April News and Happenings

Happy Spring!

Spring is in the air and we have a lot to share with you! We have our new Spring Menu, Nightly Happenings and our delicious Easter Brunch and Dinner Specials!

Spring Menu Launch!

This Tuesday, April 1st is the unveiling of our new Spring Menu. Join us soon to taste the creations Chef Evan has for us.

New to our Starters & Salad Selection is a Grilled Prosciutto Wrapped Asparagus served with Arugula, Feta and Mediterranean Salad.

New to our Signature Selections we are offering a Cider Cured Center Cut Pork Chop served with Potato Gratin, Creamed Spinach, Tart Apple Chutney with a Red Wine Glaze

These are just a couple of the new items you will find along with your old favorites this Spring. We have an exciting new collection of red and white wines from wineries in our region to tempt your palate this spring.

Click Here to view our new Spring Menu

Happy Easter!

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Easter Brunch Sunday April 20th

10 am – 2 pm
Call us at 831-479-3430 for reservations
Click here to view our Easter Brunch Menu

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Scotch Egg

If you didn’t have a chance to try the Scotch Egg on our Winter Menu or you did and loved it, here is the recipe for you to try at home! We hope you enjoy it as much as we did!

Ingredients
1 pound pork sausage meat
2 teaspoons Worcestershire sauce
4 hard-cooked eggs, peeled
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 egg, beaten
2/3 cup dry bread crumbs
1 quart oil for deep frying

Directions
In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage. Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess. Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.

Fresh Catch Board

389As Dungeness Crab Season comes to an end, we are happy to have Halibut season upon us. We are always looking forward to what our local fisherman will bring to our Fresh Catch Board.

Like us on Facebook for our nightly specials and fresh fish selections.

Spring Hours

Mon-Thurs: 11:30 – 8:30
Friday: 11:30 – 9:30
Saturday: 11:00 – 9:30
Sunday: 10:00 – 8:30

Join us for Happy Hour
Mon – Friday: 3:00 – 6:00

Brunch Service
Sat & Sun till 2pm

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This past fall we began our relationship with the Boys & Girls Club of Santa Cruz with our annual Wine Makers Dinner benefiting their HeartMath program. This spring we are extending that relationship with the children by offering them cooking classes held by our Chef Evan Lite. He will join the them once a week and then showcase what they learned on Thursday’s Special Board. We hope you will come in and try out our specials.

Nightly Specials at Johnny’s Harborside…

Monday Night beginning at 5pm try our ever popular $20 Gourmet. Enjoy a unique 3 course meal plus a wine pairing… menu changes weekly!

Tuesday is Taco & Tequila Night $3 – $4 Tacos, choose from carnitas, chicken or fish and great Tequila drink specials it is sure to be a good time.

Wednesday’s Flashback Night come in and enjoy unique dishes through the decades.

Join us Thursday Night for Boys & Girls Club cooking showcase! Chef Evan is teaching the kids new, fun and healthy recipes.

Saturday & Sunday Brunch until 2 pm, Johnny’s has a great menu sure to please the whole family with fantastic drink specials $5 Bloody Mary and Ramoz Fizz and $4 Mimosa’s.

Monday – Friday Happy Hour 3 – 6pm Come in and relax with $4-$6 specials.

Schedule a date night with your sweetheart for a romantic evening dinner and enjoy a beautiful view of the harbor.

We wish you a very happy spring and are looking forward to seeing you soon.

Sincerely,
The Staff of Johnny’s Harborside

Contact us at: 831-479-3430 • info@johnnysharborside.com

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