Our Menu
Ever-Evolving Tasting Menu Highlights The Treasures Of Our Region
Elevated Flavors of Monterey
$145 per person
Optional sommelier wine pairing with each course | $95 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
PACIFIC GOLD OYSTER
hibiscus granita
BEET TARTARE
quinoa, wasabi
TWICE BAKED CAROLA
nasturtium, prosciutto
First
DUNGENESS CRAB
blood orange, pumpkin, kaffir lime
Second
WOOD FIRE ROASTED BLACK COD
sunchoke, kale, passionfruit
Third
HONEY GLAZED DUCK
braised fennel, satsuma, cauliflower
Fourth
RED WINE BRAISED SHORT RIB
slow roasted yams, toasted sesame, purple broccolini, sweet & sour turnips
Final
OLIVE OIL CAKE
honey, lemon, yogurt, chamomile
Introducing Sunday Brunch
at Coastal Kitchen
$75 per person
Free-Flowing Champagne Included
To Share
To Share
basket of chef lisa’s breakfast pastries, jams
farmers market fruit plate, “spiked” lime and 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, capers, finger lime
trio of morro bay oysters, hollandaise, bacon mignonette
passion fruit and coconut parfait, almond granola
2nd Course
Choice Of
croque madam, market greens
short rib hash, potato rosti, sunny up eggs, roasted peppers, chipotle aioli
lobster benedict, cornbread english muffin, spinach, tomato hollandaise
huevos rancheros, black bean, scrambled eggs, tostada’s, salsa rojo
buttermilk pancakes, yuzu, blueberry, cinnamon whipped cream
For The Table
For the Table
herb scented hash browns smoked paprika, rosemary
baker’s bacon, grilled evergreen sausages
Prix Fixe Menu
$85 per person
This menu is available from Tuesday to Saturday.
1st Course
First Course
Your Choice of:
Butternut Squash Soup, Dungeness Crab,
Blood Orange, Marigold
Farmers Market Mixed Green Salad, Seasonal
Vegetables, Local Herbs, Avocado Dressing
Truffled Tagliatelle, Bloomsdale Spinach,
Castroville Artichokes, Prosciutto, Parmesan
Entree
Entree
Your Choice of:
Fennel Dusted Seabass, Sauteed Spinach,
Lobster Cous Cous, Carrot, Passionfruit
Honey Lacquered Duck Breast,
Toasted Freekeh, Caramelized Fennel,
Borba Farm Cauliflower
Ribeye of Flannery Beef, Yukon Gold Mashed
Potatoes, Crispy Root Vegetables,
Caramelized Onion Jus
Dessert
Dessert
Your Choice of:
Olive Oil Cake, Honey, Schoch Yogurt,
Chamomile
Chocolate Mousse, Raspberry, Hibiscus