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New menu additions at Paso Robles Inn Steakhouse 

Paso Robles Inn Steakhouse, new menu

Steak Bites with garlic sourdough bread, chipotle aioli, and tomato and shallot salad are featured at the Paso Robles Inn Steakhouse. Executive Chef Paul Arangorin is expanding the menu with new, innovative dishes and locally grown and sourced cuisine.

Historic inn and restaurant features locally grown and sourced foods

The Paso Robles Inn Steakhouse has added new items to its lunch and dinner menus. In addition to its signature items, the steakhouse is increasing its locally grown and sourced cuisine with new, innovative dishes.

New menu items include the Wild Mushroom Tagliatelle with pea vines, truffle butter, and parmigiano-Reggiano.

New menu items include the Wild Mushroom Tagliatelle with pea vines, truffle butter, and parmigiano-Reggiano.

In re-designing the menu, Battle of the Bay winner and Executive Chef Paul Arangorin recognized the popularity and demand of some of the signature dishes, which remain on the menus, but added new fresh salads, sandwiches, pastas and more. Customers will still be able to order their favorite steak, served with a choice of potato, fresh vegetable and sauce; the ever-popular Prime Rib; or the signature Grilled Artichoke which was recently featured in Westways Magazine.

The new menu items feature naturally raised beef from California, Morro Bay oysters, locally caught halibut, as well as a myriad of locally grown and sustainable produce like fresh spring peas and tendrils, asparagus, kale, artichokes and wild mushrooms. The Chef’s Garden at the Inn will provide many ingredients, including chilies now growing that will be pickled, fresh basil, and heirloom tomatoes; all of the pastas will be handcrafted.

Arangorin’s inspiration for this menu is the bounty of fresh, available ingredients that are abundant along the Central Coast. “I wanted to serve wonderful local produce and naturally raised meats, and give them the opportunity to shine by balancing the flavors and textures of each ingredient.”

New menu items include:
• Steak Bites with garlic sourdough bread, chipotle aioli, and tomato and shallot salad
• Heirloom Tomato Salad with locally grown tomatoes, burrata cheese, and California olive oil
• Pork Belly Bao with hoisin, cucumber, cilantro, garden chilies, scallions, rock sugar, and peanuts
• Duck Confit with white bean cassoulette, sausage, pancetta, baby tomatoes, sherry vinegar, and fresh parsley
• Crispy Pork Belly with poached egg, wild mushrooms, crème fraîche, and mash potatoes
• Wild Mushroom Tagliatelle with pea vines, truffle butter, and parmigiano-Reggiano

The Cattlemen’s Lounge is also boasting a whole new menu of signature drinks, all based on history of the Inn. With names like Barbary Coast, Marilyn’s Kiss, and The Dirty James, each one comes with its own recipe and story. In the newly renovated Coffee Shop, iced coffees, caramel macchiatos, and other specialty coffees are steaming up the place.

More about the Paso Robles Inn Steakhouse
Located on the square in downtown Paso Robles, the Paso Robles Inn Steakhouse menu features locally grown and sourced ingredients that highlight the bounty of the Central Coast area. Every dish is creatively prepared by Executive Chef Paul Arangorin, using the freshest ingredients from local farms, ranches and fisheries. An extensive list of award-winning Paso Robles wines compliments the flavors of each dish and makes each meal a true Paso Robles Wine Country dining experience.

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About the author: Reporter Meagan Friberg

Meagan Friberg is a reporter for the Paso Robles Daily News and A-Town Daily News.

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