Our carefully crafted tasting menu by Executive Chef Michael Rotondo, who brings a fresh culinary prowess to the Peninsula, explores new ground using the treasures that abound throughout our coastal region. Together with the sublime wine pairings curated by Sommelier Conrad Reddick, this epicurean journey invites you to plunge into the rhythm of the coast. An unforgettable experience served with uninterrupted views of Monterey Bay and the ocean crashing beneath your feet.
To Begin
PACIFIC GOLD OYSTER
hibiscus granite
BEET TARTARE
quinoa, wasabi
TWICE BAKED CAROLA
nasturtium, prosciutto
1st Course
DUNGENESS CRAB
blood orange, pumpkin, kefir lime
2nd Course
WOOD FIRE ROASTED BLACK COD
sunchoke, kale, passionfruit
3rd Course
HONEY GLAZED DUCK
braised fennel, satsuma, cauliflower
4th Course
RED WINE BRAISED SHORT RIB
slow roasted yams, toasted sesame, purple broccolini, sweet & sour turnips
Dessert
OLIVE OIL CAKE
honey, lemon, yogurt, chamomile