New summer drink and food menus

Madison on Park in University Heights. For Pacific Magazine (Photo by K.C. Alfred/The San Diego Union-Tribune)
Madison on Park in University Heights. For Pacific Magazine (Photo by K.C. Alfred/The San Diego Union-Tribune)
(K.C. Alfred / San Diego Union-Tribune)

Hot fun in the summer time has to include eating from tasty seasonal menus. These San Diego restaurants have just released new food and drink menus to keep you satisfied all summer long.

Sycamore Den bartender Jesse Ross has launched a new cocktail program. The menu features drinks like Aloe Can You Go, a bright cocktail mixed with Liquid Alchemist Tamarindo elixir and Chareau, a California aloe liqueur served in a coupe (short-stemmed glass); Hunter Gatherer, a raspberry ABV cocktail that uses Jagermeister (a digestif made with 56 herbs and spices at a strength of 35 percent alcohol by volume) to create an herbal berry blaster; and Banana Bold Fashioned, a blend of banana chips soaked in two overproof rums that is lit on fire to create a bananas foster-flavor profile. 3391 Adams Ave., San Diego. (619) 563-9019 or

Madison on Park in University Heights has added mezcal flights to its cocktail menu. Selections include The Village Flight ($18), overtones of mint and citrus; The Aged Flight ($23), soft and sweet with puckering sour fruit balanced by a sweet and candied cooked agave note; and The Agave Flight ($38), made with the rarest agaves native to Mexico. The flights are served in traditional copitas (cups) with orange slices and agave worm salt. 4622 Park Blvd., San Diego. (619) 269-6566 or

Oggi’s Sports | Brewhouse | Pizza has released a new seasonal beer, the Daily Grind. The American-style coffee-cream ale is infused with Guatemala Antigua Kapeu coffee, light in color, with a coffee, milk chocolate and hazelnut aroma. A portion of the beer sales will be donated to the Beer to the Rescue campaign in support of the Lupus Foundation of Southern California.

The Nolen has revealed a new seasonal summer sippers menu. Highlights include the Not So Watermellow, a tequila cocktail made with Curacao liqueur, watermelon juice, agave and a spicy tincture (a concentrated alcohol infusion) with a Tajin rim; and Uncle Bobby’s Lemonade crafted with vodka, house-made strawberry shrub, limoncello and fresh lemon juice. Courtyard San Diego Gaslamp/Convention Center, 453 Sixth Ave, San Diego. (619) 796-6536 or

Omni La Costa Resort & Spa is offering a poolside menu highlighting the avocado. Through Sept. 4, guests can nosh on food items like avocado spring rolls, Sonoran hot dog, charred onion guacamole and avocado grilled cheese. Wash it down with a Spicy Jalapeño Avocado Margarita or Mango Ancho Avocado Margarita. 2100 Costa Del Mar Road, Carlsbad. (760) 438-9111.

Farmer Boys, a farm-to-table burger concept, has introduced two new menu items featuring portobello mushrooms. For a limited time, guests can order the portobello mushroom and Swiss burger, made with 100-percent USDA beef patty, grilled portobello mushrooms and cheese on a seeded bun, or the portobello mushroom and Swiss omelet, made with three fresh cage-free California eggs served with toast and choice of hash browns, sliced tomatoes or fruit. For locations, visit

Holy Matcha owner Geraldine Ridaura has debuted a new soft-serve creation. The 100-percent, dairy-free and organic coconut milk-based treat is offered in two flavors: matcha horchata and vanilla. The soft serve is available by cup (one size only) and can be purchased separately or as a swirl for $5. 3118 University Ave., San Diego.

Breakfast Republic has introduced a new vegan scramble to its menu. The vegan madras curry scramble is made with soft tofu, vegan sausage, carrots, broccoli, sugar snap peas, onions and cilantro served with house potatoes and choice of bread. The dish is available for $12 at all five locations.