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
pomegranite, habanada, mint
GRILLED CALAMARI
jimmy nardello, quince, romesco
TEMPURA SQUASH BLOSSOM
coriander blossom, sansho pepper
1st Course
AUTUMN MISO SOUP
bay scallop, kombu, fall vegetables
2nd Course
PACIFIC STRIPED BASS
fuji apple, mussel, curry
3rd Course
DRY AGED DUCK
tokyo turnip, fig, shiso
4th Course
RED WINE BRAISED SHORT RIB
corn, sunchoke, purple watercress
Dessert
BASQUE STYLE CHEESECAKE
blackberry sorbet, tahitian vanilla, smoked pistachio
