Paul Martin's American Bistro has created an expanded "Taste of Paul Martin's" menu featuring $4 and $8 small plates, wines and specialty drinks available from 3-7 pm daily. The affordable menu highlights the simple yet delicious farm-to-table foods that are the heart and soul of the restaurant. Guests can enjoy the amazing flavors of menu dishes like smoked salmon lettuce cups, shredded beef tacos on hand-made rolled corn tortillas made fresh in-house every day, cider-maple chicken skewers, and slow-cooked pork ribs for only $4. Mesquite grilled steak skewers with arugula and pineapple salsa, crispy fried chicken and fries and hand-rolled, made to order Thai fresh vegetable rolls round out the menu at $8 per plate.
The restaurants have put together a well-rounded premium drink menu for a Taste of Paul Martin's (Paul Martin's Happy Hour) that stays true to the Paul Martin's commitment to purveying and serving sustainable, organic and fresh food and beverages. The restaurant has chosen vineyards not just for their outstanding wines, but also for their use of sustainable farming practices. Both Rodney Strong and Chamisal produce exceptional wines incorporating many organic and biodynamic principles at their California vineyards. Rodney Strong uses a solar energy system that is one of the largest of any winery in the world, and was the first carbon neutral winery in Sonoma County. Also featured are wines from Parducci, a Mendocino County winemaker committed to sustainable wine growing practices, protecting the environment and supporting local communities and farmers; and Shenandoah Vineyards, a family owned winery that uses low-yield viticulture and minimum intervention wine making techniques.
Paul Martin's hand crafts the juices and other ingredients for their premium cocktails, such as the housemade sweet and sour shaken into the Patron Silver margarita. House infused Meyer lemon and raspberry vodkas are featured in the bistro's signature Meyer Lemon Drop and Raspberry Martini cocktails. Quality cocktails mixed with small-batch Marker's Mark bourbon or smooth Effen vodka are a great way to end the day at a refreshing price.
The mantra of Paul Martin's American Bistro is "Eat organic. Believe in sustainable. Buy local. Love fresh." Restaurateurs Brian Bennett and Paul Fleming developed the concept for the Roseville restaurant, forging 40 relationships with innovative local farmers, 80 percent of whom are located in Northern California; and with the opening of the El Segundo restaurant they have developed a great network of local southern California producers as well. The organic restaurant continues to expand its list of local, sustainable and organic vendors and is an active supporter of PlacerGrown, a non-profit organization formed to assist local farmers in marketing their products.
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