The Patio Group Launches New Refreshed Menus At The Patio On Goldfinch & The Patio On LamontEat + Drink The Patios in Mission Hills and Pacific Beach introduce newly-envisioned menu offerings by Corporate Executive Chef Jarrod Moiles
This month The Patio Group (TPG) officially announced the new re-imagined menus at The Patio on Lamont in Pacific Beach and The Patio on Goldfinch in Mission Hills. The indoor-outdoor eateries’ new menus were created by Corporate Executive Chef Jarrod Moiles. He was inspired by his vision of bringing approachable, California cuisine with coastal Baja influence to the restaurants.
“The inspiration for the menus came from evaluating both restaurants and asking ourselves what we want our food to represent and what do we want our restaurants to be known for?” said Moiles. “That’s what fueled the idea to tell a story with the menus focusing on sustainable, local and seasonal ingredients for guests to enjoy. Through our food we hope to be an oasis for the community to gather and share culinary and social experiences.”
The Patio on Lamont’s new dish highlights include:
· Blistered Shishito Peppers – served with poblano ranch and citrus flavors
· Heirloom Tomato Toast – covered in creamy burrata, sliced tomato, basil, pickled onion and tondo
· Grilled & Chilled Shrimp – served with avocado, red onion, asparagus, blue cheese and Sriracha poblano dressing
· Heirloom Roasted Carrots – served with whipped ricotta, spiced hazelnuts, pickled carrots and a brown butter aioli
The Patio on Goldfinch’s new dish highlights include:
· Chorizo con Queso Fries – covered in jack cheese, pork chorizo, pico de gallo, crema and cilantro
· Duck & Quinoa – confit duck served with quinoa, grapes, grapefruit segments, frisee and grapefruit vinaigrette
· Octopus Tostada – piled high with avocado, charred citrus aioli, cilantro, charred tomato, radish and burnt citrus vinaigrette
· Brandt Beef Carpaccio – served with aged parmesan, arugula, lemon aioli, caper and crostini
The new dishes and ingredients were chosen based on their seasonality and whether or not they were locally available. Chef’s favorite dishes include the Brandt Beef additions to the menus – locally sourced from Brawley, Calif., who’s beef program has no hormones, steroids or antibiotics used in the raising of the cattle. Dishes also include locally caught fish like Halibut, Swordfish and Yellowtail, bringing the San Diego coast of seasonally caught fish to the menu.
“A perfect dish that showcases seasonal ingredients is the Seafood Cobb Salad because it has so many great flavors and fresh seafood and veggies. It’s topped with Grilled Mexican white shrimp and a lump crab salad with dill, chive, lemon zest and creme fraiche. The whole salad is dressed with a Poblano ranch dressing and still has all the classic heirloom cherry tomatoes, chopped bacon, hardboiled egg and avocado that we season with our own tajin salt for a kick,” said Moiles.
See you there!