Esteban Restaurant’s Executive Chef Ben Hillan proudly announces his new spring menu. Rooted in Spanish tradition, Chef Ben’s new dishes stay in tune with the season to showcase the freshest and finest ingredients from Central Coast farmers, fishers, ranchers, and other artisan producers.
Chef Ben’s vibrant new tapas menu includes: asparagus with tarragon aioli, brown butter, Marcona almonds, Manchego cheese, and citrus yogurt; a refreshing watermelon salad with tomato vinaigrette, pickled cucumbers, feta foam, pistachio dust, and mustard frill; and crudo citrus-cured striped seabass with pineapple emulsion, dulse seaweed, and guava pink peppercorn gel.
The splendor of spring is showcased in Chef Ben’s new Raciones, medium to large plates that can be shared. The Iberian bone-in pork chop, with parsley root puree, sauteed greens, and cherry demi-glace, features the richest, most flavorful meat available - the Iberian pig, a breed native to Spain with naturally marbled meat rendering it buttery and tender. Other additions to the menu include conejo confitado (rabbit leg) and grilled Moroccan spiced cordero (made with New Zealand lamb),
Esteban Restaurant is located at 700 Munras Avenue in Downtown Old Monterey. Reservations are highly recommended - call to reserve your table, 831-375-0176. The restaurant is open 7 days a week for dinner, drinks, and tapas, and Saturday and Sunday for brunch.
Iberian Bone-In Pork Chop
Watermelon Salad
