Our Menu

Ever-Evolving Tasting Menu Highlights The Treasures Of Our Region

Elevated Flavors of Monterey

$155 per person

Optional sommelier wine pairing with each course | $115 per person

The menu below is an example of what is currently being served. The ingredients and preparations may change spontaneously to reflect the freshest seasonal ingredients.

To Begin

MONTEREY ABALONE

jimmy nardello, romaine, romesco

KUSSHI OYSTER

blood orange, tapioca, shiso

SEA URCHIN DONUT

pear cream, nori

First

KANPACHI

cucumber, buttermilk, rye

Second

LOCAL BLACK COD

saffron, romano beans, toasted almond

Third

IBERICO PORK

matsutake mushrooms, turnip, local seaweed broth, olives

Fourth

WILLAMETTE VALLEY LAMB

rosa bianca eggplant, dates, lovage

Final

PANNA COTTA

strawberry, sesame, coconut, black ceylon tea

Introducing Sunday Brunch
at Coastal Kitchen

$75 per person

Free-Flowing Champagne Included

To Share

Chef Lisa’s House-Made Breakfast Pastry

Farmers’ Market Fruit Plate “Spiked” Lime & Shiso Vinaigrette

$45 Add-on

Coastal Kitchen Seafood Tower

crab claws, oysters, mussels, shrimp, mignonette, lemon, cocktail sauce

1st Course

Choice Of

AVOCADO TOAST
radish, cucumber, mint vinaigrette

SMOKED SALMON FLATBREAD
wasabi, red onions, capers, roasted tomatoes

TRIO OF MORRO BAY OYSTERS
hollandaise, bacon mignonette

PASSION FRUIT AND COCONUT PARFAIT
pistachio granola

2nd Course

Choice Of

LOBSTER BENEDICT
cornbread english muffin, spinach, tomato hollandaise

SHORT RIB HASH
potato rosti, sunny-side up eggs, roasted peppers, chipotle aioli

HUEVOS RANCHEROS
black beans, scrambled eggs, tostada, salsa roja

CROISSANT FRENCH TOAST
lemon ricotta, local berries, tahitian vanilla

WAGYU BEEF SLUSH BURGER
caramelized onion, pepperjack cheese, parmesan waffle fries

For The Table

Herb Scented Hash Browns

Smoked Paprika, Rosemary, Baker’s Bacon, Grilled Evergood Sausage

Choice Menu

$95 per person

This menu is available from Tuesday to Saturday.

1st Course

~

Autumn Soup of Honeynut Squash

~

Farmers Market Mixed Greens, Persimmon, Avocado, Pistachio, Feta

~

Fettuccini Pasta, Chanterelle Mushrooms, Meyer Lemon, Prosciutto, Parmesan Fondue

(add black truffle 45)

Entree

~

Ora King Salmon, Brown Rice Pilaf, Pomegranate, Sunchoke, Marcona Almonds

~

Hokkaido Scallops, Barley Rissoto, Tokyo Turnip, Matsutake Mushrooms

~

American Wagyu Ribeye, Polenta, Red Wine Shallots, Oven Roasted Carrots

Dessert

~

Late Summer Stone Fruit Crostata Burnt Honey Crème Fraiche, Candied Almonds, Lemon Thyme

~

Dubai Chocolate-Pistachio, Kataifi, Mint, Valrhona Jivara Milk Chocolate

Additions

~

Bison Tenderloin on Brioche,  12
Horseradish, Nasturtium

~

Oysters on the Half Shell,  12
Passionfruit