1032 Pine St., Paso Robles, CA 93446, USA | crespeou@aol.com
 
 
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Paso Terra
 
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Culinary Creations in Paso Robles, CA

Classical French Training Meets Modern Technique

 
Chef Preparing Dessert - Executive Chef Andre Averseng of Paso Terra in Paso Robles, CA
 
Chef Andre trained in France in the early 1970s. The national strict syllabus was practiced within every Culinary School thus rendering all young chefs to be trained with the same culinary tools and knowledge throughout the country. Andre not only earned his degree but was earned the best apprentice in the South of France.

Andre came to the US in the late 1970s and quickly became the Executive Chef at a well known eatery among Hollywood folk, called Le Restaurant. Andre moved on to teaching at all the accredited Culinary Schools in L.A., being The Art Institute, Los Angeles Culinary Institute, and a founding teacher at the now Pasadena Cordon Blue. His curriculum circumvented the globe encompassing appetizers, entrees and deserts.
 

Winter Menu 2016/17

 
 
Soups:
  • Soup of the Day - 8
  • Organic Corn and Blue Crab Bisque - 11
  • Lobster Bisque - 13
Appetizers:
  • Black Mussels in Garlic Butter - 14
  • Burgundy Escargot Marchand DeVin - 14
  • Blue Crab Cakes with Cajun Sauce - 15
  • Shrimp Scampi Pastis on Vegetable Noodles - 16
  • Scallops with Roasted Garlic & Bacon Sauce on Green Pea Puree - 17
  • Crab Fondue (for 2) with Crostini - 18
Salads:
  • Romaine with Pepita Dressing and Cotija Cheese - 12
  • Market Greens, Candied Nuts, Feta, Cranberries, Cranberry Vinaigrette - 13
  • Paso Terra Greek Salad with Raita Dressing - 13
  • Poached Pear in Red Wine & Blue Cheese on Italian Greens w/white Balsamic Dressing - 14
  • Terrine of Roasted Beets and Goat Cheese
    w/Basil Sauce - 14
Fresh Pastas:
(made daily, with a side of seasonal vegetables)
  • Vegetarian with Mushroom and artichoke
    w/Basil Sauce - 24
  • Smoked Salmon and Chives in a Creamy
    Lemoncello Sauce - 27
  • Seafood with Shrimp, Scallops, Fish, Mussels
    in a Basil Sauce - 31
 
All Entrees come with a Choice of Spinach Sauté or Mash Potato or Combination of Both And Seasonal Vegetables
Seafood & Entrees:
  • Sand Dab Filets Meuniere - 24
  • Grilled Catch of the Day with Citrus Sauce - 27
  • Parmesan Horseradish Crusted Ora King Salmon,
    Fresh Dill Sauce - 29
  • Seabass Veronique (Vermouth, Grapes & Cream Sauce) - 28
  • Cioppino - 33
  • Sea Scallops Sauté with Caviar Vodka Sauce - 34
  • Nut Crusted Halibut with Costa Rica Coffee Sauce a la Tica - 35
Turf:
  • Braised Boneless Short Ribs Burgundy Style - 33
  • Rack of Lamb with Green Peppercorn Cognac Sauce - 35
Dessert: All $8 each
  • Flourless Chocolate Roll with Chocolate Mousse
  • Hazelnut Torte
  • Raspberry Sorbet
  • Chef Andre’s Lemon Cheese Cake
  • Pavlova with Seasonal Fruit
  • Coffee Pana Cotta
We address the dietary needs for all:
vegan/vegetarian, Gluten Free, Dairy Free and any other food allergy
 

Wine List

 
 
 
Sparkling
 
Glass
 
Bottle
 
 
  • Charles de Fere, Blanc de Blanc Reserve, NV
 
$10
 
$35
 
 
  • Charles de Fere Rose NV
 
$15
 
$45
 
 
Whites
 
Glass
 
Bottle
 
 
  • 2014 Center Of Effort Chardonnay
 
 
$50
 
 
  • 2013 Twisted Chardonnay
 
$14
 
$40
 
 
  • 2014 Vina Robles Sauvignon Blanc
 
$14
 
$40
 
 
  • 2014 Poalillo Vineyards Sauvignon Blanc
 
$14
 
$40
 
 
  • 2013 Tablas Creek Patelin Blanc
 
 
$45
 
 
  • 2014 Adelaida "Finder" White Rhone
 
 
$45
 
 
  • 2014 LXV Viognier Summer Satine
 
$15
 
$45
 
 
Reds
 
Glass
 
Bottle
 
 
  • 2014 Jack Hammer, Pinot Noir
 
$12
 
$35
 
 
  • 2013 Calcareous Twisted Sisters Pinot Noir
 
$15
 
$45
 
 
  • 2013 Jack Creek Pinot Noir
 
 
$60
 
 
  • 2012 Adelaida Estate Grenache
 
$15
 
$45
 
 
  • 2013 Opolo Sangiovese
 
 
$50
 
 
  • 2013 Poalillo Tre Palio-Super Tuscan
 
 
$45
 
 
  • 2013 Le Vigne Merlot
 
$13
 
$38
 
 
  • 2012 Peachy Canyon, Westside Zinfandel
 
$14
 
$40
 
 
  • 2013 Vina Robles, Red 4
 
$14
 
$40
 
 
  • 2012 Vina Robles Cabernet Sauvignon
 
$14
 
$45
 
 
  • 2012 Le Vigne Cabernet Sauvignon
 
 
$40
 
 
  • 2012 Talbas Creek Patelin Rouge
 
$14
 
$45
 
 
  • 2013 Calcerous Matriarch Bordeaux Blend
 
 
$40
 
 
  • 2012 Clesi Dolcetto
 
$14
 
$45
 
 
Dessert (all 350mml)
 
Glass
 
Bottle
 
 
  • Graveyard Vineyards, Delieverance (chocolate port)
 
$15
 
$45
 
 
  • Roxo Port, Tradicional, NV
 
$15
 
$45
 
 
Beers
 
Glass
 
Bottle
 
 
  • Blue Moon
 
$8
 
 
 
  • Firestone 805
 
$8
 
 
 
  • IPA
 
$8
 
 
 
Non Alcoholic
 
Glass
 
Bottle
 
 
  • Sparkling Water
 
$3.50
 
 
 
  • Ice Tea & Soda
 
$1.50
 
 
 
  • Coffee Regular or Decar-French Press
 
$5.00
 
 



Corkage: $20 per bottle

French Wine Program

 
 
 
Champagne
 
Glass
 
Bottle
 
 
  • 2007 Bernard Gaucher Brut Prestige
 
 
$85
 
 
  • 2007 Jacquesson Cuvee
 
 
$98
 
 
Cotes du Rhone et Cotes de Provence
 
Glass
 
Bottle
 
 
  • 2015 St Roch les Vignes Rose'
 
$12
 
$40
 
 
  • 2015 Domaine Fouquette Rose'
 
$13
 
$45
 
 
  • 2015 Moulin del la Roque Bandol les Beaumes Rose
 
$15
 
$50
 
 
  • 2014 Yves Cheron Les Dentelles, Rouge
 
$12
 
$40
 
 
  • 2011 Domaine les Eschaffins Cairanne, Rouge
 
$12
 
$40
 
 
  • 2013 Chateau Fortia Chateauneuf du Papa Blanc
 
 
$90
 
 
  • 2013 Chateau Fortia Chateauneuf du Papa, Rouge
 
 
$90
 
 
Bourgogne
 
Glass
 
Bottle
 
 
  • 2014 Domaine Chanzy, Close de Fortune, Chardonnay, Cote de Beaune
 
 
$55
 
 
  • 2013 Domaine Jessiaume Santenary, Pinot Noir, Cote de Beaun
 
 
$80
 
 
Macon Villages
 
Glass
 
Bottle
 
 
  • 2014 Christian Vergier Cuvee, Blanc, Cote Chalonnaise
 
 
$45
 
 
Loire Valley
 
Glass
 
Bottle
 
 
  • 2014 Vigneau Chevreau Vouvray, Blanc
 
$12
 
$55
 
 
  • 2015 Eric Louis Sancerre
 
 
$55
 
 
Corbierees
 
Glass
 
Bottle
 
 
  • 2013 Chateau de Valugles, Fut de Chene
 
$12
 
$40
 
 
Bordeaux
 
Glass
 
Bottle
 
 
  • 2014 Reserve Grand Marchand Cabernet Sauvignon, Entre deux Mers
 
$12
 
$50
 
 
  • 2014 Chateau Haut Mayne Graves Blanc
 
 
$40