santa Maria Valley 34-years of winemaking other hard-to-pronounce, 938-7896 experience behind him, Ken seldom-seen heirloom 2485 Hwy 46 West describes his winery and varieties.

Paso Robles tasting room as one of the Recently, Ken returned 237-7896 most beautiful, peaceful to Paso Robles where he locations in Santa Barbara opened a tasting room on County. He explained: “Very Highway 46 West at Fat Cat few places in the world can surpass Santa Farm (previously Sycamore Herb Farm).

Maria Valley for consistently remarkable “I was looking for an opportunity to get Chardonnay quality.” Thanks to the back to Paso Robles and establish another completion of the Tepusquet Road bridge, tasting room,” Ken explained. “I was travelers have a convenient route from extremely fortunate to lease space from Foxen Canyon Road to the north side of Lone Madrone to open a Paso Robles the Sisquoc River. That made it much easier Kenneth Volk Vineyards tasting room to get to the historic site, now that it’s nine where our SLO County friends can easily miles closer for wine lovers traveling up the find us to taste our wines.”

F E A T U R E D

W I N E R Y

Brunch · Dinner Open Daily: 8 am – 9 pm

Local Ingredients · Seasonal Cuisine Specialty Wine Pairings Twilight Garden Courtyard Wine Bar and Lounge VIP Table For Two Garden View Room Dining Room Executive Chef David McWilliam invites you to explore your senses and celebrate the flavors of the land, vine and sea.

Complimentary corkage on your first bottle of SLO County wine

1215 Avila Beach Drive · San Luis Obispo

595.7302 www.sycamoresprings.com

14

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

at

SET R SUN Y HOU

HAPP ay-Friday

d Mon PM-8PM 4 y ntar lime rs p m Co tize Appe

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

L I D O

AT

DO L P H I N

B AY

R ES O RT

&

S PA

R E S TA U R A N T S

15

Jaffa Café LUNCH • DINNER • DELI • CATERING

salads

Fatoush Garden Salad ............................................ 5.99 w/lamb, chicken, beef or gyros.

Taboulleh Salad ....................................................... 6.99 A blend of chopped parsley, cucumber, green onion, tomatoes & bulgur wheat. Tossed with a citrus-mint & olive oil dressing. Includes homemade garlic pita.

Hummos Salad ......................................................... 6.99 A tasty dip of fresh ground garbanzo beans seasoned with fresh garlic, tahineh, lemon juice, olive oil, & cumin & topped with paprika. Includes warm homemade pita.

Baba Ganoush Salad ............................................... 6.99 A tasty dip of roasted eggplant seasoned with fresh garlic, tahineh, lemon juice, olive oil & cumin. Includes warm homemade pita.

vegetarian pita wraps Chef Evan

Lido’s California Coastal Cuisine

BY KATHY MARCKS HARDESTY

F

or a taste of California’s extraordinary Napa, French, and Italian wines. Bythe-glass selections include a wide coastal cuisine, you’ll find SLO choice of varietals chosen to perfectlyCounty’s finest at Lido restaurant in complement Lido’s seasonal menu. The Shell Beach. A favorite among Central latest change is the small plates menu Coast food and wine lovers, it’s located featuring: mini bacon cheeseburgers, in the spectacular Dolphin Bay Resort red curry Thai mussels, and grilled baby and Spa. Lido provides a taste of the artichokes with caper vinaigrette and urban cuisine found in San Francisco Kalamata olives. The weekday Sunset and New York City to this seaside happy hour includes complimentary hamlet. The menu features an array of appetizers. Every Tuesday evening, guest fine foods: Dungeness crab cake salad, winemakers pour their wines on the patio prime sirloin pepper steak, iced shellfish and appetizers are passed. And there’s platters, pistachio-crusted abalone, or live jazz on Thursday and Friday evenings.

BBQ Morro Bay black cod. You’ll find all of these delicious dishes and many other Chef Evan, a professional chef for irresistible treats, at Lido.

20-years, formerly worked with renowned In its beautiful setting beside the Pacific northern California chefs Gary Danko, Ocean, Lido provides contemporary dining Joyce Goldstein, Jeremiah Tower, and that’s elegant yet always comfortable.

Nancy Oakes. He’s creating the ultimate Dolphin Bay Resort & Spa, a member of wine country cuisine and every dish, Preferred Boutique Hotels, is the only AAA Mediterranean, Asian or French, is rated four or five diamond resort in SLO true to its origin. “Lido’s menus offer County. Lido consistently earns critical global fusion which I’ve personalized as acclaim for outstanding dining: named California coastal cuisine,” explained best new restaurant by New Times of Chef Evan, who’s passionate about each of his extraordinary new San Luis Obispo; Innovative menus. Lido has always Cuisine award by Santé Lido at Dolphin supported Central Coast Magazine; and chef Evan Bay Resort ranchers and farmers.

Treadwell was honored as the & Spa The chef’s signature region’s “Ultimate Chef” by spa cuisine at La Bonne Vie Central Coast Magazine.

2727 Shell Beach Rd. Spa, is a healthy, special Lido partners annually Shell Beach indugence. During Sunday with the prestigious James Champagne brunch with Beard Foundation to host 773-8900 complimentary bubbly, or the Central Coast Friends of daily breakfast, you can James Beard Benefit Dinner. dine alfresco at the Pacific’s The annual fete, a multiedge, enjoying duck potato hash with course meal is paired with SLO County’s poached eggs, Brioche French toast, or finest wines, attracts wine connoisseurs Lido eggs Benedict. A special children's nationwide. Lido’s delicious menus appeal menu is available. House-made desserts to people of every age. The appetizers by the talented Pastry Chef Benji Puga include delicacies like: oysters Lido, ahi include: Scharffenberger bittersweet sashimi, stuffed quail, and Kobe beef chocolate torte, crème brulee, and Meyer tartare & carpaccio. Each creative menu spotlights Central Coast ranches and farms. lemon polenta pudding with Champagnestrawberry glaze and vanilla ice cream.

Lido’s well-chosen wine list, a Wine Whatever your desire, Lido provides an Spectator Award of Excellence winner, outstanding culinary experience. offers specially selected Central Coast,

F E A T U R E D

R E S T A U R A N T

Ultimate Falafel ....................................................... 5.99 Fried fresh-ground garbanzo bean patties blended with garlic, onion, cumin & other spices. Served with lettuce, tomato, cucumber, hummos & tahineh.

Wrapped in a warm thick pita.

Marinated Grilled Fresh Veggie ........................... 5.99 A blend of marinated & seasoned eggplant, zucchini, red pepper & yellow squash. Served with lettuce, tomato, cucumber & hummos spread & topped with feta cheese. Wrapped in a warm thick pita.

Hummos .................................................................... 5.99 A tasty dip of fresh ground garbanzo beans seasoned with fresh garlic, tahineh, lemon juice, olive oil & cumin. Served with lettuce, tomato & cucumber.

Wrapped in a thick pita.

Baba Ganoush .......................................................... 5.99 A tasty dip of roasted eggplant seasoned with fresh garlic, tahineh, lemon juice, olive oil & cumin. Served with lettuce, tomato & cucumber. Wrapped in a thick pita.

hot shawarma pita wraps

Gyros (lamb & beef combination) ........................ 7.99 Marinated in a special seasonings, slow cooked over an open flame rotisserie & topped with tahineh sauce.

Served with tomatoes, lettuce & garlic spread in a warm homemade thick pita bread.

Lamb Shawarma ...................................................... 7.99 Beef Shawarma ........................................................ 7.99 Chicken Shawarma .................................................. 7.99 Marinated in special seasonings, slow cooked over an open flame rotisserie & topped with tahineh sauce.

Served with tomatoes, lettuce & garlic spread in a warm homemade thick pita bread.

Kifta Patty ................................................................. 7.99 Spiced ground beef patty seasoned with onion, parsley & other spices topped with tahineh sauce. Served with hummos spread in a warm homemade thick pita bread.

plates & sides

Lamb Kabobs ............................................................ 9.99 Chicken Kabobs ....................................................... 9.99 Beef Kabobs ............................................................. 9.99 Kifta (spiced ground beef) Kabobs...................... 9.99 Your choice of two skewers of marinated, char broiled meat served over a bed of freshly grilled tomatoes, onion, bell pepper & topped with tahineh sauce.

Served with a side of hummos & warm homemade thick pita bread.

Gyros (lamb & beef combination) ........................ 8.99 Your choice of marinated meat in special seasonings slow cooked over an open flame rotisserie & topped with tahineh sauce. Served with a side of hummos & warm homemade thick pita bread.

Ultimate Falafel ....................................................... 6.99 Fried garbanzo bean patties, spiced with parsley, garlic, onion & cumin. Served over shredded lettuce, tomatoes & cucumber. Topped with tahineh sauce with a side of hummos & homemade warm homemade thick pita bread.

Voted Best in SLO!

1212 Higuera St. San Luis Obispo (805) 543-2449 www.jaffacafe.us

16

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

INDOOR/OUTDOOR WATERFRONT DINING Cocktails

Happy Hour

B R I D G E V I E W

A S I A N

G R I L L

Sunday Brunch

Sizzling Good!

By Kathy MarcKs hardesty

W

MARISOL AT THE CLIFFS 2757 Shell Beach Rd. Shell Beach 773.2511 www.CliffsResort.com

Private parties up to 200 people.

hat’s in your bowl? Just about flattop that fires up to 500-degrees F. anything you can dream up for The food sizzles as the grillers sauté, an ideal Asian stir-fry at the and the veggies come out perfectly new Mongolian barbecue restaurant, al dente. The appetizers from the Bridgeview Asian Grill. It’s not like kitchen are a great way to start your anything we’ve had in SLO County meal before heading to the food bar: until now. Here it’s easy to be healthpotstickers, wild pork wings, and the conscious or as decadent as you want veggie Thai spring rolls each with with the ingredients you add to your unique sauce. bowl from the cold food bar. As soon Many local wines are offered by the as you walk in the door, you come upon glass or bottle. Domestic and imported the food bar loaded with good choices. beers are available individually, and Grab a bowl and fill it with your favorite by the bucket which offers better ingredients, then hand it to the grillers value per bottle. It’s a family friendly and soon you’ll be savoring every bite place with a value priced kid’s meal, of your unique creation. including: a bowl, choice of soda or The bar features excellent fresh milk, and soft serve ice cream dessert. choices: green onions, bell peppers, If someone in your party doesn’t like mushrooms, pineapple, bamboo Asian foods, that’s not a problem. shoots, carrots, broccoli, cauliflower, The newest additions to the menu white onions, green and purple are the grill burgers, roast beef on a cabbage, baby corn, water chestnuts, toasted roll with three topping choices: bean sprouts, spinach, zucchini, and pineapple, mushroom, green peppers, long noodles. The choice of lean, good and teriyaki sauce; onions, mushrooms, quality meats includes, and garlic with sweet chicken, pork, beef, and and sour sauce; or garlic, Bridgeview tofu for vegetarians. onions, mushrooms, green Asian Grill peppers, and jalapeno with Uniquely, they offer many choice of dipping sauce. gluten free choices, from 1819 Osos St. The grill salad provides one the noodles and sauces to SLO trip through the food/salad soy sauce and beer. The bar (without meat), and friendly wait staff can help 439-1188 your choice of dressing. you find good sauces, and Bridgeviewasiangrill.com Stir-frying is easy suggestions are posted for when you don’t have to classic combinations, from prep the food and sauce sweet and mildly spicy to ingredients. At Bridgeview, they’ve hot and spicy sauces. Take your bowl to done the difficult part of cleaning, the grillers who will take your name, stirslicing, and chopping for you. All you fry the food in your bowl to perfection, have to do is combine your favorite and in a few minutes you’re eating meats and vegetables in the bowl, top Mongolian barbecue. it with your delicious sauces and spices, Located at the SLO train station and you’ll be enjoying a great Asian roundabout in the historic Railroad stir-fry in minutes. All of this and value District, it offers a unique and fun way prices, too, you’ll be looking for excuses to dine out. The food is cooked on to return to Bridgeview Asian Grill. an authentic Mongolian grill, a round

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 2010 • newtimesslo.com/menus/ • New Times Media Group

T A S T E S

O F

T H E

17

V A L L E Y S

ENCHILADAS MEXICANAS three chicken enchiladas smothered with our special sauce, topped with sour cream, served with our own delicious potatoes

Lissa & Ash Mehta

A Vogue Pismo Beach Wine Bar

By Kathy MarcKs hardesty

W

hen word got out that the their partners’ permission to use the popular Tastes of the Valleys name and they agreed. “It was a good (TOTV) in Solvang opened a thing for both tasting rooms,” Lissa clone of their wine bar in Pismo Beach, pointed out. “When travelers discover local wine lovers were excited. A one of the tasting rooms, the experience sophisticated wine bar like TOTV makes motivates them to stop in at the other. it easy to discover new artisan brands, They can continue the experience new varietals, and new blends. It’s also while traveling up and down the coast.” the perfect setting for meeting likeTOTV’s wine friendly menu offers: Full minded wine aficionados. TOTV has a of Life Flatbreads; a cheese, salami, and Central Coast focus when it comes to cured meat platter; Dukkah, an addictive wines, but their contemporary, upscale dry dip; and mini desserts and chocolate tasting room is reminiscent of the truffles that pair incredibly well with vogue Ferry Plaza Wine Merchant in their excellent dessert wines. On special San Francisco. occasions there’s also Swiss raclette.

TOTV features an array of excellent They offer so many great wines by wines available by the taste, glass, the glass because of their state of the bottle, or flight. “Every wine in the house art wine preservation system. The Wine is available by the glass,” said owner Station by Napa Technology uses argon Ash Mehta, who always has over 200 gas to prevent oxidation. The best values wines from 70 or more artisan wineries. are the wine flights priced $10, $15, and “It gives people the opportunity to $20 for six tastes. Flights are available order a glass of highly-limited Pinot Noir, from one producer, like Au Bon Climat, like Seasmoke, our guests love that.” or custom flights made up based on A Central Coast favorite your varietal preference. thanks to the Oscar-winning TOTV offers wine-byTastes of the movie, Sideways, Seasmoke the-glass specials daily, Valleys is found here among many and you’ll love stopping other fabulous Central in for “Thursday Wine 911 Price St. Coast wines, including: Madness:” prices on ten or Pismo Beach Au Bon Climat, Beckmen, more wines-by-the-glass Jada, L’Aventure, Le Cuvier, are lowered, starting from 773-8466 Margerum, Tablas Creek, $5, and the ultra premium Pismowineshop.com and many more. The flight is reduced to $15.

200winesbytheglass.com inventory is always evolving, Another bonus, their and they frequently bring in prices are usually lower gems from Napa and Sonoma valleys. than a winery’s retail prices. “Our focus Ash and his wife Lissa Hallberg is being a local bottle shop where enjoy asking locals about their favorite you can taste before buying,” Ash wineries. Afterward the couple visits explained. “You’ll rarely find a bottle those recommended to consider priced above retail.” Flights of wines spotlighting their wines. TOTV Pismo are served one glass at a time to better Beach is owned by Ash and Lissa. The provide an educational experience. original Solvang wine bar is co-owned “We’re serious about wine,” Ash with partners. Before opening TOTV concluded. “People come here for the near their Shell Beach home, they asked wine tasting experience.”

F E A T U R E D

R E S T A U R A N T

CHILE RELLENOS a house specialty- 2 fresh, long green chiles, stuffed with cheese, batter-dipped and fried golden brown, topped with special salsa and served with rice & beans COMBO GRANDE chile relleno, enchilada de carne, taco de pollo, served with rice & beans ENCHILADA SUISAS two chicken enchiladas covered with green tomatillo sauce and topped with sour cream served with rice & beans ENCHILADAS DE CAMARON two shrimp enchiladas topped with salsa, cheese and sour cream, served with rice & beans

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

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 [ 925-2841 ]

Pismo Beach 911 Oak Park Blvd Ste 106 [ 473-2174 ]

Sun-Thurs 7am-9pm Fri-Sat 7am-10pm

Mon-Fri 9am-9pm Sat-Sun 8am-9pm

18

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

L U N A

R E D

Appetizers

Avila Tempura Prawns w/Spicy Thai Peanut Sauce, on Coastal Slaw Grilled Artichoke w/Roasted Red Pepper Aioli Chicken Chili Verde Quesadilla w/Jack Cheese & our own Avocado & Pico de Gallo Salsas Pacific Rim Style BBQ Ribs w/Zesty Tropical BBQ Sauce & Grilled Pineapple Sweet Potato Fries w/Roasted Garlic & Chili Aioli Seared Rare Ahi Tuna w/Spicy Chili Ginger Sauce & Coastal Slaw

$14.95 $9.95 $8.95 $11.95 $5.95 $9.95

Salads and Soup

Mexican Tortilla Soup w/Lime Crema & Chips $4.95 Classic Caesar Salad of Crisp Romaine Hearts, Parmesan Cheese, Homemade Croutons & Caesar dressing $6.95 Butter Leaf Lettuce w/Herb Vinaigrette Dressing, Tomato, Avocado & Lemon $5.95 Mixed Local Greens w/Balsamic Vinaigrette or Ranch $4.95

Entrées

Oak Pit Grilled Filet Mignon w/Sautéed Mushrooms Roasted Potatoes & Fresh Seasonal Vegetables $32 Oak Pit Grilled Rib Eye topped w/Avocado & Pico de Gallo Salsa, Garlic Mashed Potatoes & Seasonal Vegetables $35 Oak Pit Grilled Prime Top Sirloin w/Roasted Garlic Cream Sauce, Chive Mashed Potatoes & Fresh Seasonal Vegetables $24 Double Cut Pork Chop w/See Canyon Apple & Cranberry Chutney, Yukon Gold Mashed Potatoes, Fresh Seasonal Vegetables $24 Avila’s Own Bold Flavor BBQ Baby Back Pork Ribs w/Shoestring Fries & Fresh Seasonal Vegetables $24 Oak Pit Grilled California Rack of Lamb w/Fresh Mint Demi Glaze, Rice Pilaf & Fresh Seasonal Vegetables $32 Stuffed Chicken Breast w/Roasted Garlic, Goat Cheese & Basil, Mashed Potatoes & Fresh Seasonal Vegetables $22 Macadamia Nut Crusted Mahi Mahi w/Chili Ginger Vinaigrette, Coastal Slaw & Mashed Potatoes $24 Oak Pit Grilled Salmon topped w/Fresh Dill Butter, Mashed Potatoes & Fresh Seasonal Vegetables $22 Large Sautéed Sea Scallops on Warm Sweet Corn Salad, Roasted Potatoes & Homemade Tartar Sauce $24 Local Seared Sea Bass Fish Tacos Black Beans, Avocado, Salsa & Cabbage on Corn Tortillas $18 Childrens Menu Available $4.95

6464 Ana Bay Drive, Avila Beach 805.595.4001 www.avilabeachresort.com

Chef Shaun Behrens

Luna Red Global Food & Wine

By Kathy MarcKs hardesty

L

cured meats and smoked seafood. The una Red, the newest restaurant to chef has an impressive resume: he worked open in downtown SLO, is quickly with renowned chefs in Portland, Oregon becoming the hottest gathering and San Francisco, who shared their spot for its epicurean meals and chic, knowledge and insights with an aspiring comfortable ambiance. It features global apprentice. Those early professional cuisine in intriguing menus that you’ll love experiences instilled his passion for paired with artisan wines and signature shopping the farmers’ markets for organic Soju cocktails. It’s the perfect spot for meeting friends and loved ones to indulge foods produced at artisan farms. A glance in an extraordinary dining experience in a at Behren’s menus shows his support of warm, inviting atmosphere. local sustainable farms producing cheese, The new menu was created by Chef mushrooms, local seafood, and more.

Shaun Behrens, who earned respect for his Luna Red’s stunning dining room international cuisine at Robin’s in Cambria. features an interesting contrast between His global menus at Luna Red are sure antiquity and modern concepts. The to entice locavores, wine aficionados, contemporary bar focuses not only on fine and adventurous diners throughout SLO wines and signature Soju drinks, but on the County to visit this new restaurant. The cold dishes. Unlike other places, guests contemporary cuisine is featured in several are provided an opportunity to connect menu sections: tapas divided by, raw, with the chefs in the exhibition kitchen fresh, crispy, hot, and fire; a page devoted behind the bar. There, you can observe the to artisan cheeses and salumi that can be chefs preparing cold plates and desserts, ordered separately or in unique flights; while pulling ingredients from antique jars and dinner featuring salads, in between, filled with housemade delicacies. The bar entrées, and snacks and sides. There are provides the perfect respite while waiting many irresistible possibilities for a table, or enjoying tapas for lunch, dinner, or a lateand drinks with friends.

Luna Red night indulgence.

The dining room, “Shaun’s menu offers separated into three 1009 Monterey St. global foods made with distinctive sections, SLO locally grown, artisan foods,” provides a warm, explained restaurateur comfortable atmosphere for 540-5243 Robin Covey, co-owner of enjoying epicurean meals.

Lunaredslo.com Luna Red with his partner, The chic, sophisticated Shanny Covey. The Covey’s rooms are dressed in earthy restaurants, Novo and tones of dark chocolate and Robin’s, offer international red, splashed with notes foods that Robin describes as ethnically of yellow and green. Lush, live trees and pure. Their new Luna Red, however, is low light chandeliers separate the lively quite different. “This is globally inspired bar from the cozy, intimate sections of food that will please the foodies, and the dining room. The red room in back it’s all wine friendly,” Robin explained. provides the ideal ambiance for every “The new menus were created entirely by private party. For an unforgettable night Shaun, and we find them very exciting.” out, there’s no better place to gather at Behrens explained that everything the bar or table than in the comfortable, is made from scratch, from the dipping inviting ambiance you’ll find at Luna Red. sauces, ketchup, and mustard to the

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 2010 • newtimesslo.com/menus/ • New Times Media Group

G R E E N H O U S E

G r i l l

&

19

C a f é

Starters

Salads

Ocean Rose Abalone-Locally Raised

Mixed Greens & Saffron-Poached Pear Salad

Asian Microgreens & Seaweed Salad, Sweet Soya Wasabi Infused Caviar, Cashew-Hoisin Vinaigrette

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

Dungeness Ginger Crab Cake Honvit Sprout Salad, Wasabi Aioli

Grilled Octopus Salad Baby Frisse, Charred Endive, Chilean Plum, Baby Artichokes, Lemon Vinaigrette

Chef Timothy Hulbert

Environmentally Friendly Dining

By Kathy MarcKs hardesty

W

Caribbean-themed restaurant chain. hen the GREENHOUSE Grill Returning to Las Vegas in 2005, he was & Café opened early this year, Executive chef at Planet Hollywood Resort this green dining establishment & Casino. Recently, Chef Hulbert was quickly became a local favorite. But you featured on the History Channel’s Modern won’t find this contemporary restaurant Marvels for his work in Las Vegas. In 2010, downtown. Located in the Embassy Suites Hulbert returned to the Central Coast, in the Promenade Shopping Center, this where his family lives, and took over the popular hotel has served SLO well for position of Executive Chef at Embassy over three decades. It caters to locals for Suites. In addition to the GREENHOUSE everything from weddings and conventions Grill & Café and hotel banquets to Bar/Bat Mitzvahs and Quinceañeras. department, he offers off-site catering for The GREENHOUSE Grill & Café provides any size event. Hulbert noted that you’ll find spacious, open-air dining with a relaxed his cuisine at all of the local wine and food ambiance. The concept was inspired by Chef Timothy Hulbert whose menu features festivals.

The chef’s menu features many enticing the bounty of artisan foods produced dishes. Starters include: Ahi tuna ceviche on the Central Coast. Locals love the in a spicy citrus marinade with fried taro new concept and have made it a favorite root chips; and baby spinach salad with spot for both lunch and dinner. Hulbert caramelized onions, imported bleu completely revamped the menu. A meal cheese, oven-dried prosciutto, hardhere assures guests the freshest meat, fish boiled egg, and lemon walnut vinaigrette. and produce from artisans at local farms, The delicious entrée selection is equally and some specialists from outside the alluring: a 14 oz.-cut, grass-fed, Hearst area. The new menu features: grass-fed Ranch rib eye steak with Hearst Ranch beef and fresh fresh herb-rub, and Yukon fish from North America’s GREENHOUSE Gold mashed potatoes; only 100-percent sustainable Grill & Café Snake River Pork tenderloin, seafood company. with citrus rum demi-glaze, Hulbert, a native of Embassy Suites black bean and corn salsa, southern California, started 333 Madonna Rd. mashed sweet yams, and his culinary career in 1982 SLO coconut cream spinach; and in Woodland Hills. An avid fresh sautéed Pacific sand fisherman and skier, Hulbert 549-0117 dabs with rock crab and jumped at the opportunity shrimp, lime basil butter, and work at a restaurant in the edamame hash.

Rocky Mountains. His next For a sweet conclusion, try the chef’s career move was to a four-star resort in special bananas Foster tostada, fresh Colorado Springs. “It was at the Cheyenne banana slices sautéed in butter, rum, Mountain Inn where I really developed brown sugar and cream, with vanilla bean my culinary skills. I spent ten years there: ice cream in a crispy tortilla cup. Whether learning garde manger, ice carving, you’re planning a wedding, conducting a butchering, fine dining and banquets.” business seminar, or hungry for a delicious, In 1996, Hulbert moved to Las Vegas to healthful meal, you’ll find it all at Embassy become Executive Sous Chef at the Hard Suite’s GREENHOUSE Grill & Café.

Rock Hotel. Four years later he became Executive Chef for Bahama Breeze, a

F E A T U R E D

R E S T A U R A N T

Main Course Seared Rare Wild Fijian Ahi Sambal Vegetable Stir Fry, Mango-Dikon & Honvit Microgreen Slaw, Cashew-Hoisin Vinaigrette, Sweet Soya

Whole Oak-Fired Bronzino Saffron Fennel, Garlicky Broccolini, Olea Farm Extra Virgin Olive Oil

Local Hearst Ranch Grass-Fed Filet of Beef Blue Cheese Potato Cake, Herbed Portabella Gratin, Red Onion Marmalade, Bordelaise Sauce

Oak Fired Kurobuta Pork Chop Buttermilk Potatoes, Grilled Truffle Asparagus, Grilled Apple, Pine Nuts & Stilton Cheese Crumbles, Bacon-Demi Gastrique

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

Oyster Tuesdays

All Night Long!

65¢ Each! Every Tuesday 3 Course Dinner-$30 Oysters on the Half Shell Sunday – Thursday Oyster Shooters · Fried Oysters

Sliders & Beers

Every Wednesday Three Premium Mini-Burgers $8 for a Trio · $1 Off All Beers

Open Daily at 5pm

Chef’s Prix Fixe Menu

TNT Thursdays

$1 Tacos & Tequila Specials Margarita & Sangria Pitchers

Banquet Facilities Available Reservations : 772-0677 699 Embarcadero, Morro Bay Upstairs at Marina Square www.windowsonthewater.net

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

THOMAS HILL ORGANICS BISTRO & WINE BAR

LEAHANDAH BOHNER

R E S TA U R A N T S

PHOTO BY

20

Chef, Julie Simon and Owner, Debbie Thomas

From Thomas Hill Farms to Your Table

BY KATHY MARCKS HARDESTY

T

Thomas Hill Farms, located amidst homas Hill Organics (THO), a very Paso Robles’ eastside vineyards, popular Paso Robles bistro and organically farms heirloom varieties of wine bar, is dedicated to serving fruit, vegetables, and nuts. The ten-acre the freshest, local organic produce, farm features over 900 fruit and nut and highlighting unique Central Coast trees, a vineyard of Italian wine varieties, wines. But there’s another important raised beds of lettuce, greens, garlic, distinction that sets this restaurant tomato fields, and many other seasonal apart from others: founders Joe and vegetables and herbs. Among their Debbie Thomas created it to showcase unique specialties they grow Russian their freshly harvested organic fruit and kale, dandelions, and arugula. Farm produce from their original business, tours with lunch at THO can be arranged Thomas Hill Farms. for groups of six or more. Certified Open for lunch, dinner, and Sunday Organic, the farm offers a Community brunch, THO’s menu changes weekly Supported Agriculture (CSA) program to focus on foods at the peak of the allowing locals to pre-order organic season. The Thomas’s source grass-fed produce, freshly-harvested at the height and natural beef and lamb, free range of the season, and pick it up at THO or poultry, rabbit, and wild fish, from local Cass Winery. The Thomas’s also buy ranches and fisheries. Breads for the organically grown produce from other table are custom made by local artisan Paso Robles artisan farms and feature bakers. THO’s menu by their talented their names on THO’s menus. chef, Julie Simon, offers a fabulous array Dinner entrées include: tamarind-glazed of dishes she created expressly for THO. halibut cheeks, with coconut cream, Among the delectable lunch choices: baby bok choy, and smoked shiitake THO heirloom tomato-fennel gazpacho mushrooms, a local favorite; and Vietnamese BBQ and grilled lamb sirloin with pork belly sandwich with roasted cauliflower puree, local vegetables and aioli. smoked grapes, and green Vegetarians love the grilled Thomas Hill olive-almond salsa verde.

THO apple and avocado Organics Sunday brunch features sandwich with whipped delicacies like: Vietnamese chevre infused Humboldt 1305 Park St. BBQ pork belly sandwich Fog cheese, sunflower Paso Robles with fried egg, carrot sprouts, THO apple butter, sambal, avocado, aioli, and and field green salad.

226-5888 fresh fruit salad; or baby Born in Paris, Simon’s family potato and Oakhill oyster loved sharing good food mushrooms, haricot vert, and stories at the table, sweet corn, sherry vinaigrette, crème which inspired her to become a chef. fraîche, and prosciutto.

After moving to Paso Robles in 2004, she Paso Roble’s temperate climate allows apprenticed under two extraordinary SLO alfresco dining on the patio year round.

County women chefs, Pandee Pearson At dinner, guests enjoy watching cooks and Meagen Loring. “Julie’s enthusiasm work beside the wood-fired oven on the for fresh, seasonal, organic ingredients, patio, preparing pizzas with toppings like and her creative ability for unique food Morbier cheese, THO arugula and figs, pairings made her a perfect match for and salami. The Thomas’s are dedicated to Thomas Hill Organics,” explained Debbie quality and that is why THO rates among who manages the bistro and wine bar, Paso Robles’ finest dining destinations. and warmly welcomes her guests.

F E A T U R E D

R E S T A U R A N T

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

P A S O

R O B L E S

I N N

S T E A K H O U S E

Wine Country Dining in Paso Robles

BY KATHY MARCKS HARDESTY

F

ew Americans would think of visiting Paso Roblans for its western theme, a historic monument for a great was also renovated from the floor to the meal, yet you’ll find this rare dining ceiling. Its patio offers alfresco seating experience at the historic Paso Robles with an excellent view overlooking the Inn. Over the 145-years the inn has been beautiful Paso Robles Park. open it has always been the social hub for Inspired by the bounty of fresh, local Paso Roblans. Adjacent to the Downtown meats, vegetables, fruit, and artisan Park, the inn features the crowd-pleasing products grown in Paso Robles, the Steakhouse, an excellent choice for dining Steakhouse menus focus on farm-to-table at breakfast, lunch, or dinner. It’s one themes in traditional dishes with modern of the most popular restaurants among twists. The upscale dinner menu features locals and the wine connoisseurs who visit soulful starters, including: Sicilian meatball Paso Robles year round to explore the with tomato sauce, parmesan and garlic artisan farms and wineries. bread, or pancetta wrapped quail with Owned by the Martin Family since heirloom tomatoes; and creative entrée’s, 1999, the Paso Robles Inn has served like herb-crusted Morro Bay halibut with locals and travelers since 1864. It’s black-eyed-pea succotash, and seared renowned for its beautiful gardens and scallops with chorizo and Kalamata olives. natural mineral baths. This destination inn Everyone loves eating classic breakfasts was built next to the main artesian well at the original circular counter in the coffee established by Franciscan padres in 1797. shop. Seating in the Steakhouse dining The Martin’s changed the old restaurant room and the garden tables are always to make it more casual and inviting, available, too. A local favorite at lunch attractive to both locals and travelers. is the build your own burger menu with With that concept in mind, a wide array of choices. they created the Paso Robles You can order certified Inn Steakhouse.

Angus beef, Kobe beef, Paso Robles Under CEO Noreen or portabello mushroom Steakhouse Martin’s direction, the then choose selections Steakhouse dining room from the buns to the tasty 1103 Spring Street was recently remodeled. toppings and sauces. The Paso Robles The new look is bright, desserts, like all their menus, cheerful, and contemporary offers fresh seasonal fruit 226-4925 with the addition of brick and berries in irresistible pillars, carpeting, and new creations: a selection of upholstery on the over-sized gelatos, sorbets, and ices; booths. Giant picture windows behind fruit crisp with vanilla bean gelato; lemon the comfortable booths provide guests crème brulee with chocolate pistachio awesome views of the serene garden. biscotti. Chocolate lovers crave the dish Outside, on the garden patio, a fireplace called “simply chocolate,” a combination of and fire-pits with cozy chairs offer guests warm chocolate cake, chocolate pave, and a great setting for enjoying a meal, or chocolate gelato. If you’re seeking a special appetizers with a cocktail or a great Paso dinner experience, breakfast, Sunday Robles wine from their wine list, which brunch, or just want to relax while sharing includes imported wines. Upstairs the small plates and Paso Robles wines or Cattlemen’s Lounge, popular among cocktails, you’ll find it all at the Steakhouse.

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

21

22

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

B I G

B U B B A ' S

B A D

T O

T H E

B O N E

B B Q

Mama’s MeatBall Dine In, Take Out, Delivery & Catering

— MENU SAMPLE —

Small/Regular

ANTIPASTO

Bruschetta of Your Choice

6

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

Cozze

10

Steamed mussels with white wine, roasted garlic and olive oil

INSALATA Beet Salad

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

Grilled Chicken Salad

5/9

7/12

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

PANINI

Vegetarian Sandwich

7/12

Bruschetta Sandwich

7/12

Chicken Folata Sandwich

7/13

Big Bubba's = Big Fun

By Kathy MarcKs hardesty

T

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

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

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

PIZZE

Monte Bianco

Fresh Mozzarella, parma prosciutto, arugula and mascarpone cheese

10/17

The Dune

9/17

Vegetariana

8/15

Alfredo sauce, mozzarella, chicken, artichoke hearts, olive, prosciutto, goat cheese and sun-dried tomatoes Fresh tomatoes, mozzarella, grilled eggplant, grilled zucchini, roasted bell peppers, roasted red onions and sauteéd mushrooms

PASTE & RISOTTI Ravioli di Ricotta

8/14

Ravioli di Zucca

8/14

Orecchiette con Braciole

8/15

Linguini Fradiavolo

9/16

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

Ear shaped pasta served with top sirloin steak, rolled & filled with spices.

Parmesan cheese, Italian pancetta and fresh garlic Homemade linguini pasta sautéed with garlic, extra virgin olive oil, wild Mexican shrimp & fresh tomato in a spicy tomato sauce

CARNE E PESCE

Merluzzo all’Amalfitana

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

9/17

Rack of Lamb al Barolo

26

Osso Buco alla Milanese

28

Rack of lamb roasted with herbs and red wine sauce

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

San Luis Obispo & Oceano Lunch

I DOLCI

10:30-2:30 Tue-Sun

Tiramisu

6

Cannoli alla Siciliana

6

Lady fingers with espresso coffee and mascarpane cheese topped with cocoa Roll shell pasta filled with ricotta cheese, candied fruits, chocolate and pistachio

For Special Events call (805) 704-3744

San Luis Obispo 570 Higuera St. Suite 130 (805) 544-0861

Banquet Room now available

In the Old Creamery

www.MamasMeatball.com

Order On-line

Dinner

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

Oceano 325 Pier Avenue (805) 473-2383

By The Dunes

he moment you pull up to Big is smoked to perfection. Whether you Bubba’s Bad B.B.Q. it’s obvious choose the tri-tip steak, huge beef that this is not your average ribs or the baby back ribs you’ll be restaurant. Seeing those Wild West tasting barbeque at its very best. For style fort towers reaching into the sky those who are looking something on put you on notice that this is going to the lighter side, Big Bubba’s signature be an experience you will never forget. salads like the Crazy Cranberry Salad Walking up to the front door along the the Tri-tip Salad are not to be missed. wooden sidewalks and past the outdoor For the little ones, Big Bubba’s has put fire pit, it hits you – the smoky smell of together a menu that offers up a variety award-winning barbeque. of items to satisfy the pickiest of eaters As you pull open the front door the and portions that are just right. sound of country music fills your ears While you’re enjoying this amazing and the sight of your smiling hostess experience together as a family, you’ll in her black and white cow-print shirt share plenty of smiles as you watch the immediately transport you into a world entire serving staff halt and entertain of non-stop fun. As your hostess guides you with choreographed dance routines a few times each hour. As the family you along the bridge over the indoor takes its turn on the mechanical bull, pond you notice the mechanical bull the souvenir photos you’re taking home putting a rider to the test. At this point will always remind you the kids are already tugging of that special day Big on your arm insisting on Big Bubba’s Bad Bubba’s. You see, special getting to ride the bull, to the Bone BBQ days are what Big Bubba’s which your hostess assures 1125 24th Street Bad B.B.Q. is all about, always takes it easy on the Paso Robles and if it’s your birthday little buck-a-roos.

238-6272 you’re in luck, because at As you arrive at your 8050 El Camino Real Big Bubba’s the cowboy or table, the family has a few Atascadero cowgirl gets their entrée laughs with each other 238-6272 on the house. about the table being www.bigbubbasbadbbq.com As you approach the situated inside a jail cell and end of your time at Big finds their seats. As you Bubba’s Bad B.B.Q. you realize that this settle in, you realize that everything that hasn’t been just another trip out for happens at Big Bubba’s is all about fun. lunch or dinner with your family. This Starting with the bull, extending to the has been an experience that all of you incredible western décor and winding will remember for as long as you live. up with the menu, fun is everywhere.

Because at Big Bubba’s everyday is a There’s a selection of specialty drinks celebration of family, good friends and for both the adults and the kids to memories to last a lifetime. get the meal kicked off and the menu features award-winning barbeque which

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 2010 • newtimesslo.com/menus/ • New Times Media Group

O T T E R

R O C K

C A F É

Celebrating 16 Years

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

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

20 LOCAL PREMIUM WINES BY THE GLASS!

BREAKFAST

Traditional New Mexican Pozole & Poached Egg - Spicy hominy stew with peppers, tomatillos, pumpkin seeds, cumin & cilantro, with a poached egg on cornbread with queso fresco.

Vegetarian..............$8.50 With seared pork ......................... $9.50 Beignets - Pronounced “ben-yay”, a light french bread-based pastry with sugar & cinnamon ...........................................................$4.25 Filled with fresh berries or Chocolate .......................................$4.75

Chef Chris Logan

Where Everyone Goes to Play!

By Kathy MarcKs hardesty

O

ver the past decade, Otter Rock patio with a beautiful view of the bay.

Café has been a favorite of The covered patio accommodates up locals and tourists from all over to 30 guests for private dinner parties, the world. With entertainment nightly, anniversaries, and receptions. a full service bar, friendly atmosphere, No matter what time of day you visit, and classic seafood by a popular local Jaime’s fun, friendly staff will treat you chef, there’s something for everyone like family. “Kasey Hayes, the best server, at Otter Rock. Owned and managed manager ever, has been with me six for nearly ten years by Jaime Parker, a years,” Jaime added. Breakfast, available vivacious young woman, she keeps the until 1 p.m. daily, offers the classic bacon atmosphere lively and fun. She’s well and eggs, omelets, biscuits and gravy, known by her favorite quote, which you Mexican scramble, eggs Benedict, may have heard on the radio over the breakfast veggie croissant, and more, past few years: “Don’t be snooty, shake most dishes under $10. your booty on down Harbor Street in the Jaime explained: “I’ve always been heart of the Embarcadero!” blessed to have good chefs, like One of the hardest working women Paco and Adrian who have been with in Morro Bay, Jaime brings in the most me for years.” Last January, she had popular bands on the Central Coast, the opportunity to hire chef Chris Thursday through Sunday nights. Karaoke Logan, a local favorite. At his family’s is always entertaining every Tuesday and restaurant, Gourmet Grub, he earned Wednesday night. For football lovers, fame for his specialties. Jaime invited Monday night games play on three TVs Chris to recreate those dishes for her with drink specials during the season. menu, such as: butternut squash soup, Once the games are over, kung pao, and chicken she brings in a solo acoustic curry with mangos and Otter Rock Café guitarist Monday evenings. almonds. Chris describes “I love music! I was raised at the latter dish as sweet, 885 Embarcadero the Monterey Jazz Festival,” spicy, and crunchy. “I Morro Bay confessed Jaime, a local who like to do a lot of Asian graduated from Morro Bay dishes with an American 772-1420 High School. “I’m always the twist,” said Chris who has OtterRockCafe.com first person to dance when cooked professionally the band starts. But I like to for seven years in Morro get people up and dancing Bay. “I like vegetables, so I’m not the only one and use local fruit and having fun.” produce whenever possible.” His “We’re the only place where you can specials include dishes like pestodock and dine while enjoying wonderful crusted halibut and eggs Florentine. food, and fabulous entertainment,” said Homemade pie is another specialty of Jaime, whose private dock on the bay can his: from making a perfect, flaky crust accommodate yachts up to 65-ft. Most to filling them with seasonal fruits and visitors remember the Otter Rock as the berries. But he admits everyone keeps only place where you could still smoke, asking for his apple pie. The Otter Rock but Jaime changed the policy two years Café -- bringing food and music to your ago. She reserves an outdoor, smoking soul.

F E A T U R E D

R E S T A U R A N T

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

SALADS

Seared Ahi Tuna Salad Alicante - Rare Ahi Tuna drizzled with lime aioli on vinaigrette dressed lettuce with a Spanish chopped vegetable salad of green beans, olives, capers, potatoes, peas & red bell peppers. Try it with today’s fresh fish, fresh salmon, grilled shrimp or crab cakes. ........................$14.50 Mediterranean Salad Medley - Baba ghanouj, Italian white bean & tuna salad, tzatziki , hummus & Spanish chopped vegetable salad. With grilled Middle Eastern flat bread & marinated olives. ................................$10.95 Warm Bacon, Lettuce & Tomato Chopped Salad with Maytag Blue Cheese A classic chopped salad with grilled chicken breast, green beans & avocado ............................................................................ $10.95

SANDWICHES

Each sandwich is served with your choice of French fries, sweet potato fries, salad of the day, one of our soups or a green salad Grilled Cheese, Eggplant & Chipotle Sandwich - Cheswick N.Y. white cheddar on Pure & Simple sourdough with roasted eggplant, red pepper relish and a smear of smokey chipotle chilies. ............................... $8.95 Add an applewood smoked chicked breast ................................ $10.50 Vietnamese Banh Mi Pork Loin Sandwich - Sliced roast pork with pickled carrots & daikon, spicy cucumbers, cilantro, caramelized onions & mayonnaise on a sourdough baguette ....................................... $10.50 Vegetarian Tofu Banh Mi .............................................................. $8.95 Grilled Churasco Chicken Breast Sandwich - A boneless, skinless breast of chicken, marinated Brazilian-style and charbroiled, on a wheat roll with basil-mustard mayo, roasted red peppers relish, lettuce, & tomatoes. $10.95

BIG PLATES

Organic &/or Local Sustainable Fresh Market Plate A selection of seasonal local or organic vegetables roasted, braised, sauteéd or steamed. Small......$9.50 Large......$13.50 Brown Sugar Brined Pork Roast with Apricot-Fig Mostarda & Yam Risotto Slow roasted pork loin, dry rubbed with Caribbean seasonings ....$16.95 Lobster Macaroni & Cheese - Corkscrew pasta tossed with three cheese lobster sauce seasoned with smoked ham, east coast lobster and green peas. Served with sauteed fresh local greens............................... $17.95 Thai Marinated Catfish & Sushi Rice Balls - Fresh catfish fillets in hoisin ginger marinade broiled & glazed. Served with crispy sushi rice balls & stir fried vegetables ...................................................................$15.95 Medley Of Roasted Stuffed Peppers - Mild pasilla chili stuffed with red rice pilaf (leeks, fennel, parsnips celery & soy cheese) topped with vegan cashew pasilla “cream” sauce and a red bell pepper stuffed with roasted Spanish vegetables (onions, tomatoes, eggplant, yellow peppers & garlic) with pimenton vinaigrette on polenta with sauteed fresh local greens. ................................................................. $14.50

1121 Broad Street · Downtown SLO

(805)

545-5401

For a complete menu, recipes & events calendar:

www.

.com

23

24

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • 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

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

A Sampling of our Menu

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

Truffles Chocolate Bars Gift Boxes Wedding Favors

Chef Santos and Carole MacDonal

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

Egg Sandwiches, French Toast, Omelets, Pastries, Burritos

• Chowder & Chili •

Famous Clam Chowder in Sourdough Bread Bowls

• Seafood & Chips •

Fish & Chips, Oysters, Calamari, Scallops

• Steamed Clams • • Seafood Sandwic hes •

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

• Seafood Tacos •

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

• Burgers & Dogs • • Chic ken •

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

• Sun Pizzas •

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

• Deli Sandwic hes • • Salads •

Fresh Seafood Salads, Garden Salads

• Beer & Wine Available • • Pastries & Desserts •

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

Take Out / Phone In Available

1491 Monterey Street • SLO (805) 544-7567

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

197 Pomeroy • Pismo Beac h (805)773-4653

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

Italian Soul Food

By Kathy MarcKs hardesty

I

Templeton’s Farmers’ Market; creating f you seek fine dining in Paso Robles, Il menus and nightly specials; and cooking Cortile Ristorante provides its guests with his kitchen team. Among his starter the soulful cuisine of Italy set in a dishes is the uncommon grilled octopus romantic, contemporary dining room. Few with fresh vegetables marinated in spicy restaurants have been as enthusiastically vinaigrette. A special menu section features received by Paso Roblans, and wine mozzarella-based dishes, including connoisseurs here to discover Paso Robles an irresistible crostini con burrata with wine country. The passionate owners, caramelized shallots and crispy pancetta— chef Santos and Carole MacDonal, an extraordinary treat that’s quite unique. do everything to ensure their guests Chef Santos spent 15-years working in enjoy an unforgettable experience. The in Santa Monica’s most notable Italian friendly, professional wait staff provides restaurants, before he and Carole moved expert service throughout your meal. to Paso Robles to open the restaurant they The atmosphere is sophisticated and dreamed of owning. comfortable, but never pretentious. The The chef’s amazing entrées include energy-charged room is always filled with a delights like: tagliolini con coniglio, slowlively crowd, whether they are celebrating roasted rabbit in a white wine, herb sauce; a special occasion or the gourmet meal pappardelle al ragù di agnello, fresh wide chef Santos prepared for them. noodles with lamb ragù; filetto di salmone, The MacDonal’s celebrate the salmon with fresh olive oil, lemon, and restaurant’s first anniversary in herbs; pan-roasted, prosciutto-stuffed November. Not surprisingly, the quail with red wine reduction; and risotto ristorante immediately become a cinghiale, risotto with wild boar and destination for food and wine lovers porcini mushrooms in a tomato-based attracted by the talented chef’s soulful sauce. The latest addition at creations, and Carole’s wellIl Cortile is the chef’s tasting chosen wine list featuring Il Cortile menu. Guests leave it up fine wines from Italy and Ristorante to chef Santos to prepare Paso Robles. “We created a five-course meal that’s a wine list that included 608 12th St. guaranteed to be filled with both local and Italian wines, Paso Robles surprises that aren’t on the and we strive to provide menu: black squid ink pasta a selection that pairs well 226-0300 with lobster; lingua di vitello, with Santo’s food,” Carole ilcortileristorante.com veal tongue; or tagliolini with explained. “We wanted to black truffles. “Each course have new and old world is a surprise, even to me,” wines, and love the fact that Carole laughed. “Santos comes up with it we have the same varietals from Paso on the spot, which is why we jokingly call it, Robles and Italy. They can be completely ‘il segreto,’ the secret.” different, which makes it fun to taste Make your meal unforgettable by them side by side.” allowing Carole to select the wines best Chef Santos would never dream of suited for each dish. The chef’s exquisite, resting on his laurels; he changes the menu housemade desserts, panna cotta with frequently to present the freshest local foods of the season, and extraordinary daily strawberry sauce, and custard-filled canolli, provide the perfect, sweet specials. The exacting chef is involved in conclusion to this epicurean Italian meal. every detail at Il Cortile: shopping at the

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 2010 • newtimesslo.com/menus/ • New Times Media Group

R O O N E Y ’ S

I R I S H

25

P U B

Dinner Menu FIRST COURSE Zuppa del Giorno Caesar Salad

Grilled Vegetables Timballe

Served with tomato sauce & Parmesan cheese

Traditional Caesar salad with Parmesan cheese, anchovies, & herb crusted croutons

Roasted Beet Salad

Scallops with Bacon

Large sea scallops wrapped in bacon with a pink pepper sauce

Shrimp Livornesse

Frisée lettuce, yellow pear tomatoes, red peppers, candied pecans, Parmesan cheese with champagne vinaigrette

Grilled shrimp in a puff pastry with a sauce of wine, garlic & tomato sauce

Crispy Duck Comfit Ravioli

Gennaro’s Salad

Compressed Manchego Salad

Crispy Potato Gnocchi

Crispy ravioli stuffed with duck comfit, served with Local seasonal greens with celery, shredded carrots, frisée, orange steaks & a port wine reduction tomatoes, toasted walnuts with house dressing Baby arugula, Manchego cheese, red delicious apples, Potato dumplings with sautéed spinach, mushroom, walnuts, Medjool dates with balsamic reduction braised red pear tomatoes & goat cheese

PASTA Tim Rooney & Anthony Endy

Capellini al Marcellino

Capellini with shallots & diced tomatoes

Irish Pub Promises Quality Food & Beer

Spaghetti with homemade tomato sauce & basil

BY KATHY MARCKS HARDESTY

Spinach tagliatelle with meat sauce

E

veryone loves an Irish pub, whether he’s passionate about cooking.” it’s a neighborhood favorite, or a “My family and I visited Ireland to place discovered while traveling. It’s visit the pubs before creating our own,” the perfect place for enjoying good times explained Tim, recently retired after with old friends, making new friends, and 30-years in Santa Barbara County Law enjoying fresh drafts while watching your Enforcement. Brewmaster Dan Hilker of team stomp the competition. When it Santa Maria Brewing Company makes six comes to the food served, however, not styles of beer at Rooney’s. These great all Irish pubs are alike. That’s why you’ll brews draw crowds who come to watch love Rooney’s, chef Anthony Endy’s food football on Saturdays, and NFL Sunday will have you coming back regularly for Ticket on seven giant flat-screen TVs. The another taste of his delicious cuisine.

Sunday brunch menu offers delicious Once seated, you’re greeted with a treats: wake and bac burritos, corned beef complimentary brown paper bag filled hash, chicken and waffles, and housemade with warm, housemade potato chips and granola with fresh berries and yogurt. green onion dip, they’re addictive. In The fresh fish and chips come with a fact, you can’t go wrong with anything huge pile of house “criss-cut” fries, and on Rooney’s menu: tender, juicy, and slaw. Cut in large strips then Harp’s beerperfectly-spiced beer-brined chicken; battered, it’s served perfectly crisp. The house ground hamburgers feature Angus classic tartar sauce hits the right note of beef brisket and chuck; and the signature tang and creaminess. Endy’s often found burger, “this piggy” with freshly ground out front, roasting suckling pigs in the pork shoulder, chorizo, and bacon on giant smoker for the nightly specials. It’s fresh potato bun with slaw, bacon, and also used for catering private parties. pepper Jack cheese. The The chef cooks ribs, pig roast, a family dinner, brisket, and pork roasts on Rooney’s Irish features a whole smoked the huge grill.

Pub pig, slaw, horseradish-sweet Other crowd-pleasers potato salad, roast apples, include: crunchy crab cake 241 S. Broadway St. baby greens salad, and tots filled with chunks of Orcutt peanut butter pie. crab, with two dipping The pub’s beautiful bricsauces: sriracha mayo, 934-3777 a-brac, antique whiskey honey and lime, and classic Roooneysirishpub.net bottles, and stained glass cocktail. Loch Duarte windows were imported from salmon with crispy red Ireland. The ambiance is potatoes and wild arugula warm, friendly, and lively, like an authentic with cucumbers and red onion tossed Irish pub. The servers are exceptionally with herb vinaigrette. Every dish served friendly and accommodating. Previously here is plentiful and satisfying. In fact, the Anthony worked at Chef Rick’s, Wine excellent quality food, beers, wines, and Cask, and Los Olivos Café, the latter drinks served here are the reason you’ll where he met the pub’s owner, Tim always find it busy. Rooney’s Irish Pub was Rooney. Tim remembered: “My family everything their neighbors hoped for, and dined at Los Olivos Café and everything then some. Anthony concluded: “We love we tried was phenomenal. I interviewed serving high quality, fresh food in a fun Anthony who was the right fit for our pub; and lively atmosphere!”

F E A T U R E D

R E S T A U R A N T

Spaghetti Pomodoro

Tagliatelle Verdi con Ragù

Fettucini a la Romana

Fettuccine with Prosciutto ham, Parmesan cheese, green peas in a cream sauce

Papardelle & Italian Sausage

Wide strips of pasta & mild Italian sausage with sweet bell peppers & sun dried tomatoes

Linguini al Zaff erano

Seafood Risotto

Linguini with fresh vegetables & diced tomatoes in a saff ron sauce

Risotto with fresh seafood in a red sauce

Linguini di Mare

Linguini with fresh seafood, in a red sauce

ENTRÉE Grilled Atlantic Salmon

Served with grilled vegetable timbale in a champagne dill sauce

Pollo a la Diavola

Grilled chicken with wine sauce, a touch of vinegar & green onions

Grilled Lamb Loin Chops

Prime lamb loin chops grilled to perfection & served with sautéed spinach

Filet Mignon

Grilled beef tenderloin served with sautéed potatoes, spinach & caramelized onions with a red wine sauce

Grilled New York Steak

Angus beef grilled to perfection & served with oven-roasted potatoes with a red wine sauce

Arroz con Pollo a la Cubana

Citrus-marinated chicken & saff ron rice, served with asparagus spears & plantains

Roasted Pork a la Cubana

Marinated pork tenderloin, slow roasted with oregano, garlic & citrus juices with plantain mashed potatoes & vegetables

Pescado a la Vizcaina

Cuban favorite prepared with fresh fish served in a sauce of potatoes, onions, tomatoes & white wine

TAPAS Beef Sliders · Mini-Cubano · Ropa Vieja · Bay Shrimp Scampi Chicken Wings In White Wine · Gnocchi · Picadillo · Shrimp In Garlic Sauce Bruschetta · Lima Beans Bruschetta · Cheese Platter E xclu si v Featurinely g

HAPPY HOUR: Monday - Thursday 4:30pm - 7:00pm Order from our Tapas Menu at the Bar Lounge

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

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

26

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

From Our Farm To Your Table

Thomas Hill Organics is a Market Bistro and Wine Bar located in the heart of downtown Paso Robles. Our menu features fresh, organic produce grown on our farm and changes often according to availability and season. Our meat and fish come from local ranchers, butchers and fishermen. The bread comes from local bakers and artisan cheeses are made around the world. Our wine list focuses on small unique wineries from Paso Robles that practice sustainable or organic farming.

Come dine in our casual bistro and enjoy fresh, culinary creations inspired by our daily harvest, or relax on our patio with a glass of local wine while watching thin crust pizzas emerge from our wood burning oven.

A SAMPLING OF OUR MENU Appetizers

Thin-crust pizza of Oak Hill Mushrooms, Goat Cheese and Wild Arugula Roasted Kabocha Squash Soup with Coconut and Lemongrass

Salads and More

Shaved Salad of Purple Cauliflower, Fennel, Quinoa, Meyer Lemon and Italian Salsa Verde, and Hard Boiled Egg Winter Salad of Arugula, Blood Oranges, Dates, House-made Ricotta, Chervil Vinaigrette Seared Ahi Tuna with Japanese Mustards and Cucumbers, Sprouted Beans, Sunflower Sprouts, Ginger-Citrus Vinaigrette

Sandwiches

Vietnamese BBQ Pork Belly, Carrot Sambal, Jalapeno, Red Onion, Cilantro, Avocado and Aioli THO Burger with Grass Fed Beef, Bacon, Cambazola Cheese, Carmelized Onions, Romesco, Roasted Garlic Aioli

Sunday Brunch

Farm Fresh Egg Fritatta with Garlic Fingerling Potatoes, Melted Leeks and Morbier Cheese Pork Chile Verde, Fried Egg, Creme Fraiche, Pickled Onions and Candied Jalapenos

Entrees

Pan Seared Diver Scallops with House-made Tagliatelle alla Carbonara, Farm Fresh Egg Yolk with House Cured Pork Belly Lardons Crispy Skin Duck, Open Face Tamale of Butternut Squash, Black Mole, Market Salsa and Fresh Goat Cheese All Natural Hangar Steak, Potato-Kabocha Squash Gratin, Broccoli Raab, Romesco Sauce

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

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

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

lunaa red is pleased ple leased to to be downtown San Luis Obispo’s latestt addition. additioon.Tucked on Monterey Mon onterey Street, Street et, near the the h Fremont Theatre, Luna Red offers off ffers ann iinventive, nventivee, fresh, local local menu. u. Our selections sel elec ections include global g obbal tapas, gl tapas, cured curred meats, and cu and artisan cheeses. combine artisa an chee eeses. We comb mbin ine our unique menu with an im imaginative wine ne list, representative Coast international producers. re epresenta tati t ve of Central Co Coas astt vi vvineyards neya y rds andd in inte ternational produc ucers.

a sample of our menu /UBQBT/ oyst e r s on t he hal f

choose from our daily selection

b e e t l e af d ol m ad e s

stuffed with quinoa and apple, beet coulis 8

he irl oom tom atoe s

burrata, pistachio vinaigrette, purslane, basil salt 10

sp ice d roast e d b e e t s

fennel, red onion, grilled ricotta salata, herb vinaigrette 8

cor nm e al crust e d cal am ar i luna ketchup, house aioli 10 crab cak e s sriracha rouille, cucumber slaw 12

b raise d p ork tam al e harissa, lime creme 11

ove n st e am e rs

mussels and clams, mustard-garlic butter, citrus squeeze 11

s t uf f e d p iquil l o p e p p e rs happy acres goat cheese, basil oil, red wine reduction 9

p r aw ns adob o

coconut buttermilk, spicy pepper sauce, sweet potato strings 11

gril l e d f l at b re ad p iz z e t t e ask your server for today’s toppings 10

/ TB MB E T / farm e r’ s gr e e n s

vine-ripe tomato, english cucumber, shavedred onion 7

bu t t e rl e af roa s t

oak hill mushrooms, happy acres chevre, chives, caramelized shallot-sherry vinaigrette 9

bloomsdale spinach

roast chicken, preserved lemon, garlic anchovette dressing 10

/ J O!C F U XF F O /! l u na bu rg e r

grilled onion, aioli, tomato, farmer’s greens, rosemary-thyme milk roll 10

op e n fac e pas t r a m i

shelburne white cheddar cheese, caramelized onions, house aioli, grilled rye 12

s al u m i- n - c he e s e

two meats and two cheeses griddled between crusty rustic bread 11

/ F OU S F FT / f re e ran ge h al f c h i c k e n

mustard-garlic butter, roasted potatoes, farmer’s panzanella 19 c rab l as agna basil, heirloom tomato sauce, seasoned breadcrumbs, mascarpone 19 p ort u gu e s e s e af ood s t e w housemade chorizo, autumn greens, saffron-onion broth 22 pan f rie d idah o t rou t dusted with blue cornmeal, autumn vegetable hash, preserved lemon butter 18 roas t l o c al s ab l e f is h cauliflower puree, fennel tempura, red beet coulis 22 s kirt s t e ak arrac h e ra roast fingerling-pepper salad, watercress chimichurri, lime salt chips 22

w e i nv i t e y o u t o ga t h e r w i t h u s . wa r m y o u rs e l f .

delight in luna red.

1 0 0 9 m on t e r e y s t r e e t s a n l u i s o b i s p o c a . 9 3 4 0 1 open lunch mon-fri 11-5 dinner mon-thurs 5-9, fri - sun 4-10 phone 805.540.5243 w w w. l u n a r e d s l o . c o m

27

28

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

r Menu u o f o e t s a T Just a LEGENDARY SCHOON ERS STRIPS CALAMARI STRALIAN WESTERN AU IL LOBSTER TA

CH HEARST RAN STEAKS BURGERS & COS TREES & TAhi, N E D O O F A a ahi M FRESH SE lmon, Ahi, M Sa b Legs with Halibut, n King, Cra a sk la A s, n Praw

S QUESADILLA N E K C I H C D GRILLE MUSSELS THAI CURRY CKEFELLER OYSTERS RO S FISH & CHIP

OLLS AHI EGG R FOOD, LKS, GREAT O F Y L D N E I FR R VIEWS, SPECTACULA BAR

BEACH & THE BEST LD!!!

IN THE WOR

HAT’S (AT LEAST T N K) HI T E W HAT W

Ten Paces off the Sand

Cayucos, CA

805.995.3883 SchoonersWharf.com

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

29

New at the Grill Appetizers 5.99

Pork or Chicken Potstickers: 5 Potstickers with teriyaki dipping sauce Wild Wings: 3 meaty pork “wings” served with spicy or mild wing sauce Veggie Thai Spring Rolls: 5 rolls served with sweet chili sauce

Mongolian Barbeque

Lunch (11am-5pm) One trip through food bar, including white or brown rice 8.99 Dinner (5pm-close) One trip through food bar, including white or brown rice and bowl of soup 9.99 Kid’s Meal: Small bowl with rice, beverage and soft serve 4.99

Dessert

Soft Serve: Vanilla ice cream, available with chocolate syrup 1.50 Root Beer Float: Vanilla ice cream and Mug Root Beer 2.50 50/50 Float: Vanilla Ice Cream and Orange Crush 2.50

DraftBeer

Domestic Drafts: Budweiser, Bud Light, Shock Top, Firestone Double Barrel Ale 3.00

Imported Drafts: Stella Artois, Bass 4.00

Bottled Beer Domestic Bottles:

Budweiser, Bud Light, Firestone Pale Ale, Rolling Rock, Michelob Amber Bock, Michelob Ultra 2.50

Imported Bottles:

Sol, Dos Equis, Heineken, Newcastle Brown Ale, Becks 3.50

Gluten Free: Bard’s Tale Gluten-Free Draft Beer 3.00 Bucket ‘O Beer Served in a bucket of ice at your table Mix ‘n Match Domestic: 6 bottles 14.00 9 bottles 18.00 Mix ‘n Match Imported: 6 bottles 18.00 9 bottles 22.00

Table Tappers

Enjoy ice cold beers from your table with our new table tappers- about 9 pints of your favorite beer. Domestic 21.00 • Imported 26.00

“Not just for Brunch” Mimosas Made with French Sparkling Wine 4.99

Wine Ask for our full wine list Happy Hour Prices- All Day, Everyday!

Gluten-free noodles available upon request. Reserve one of our rooms or garden for your special occasion.

1819 Osos Street

at SLO Train Station Roundabout

(805) 439-1188

Hours Sun-Wed (11am-9pm) Thu-Sat (11am-10pm)

30

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

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

• Best Breakfast • Best Diner • Meal For Your Money

Check Out Our Specials on Facebook!

Served until 4pm

he ? t In od mo

Margie’s Slam Bam ..................................12.50 Two buttermilk hotcakes, two extra-large eggs, two strips of bacon, and a sausage patty.

Ken’s Combo .............................................9.50 One hotcake or a slice of French toast, one egg, two strips of platter bacon or a sausage patty.

Fat City Mini ..............................................9.50 One extra-large egg, two strips of bacon or one sausage patty, potatoes, and a slice of toast.

The Quickie ..............................................9.50 A bowl of hot or cold cereal, some fresh fruit, and a toasty, hot buttered English muffin.

Biscuits & Gravy........................................7.75 Homemade buttermilk biscuits smothered in good old-fashioned sausage gravy.

l ea r Try od! fo

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

1/3 lb. choice ground chuck grilled to your order on a toasted sesame seed bun with lettuce, tomato, onion and pickles. All burgers include choice of soup, salad, potatoes, fruit or onion rings..

A lean and juicy chicken breast or a Gardenburger can be substituted on any burger except Sliders.

) l DaY l a D

Grilled Chicken Burger .............................9.95 Bare Burger ...............................................9.95 Cheese Burger.........................................10.50 e (SeRv Bacon Cheese Burger ..............................11.75 Ranch Burger...........................................11.25 Topped with a whole ortega chile and hand grated jack cheese.

Try our famous chili-alias GALE FORCE chili, Patty Melt ...............................................11.25 alias ROAD KILL Chili, alias 40 KNOT Chili, Onionette ...............................................11.25 alias STERN LOADER chili.

Topped with grilled onions and your choice of cheese.

Margie’s Homemade Chili .....Cup 5.75 ..........Bowl 6.75 Avocado Grotto .....................................11.95 Topped with avocado and your Homemade Soup of the Day ...............Cup 4.50 .........Bowl 5.25 choice of jack or sour cream.

Mushroom Burger ...................................11.95 Chili Burger .............................................11.95 Sliders.......................................................9.95 3 hot mini-burgers with a handful of golden fries.

Chicken Salad .........Half 11.95 ....Huge 13.50 Margie’s Winky Burger ..............................9.50 Cooked to order- Tender sauteed chicken breast Just a little bit of heaven...our quarter-pounder served on a bed of lettuce greens with tomato HAMBURGERS MADE FRESH DAILY and assorted fruit. Served with crackers or a (Needed Or Not!) dinner roll.

Chef’s Salad .............Half 11.95 ....Huge 13.50 Ham, turkey breast, cheddar and jack cheese served with crackers or dinner roll. Better ask your server just how big a half salad is!

Please note that all luncheon items are available Stuffed Avocado or Tomato .................Half 11.95 ...Huge 13.50 during the evening hours. Served from 4:00 P.M. Loaded with our albacore tuna salad Fresh Fruit Bowl ........................................7.95 Tossed Green Salad ..................................4.50 *NEW* Fresh Veggie Salad ........................9.50 Include choice of soup or salad, Large tossed salad with assortment of fresh homemade dinner rolls and butter, vegetable, garden veggies (broccoli, cauliflower, squash, and choice of mashed potaoes, fries, home fries carrots, peppers, onions). or baked potato.

Breakfast combinations all include home-fried potatoes, your choice of toast, biscuits, or an English muffin. Biscuits and gravy may be substituted for potatoes and toast on any order.

Two Eggs, Potatoes, Toast & Jelly ............8.50 With Bacon or Sausage .............................9.95 With Ham or Ground Round Patty ..........10.25 With Chicken-Fried Steak & Country Gravy .........................................11.50 With 8 oz. Rib Eye Steak ........................11.95 Denver Omelette ....................................11.50 The Winner..............................................12.25 Country sausage, tomato, choice of cheese, topped with sauteed mushrooms.

Mushroom & Cheese Omelette ..............11.50 Chili-Cheese Omelette ...........................11.50 Avocado, Cheese & Mushroom Omelette ..............................11.95 The California Favorite ............................11.25 Avocado with sour cream and jack cheese.

The Diner Special Omelette ...................11.75 Diced ham, green pepper, onion, cheddar, and jack cheese topped with salsa.

Ranch Omelette......................................10.75 Jack cheese and a whole ortega chile topped with salsa and sour cream.

The Original Cheese Omelette .................9.50 Ham or Bacon & Cheese Omelette .........11.50 Philly Beef...............................................11.95 Veggie Omelette with Cheese ................10.75 Turkey Club Sandwich.............................12.50 Burger Club Sandwich .............................12.50 Grilled Chicken Club...............................12.50 Roast Beef Club Sandwich ......................12.50 Avocado Club Sandwich .........................12.50 B.L.T. .........................................................9.95 French Toast .............................................7.50 Grilled Turkey or Chicken .......................11.75 Buttermilk Hotcakes (3) ..........................7.50 Grilled Tuna Melt ....................................11.75 Short Stack (2) ........................................6.95 Cold Tuna & Tomato ...............................11.75 Banana Hotcakes (2) Delicious, try ‘em ......7.95 French Dip ..............................................11.75 Grilled Ham & Cheese ............................11.75 Margie’s Special Grilled Cheese ...............8.50 TRY MARGIE’S LO-CAL PLATE Hot Roast Turkey Sandwich ....................12.50 1/2 the calories, 1/2 the food Hot Roast Beef Sandwich .......................12.50 FULL PRICE If you can’t max out here, You can’t max out anywhere! Hot Meat Loaf Sandwich.........................12.50

BBQ Chicken ...........................................17.50 Ground Round Steak ..............................17.50 Chicken Fried Steak................................19.95 Country Ham Steak .................................16.50 Margie’s Special Meat Loaf .....................17.50 Vegetarian Delight ..................................17.50 Sauteed mushrooms, vegetables, cheddar and jack cheese, fresh fruit, and choice of potato.

3 Pan-Fried Center Cut Pork Chops with Country Gravy .........................................19.50 Margie’s Rib Eye Steak Dinner ...............19.95 You’d best be readyYour plate is going to have a lot of stuff on it!

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

31

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! $7.45 Shredded Chicken Sandwich .....................................................$7.45 Smoked, shredded chicken and BBQ sauce, topped with our homemade coleslaw on a french roll.

BBQ Beef ................................................................................$7.45 Tender, melt in your mouth, shredded beef served with BBQ sauce and Memphis seasoning on a french roll.

Louisiana Style Hot Links .........................................................$7.45 A spicy favorite, with grilled onions and peppers on a french roll.

Tri-Tip......................................................................................$8.45 Tender hickory smoked tri-tip served w/salsa and BBQ sauce on a french roll.

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

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

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

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

Salads Choices of dressings are Balsamic Italian, Bleu Cheese, Ranch, & Zesty Chipotle * BBQ Chopped Chicken Salad................................................... $8.95 Shredded lettuces, black beans, sweet corn, jicama, & cilantro tossed with homemade ranch dressing topped with BBQ chicken breast, sliced tomatoes & crispy corn tortilla chips. * Caesar Salad ......................................................................... $7.95 Fresh romaine hearts tossed with our garlicky caesar dressing, shredded parmesan, touch of lemon & fresh homemade croutons.

Add Chicken Breast or Trip-tip $2.00 * Tri-tip Salad ........................................................................... $8.95 Fresh greens, tomatoes, red bell peppers, cucumbers, black beans, & sweet corn tossed with our homemade zesty chipotle dressing & topped with oak roasted tri-tip. * Calypso Salad ........................................................................ $8.95 Fresh greens, red bell peppers, red grapes, candied walnuts & bleu cheese crumbles tossed with homemade balsamic vinaigrette.

Add Chicken Breast or Trip-tip $2.00 Mo’s Cobb Salad .................................................................... $9.95 * Fresh greens, grilled chicken, real bacon, tomatoes, blue cheese crumbles, avocado, & hard boiled egg, choice of dressing.

Green Salad ....................................................sm. $3.95 lg. $5.95 Add Avocado to any salad ...................................................... $1.50

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

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

BBQ Garden Burger .................................................................$6.95 Tasty vegetarian patty w/BBQ sauce on a sesame bun.

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

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

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

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

1005 Monterey St. •San Luis Obispo 544-6193

Children’s Menu Available

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

Mo’s Memphis Pork Ribs “The House Specialty” These meaty tender Pork Ribs are Hickory smoked and barbecued with Mo’s BBQ sauce then sprinkled with a sweet vinegar and topped with our special seasoning from Memphis, Tennessee Philthy Phil’s Pork Ribs Very tender and flavorful finished with a vinegar, brown sugar, and mustard BBQ sauce! With a bit of a kick!

Sweet Carolina’s Pork Ribs Slowly smoked w/Hickory very tender with a sweet BBQ sauce!

An award winner coast to coast!

Rib Combo Can’t decide? Try all three, because they are all so unique!

BBQ Dinners BBQ 1/2 Chicken.....................................................................$11.95 Hickory smoked to perfection.

BBQ Sampler ...........................................................................$18.95 For the Hearty Appetite - Ribs, Shredded Pork and Chicken

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

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

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

221 Pomeroy •Pismo Beach * Not Served at our Pismo Beach Location 773-6193

32

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

Sample Menu Tray-Passed Appetizers

Grilled Fajita Marinated Shrim p-Chipotle Dip Pizzette: Proscuitto, Dried Fig s, Spiced Pecans & Crème Fraic he Crostini-Brie, Pesto & Pine Nuts

Dinner Buffet Mixed Greens: Diced Pears, Crumbled Gorgonzola & To asted Almonds with Champagne Vinaigrette Line-Carved New York Strip Steak with Creamy Horseradish and Caramelized Onion Au Jus Wild Mushroom Lasagna Roasted Onion & Garlic Mash ed Potatoes Grilled Asparagus Hot Rolls and Butter Coffee, Iced Tea and Lemona de

Dessert Lemon Tart-Blueberries

Chocolate Covered Strawbe rries

New Frontiers Deli Salad Bar the best in town

Hot Soups

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 Certified organic, shade grown and fair-traded coffees

Fresh Baked Goodies

Muffins • Scones • Pies • Cakes Cookies, and more Gluten- and dairy-free options too!

Rotisserie Chicken • Sliced Meats & Cheeses • Hot & Cold Entrees

Proudly Serving the Central Coast Since 1987

Photo courtesy Fitzpatrick Studios

www.phoenixfinecatering.com (805) 544-4889

896 Foothill Blvd. • San Luis Obispo • 805.785.0194

Open Monday - Sunday 8am-9pm Come see us in our new location Nov. 2010! 1531 Froom Ranch Way (Los Osos Valley Rd. near Home Depot)

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

A PPETIZERS PPETIZERS

B URGERS U RG E R S & S ANDWICHES A N DW I C H E S

Calamari - 9 Crispy Calamari Served with Chipotle Garlic Aioli and Reggae Red Ketchup Bruschetta - 6 Grilled Sourdough topped with chopped Tomatoes, Garlic, and Fresh Basil. Drizzled with Olive Oil and Balsamic Vinegar.

Chips and Salsa - 3.50 House Made Corn Chips and Fresh Pico De Gallo (Add Guacamole - 2)

Cheese Quesadilla - 6 Large Flour Tortilla Filled with Melted Jack and Cheddar Cheeses, Topped with Fresh Cilantro and served with Sour Cream and our Chipotle Salsa (Add Grilled Seasonal Veggies - 2 ) (Grilled Steak or Chicken - 2.50 )

Downtown Brew Nachos - 9.50 House Made Corn Chips Heaped with Jack and Cheddar Cheeses, Red Onions, Tomatoes, Sour Cream, Cilantro, Fresh Chilies, Black Beans, Salsa, and Avocado.

(Add Grilled Seasonal Veggies - 2) (Chicken or Steak, - 2.50)

Southwest Eggrolls - 9 Black Beans, Chicken, Onions, and Sweet Corn Served with Sour Cream and our Chipotle Salsa Brewer’s Fries Served with a Side of Reggae Red Ketchup Sea Salt and Pepper - 4 Garlic Parmesan Fries - 5 Chili Cheese Fries - 6

Served with Brewer’s Fries or Side Salad

SLOBREWINGCO.COM

1119 GARDEN ST, SAN LUIS OBISPO, CA 805.543.1843 PIZZAS OFF THE GRILL The Mission - 12 Fresh Farm Tomatoes, Chopped Garlic and Olive Oil, Topped with Fresh Mozzarella and Basil Bishop’s Peak - 12 Italian Sausage, Red Onions, Mozzarella Cheese, Porter Red Sauce and Fresh Basil The Garden Street - 13 Seasonal Veggies atop our Porter Red Sauce with Mozzarella Cheese and Fresh Basil Buffalo Chicken Pizza - 14 Chicken Tenders, Bacon, Mozzarella Cheese on a Spicy Wing Sauce Drizzled with Ranch and Topped with Fresh Cilantro Build Your Own Pizza - 10 12” Pizza with Porter Red Sauce and Mozzarella Cheese - Add From a Selection of Fresh Toppings

Onion Rings - 5 Thick Sliced Onions Hand Dipped in our Porter Beer Batter Hummus Platter - 7 Farmer’s Market Vegetables, Hummus, Spicy Carrot Salad, Warm Flat Bread Chicken Tenders - 8.50 Served with Buttermilk Ranch and House Made Porter

S ALADS

(Any Salad can be ‘Wrapped’)

Classic Caesar - 8 Fresh Romaine Lettuce, House Made Garlic Croutons, Shaved Parmesan,

TACOS Served with Chipotle Salsa and Pico De Gallo. - 10 Choose 3 Tacos: Carne Asada with Red Onions, Avocado, Diced Tomatoes, Shredded Cabbage and Cilantro

Grilled Chicken with Red Onions, Avocado, Diced Tomatoes Shredded Cabbage and Cilantro Local Fin Fish Seasoned with Red Onions, Avocado, Chipotle Salsa, Diced Tomatoes and Lime Wedges.

(Add Grilled Chicken or Steak - 2.50 )

The Farm Stand Salad – 9 Spring Mix, Sliced Apples, Candied Pecans, Dried Cranberries, Bleu Cheese Crumbles. Served with our Blueberry Ale Vinaigrette Caprese - 9 Fresh Tomatoes and Basil, Fresh Mozzarella Cheese Served with Balsamic Vinegar and Extra Virgin Olive Oil SLO Brew Ahi Salad - 13 Pan Seared 6oz Ahi Tuna on Fresh Romaine Lettuce, with Shredded Daikon, Jicama, Carrots, and Scallions, Garnished with Fresh Cilantro. Served with White Balsamic Ginger Lemon Dressing Southwest Chicken Salad - 12 Grilled Chicken Breast Brushed with House Porter BBQ Sauce Atop Mixed Greens, with Red Onions, Tomatoes, Black Beans, Sweet Corn, and Crunchy Tortilla Strips

DOWNTOWN SLIDERS Downtown Brew Sliders - 10 Served with Brewer’s Fries.

Choose any 3: Hand Formed Ground Beef with Sweet Onion Pale Ale Mustard

Pulled Pork with Honey Blonde Ale Cole Slaw Seared Ahi with Ginger Lemon Dressing and Asian Slaw

SALAD DRESSINGS Buttermilk Ranch, Blueberry Ale Vinaigrette, White Balsamic Ginger Lemon, Caesar, Italian, Balsamic Vinaigrette

Downtown Burger - 8.50 Hand Formed ½ lb. Burgers on Local Artisan Bun, with Tomato, Red Onion, Lettuce, Pickles, and Your Choice of: Avocado - 1 Jack Cheese - .50 Bacon - 1.50 Tomato Jam - .75 Chili & Cheese - 1.50

Jalapeno Chilies .50 Cheddar Cheese - .50 Caramelized Onions - .50 Bleu Cheese - 1

Tri Tip Sandwich - 10 Thin Sliced Medium Rare Tri Tip with Amber Ale Tomato Jam on a French Roll Grilled Chicken Sandwich - 10 Sliced Avocado, Caramelized Red Onion, Baby Lettuce, with our Amber Ale Tomato Jam on Ciabatta Roll (Add Bacon - 1.50) Grilled Veggie Sandwich - 9 Grilled Seasonal Vegetables with Fresh Basil and Italian Parsley on Ciabatta with Mozzarella Cheese and Reggae Red Sauce

E NTREES NTREES Bratwurst and Swiss Sausages - 13 with Warm Sauerkraut and Red Cabbage, Roasted New Potatoes, and Bavarian Mustard Brew House Mac & Cheese - 10 Pasta Baked with Aged Sharp Cheddar, Jack, and Gruyere Cheeses Topped with Garlic Bread Crumbs.

Served with Side Salad.

Fettuccini Pasta - 12 Tossed in a Fresh Tomato Basil Cream Sauce with Shaved Parmesan and Crushed Red Chilies. Served with Side Salad. (Add Chicken - 2.50) Angus NY Steak - 16 Sautéed Mushrooms, Cnions and a Porter Ale Veal Reduction Served with Brewer’s Fries and Roasted Veggies Fish of the Day - Mkt. Price Roasted New Potatoes and Roasted Veggies Chicken Parmesan - 13 Lightly Breaded Chicken Breast Topped with our Signature Porter Red Sauce, Mozzarella Cheese, and Fresh Basil Served with Veggie Du Jour or Side Pasta Award Winning Pork Ribs Slow Cooked with House Made BBQ Sauce. Served with Brewer’s Fries. ½ Order - 8 Full Order - 14 Fish & Chips - 13 Halibut Fillet Hand Dipped in Porter Beer Batter with Tartar Sauce and Reggae Red Ketchup. Served with Brewer’s Fries.

33

34

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • 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 2010 • 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

35

36

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

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

Celebrating our 25th Anniversary!

D a i l y S pe c hi p s e cials d a m breakfast , lunch an Home salsa d dinner and

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

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

House Cut $24.95

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

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

For reservations, call 805-928-8000

Patio dini ng

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

Margarit

Call for Take out

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

Award Winn i Chile Verdeng

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

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

The Radisson Hotel, Santa Maria, located in the heart of the Santa Barbara Wine Country, offers outstanding accommodations, a fabulous restaurant, a heated pool and Jacuzzi spa along with a full fitness center.

Come stay or dine at the Radisson Hotel and get away from it all!

Signature Entrées

Since 1985

Try the Radisson's five monthly entree selections.

Delicious new choices every month!

Prices and Menu subject to change

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

Accepting Visa, Master Card, Discover & American Express

Morro Bay Chamber of Commerce Business of the Year

www.lolos.morro.menuclub.com

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

OCEAN FRONT DINING

Sit Back. Relax. Enjoy.

This is a small sampling of our menus.

Appetizers

Lunch Crab Salad Melt

Served with all menus

Smoked Salmon Quesadilla

The classic flavors of cream cheese, red onions, and smoked salmon between two flour tortillas lightly browned then topped with tomatillo salsa and jalapeno cream. $11.95

Melted jack & chedder cheese on top of hearty amounts of crab salad served with lettuce and tomatoes on grilled sourdough bread. $17.95

Grilled Salmon Tacos

Cajun Shrimp & Scallops

Shrimp and scallops sautéed in a spicy Cajun sauce. $14.95

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

Crab Cakes

Carnitas Torta

Delicate crab cakes served with a wasabi ketchup. $14.95

Fried Oysters

Served with a chipolte dipping sauce. $12.95

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

Beef Dip with Caramelized Onions

Dinner Seared Sea Scallops

Served with a citrus honey glaze.$24.95

Seared Albacore

Served with a roasted pineapple jalapeno sauce.$21.95

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. $27.95

Osso Buco

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

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

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 2010 • newtimesslo.com/menus/ • New Times Media Group

Dining Alfresco Dinning 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 Prosciutto e melon—Parma prosciutto with fresh melon Asparagus milanese with prosciutto with shaved parmigiano Insalata con portobello mushroom, arugula, romano cheese and truffle oil Insalata tricolore with balsamic vinaigrette and shaved parmigiano Insalata mista in a red wine vinaigrette Pasta e Fagioli Minestra del Giorno

MOZZARELLA

Burrata con prosciutto di parma Caprese con mozzarella di bufala and fresh basilico Crostini con burrata, carmalized shallots and pancetta 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, bresaola and speck Piatto di formaggio—Cheese plate with a variety of imported Italian cheeses

PRIMI

All our pastas are homemade Pappardelle al ragu di agnello Home made pappardelle with braised lamb ragu Fettuccine con salsiccia Fettuccine with homemade sausage, shitake mushroom, fresh tomatoes, herbs and white wine Spaghetti al ragu Spaghetti with slow roasted beef sauce with red wine and aromatic herbs Beef cheek ravioli with porcini and truffle oil Ravioli burrata Ravioli with burrata cheese and pesto in an oven-roasted cherry tomato sauce Ravioli di asparagi Ravioli made with asparagus and fresh ricotta in a white wine sauce Spaghetti alla bottarga with fresh shrimp, garlic and oil Risotto di pesce—Risotto with black mussels, calamari, clams and shrimp Risotto cinghiale Risotto with wild boar sausage in a light tomato sauce Risotto del giorno—Risotto of the day Homemade gnocchi with gorgonzola and fresh arugula

SECONDI

Filetto al pepe verde Filet mignon with a green peppercorn sauce Costate di agnello Rack of lamb roasted in an aromatic herb sauce Vitello ai funghi porcini Veal Chop with porcini mushroom sauce Grilled butterflied Langostinos in lemon and oil Filetto di salmone Grilled salmon with fresh olive oil, lemon and herbs Griglia di pesce bianco Grilled white fish with fresh heirloom tomatoes, capers and black olives All Secondi entrees are accompanied with fresh vegetables in season

CHEF’S TASTING AVAILABLE 5 Courses

Serving lunch Tuesday - Friday Noon-3pm. Dinner 7 nights a week 608 12th Street | Paso Robles CA | 805.226.0300

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

MORRO BAY

The Big Boy The Original Double-Deck Hamburger Combination Delicious 100% pure ground beef in two patties with American cheese, lettuce and our famous Big Boy special sauce on a sesame seed bun.

Served with French fries and tossed salad. $7.99 Served with French fries $6.99

Super Big Boy Combination A larger version of the Big Boy classic with 100% pure ground beef.

Served with French fries and tossed salad $8.99 Served with French fries. $7.99

Big Bleu Cheese Hamburger Topped with grilled mushrooms, Melted mozzarella and cheddar cheese, And Bleu Cheese dressing. $8.99

BBQ Jack Hamburger Topped with crisp bacon mild Pepper jack Cheese, barbeque sauce and two crispy onion rings. $8.99

Bob’s Chili Classics Served with cole slaw or salad and grilled garlic bread

Famous Chili Size Half-pound ground beef patty covered with Our won chili and cheese. $9.69

Chili Spaghetti Hot and hearty Big Boy chili served over noodles and topped with cheese $8.99 (Chopped onions on request)

Hot Fudge Ice Cream Cake Delicious vanilla ice cream between two layers of devil’s food cake, smothered in rich hot fudge and crowned with whipped topping and a cherry $3.99

Qu

HW

int

an

aR

d.

Y1

Morro Bay Blvd.

ALL-YOU-CAN-EAT BREAKFAST & FRUIT BAR

850 Quintana Rd · Morro Bay, CA www.bigboy.com · 225-1344

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 2010 • newtimesslo.com/menus/ • New Times Media Group

Located in the heart of Old Orcutt, Rooney’s provides a place for those looking for great food and drink in a fun and lively atmosphere. Chef Anthony Endy prepares fresh and approachable dishes at Irish themed American gastropub. The pub offers a vast array of beers, some of which are made on-site at their very own micro-brewery. In addition to beers, Rooney’s carries a high powered local wine list, stellar whiskies, and many quality spirits. Come on by we would love to meet you! Slainte!

Saturday & Sunday Football Brunch Featuring NFL TICKET & Bloody Mary Bar! Banquet Room Available.

CLOSED TUESDAY’S

241 S. Broadway Street Old Town Orcutt, CA 93455

(805) 934-3777

www.rooneysirishpub.net

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

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

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 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 &

Corned Beef Hash & Eggs

topped with poached eggs & our dill-hollandaise sauce.

Sub Tri-Tip, Bacon or Sausage Patties at no cost $11.95

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.

Sub 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 bread, loaded with ripe avocado, red onions, sprouts, Cranberry-Pear Salmon Salad: 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

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

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

135-A East Clark Avenue, Orcutt Open Daily 6am-2pm · 805-934-4429 www.kaysorcuttcountrykitchen.com

41

42

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

Hot Coffee & Espresso Drinks Brewed Coffees Mocha White Mocha Mexican Mocha Espresso Latte Americano Cappuccino Caramel Macchiato Chai Lattes Hot Chocolate Hot Tea/Iced Tea

Breakfast Menu Java Moto Wrap Ciabatta Sandwich Bagel Sandwich Croissant Sandwich The Popeye Wrap Bagels French Toast

Bakery Case Sandwiches Wraps Salads Crudites Scones Parfaits Protein Snacks Assorted Muffins And much more…

Blended or Iced Drinks Iced Coffee Blended Mochas, (regular, Mexican or White chocolate) Fruit Smoothies Lattes Iced Americanos Blended Chais Iced Mochas Italian Sodas Boba’s Ice teas (variety to choose from)

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

Finger Foods

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

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

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

Salads

Variety of choices creating Sandwiches, Paninis & Salads. Using the finest Ham, Turkey, Bacon & Chicken.

Wide selections of cheeses & more.

Call for Daily Soup.

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

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

Grilled half pound burger basted in our own Guinness reduction.

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

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

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

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

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

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

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

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

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

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

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

Rotisserie Seasoned Chicken Salad .. SM 7.95 10.50

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

Black Sheep Tri-Tip Salad ............SM 7.95 10.50 Oak barbecued tri-tip, mixed greens, carrots, cucumbers, tomatoes, hard egg, and mushrooms.

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

Sandwich & Soups

Burgers & Sandwiches

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

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

Cataneos Portuguese Linguica Sandwich .... 9.75

On a French roll with grilled onions and jalapeño peppers.

South of the Border

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

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

Pasta

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

Elbow macaroni with cheese and mozzarella cheese.

Served au gratin, with a salad.

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

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

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

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

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

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

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

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

A green spinach flour tortilla filled with onions, peppers, melted cheddar cheese, and your choice of chicken or beef.

Served with house made salsa, and a salad.

Pescado & Chips ......................................11.95

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

Please Call for our

Daily Specials!

142 Town Center East next to Bath & Body Works

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

614-1000

1117 Chorro Street • San Luis Obispo, CA • 805 544-SHEEP (7433)

fax orders 614-1010

Happy Hour 3pm–6pm Daily

Sunday Brunch 11am

Daily Food Specials

Pints $3.50 Well Drinks $3.50

HD TV’s

FREE Wi-Fi for Customers

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

43

44

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

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

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

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

Classic Combos

All Pizzas Available in: 8” Personal 12” Medium

14” Large

16” X-Large

SLO Classic

garlic bird

firebird

bbq bird

mediterranean

carnivore

vegetarian

the bomb

hawaiian

pesto primavera

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

sauces

pesto creamy garlic tomato bbq firesauce

Appetizers

fresh toppings - we load them on!

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

fresh salads

gourmet toppings

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

Salads Available in Regular, Large & Party Sizes

add or remove chicken on any salad

party sizes feed 25-30

wildeBread™

seasoned w/garlic & herbs.

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

or ranch. add cheese.

8” Regular or 12” Large

Chicken Caesar

asian Chicken

spinach

the greek

brother tom’s

antipasto

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

desserts chocolate caramel pie™

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

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

Both Available in 8” Regular or 12” Large

drinks

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

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

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

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

romaine, spinach or spring greens plus any

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

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

From the Fisherman to the

Plate 108 E. JONES STREET, SANTA MARIA, CA 93454

A

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!

s our world becomes more complicated, it is not only the law for us to eat what is in season, but it is also important to support our local, environmentally responsible shermen in the harbors of Santa Barbara, Morro Bay, Los Angeles, San Francisco or San Diego.

And oh the delicious sh we get to look forward to! Spiny lobsters, albacore tuna, yellowtail, opah, black cod, California halibut, swordsh, snapper, ridgeback shrimp, squid, urchin, Pacic dover sole, rex sole, white sea bass and sand dabs!

All are seasonal and from sustainable sheries and are rich in vitamins, low in fat and full of avor. It makes sense, doesn’t it? That if we eat more local products, then we are naturally doing what is right for our community and our environment.

With the world racing through technological advances and zooming transportation systems, and the fact that most of us have been able to get whatever we want from faraway lands at break-back speeds, perhaps it is time for all of us to enjoy our local bounties. And, just like that fresh in-season strawberry that lls our mouth with sweet bursts in early May, so does that rst bite of savory California halibut after a long winter of waiting. For this season, enjoy local sword as it is abundant during the months of October to December.

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

RS TO G E D O …

OR DELIVER E W (805) 614-4448 (805) 614-4368

Business Hours: Monday–Friday 10am-9pm Saturday 9am-9pm · Sunday 9am-8pm Serving Breakfast, Lunch & Dinner FULL SERVICE CATERING NOW AVAILABLE

45

46

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

Exceeding Expectations!

San Luis Obispo

Weekday Happy Hour 3 - 6pm

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

ustom menus to suit Cyour creative fancy.

green

ull service Catering Ffor large or small events, weddings, wine dinners.

local greens with our orange tarragon vinaigrette 5

Fish & Chips

House Salad

Caesar Salad

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

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

atering C

by Chef Charlie

in hand

(805) 975-6313

Courtyard Chicken

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

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

Grilled Cheese Trio

Cheddar & swiss cheese grilled on parmesan sourdough bread 10

Fish

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

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

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

Tri Tip Dip

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

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

Your

Marriott

Serving the entire Central Coast and beyond

Chef Charles D. Paladin Wayne 8550 E El Camino Real Atascadero, California 93422 Better Business Bureau ·Wedding Wire.Com · PRWCA

Awaits

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

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

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

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

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

Stniaa CrrabtCaekers-sDungeness crab meat with ricowe,n.peSepprvereds, onoverionfres anshd

Califor lden br breaded and fried go spicy chipotle aioli seasonings, lightly ic vinaigrette and a m lsa ba th rb cheese and wi ed ss greens to d with our special he lle fi s, m oo hr us m Fresh pped with aged Stuffed Mushroomsthen broiled and to r, tte bu on lem c rli ga baked in sherry and d deep fired. se ee ch an Parmes th tempura batter an wi ed at co ly ht lig s rawn peanut sauce Shrimp Tempura-p le slaw and a spicy co se ne pa Ja th wi Served

From The Sea - Ask about ou

Served with your choice

of mixed gre

r daily fish special

en salad or homemade s soup and home-baked Crusted Salmon-Fresh Atl bread antic salmon, baked in a macadamia nut crust an topped with our special d pineapple salsa. Served with wild rice pilaf and steamed fresh vegetables Cilantro Lime Shrimp or Scallops-your choice of plump black tiger prawn scallops, or both, sautée s, fat juicy d with shallots, garlic lim e juice, cilantro, and butte Served on wild rice pilaf r. with steamed fresh vege tables Prime Rib of Pork-tende r succulant prime rib of pork

Entrees

Served with your choice of mixed green salad or homemade soup and home-baked bread

Ragged Rib-Eye-Grilled 12-ounce all-natural black Angus beef, with sautéed onions, garlic, and mushrooms. Served with our house potatoes and steamed fresh vegetables.

Top for Two-Aged 16-ounce Angus Hearst Ranch Beef sirloin, marinated and grill-roasted, and topped with our sour cream-horseradish sauce. Served with our house potatoes and steamed fresh vegetables Top for One-The 8-ounce version of our aged Angus Hearst Ranch Beef 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 Montana De Oro Chicken Caesar Salad-Fresh Romaine tossed with char grilled marinated chicken breast with onion strings, grape tomatoes, crumbled bleu cheese, aged parmesan cheese, croutons & our special Caesar dressing Char Grilled Citrus Chicken Breast-Chicken breast marinated with a fresh orange chicken sauce. Served atop a bed of rice pilaf with steamed vegetables

Pasta Selections

Served with your cho

ice of mixed gre

en salad or homema de soup with home-ba Rosemary Pasta-Fres ked bread h Roma and sun-dried tomatoes, green onion garlic, and sweet basil, s.cayenne, tossed with rotelle pa sta and fresh rosemary sauce.. add chicken, se cream a scallops, shrimp or se a scallop & shrimp comb Clam & Mussels-cook ed with Andouille Sa o usage & a rich broth tomatoes, onions, ga with roma rlic, white wine serv ed atop a bed of lingu spinach & cilantro ini,

And More…

Check out our new room accomodations The Cliff House with stunning views Breakfast Served 8am-11am Lunch Served 11:30-4:30pm Dinner Served 5pm-9pm, please call for winter hours

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 honey-jalapeno sauce.

Served with fries…. Add cheese, avocado or bacon

Reservations 805-927-5708 | www.raggedpointinn.com

47

48

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

FOUR COURSES . . . 62 WINE PAIRING . . . 24 GARDEN ALLIUM VELOUTE POTATO BRUNOISE, CELERY GREENS, TRUFFLE BATONS, FINE HERBS, PORCINI GLACE M ARKET SALAD MARKET HEIRLOOM TOMATOES, BURR ATA, LEMON CUCUMBERS, ICICLE R ADISH, PRESERVED LEMON, GARDEN BASIL, FLEUR DE SEL, ROBBINS FAMILY ASCOLANO OLIVE OIL HEARST R ANCH TENDERLOIN STEAK TARTARE SLOW POACHED ROCKY CANYON EGG YOLK, RED WINEDIJON MARINADE, FLATBREAD, CHARRED ONION SKIN, HORSER ADISH, CREME FR AICHE, WATERCRESS …………………………………………………………

PENN COVE CLAMS AND MUSSELS CASS HOUSE APPLEWOOD-SMOKED BACON, GARLIC TOAST, GARDEN CHIVE CREAM, COLLARDS, GARDEN FENNEL, PAPILLON FRITES WILD FRUITS AND TUBERS SMOKED CHEVRE-DUXELLE R AVIOLI, POACHED QUAIL EGG, SAUTEED FOR AGED MUSHROOMS, UMBRIAN SUMMER TRUFFLES, TRUFFLED-MUSHROOM NAGE CASS HOUSE CHARCUTIER’S BOARD BRESAOLA, ANDOUILLE, SAUCISSON SEC, TETE DE COCHON, PORCHETTA DI TESTA, WHOLE GR AIN MUSTARD, MARKET PICKLES

SONOM A M AGRET DUCK SEARED BREAST, LEG CONFIT, SEARED FOIE GR AS, LEMONGR ASS BR AISED DAIKON STEAK, GINGER GLAZED GARDEN CARROTS, HOUSE PONZU-DUCK GLACE LOCAL YELLOWFIN “PUTTANESCA” SQUID INK CAVATELLI, DUNGENESS CR AB, LOCAL OLIVES, ANCHOV Y, GARDEN TEARDROP TOMATOES, ROASTED TOMATO NAGE, BAY LAUREL BEURRE BLANC COCHON AU LAIT WHEY BR AISED SUCKLING PIG, SEARED LOIN, POMMES GR ATIN, BRUSSELS SPROUTS SAUTEED IN LARD, WILD MOUNTAIN HUCKLEBERRY-PORT GLACE MISHIM A WAGYU BEEF OXTAIL TORTELLINI, GARDEN TOMATOES AND ARUGULA, FRIED SHALLOT RINGS, GRILLED SCALLIONS, CAR AMELIZED CIPPOLINI, TRUFFLE BUTTER, SAUCE PERIGUEUX ………………………………………………………

ONE BOURBON, ONE SCOTCH, ONE BEER SEE CANYON APPLE-BOURBON BEIGNET, BUTTERSCOTCHSAFFRON PANNA COTTA, BLACK SESAME SEED ICE CREAM WITH HITACHINO “XH” STOUT FOAM SPICED CARROT CAKE CALAMONDIN CURD, POACHED GARDEN CARROTS, WHIPPED FROMAGE BLANC DARK CHOCOLATE MOUSSE CHOCOLATE GANACHE, MILK CHOCOLATE CREME CHANTILLY, PEANUT BUTTER DUST, CHOCOLATE SHORTBREAD

…………………………………………………………………………………………………………………………………………………………………

A LA CARTE CHEESE TASTING MENU 2 SELECTIONS 8.00 | 3 SELECTIONS 10.00 | 4 SELECTIONS 12.00 TRIPLE CREAM BRILLAT-SAVARIN, COW: MISSION FIGS, GR APES

RINCONADA DAIRY “LA PANZA GOLD”, SHEEP: TOMATO TARTLET, BALSAMIC REDUCTION

HAPPY ACRES TRUFFLED CHEVRE, GOAT: GINGERBREAD, HONEY, FENNEL POLLEN

ROGUE RIVER SMOKED BLUE, COW: NECTARINE CHUTNEY, HAZELNUTS

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

49

THE LUCKIEST PLACE IN TOWN!

AP�E�IZ�RS: “Lo�al�y Famous” Cal�mari St��ps, AHI Eg� Rol�s, Prime R�b Nachos, Oy�ters Ro�kef�l��r, Spicy or Thai Chicken Wi�gs CHIL�, SOUP� & SAL�D�: “Award �in���g” Prime Rib Ch�li, Ch�cken Tortil�a, Creamy To�at� Bisque, B�ffalo Chicken sal�d, Cho�p�d Steak s�lad, Bleu Ch�ese W��ge Sal�d

“Chef’s Swear by Us!”

“Best Keep Secret!”

“Prices We can Afford”

“Dan is our Go To Guy”

ENTR�ES: Hearst Ranch Gourmet Burge�s, P�ime R�b Sandwich, Fish and C�lam�ri & Chips, Ortega Chicken sa�dwich, Hot Turkey Pani��, Halibut Fish Tac�s, Corne� B�ef Sandwich, Prime R�b din�er, and m��y �ore Pub favorites!

SAN LUIS OB��P� & �ASO R�BL�S KILTS F�ATURE:

LUNCH, DIN�ER and LAT� NIGHT C��KTAILS 7 DAYS a WE�K 2 FUL� STO�KED BARS with LO�A� WINES, IMPORT�D BE�RS, & PREMIU� SPRIT� 2 OUTD�OR PATIOS and 2nd FLO�R �OUNGES HAP�Y HOUR and LAT� NIGHT �AP�Y HOURS $2 GUIN�ES� @ 1�pm NIGHTLY WE�KLY �IVE MUSIC A WE�KLY O�ST�R NIGHT, PUB TRIV�A N�GHT, INDUSTRY NIGHT and IR�SH N�G�T NFL SUNDAY TICKE� ON MULTIP�� HD TVs! WE HOST LARGE ��OUPS / �ARTIES THE KILT.�.

CLOSER THAN DUBLIN!

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

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

ITALIAN

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

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

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

Can you say CHEESE? The Chef’s Helper

1�2� PINE STR�E� Paso R��les 238-70�� 1865 MONT�REY ST. San Luis Ob��p� 543-KILT

w�w.thekiltpub.c�m

PASO ROBLES VOTED BEST BAR 2007, 2008, 2009, 2010

Wholesale distributing company for restaurants, caterers, and wineries.

Delivery available twice a week.

Call Chef Daniel Renteria at

1-888-606-6626

thechefshelper@sbcglobal.net www.thechefshelper.com

50

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

A Sampling of Our

Menu

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

One-12 or two 20

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

Enjoy great seafood in our signature cioppino without the work. Topped with Romano cheese, includes bread for dipping 30

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

Voted

Specialties

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

Wild Salmon Charbroiled topped with ginger soy, and wasabi sauces 28 Chicken Marsala Tender chicken breast sautéed with Marsala wine and mushrooms 19 Seafood Fettuccine Jumbo prawns, scallops and clams sautéed in olive oil, garlic and white wine, blended with a rich alfredo sauce, tossed with fettuccine pasta and sprinkled with Romano cheese and fresh herbs 28 Fisherman’s Plate A platter of grilled fresh fish, jumbo prawns, sea scallops, cockle clams and deep fried calamari 28 Filet Mignon Certified Angus Beef 8 oz. filet wrapped in honey-cured bacon and charbroiled, served with sauteed mushrooms in a brandy cream sauce 28

Best in 5 Categories in “Best of”

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

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

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

51

Serving Breakfast, Lunch & Dinner Daily Here is a sample of our menu:

Breakfast OMELETTES, EGGS & SCRAMBLES French Toast (4) with powdered sugar Breakfast Burrito - ham, eggs, potato & cheese, salsa on side Huevos Rancheros Eggs Benedict - Canadian bacon, English muffin & Hollandaise sauce Eggs California - tomato, avocado, English muffin & Hollandaise Sauce Eggs Florentine - spinach, artichoke, English muffin & Hollandaise Sauce Mexican Scramble - chorizo, jalapenos & cheese served w/ tortillas Spinach, Onion & Mushroom Omelette

Lunch & Dinner

Lunch served until 5pm Soups & Salads Classic Fish & Chips Grilled Fish Tacos (2) Homemade Taquitos (4) - sour cream, salsa & guacamole

SPEClALTY BURGERS

Former Gourmet Grub Chef Chris Logan has now joined the Otter Rock Team.

Come by and try his specials!

Full Bar Live Entertainment Nightly Karaoke Tuesday - Wednesday 8pm Acoustic Showcase Thursday 7:30pm Live Bands Friday, Saturday & Sunday

We proudly serve Hearst Ranch Grass Fed Beef Morro Rock Burger - avocado, cheese & bacon Whiskey jack Burger - jack cheese & Jack Daniels

SPEClALTY SANDWlCHES Chicken Pesto Sandwich Chicken Curry Sandwich Veggie Sandwich - cheese, avocado, cucumber, tomato & sprouts Pesto Shrimp Pasta - sundried tomato, artichoke Kung Pao Chicken or Shrimp - with peanuts Shrimp Quesadilla - prawns, mushrooms, tomatoes, cheese, cilantro, sour cream & salsa Salmon, Halibut New York Steak

Desserts Homemade Apple Pie Otter Mania - brownie, ice cream, fudge & whipped cream

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

 Kids Menu Available

Breathtaking Bay Views

52

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

53

A SAMPLING OF OUR MENU

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

SALADS House Salad 4.50

Mixed greens, tomatoes, and onion

Grilled Black Pepper Sirloin Steak Salad 12.75

10 Beers on Tap

With shaved Manchego cheese, Special House Martinis artichoke hearts and sun dried tomatoes

Barbecued Shrimp and Avocado Salad 13.50

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

BUFFALO PLATES

Served with Albondigas soup or house salad

AUTHENTIC CALIFORNIA STEAK HOUSE STARTERS

Sweet Tumbleweed Onion · Florentine Mushroom Caps Crispy Mountain Oysters · Far Western Ravioli Platter

CLASSIC DINNERS

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

HOMEMADE DESSERTS

Nina’s Créme Brulee · Bread Pudding Chocolate Brownie Sundae 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!

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

Enchiladas con Salsa Verde 14.50

With rice and ranch beans, cheese or chicken

Daily Food Specials

Steak-Frites 16.50

Grilled sirloin steak served with French fries

HOUSE SANDWICHES Served with French fries or a house salad

Vegetarian Burger 9.00

Served on rustic bread with all the works

Big Chief Half Pound Burger 9.50

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

Marinated Chicken on Ciabatta 10.50

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

Grilled Pastrami and Pepperoncini Sandwich 10.50 With Swiss cheese, grilled onions, pickle wedges, and mustard, on rustic bread

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

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

Free Wi-Fi for customers Trivia Night Every Monday!

7:30-9:30pm Drink Specials & Prizes

(805) 544.5515

717 Higuera St. San Luis Obispo

We Deliver!

Call or order online at

www.BuffaloPubandGrill.com

54

WINE

1

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

August Ridge Vineyards

7

At August Ridge we produce wines that combine the robust styling of the best California wines with the restrained elegance of the classic wines of Northern and Central Italy.

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

2

Castoro Cellars

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

8

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.

Dubost Wines

9

Eberle Winery

10

Edward Sellers Vineyards and Wine

NOW OPEN on 46 West, Edward Sellers is a boutique winery specializing in small lots of handmade American Rhône-style wines from Paso Robles. “Distinctive” and “beautiful” are just two fitting adjectives for the small lot wines in the winery’s portfolio. “Popular” and “praiseworthy” are two more. In fact, Edward Sellers Vineyards & Wines was listed in the March 2009 issue of Wine Spectator on the list of “10 Emerging California Rhône Producers”. Travel approximately 1.5 miles off of the Hwy 101, to 1401 Hwy 46W, Paso Robles. 805.239.8915 www.edwardsellers.com Open Daily 10am – 5pm.

6

Hidden Oak

The view and the wines at Hidden Oak Winery compliment the region in the El Pomar area of Templeton. Hidden Oak Winery has received two (2) Double Gold and several Gold Medals for our wines in the San Francisco Chronicle Wine Competition. We produce Merlot, Petite Sirah, Red Blend, Bordeaux Blend, Sauvignon Blanc and Viognier.

Tasting Room Hours Fri-Sun 11 a.m. - 5 p.m. and by Appt.

4671 So. El Pomar,Templeton, CA. 93465. 805-237-9315 www.hiddenoakwinery.com.

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., 12–5 pm 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 during 2010 and celebrate 30 years of fine winemaking in Paso Robles! Large Gift Gallery, Custom orders to please.

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

5

Meridian Vineyards

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

Family-owned and operated, we are dedicated to the production of premium, limited quantity wines handcrafted from grapes grown locally and in our own vineyards. Spanish and Rhone varietals are our focus both in unique blends and as individual wines. Our straw bale winery and tasting room is situated on the Dubost Ranch in the historic Adelaida area west of Paso Robles. 9988 Chimney Rock Road Paso Robles, Ca 93445. 805226-8463 www.dubostwine.com Hours: 11:00 - 5:00 Fri. - Mon.

4

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.

“Dam Fine Wines” Discover why we say so! Stroll up

3

J. Lohr Vineyards and Wines

11 Oso Libre Winery

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

12

Pomar Junction Vineyard

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

805-238-9940 www.pomarjunction.com.

WINE

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

Wine Tasting

on the

Central Coast

17

7 9

3

4

13 10

PASO ROBLES

11 16

14

8

2

5

15 18

12

1 6

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

MORRO BA BAY

13

Robert Hall Winery

805.423.3176

16

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.

14 Rotta Winery

Sarzotti Winery

The Sarzotti family is a completely hands on operation. We manage and control all aspects of our vineyard and winery pro-duction. We are committed to making the finest wines that can be produced by handcrafting and aging each barrel of wine to perfection. Our grapes are grown, hand picked, and processed under strict supervision. Currently, we produce only 750 cases of wine, which allows us to pursue our passion of making pre-mier 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.

Treana & Hope Family Wines The Treana & Hope Family Wines tast-ing cellar is a modern take on a rustic barrel room. We offer samples of our renowned blends along with our stun-ning 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.

17 Vista Del Rey Vineyards

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

15

Call for information:

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

18

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.

55

56

WINE

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

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

extensive portfolios of wines produced pro r du d ced on the t e Centr th Central tral Coast.

C ast.

Co t

{ FEATURING } Limited production heirloom varietals;

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

{ VISIT ONLINE } www.VolkWines.com

Santa Maria Tasting Room

5230 Tepusquet Road Santa Maria, California 93454

805.938.7896

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

Paso Robles Tasting Room 2485 Hwy 46 West Paso Robles, CA 93446 805.237.7896

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

*Now Serving Beer & Wine Happy Hour Specials Tues–Sat, Call for Details!

to go orders available

Live Music Each Wednesday

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

Tepu sque t Rd .

Pa lima r Rd

St. Gr ay

SB Chauffeuring & Tours “Committed To Excellence” Limousine Service

246 HWY

805-637-6320

1

2

TASTING ROOM & BISTRO

Old Orcutt

Los Olivos

Lompoc

®

3

400 East Clark Ave - Ste. A

Los Alamos HWY

Voted Best Tasting Room 5 Years Straight!

937-6400

Rd

101

Desserts

Chocolate Torte Cake, Vanilla Crème Brulee, Tiramisu

on

HWY

135

Italian Sausage w/ Onions, Garlic, Bellpeppers & topped w/ Mozzarella Mediterranean Chicken Breast w/ Pesto Mayo and Mozzarella on a Toasted Roll Turkey Breast w/ Cranberry Spread & Toasted Pecans BLTA on Croissant

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

Rd

an y

Catering, Wine Dinners, Banquet Facilities, Weddings/Corporate Parties.

1

Sandwiches

Homemade Entrees

Ca ny on

HWY

en C

Chicken Salad w/ Green Apples, Walnuts & Grapes Herb Crusted Salmon on Mixed Greens w/ Chardonnay Mango Vinaigrette Chardonnay Poached Shrimp Salad w/ Homemade Croutons

reek

F ox

Salads

nio C

HWY

101

Cat

nA nto

a

es M

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

Orcutt

aria

.

Appetizers

1

Clark Ave.

Sa

MENU HIGHLIGHTS

Dr .

Dominion Rd

2

ay

3

San ta M

Rd.

njoy great food and wonderful wines in a relaxed atmosphere.

.

Betteravia Rd Sk yw

Santa Maria

Telephone

E

In Northern Santa Barbara County Broadway

ADDAMO Tasting Room and Bistro

57

WINE

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

4

www.sbchauffeuring.com Serving SB & SLO Counties. TCP-21170-P

Santa Ynez

Solvang

4

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 ultrapremium, 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” five consecutive years, Best Local Red & White Wine for four years in the Santa Maria Sun. We also serve delicious homemade entrees & we are child friendly. Located at: 400 East Clark Ave, Suite A, Orcutt, 805-9376400 www.addamovineyards.com.

CORE wine company

Come meet the owner/winemakers! CORE wine company was started in 2001 by husband/wife team, Dave and Becky Corey with a focus on rhone blends featuring Mourvedre and Grenache. They now work with 13 varietals and are producing approximately 3500 cases per year. Wines that the couple pours in their new tasting room, include a wide selection from all four labels including CORE, C3, Turchi and Kuyam. 145 S. Gray St. Suite #103, 805.937.1600 www.corewine.com Open: Wed 1:00pm-5:00pm Th-F 1:00pm-8:00pm Sat-Sun 12:00pm-6:00pm (Hours subject to change).

Kenneth Volk Vineyards

Located in Santa Barbara’s Santa Maria Valley, Kenneth Volk Vineyards has one of the most di-verse 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 till 9pm · 805-686-9336 www.LLwine.com.

58

WINE

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

We deliver for the following restaurants in San Luis Obispo Big Sky Cafe Black Sheep Bar & Grill Bon Temps Creole Cafe Broad Street Giant Grinder Buffalo Pub & Grill Buona Tavola Cafe Roma California Pizza Kitchen Chino’s Rock & Tacos Corner View Restaurant & Bar G Brother’s Smokehouse Laguna Grill Lahaina’s Le Ciel Crepe Cafe Luna Red Global Tapas & Wine Mama’s Meatball Mo’s Smokehouse Mo | Tav Bar & Grill Nucci’s Oasis Mediterranean Cuisine Palazzo Giuseppe Pancho’s Mexican Restaurant Pizza Solo Splash Cafe & Bakery Sushi Kokku Taco Roco Tahoe Joe’s Famous Steakhouse Taj Palace Cuisine of India Upper Cru st Trattoria Vegan Spices Thai Cuisine We deliver for the following restaurants in the 5 Cities area Alex BBQ Cafe Vostro China Buffet Hoagies Sandwiches & Grill Giuseppe’s Cucina Italiana Hula Hut KK’s Gourmet Bundt Cakes Mama’s Meatball Italian Restaurant Margarita’s Pizza Mediterranean Kitchen Mo’s Smokehouse Old Juan’s Cantina Sam’s Giant Manhattan Pizza Splash Cafe Rock and Roll Diner Spyglass Inn Restaurant Shell Cafe The Quarterdeck Seafood Thai Talay Viva Mexico Mexican Restaurant Yanagi Sushi & Grill Zorro’s Cafe & Cantina

Delivery Service

3566 South Higuera Street, Suite 103 · San Luis Obispo, CA 93401

rs

Meet Our Main Drive

When you’re

hungry

Alex C.

Alex G.

Kevin

and don’t feel like driving...

give us a call.

We go the extra mile so you don’t have to!

Jim

Francisca

Freddy

A Few Customer Testimonials “Service is excellent...We love MenuClub!” -Denise “...You were great on every level!” -Melanie “Your service was great like always!” -Loralie “Very satisfied and your delivery man was very cordial and his appearance very professional, not like some others that have delivered food to me!” -Donald “...The service is outstanding. Thanks again, for delivering soup to my sick girlfriend!” -Trevor “It was so great! The driver was so nice!...He was awesome!!! I love everything about you guys!” -Stefanie “Thank you for your excellent service.” -Quess “Was very happy and would recommend to others.” -Lori “Service was great from order taking to delivery...Yes, I would highly recommend MenuClub to anyone.” -Melissa “From...ordering...to delivery... everyone was so helpful and nice and professional...Thank you so much!” -Lori “The order was prompt, the telephone ordering system was thorough, well organized and polite...Our order was delivered promptly and hot items were hot, and cold items just right. Keep up the good work, we enjoyed our meal and your service immensely.” -Robert

58

WINE

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

We deliver for the following restaurants in San Luis Obispo Big Sky Cafe Black Sheep Bar & Grill Bon Temps Creole Cafe Broad Street Giant Grinder Buffalo Pub & Grill Buona Tavola Cafe Roma California Pizza Kitchen Chino’s Rock & Tacos Corner View Restaurant & Bar G Brother’s Smokehouse Laguna Grill Lahaina’s Le Ciel Crepe Cafe Luna Red Global Tapas & Wine Mama’s Meatball Mo’s Smokehouse Mo | Tav Bar & Grill Nucci’s Oasis Mediterranean Cuisine Palazzo Giuseppe Pancho’s Mexican Restaurant Pizza Solo Splash Cafe & Bakery Sushi Kokku Taco Roco Tahoe Joe’s Famous Steakhouse Taj Palace Cuisine of India Upper Cru st Trattoria Vegan Spices Thai Cuisine We deliver for the following restaurants in the 5 Cities area Alex BBQ Cafe Vostro China Buffet Hoagies Sandwiches & Grill Giuseppe’s Cucina Italiana Hula Hut KK’s Gourmet Bundt Cakes Mama’s Meatball Italian Restaurant Margarita’s Pizza Mediterranean Kitchen Mo’s Smokehouse Old Juan’s Cantina Sam’s Giant Manhattan Pizza Splash Cafe Rock and Roll Diner Spyglass Inn Restaurant Shell Cafe The Quarterdeck Seafood Thai Talay Viva Mexico Mexican Restaurant Yanagi Sushi & Grill Zorro’s Cafe & Cantina

Delivery Service

3566 South Higuera Street, Suite 103 · San Luis Obispo, CA 93401

rs

Meet Our Main Drive

When you’re

hungry

Alex C.

Alex G.

Kevin

and don’t feel like driving...

give us a call.

We go the extra mile so you don’t have to!

Jim

Francisca

Freddy

A Few Customer Testimonials “Service is excellent...We love MenuClub!” -Denise “...You were great on every level!” -Melanie “Your service was great like always!” -Loralie “Very satisfied and your delivery man was very cordial and his appearance very professional, not like some others that have delivered food to me!” -Donald “...The service is outstanding. Thanks again, for delivering soup to my sick girlfriend!” -Trevor “It was so great! The driver was so nice!...He was awesome!!! I love everything about you guys!” -Stefanie “Thank you for your excellent service.” -Quess “Was very happy and would recommend to others.” -Lori “Service was great from order taking to delivery...Yes, I would highly recommend MenuClub to anyone.” -Melissa “From...ordering...to delivery... everyone was so helpful and nice and professional...Thank you so much!” -Lori “The order was prompt, the telephone ordering system was thorough, well organized and polite...Our order was delivered promptly and hot items were hot, and cold items just right. Keep up the good work, we enjoyed our meal and your service immensely.” -Robert

WINE

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

Downtown Avila Beach, CA

Specializing in Italian Varietals Pinot Grigio • Barbera Cabernet • And More

Enjoy award-winning wines in a relaxed, beach-front setting.

Two FREE tastings with this ad.

Open Daily, 12 to 5 p.m.

Drink More o’Vino, not Less o’ Vino! uel S t Mig

uis St

St nton ia San A

St Luis

t St

San

Fron

San L

San

St Juan

A

St

n

San

2nd

as L

Luc

il Av

r

hD

ac

e aB

550 1st Street, Avila Beach • (805) 627-1443 • www.morovino.com

59

60

WINE

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

OctOber 15-17, 2010

Harvest Festival Dinner and Open House

OctOber 29-30, 2010

Haunted Caves at Eberle Winery!

Saturday

december 4, 2010

Holiday Dinner in the Caves Saturday

december 11, 2010

Holiday Open House Saturday

January 15, 2011

Esprit du Vin with the Wineries of Highway 46 East Saturday

February 12, 2011

Black Tie Valentines Dinner Friday

march 18, 2011

Zin Fest Dinner in the Caves

WINE

61

62

WINE

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

To San Francisco Locatelli

MISSION STREET RIVER ROAD

RO AD

Tackitt Family

River Star

Silver Horse

AD LLEN RO

VON DO

Terrace Hill Olive Oil

J&J Cellars

BUCKHORN RIDGE PLACE

RAN

LA

CHIT AC ANY ON

REL

RO AD

EST

MAP NOT TO SCALE

PL EA SA NT

MISSION STREET EXIT

Pretty-Smith

RIVER ROAD

San Miguel

Ranchita Canyon Villa San-Juliette

CROSS CANYONS

NYON

CA HOG

Cinquain

ROAD IN DE

PEN

DE PLA NCE CE RAN

CH

101

TA VIS ENA E BU DRIV

SPRING STREET

AKS ER O RIV DRIVE

N

IO

UN

AIRPORT ROAD

RIVER

ROAD

TOWER ROAD

JARDINE ROAD

WELLSONA ROAD

ESTRELLA ROAD

Vines

off the Lines!

DRY CREEK ROAD

46E

To Fresno, Bakersfield, & interstate-5

AD RO

To San Luis Obispo & Los Angeles

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

Tasting by appointment 805.400.5978

J&J Cellars

Tasting Friday-Sunday 11:00-5:00

Locatelli

Tasting Friday-Sunday 11:00-4:00

Pretty-Smith

Tasting Friday-Sunday 11:00-5:00

Tackitt Family Tasting Friday-Sunday 12:00-5:00

Tassajar a

Tasting Friday-Monday 11:00-5:00 (located at Silver Horse)

Terr ace Hill Olive Oil

Tasting Saturday-Sunday 11:00-5:00

Villa San Juliette

R anchita Canyon

Tasting by appointment 805.550.0522

RiverStar

Upcoming Events

Tasting Friday-Monday 11:00-5:00 Tasting Friday-Monday 12:00-5:00

Silver Horse

Take your

Tasting Friday-Monday 11:00-5:00

October 15-17 “Tour de Trail” Passport Weekend November 12-14 “Pleasantly Sweet” Weekend

You couldn’t grow grapes without the sun, so why not use it to power your vineyard operation as well? With the continuing decline in equipment costs coupled with great incentives from PG&E and the Federal Government, generating your own power is a wise and prudent business decision. A pay back period of between 2-6 years means you’ll be generating clean, free power more quickly than ever before.

When you purchase a solar power system from Cal Paso Solar Electric you get a company with deep roots in the community with over 70 years of combined expert experience. Won’t you let us give you a free energy analysis?

Join the fight against foreign oil and generate FREE electricity for decades to come!

December 3-5 Holiday Open House

Call Cal Paso Solar Electric at 239-4851 or visit us at Calpasosolar.com Today.

CA License C-10 933700

www.PleasantValleyWineTr ail.com

WINE

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

wine bar • tasting room • wine shop

Featureed Wineries (parttial list) Alban Alta Maria Arcadian Au Bon Climat Autry Cellars Babcock Barrel 27 Beckmen Belle Glos Bien Nacido Big Basin Bonaccorsi Breggo Cellars Broadside Brochelle Brophy Clark Buoni Anni Buscador Calcareous Calzada Ridge Cambria Carlson Cass Caymus Chamisal Chronic Cellars Cimarone Cold Heaven Core Daou Denner

Domaine Alfred Drew Edwards Sellers Epoch Estate EQ Winerie Ethan Etude Famille Quiot Federalist Feliz Noche Graves Halter Ranch Happy Canyon Hearthstone Herman Story J Dusi Jada Kracher La Vie Labyrinth Lane Tanner L'Aventure Le Cuvier Loring Wine Co. Madeleine Makor Marchesi di Barolo Margerum Matua Valley Morgan Opolo

Orin Swift Ortman O'Shaughnessy Oso Libre Pasoport Pianetta Piedra Creek Pine Ridge Quail Crossing Qupe Rangeland Roar Sanguis Scherrer Sea Smoke Sforzando Siduri Sierra Madre Silver Horse Silver Oak Storm Tablas Creek Tantara Toucan Wines Twomey Wedell Cellars Weingut Knoll Willenborg William James Williams Selyem Wolff

� 200 + wines by the glass. Every Day! � Or try a flight or a bottle. � Choose from over 70 wineries from the Central Coast and beyond. � Fully stocked bottle shop with competitive pricing. Shipping and FREE local delivery. � Nibbles and Small Plates: - Made in Los Alamos Full of Life Flatbread.

- Swiss raclette (Thurs-Sat).

- Cheese and meat platters.

- Dukkah dry dip with olive oil and warm pita.

- Made in Arroyo Grande chocolate truffles.

- Made in Cayucos Brown Butter & Sea Salt cookies.

Thursday Wine Madness BIG discounts on wines by the glass

Wednesday FREE Flatbread Full of Life Flatbread nibbles

(805) 773-8466

Open Daily: Noon to 9.00 PM Friday & Saturday till 10:00 PM www.pismowineshop.com

911 Price Street, Pismo Beach, CA 93449 between Honeymoon Café and Guiseppe’s, in the beautiful Valentina Inn

63

64

WINE

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

years

Where Pure Flavor and Alternative Varietals Intersect

Experience two unique wineries from the Edna Valley o f Sa n Lu i s Obi s p o p ouring und e r the s am e roof; Baileyana and Tangent. These wineries are located in the Independence schoolhouse established in 1909.

Wine Tasting...Gourmet Gift Shop Special Events...Weddings...Picnic Facilities

OPEN DAILY 10:00 AM - 5:00 PM EVENTS CALENDAR 2010/ 2011 NOVEMBER Nov 5: Harvest Dinner- “White House Dinner,” 6-10pm Hosted by Edna Valley Vineyard’s Winemaker

Nov 7: Harvest Open House Celebration, 12-4pm

3rd Annual “Throwdown,” Food Sampling, Wine & Live Music

FEBRUARY Feb 12: Valentine’s Dinner, 6:30-10pm- Bring your sweetheart!

Fabulous Multi-course Menu- Awarding Winning Wines to Match.

MARCH March 6: Wine & Food Seminar, 3-6pm Buffet Dinner to Follow 6-8pm

APRIL Apr 9 & 10: Local’s Weekend, 10am-5pm

Complimentary Wine Tasting & Discounts for SLO County Locals

Apr 13: Cooking Class Series, 6-9pm

Sampling and Complimentary Wine Tasting will be Offered

Apr 20: Cooking Class Series, 6-9pm

Sampling and Complimentary Wine Tasting will be Offered

Edna Valley Vineyard 2585 Biddle Ranch Road San Luis Obispo, CA 93401

For more Information: (805) 544-5855 www.EdnaValleyVineyard.com Please Enjoy Our Wines Responsibly ©2010 Edna Valley Vineyard, San Luis Obispo, CA

Picnic Area & Bocce Courts

WINE

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

65

Visit our Central Coast Vineyard Team

SIP Certified Vineyard and try our wines.

farmhouse atmosphere historic cupola caboose

& boxcar.

October

Upcoming Events

14th-17th: Harvest Wine Weekend Celebration 14th: Acoustic Mellow Music Night at Pomar with Mostly Monica. Event complimentary.

15th: Train Wreck Friday! $10 non-club cover charge. JD Project performing! Bring your friends, family and a picnic! Tri-Tip BBQ sandwiches and chili also available for purchase. 5:30-Sunset 16th: Head on out to the Junction for exclusive wine specials, our $5 BBQ and Vineyard tours!

17th: Harvest Wine Weekend Prime Rib Sunday Brunch at Pomar. $35/Members, $45/Non-members, 10:30-2:30. Call for reservations as space is limited.

30th: 1st annual Chili Cook-off at Pomar Junction benefiting Loaves and Fishes. You be the judge, 1-4pm. $5/ or donation of non-perishable food item.

Organic and Sustainable

November 7th: Wine Club Pick-Up Party. 11-3pm.

26th-28th: After Thanksgiving Gift Shop Merchandise Sale. Get your holiday shopping in early with amazing prices all weekend long.

December 11th: Holiday Open House, 11-5pm.

www.pomarjunction.com

5036 S. El Pomar Road · 805.238.9940

1315 N. Bethel Rd · Templeton · off Hwy.46 West

www.castorocellars.com

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

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

66

WINE

MENUS • Fall/Winter 2010 • newtimesslo.com/menus/ • New Times Media Group

“If you’ve been here, then you know”

Saturday, October 16, 2010 – Harvest Celebration

Stop by for barrel samples of Limited Release Cabernet, a stellar line-up of wines and enjoy Brian Stein’s famous Santa Maria Style BBQ tri-tip sandwiches hot off the grill all day long! Cool off with Doc Bernstein’s wine ripple ice cream, join in the grape stomp fun and listen to live jazz by ZZAH from 11 a.m. to 4 p.m. on the patio.

Sunday, October 17, 2010 - Harvest Brunch

Unwind with a relaxing wine country brunch in our rustic barrel room. Enjoy fresh, seasonal fare

by Two Cooks Catering including Cabernet Winter Squash Soup and Chicken with PomegranateBasil Sauce, served with our Limited Release wines and homemade sangria.

Friday, November 5, 2010 – Friday Afternoon with Cahoots Catering

Jim and Lisa with Cahoots Catering are local celebrities known for their famous Thai Chicken Salad and Southwestern Chicken Melt. Stop by the tasting room from 1 to 4 p.m. for a sample of their wonderful products including Thai Salad Dressing & Chipotle Mayonnaise along with tasty menu ideas from their creative cookbook!

Saturday, November 13, 2010 – Wine Vine Run Pasta & Salad Feed

Join us for a pre-race Pasta and Salad Feed from 5 to 7pm in our barrel room. Listen to live acoustic guitar and enjoy Meridian wine (available for purchase by the glass or the bottle).

Sunday, November 14, 2010 – Wine Vine Run – Half Marathon & 5K Run/ Walk

Experience the wine country of Paso Robles and support a great cause! Come run/walk in this unique destination race through the beautiful vineyards of Meridian followed by a leisurely wine tasting and breakfast in our gardens. All proceeds benefit the Paso Robles Athletic Department.

Visit www.winevinerun.com for registration information.

Friday, December 3, 2010 – Friday Afternoon with Meridian Wine Filled Chocolates

Beat the winter chills and cozy up with a Meridian Wine-Filled Chocolate! Infused with our Limited Release Cabernet Sauvignon, this Belgian dark chocolate truffle is pure decadence. Pick up a box for a great stocking stuffer! Samples available 1-4 pm.

Saturday, December 11, 2010 – Holiday Open House & Winter Wine Club Pick Up Party Meridian Vineyards will be celebrating the season with a complimentary Holiday Open House from 10-5pm! Sample exclusive “Limited Release” wines, mulled cider, festive holiday treats and make your holiday wreath with vines cut from our very own vineyards. Wine Club members are in for an extra treat from 2-4pm, including a private tasting in our cellar and a special barrel sample paired with gourmet macaroni and cheese from Cahoots Catering!

PHOTO BY JULIE WILSON

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

MENUS • Fall/Winter 2010-2011 • newtimesslo.com/menus • New Times Media Group

N R Y TIO FO TAR ING EN D N ST - IS A IME E TA TH MPL IN W CO E A ERV S RE

Enjoy Naturally

MFU P

8JME ) P 8 JOFSZ STF $U

5F

NQ

%XIT 6INEYARD 2D GO EAST 2IGHT ON 4EMPLETON 2OAD

7JOFZBSE %S

B -O

4ASTING AND RETAIL SALES ¯ 0-

7ILD (ORSE 7INERY 7ILD (ORSE 7INERY #T 4EMPLETON #!

O 3E

WILDHORSEWINERY COM

&VSFL

/PEN DAYS A WEEK