Daily: High Spirits from 4:30pm
Dinner from 5:00pm
Delighting Monterey Peninsula locals and visitors since 1995, Montrio Bistro is just minutes from Pacific Grove, Carmel and Pebble Beach. A California Central Coast culinary leader, Montrio Bistro holds numerous national, regional and local awards. Featuring locally sourced ingredients and sustainably caught seafood, Executive Chef Tony Baker's European inspired American menu combines the best of Italian, French and California cuisines. The restaurant is located steps from the Monterey Conference Center and Fisherman's Wharf and near the Pebble Beach Golf Links, 17 Mile Drive, Monterey Wine Country and the National Steinbeck Center.
SMALL BITES
Oatmeal-Crusted Brie with Cumberland sauce...4.50
Baby Artichoke-Risotto Fritters with tomato pesto...4.50
Pancetta- Wrapped Prawns on pickled slaw...4.50
Sautéed Mushrooms with griddled polenta...4.50
White Anchovies with garlic toast and lemon oil...4.50
Mushroom & Pancetta Stuffed Crepe with Spring Hill cheddar...6.50
Truffle Tater Tots with Grana Padano cheese...6.50
Dungeness Crab Fritters with pickled radishes and spicy remoulade...6.50
Lobster Mac’n Cheese...6.50
The Pig Plate assorted locally-cured salami with cheeses and apple-fig chutney...6.50
APPETIZERS
House-Made Soup...7
Dungeness Crab Cakes with pickled radishes and spicy remoulade...12
Duck Confit over stewed rhubarb with toasted brioche...12.50
Fire-Roasted “Ocean Mist Farms” Artichoke with white balsamic, tomato chutney and pesto aioli...10
Wood Oven Roasted Tomato-Mozzarella Bruschetta with roasted fennel vinaigrette and wild arugula…9.50
Lobster B.L.T with tomato and pancetta, house-made briocheand chili-lime sweet potato fries...13.00
Steamed Pen Cove Mussels & Cockle Clams with house-made andouille sausage...12
Baby Artichoke- Smoked Bacon Risotto with spinach and Parmesan...11
Crispy Calamari with smoke chili aioli...8.50
SALADS
Caesar Salad with garlic-Parmesan croutons and Caesar dressing...9
Bistro Salad with mache, butter lettuce, warm bacon and Point Reyes blue cheese...10
Organic Field Greens with house made croutons and tomato vinaigrette...8
Roasted Beet Caprese with oranges, basil, and house-made mozzarella...11
“Bacon and Egg” Salad. Warm salad of local greens with smoked bacon, poached egg, oven-dried tomatoes and mustard vinaigrette...11
DINNER ENTREES
Roasted Duck Breast with sweet onion-potato galette, garlic, sautéed spinach and sour cherry reduction…25
California Lamb Lion Chops over rosemary gratin potatoes with broccolini, toasted almonds and spring onions…..32
Smoked Beef Sirloin- USDA Prime with garlic-whipped potatoes, cherry tomatoes, baby spinach and balsamic reduction…24.5
Griddled Crab Cake Salad with Louis dressing, grilled local asparagus, egg wedges and vine-ripened tomatoes…19
“Prok-trio” with bacon-wrapped pork tenderloin with shredded pork and dates over maple-parsnip puree…23.50
Grilled Wild- Caught Salmon with maple carrots, potato confit, arugula and tarragon butter 26.50
Slow-Braised Beef Short Rib served over garlic-whipped potatoes with roasted pearl onions and oven-dried tomatoes…28.50
“Bistro Burger” with portabella mushroom, Point Reyes blue cheese, and bacon on onion roll with frites...14
Artichoke Ravioli with baby artichokes, smoked bacon, peas, Italian parsley and crème fraiche...18.50
Grilled Florida Prawns on green-garlic sage risotto and roasted walnut-green chili vinaigrette...24.50
Cappellini with fresh and oven-dried Roma tomatoes, garlic, basil and Parmesan...16.50
Rosemary-Roasted Portabella Mushroom with vegetable ragout and polenta...19
Seared Scallops with “Montrio” Mojo over rustic potato hash and shellfish red-wine reduction...26
Wood Roasted Brick Chicken with fingerling potatoes, Indian-spiced green beans and pan jus...23