Reservations

Promo Code

CHEF’S TASTING MENU

75 Per Guest
100 Per Guest with Wine Pairings


FIRST COURSE

Zucchini Soup
Oregano Crema, Toasted Pepitas
Laetitia, Brut Rosé Sparkling, Arroyo Grande, CA 2014

Warmed Spinach Salad
Tarragon Vinaigrette, Confit Potatoes, Shaved Parm (contains duck fat)
Vincent Raimbault, Crémant de Loire, France NV

SECOND COURSE

Seared Day Boat Scallops
Winter Fruit Chimichurri, Roasted Kumquats
Hexamer ‘Quarzit’ Riesling, Nahe, Germany 2015

Turmeric Seared Ahi
Tempura Avocado, Piquillo Puree, Soba Salad
Carucci, Viognier, Sanford & Benedict, Sta. Rita Hills, CA 2014

THIRD COURSE

Grilled Wild Swordfish
Red Curry, Sticky Rice, Baby Bok Choy
Field Recordings, Cabernet Franc, Paso Robles, CA 2015

Frutti Di Mare
Linguine, Mixed Seafood, Chili Flake, Bottarga
Isole e Olena, Chianti Classico, Tuscany, Italy 2013

FOURTH COURSE

Black Angus Filet Mignon
Roasted Fingerling Potatoes, Winter Root Hash, Manhattan Sauce
Ridge, Lytton Springs, Dry Creek Valley, Sonoma, CA 2014

Tasmanian Ocean Trout
Red Beet Puree, Charred Carrots, Cilantro Pesto
Clos Du Val, Merlot, Napa Valley, CA 2012

FIFTH COURSE

Blood Orange Chiffon Cake
Vanilla Sage Ice Cream, Candied Pecans
‘Boston Bual’ Madeira, Portugal NV

Fried Bread Sticks
Brioche, Cinnamon Chipotle Sugar, Warm Chocolate Cream Sauce, Crème Anglaise
Bouchaine Bouche d’Or, Late Harvest Chardonnay, Napa Valley 2010

To ensure the ultimate Lido dining experience, we ask that all persons at the table participate in the tasting menu with no substitutions


Executive Chef Jacob Moss
Pastry Chef Jennifer Harmon
Wine Director Robin Puricelli


In the spirit of water conservation water is by request only

Accommodations

Image of accommodation with view

Escape the ordinary

Lido at Dolphin Bay

Lido dining area

Treat yourself to happy hour

The Spa at Dolphin Bay

The Spa at Dolphin Bay

The Spa at Dolphin Bay