Panolivo Gourmet Bistro
(805) 239-3366
1344 Park Street, Paso Robles
(at the corner of 14th St.)
For over 6 years, Panolivo Gourmet Bistro has featured the most unique dinner selection in Downtown Paso Robles. Chef Beatrice blends her French culinary background with a fresh California flair. In addition to a daily breakfast and lunch, Friday and Saturday dinners, and a fabulous Sunday brunch, Chef Bea has refined over 30 specialty desserts and pastries, artfully baked from scratch in our bakery. Her crafted menus feature fresh and locally sourced produce and are inspired to celebrate the seasons.
Dinner: Fri. and Sat. 5 p.m. – 9 p.m.
a La Carte and prix fixe menus
Breakfast and Lunch Daily
Mon. – Thurs. 7:30 a.m. – 3 p.m.;
Fri. 7:30 a.m. – 3:30 p.m.; Sat. 8 a.m. – 3:30 p.m.
Sun. Brunch 8 a.m. – 3:30 p.m.
Dinner appetizers
Onion Gratinée Soup
Delicious Salad
local greens, orange segments, goat cheese, dried cherries, and candied pecans
Sun Dried Tomato Baked Goat Cheese
Crispy Scallops
large scallops, delicately battered, Ponzu sauce, and wasabi mayonnaise
Coconut Shrimp
mango mint sauce and cusabi mayonnaise
Truffle & 4 Cheese Sacchetti Raviolis
black truffle, ricotta, mozzarella, pecorino, aged parmesan raviolis and creamy tarragon sauce
Seared Foie Gras
brioche toast, caramelized apple, fleur de sel, hazelnut oil, Xeres vinegar
Traditional French Snails
DESSERTS
There is no perfect meal without a dessert from Panolivo, 10 house-made sweet treats to choose from daily.
BREAKFAST & LUNCH
House-made French pastries; Quiches; Croque Monsieur; Breakfast sandwich; Eggs Benedict; Omelets; French Toast; Pancakes (weekend) and more
Made-to-Order Panini’s, tasty salads, and fabulous soups—Light entrées
DINNER ENTREES
Beef Bourguignon
beef stew, bacon, mushrooms and pearl onions, red wine sauce, and Fettuccini pasta
Mushroom Papardelle Pasta
papardelle pasta, pearl onions, and sun dried tomato pesto sauce
Herb Rubbed Rotisserie Chicken
herb rubbed half-rotisserie chicken, roasted potatoes medley, and haricot-vert
Braised Short Rib
veal demi-glace, mustard horseradish sauces, mashed Yukon potatoes, carrot ribbons, and haricot-vert
Seafood Croustade
shrimp, scallops, clams, calamari, creamy mushroom sauce in a house made puff pastry, and haricot-vert
Loch Duart Salmon Lobster Ravioli Duo
sautéed spinach, tomato concassée, and lobster cream sauce
New York Medallion Angus with Mushroom Wine Sauce
porcini and mushroom wine reduction sauce, roasted potato medley, and haricot-vert
Duck with Cherry Sauce
seared Maple Leaf duck breast, sweet potato sun sticks, and haricot-vert
Lamb Chops with Balsamic Sauce
Parmesan Gnocchi and Crispy Artichoke
Traditional Toulouse Cassoulet
leg of duck confit, house cured Kurubuta pork, Toulouse sausage, and French lingots blancs beans
Menu items change on a regular basis, please check with the restaurant for most current menu.