Bay area chef, Rob Osborne has more than San Luis Obispo roots – he is part of the Madonna family. Osborne’s father is the great nephew of Alex Madonna and worked at Madonna Construction and Madonna Inn. As a self-taught chef, Osborne developed a love for the culinary arts that eventually took him to the finest kitchens in San Francisco. Osborne’s culinary experience includes sous chef and exec chef positions for celebrity chefs such as Wolfgang Puck and Levi Mezick. Osborne has also worked with Food Network celebrity chefs Tyler Florence, Guy Fieri, and Ann Burrell.
Osborne’s first project involved revamping the Silver Bar and Alex Madonna’s Gold Rush Steak House appetizer menu, as well as, creating fresh and exciting daily specials in the Copper Café. Osborne sought influence from Madonna Inn’s rich history and San Luis Obispo’s natural abundance of fruits and vegetables in his straightforward creations.
“My inspiration is the desire to create something that can pair nicely with a great local beer or one of our signature cocktails,” Osborne said. “The bar menu items are ideal if a few friends and want to share small things together, things that normally they haven’t had at the Inn or haven’t expected to be available at the Inn.”
New Silver Bar appetizers
Green Goddess Avocado Toast, seasonal roasted vegetables & Tahini Sauce
Portobello Mushroom Fries, parsley, parmesan & lemon aioli
Truffle Fingerling Potatoes, Fingerling potatoes, fresh herbs, parmesan cheese & white truffle oil
Steak Tacos; seasoned filet mignon, refried cannellini beans & tomatillo salsa
Pick & Shovel Beef Sliders, brie cheese & garlic aioli, and served on a house made bun