Fresh menus around San Diego

Restaurants around San Diego are launching fresh items on new seasonal menus.

California Modern has released a new seasonal menu. In addition to new starters and entrées, including sweetbread schnitzel and opah, guests will find shared options such as burrata toast with fennel pollen, wood-fired green vegetable tops, capers and fine herbs. The restaurant has also changed its tasting menu format, replacing the four-course and eight-course chef’s tasting menus with a six-course chef’s tasting menu priced at $110 per person or $170 with beverage pairings. Extra dishes, including local stone crab or spot prawns, can be added for an additional charge. 5:30 p.m. daily. George’s at the Cove, 1250 Prospect St., La Jolla. (858) 454-4244.

Carnitas’ Snack Shack is shakin’ up the bar with its new pork-centric specialty cocktails. Old Major (Dirty Bacon Martini), made with bacon-infused vodka, dry vermouth and olive brine; Cerdo del Diabo (Devil Pig), made with Anejo Tequila, blood-orange jalapeno puree, lime, agave and a chili-lime salt rim; Bacon Jalapeño Margarita includes tequila, Cointreau, prickly pear puree, lime, agave and a chili lime salt rim; and Sus Rex (King of the Pigs), with bacon-infused cask-strength bourbon, maple syrup, angostura bitters, orange twist and candied bacon. 1004 N. Harbor Drive, San Diego. (619) 696-7675.

The Smoking Goat invites guests to rediscover the thoughtful dishes, flavors and details of the old-school French classics, including escargots a la bourguignonne, French onion soup, New York steak frites, Compart Farms Duroc pork and beef cheeks a la bourguignonne. Choose a pairing wine from the wine program that curates both domestic and French-grown varietals from Bordeaux, Burgundy, Champagne, Liore and the Rhone Valley region. 3408 30th St., San Diego. (619) 955-5295.

Viewpoint Brewing Company has launched a new brunch menu featuring six California-inspired dishes, some that pair well with beer: Scottish egg served with hash browns, fries or salad ($11.95), churro French toast ($10.95), Del Mar parfait ($9.95), Viewpoint Benedict served with hash browns, fries or salad ($12.95 or $14.95), cold smoked salmon ($14) and two eggs any-style with bacon or sausage served with hash browns, fries or salad ($14). 10 a.m. to 3 p.m. Saturday and Sunday. 2201 San Dieguito Drive, Del Mar.

Spill the Beans in the Gaslamp Quarter has added breakfast chia bowls to its menu. For $6, you can start your day with the Berry Bowl, made with fresh seasonal berries and coconut milk yogurt, or with the Protein Bowl, with bananas, house-made almond butter and organic agave. Each bowl is topped with chia, flax, sesame and sunflower seeds. 565 Market St., San Diego. (619) 233-3836.

Through May, Puesto is offering its Taco de Puebla, made with spiced pork shoulder, jocoque (a dairy product based on fermented milk), salsa roja and cilantro; and a Fruit Cart Margarita, made with Olmeca Altos Tequila Reposado, mango, pineapple, cucumber, watermelon and fresh lime juice, rimmed with Tajin and a spray of fruity garnishes. Two locations: 789 W. Harbor Drive, San Diego and 1026 Wall St., La Jolla.

Phil’s BBQ and Sammy’s Woodfired Pizza have teamed up to create three new menu items during May, with a portion of the proceeds benefiting Big Brother Big Sisters. Available at all seven San Diego Sammy’s Pizza locations through Father’s Day, June 17, the new items include barbecue chicken salad with fresh corn, tomatoes, red onion, Gorgonzola and crispy tortilla strips; barbecue pizza with Phil’s boneless pork ribs, pineapple, chili oil, garlic, red bell peppers and mozzarella; and an angel-hair pasta dish tossed in a garlic cream sauce and topped with a beef rib and sauce.

Corner Bakery Cafe has unveiled a new seasonal menu, “Fresh You Crave,” available through Sept. 5. The menu includes: strawberry lemon pancakes topped with fresh strawberries, zesty lemon curd, whipped cream and vanilla maple syrup; caprese panini, a grilled sourdough sandwich stuffed with fresh mozzarella, roasted red peppers, Roma tomatoes, arugula and balsamic vinaigrette; pasta primavera, made with cavatappi pasta topped with a roasted vegetable medley, bruschetta tomatoes, spinach and roasted peppers tossed in a light cream sauce; and berry pecan salad with all-natural chicken. Available at all six San Diego area locations: downtown San Diego, Mission Valley, UTC, Carlsbad, Encinitas and Temecula.