For a little more about Montefiori, including pictures, go here.

Winter San Salvador*
Luna oysters on the half shell, grassfed beef feet chicharron, Ballast Point gin mignonette.

Fathom India Pale Lager
Wild Mexican shrimp, wild nettle sauce, shrimp toast

Longfin Lager
Lime cured scallop, serrano chile, Berkshire pork skin

Abandon Ship Smoked Lager
Local corvina, foraged cress, smoked stone crab

Brother Levonian Saison
Local strawberry poached octopus, squid ink noodle, ash goat cheese

We’ll serve from 5pm to 11pm. You can just show up, or make reservations here.

* Description of Winter San Salvador:

Winter San Salvador is a black lager made with California Barley, Juniper Front Community Garden Bay Leaf, coastal harvested Black Sage, Carlsbad Aqua Farms Luna Oysters and Star B Ranch Ramona Nugget Hops. Inspired by the Schwarzbier’s of Germany, we used some German specialty malts and lager yeast. 6.9% ABV and 23 IBU’s.

This lager is our winter version of the San Salvador series. We looked for indigenous and local ingredients available during the frigid San Diego winter. The Carlsbad Aqua Farms Luna Oysters add a slight finishing touch of brine to the lager and some extra body to enhance its mouth feel. A slight minerality from the oyster shells mingle with the light roastiness in this black lager. The combination of Bay Leaf and Black Sage add aromatics never experienced before in a Schwarzbier.

Eddie put together a high-tech gin/mezcal/strawberry/nasturtium suspension showcase, while Max and Brent busted out some house cured pastured goat country ham, Ensenada olive oil, and even some foraged greens.

I left before the winners were announced, but everyone’s offerings were delicious. A great way to spend a summer day.

Steak and egg tacos: grass-fed sirloin, local pastured hen egg, Suzie’s Farm cabbage, house made tortillas

Chilaquiles: house fried chips, red hot mole sauce, local pastured hen egg

House made granola, Suzie’s Farm strawberries, local honey crema

Mariscos scramble: mixed local shellfish, local pastured hen eggs, Berkshire pork belly, local vegetables, house made tortillas

Brunch is served Saturday and Sunday from noon to 4pm. We also have some special daytime cocktails available, and our full menu is served then as well, plus carnitas on Sunday.

Mischief
veal cheek & tongue, local greens, fried veal liver.

Trade Winds
goat empanada w/ plantain, black bean sauce.

Loakal Red
pastured local chicken banh mi, chicken sausage, chicken pate, house pickles

Sour in the Rye
local lamb terrine, tomatillo & local strawberry chutney

Fruet
Fruet creme brulee, cacao nib

This is a 5 course dinner for $45, with optional beverage pairings for $25. Our previous two Baja chefs dinners sold out. You can make your reservation for this one, here. Just choose an available time on May 14th.

Here’s the menu:
.
sorpresa marina (marine surprise)
..
albondigas de camaron esitlo Manzanilla (shrimp albondigas in the style of Manzanilla restaurant)
…
codornices del Valle de Guadalupe con frijoles puercos y almeja (Valle de Guadalupe quail, clam, pork, beans)
….
arroz cremosos de quesos Ramonetti y bolognesa de borrego (lamb bolognese, Ramonetti cheese from Ojos Negros, creamed rice)
…..
pannacota de manzanilla (chamomile panna cotta)

Sub local blood orange for cactus tuna. (Yes, neither of those is in the original. We didn’t have the right kind of pineapple here.)

We make these for ourselves anyway, so it was time to add them to the menu as a snack. Local corvina battered in beer and golden fried, house made pork chicharrones from Berkshire pork, house made kimchee of Suzie’s Farm cabbage, house made tortilla.