Sponsored by Kitchen Studio of Monterey Peninsula

Food Blog

Chamisal's Semi-Secret Treasure Gets Better

Though the Courtside Cafe (484-1135 x17) enjoys the creative conjurings of a talented chef in a beautiful setting (with some nice patio seating), it remains semi-secret thanks to its residence in the semi-private Chamisal Tennis Club.

As far as I'm concerned, that just means more enjoyable eating for me. I've thoroughly dug the sand dab sandwich, Cobb salad and risottos I've had there. (For a deeper peek at Chef David Frappeia's approach, check out Weekly food writer Jeanne Howard's 2010 review.)

And the spot's getting sexier with a new, daily 4-6pm happy hour stacked with creative tastes (yes, daily). Frappeia now does small bites like New Zealand porterhouse lamb chop with goat cheese and rosemary panna cotta ($8 normally), a fried Medjool date stuffed with chorizo and wrapped with bacon ($3) and Pacific sand dab slider ($4) for half price plus $3 drafts and house wines.

He's also laying out some new dinner options for his Seafood Watch-partnered spot. I had him send over the new short-but-sweet lineup.

Homemade Fettuccini $15.95 With wild mushrooms, asiago cheese, and oven dried tomatoes. Tossed in a light sauce of roasted chicken stock, olive oil & butter.

Risotto $15.95 With roasted chicken, fresh tarragon, artichoke hearts and asiago cheese.

Grilled Sand Dabs $15.95 With red potatoes lightly sautéed with butter & fresh herbs. Served with seasonal vegetables.

Fresh Fish of the Day MQ (Inquire with your server)

Ahi Tuna $22.95 Over crispy polenta with asparagus and Mediterranean roasted red pepper relish.

Jumbo Shrimp Risotto $22.95 American caught jumbo white shrimp with white wine, vine ripe tomatoes, Italian parsley and green onions.

Bistro Filet (8oz) $17.95 Served with hand cut pommes frites, sautéed Swiss chard. Finished with a red wine & shallot reduction.

Rib Eye Steak (14oz) $23.95 Served with fingerling potato & sautéed spinach.

Filet Mignon (7oz) $26.95 Served with scalloped potato, and asparagus. Finished with a Madeira wine & shallot reduction.