New Seasonal Menus EMRE at The Ava Hotel Paso Robles, Curio Collection by Hilton, is rolling out summer menus featuring Mediterranean and wood-fired cuisine sourced from central California producers. Chef Julien Asseo's kitchen is offering a Summer Menu with dishes including Seasonal Crudo with Ahi Tuna, Wagyu Beef Tartare, Grilled Mighty Cap Maitake Mushroom, Gundigai Lamb Ribs, and Moroccan Spiced Babe Farms Carrots. A daily Aperitivo Menu runs 5-7 p.m., featuring small bites such as Caviar Service, Wagyu Beef Tartare, Ahi Tuna Tartare, and a Mezze Board. The "Taste of EMRE" is a three-course pre-fix menu priced at $85 per guest. It opens with Market Mezze featuring local vegetables, followed by wood-fired entrées of Jidori Chicken, American Wagyu Beef, or Iberico Pork skewer with sides, and closes with Olive Oil Cake.
Craft Cocktails EMRE has introduced four signature cocktails using house-made components: "Little Luxuries," a Japanese strawberry-infused gin martini with house-made strawberry caviar; "Lambrusco Spritz," an Italian dessert spritz; "One in a Melon," made with rum, passion fruit, and house-made melon shrub; and "Fuzz Worthy," a summer shandy combining Campo reposado tequila, local IPA, and a house-made peach ring.
Offal Good Week Event From August 11-15, EMRE is hosting "Offal Good Week," a five-day celebration of whole-animal cooking featuring prix-fixe daily specials. The menu includes Fried Chicken Hearts, Pork Liver Mousse, Beef Heart Carpaccio, Lamb Tongue Bolognese, and Moroccan Braised Oxtail.
Why It Matters
The menu emphasizes nose-to-tail cooking and locally sourced ingredients, reflecting broader industry trends toward sustainability and ingredient transparency. The seasonal tasting menu and experiential cocktails position the restaurant competitively in the high-end hospitality segment.
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Written by FBM Publications Editors
