For more than 20 years, Brockton Villa has its offered guests fresh seasonal fare, great customer service and a spectacular vista overlooking La Jolla Cove. And as if that weren\u2019t enough, the restaurant\u2019s executive chef, Mareyja Sisbaro, has rolled out a winter menu, marking the launch of the seaside dining venue\u2019s year-round dinner offerings. The longtime La Jolla favorite previously only offered breakfast and lunch items during the winter off-season. Due to a high demand from locals, regular customers and concierges, Brockton Villa\u2019s owner Megan Heine determined it was time to open the dinner doors for good. “We followed daylight savings in late fall, closing nights except for private events once the time change occurred, and reopening in the spring,” she said. “We will probably have a dark night on Monday to keep up with training, scheduled maintenance, etc. It\u2019s hard on a little 100-year-old building to serve from 8 a.m. to 9 p.m., seven days and nights a week.” Sisbaro has pulled out all the stops to create a unique and delicious winter menu that fuses the restaurant\u2019s signature fresh local fare with seasonal comfort ingredients \u2014 a perfect match for the restaurant\u2019s cozy atmosphere and stunning vantage point over the Pacific. “We have such a great winter dinner menu \u2014 very unique and delicious,” said Heine. “Some favorites this year include the oysters \u2018Brockafeller,\u2019 citrus-brined pork chop, seafood, as always \u2014 cioppino, sea bass, salmon, scallops \u2014 and our \u2018Epic Chowder.\u2019” Other menu options include unforgettable items like the classic papperdelle bolognese with pancetta; oven roasted tomato, mushroom medley and grana padano; petit filet with Maytag blue ravioli served with roasted winter root vegetables; charred broccoli rabe and port demi-glaze; and ginger lemongrass roasted chicken served atop curry spiced quinoa, golden raisins, toasted almonds, apricot chutney, roasted red pepper emulsion and tzatiki. A warm winter drinks menu will supplement the entree menu this season with salted caramel lattes, s\u2019mores espresso mochas, spiced apple ciders, hot buttered rum and other after-dinner sippers that are sure to warm any soul, particularly when served alongside Brockton Villa\u2019s famed Coast Toast a la mode with a choice between cinnamon or vanilla gelato. As the restaurant marches closer to the much-anticipated sale of its millionth Coast Toast, Brockton Villa will offer a free T-shirt and complimentary Coast Toast for every 500th order. Guests can also take advantage of the restaurant\u2019s new BIP \u2014 “Brockton Important Person” \u2014 rewards card, which diners can use each time they visit to rack up $10 for each $100 spent and receive emails about promotions and events at the restaurant. For more information about Brockton Villa, visit www.brocktonvilla.com or call (858) 454-7393.<\/p>","protected":false},"excerpt":{"rendered":"
For more than 20 years, Brockton Villa has its offered guests fresh seasonal fare, great customer service and a spectacular vista overlooking La Jolla Cove. And as if that weren\u2019t enough, the restaurant\u2019s executive chef, Mareyja Sisbaro, has rolled out a winter menu, marking the launch of the seaside dining venue\u2019s year-round dinner offerings. The […]<\/p>","protected":false},"author":726,"featured_media":269479,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11560","_seopress_titles_title":"Finally \u2014 enjoy evenings over the cove at Brockton Villa","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11560,11551],"tags":[],"class_list":["post-269478","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-la-jolla-village-news","category-news"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/269478","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=269478"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/269478\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/269479"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=269478"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=269478"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=269478"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}