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Let's eat.

From Big Sur's killer cliff-clinging eateries to Salinas' unparalleled produce, this blog aims to sniff out all things Monterey County can stomach, via picture and prose, curiosity and appetite, hand and mouth.

Thursday, May 27, 2010

Montrio's New Menu

Here's where I have to tell my IT guy that my keyboard no longer works because…my dripping saliva waterlogged it.

I've been studying some of the new treats they'll line up at the old fire house building starting tonight, as the Montrio family celebrates 15 years with a free open house starring its purveyors, fishermen and farmers, items from the new menu and more (scroll down for RSVP info).

These are some new menu highlights from Tony Baker (above), some of which seize inspiration from the new pizza oven. (Fear not, the oatmeal crusted brie with cumberland sauce and the pancetta wrapped prawns with pickled slaw—featuring Florida gulf white shrimp USA wild wrapped in Hobbs pancetta—are still available.)

Some new $4 small bites:
Olive caper pizzeta with shaved dry jack and crispy capers
Ratatouille risotto fritters with smoked chile aioli

$6 treats:
Prime beef skewers prime new york trim
White anchovies with garlic toast and lemon oil

Some $8 options:
Crab and artichoke stuffed cheese crepe
Taste of California cheeses from Bellwether Farms

Other eye-catchers—especially for bacon adorees like me—include (prices listed in parentheses where available):

“Piadine” flatbread topped with chicken, fresh mozzarella, roasted peppers on housemade dough ($14)

The “Bacon and egg salad” with organic local greens with apple wood smoked bacon, house dried Swank Farms tomatoes, bacon poached free range egg and smashed croutons with a sherry vinaigrette ($10)

Seared scallops served over a root vegetable puree with local peas and smoked bacon lardons

Bacon wrapped pork tenderloin stuffed with braised pork over maple parsnip puree and roasted beets

SK Cattle Co. rib eye steak with savory bread pudding, roasted shallots, mushrooms and baby spinach

Roast duck breast with sweet onion potato gallette creamy garlic and wilted spinach with cherry port reduction

Grilled wild king salmon with roasted tomatoes and potato wedges