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
SHIO TANG OYSTER
blood orange, tapioca, shiso
MONTEREY ABALONE
fava leaf, nori, ginger
SEA URCHIN DONUT
meyer lemon
1st Course
KANPACHI
hoja santa, avocado, radish
2nd Course
LOCAL BLACK COD
sweet shrimp, asparagus, dill
3rd Course
IBERICO PORK
carrot dashi, lentils, thai basil
4th Course
WILLAMETTE VALLEY LAMB
spring pea pesto, dino kale, pistachio
Dessert
VALRHONA CHOCOLATE DELICE
raspberry caramel, hazelnut, vanilla bean ice cream