Having mastered several subsets of Chinese cuisine, the chefs at China Pavilion couldn't fit all their entrees onto a single menu. So they created three: one with America's popular staples, one brimming with traditional platters, and one showcasing chef specialties. The first lines up dishes that are now familiar—sweet 'n' sour chicken and mongolian beef—as well as recognizable feasts served in new ways, such as the peking duck wrapped in crepes. More traditional and exotic options abound on the Chinese menu, such as pickled cabbage and pork noodle soup, or spicy king crabmeat sprinkled with basil and served in a clay pot. The chefs’ selections, meanwhile, range from classic to experimental: strips of Angus beef sizzle in oyster sauce, and garlic-pepper salt coats Alaskan halibut in a wok. China Pavilion’s full cocktail bar balances meals with citrusy sips of sour plum martinis, and on weekends, visitors can drop by for a dim-sum brunch that leaves tongues more satisfied than an astronaut wearing Moon Boots.
Whether they're seated in an oversized booth in the dining room or splitting a plate with nearby pelicans on the outdoor patio, Killer Cafe grants its diners picturesque views of the sparkling harbor. Eggs benedict and buttermilk pancakes are among the caf?'s morning fare. These dishes can be accompanied by fresh-squeezed juices, fruit smoothies, espresso drinks, and brunch cocktails. Later in the day, the menu is filled with loaded salads, and hearty burgers and sandwiches to indulge lunchtime appetites.
The Secret Family Recipe
It takes patience to properly prepare an order of the Michaels family's "Killer Shrimp". The secret spice blend must first simmer atop the restaurant's stove for 10 hours. Only then, when the sauce's piquant flavors are rich and intensely concentrated, do chefs place the shrimp directly in the sauce. Then, they add the crustaceans to specialty plates, such as omelets and breakfast burritos.
Though Enterprise’s menu focuses solely on seafood, the offerings are still diverse. The fresh fish dishes include British Columbian salmon sweetened with a Coca-Cola barbecue glaze, Costa Rican mahi-mahi topped with toasted macadamia nuts, and basa swai paired with citrus jasmine rice and Asian slaw. Seafood also bulks up pastas and sandwiches, and the dessert roster presents molten chocolate cake and key-lime pie.
Upon entering Enterprise, patrons may feel as though they’ve waded onto an immense sailboat. A blue-green marlin perches above the bar, and ship wheels and colorful buoys hang on the walls. Dock lights hook over each table, and an old-fashioned diving suit with a bronze helmet stands above the open grill, haughtily asking patrons how many leagues they can go under the sea.
A and J Limousine chauffeurs intrepid travelers, tours, partiers, and wedding groups through the Santa Barbara area in the spacious, entertainment-enhanced environs of its large limousine fleet, with packages ranging in price from $100 to around $800. Birthday celebrations and bachelor partiers slugging Kool-Aid can usher in the event in the cavernous Super Stretch limo, an elegant, elongated vessel that comfortably entertains 10–14 passengers. Large groups and small countries can opt for the 14- to 16-capacity Lincoln Navigator limo, an enormous entertainment center on wheels that raises a full-chrome mirrored ceiling above passengers and lays a lighted dance floor below them, accompanying the heart-thumping music blossoming from 20 sub-woofed speakers. Airport-bound ascenders stretch their legs in the corporate sedan, a Town Car driven by a professional, fully uniformed driver who is prompt, punctual, and wearing a second, smaller hat underneath his visible one.