Reservations

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CHEF'S TASTING MENU

FIRST COURSE
Salmon Bisque
Crispy leeks
Cremant de Bourgogne, Albert Bichot, Burgundy, France NV

SECOND COURSE
Summertime Caprese
Mozzarella ciliegine, heirloom cherry tomato, capers, basil, pink peppercorn balsamic glaze, radish sprouts
Riesling, Leitz, ‘Eins Zwei Dry,’ Riesling , Rheingau, Germany 2018

THIRD COURSE
Hard shell steamers
Hard shell clams, white wine garlic butter
Gavi, La Ghibellina, Piedmont, Italy, 2018

FOURTH COURSE
Land and ocean
Filet mignon with chimichurri, diver scallop with beurre blanc, red smashed potatoes
Pinot Noir, Roar, Santa Lucia Highlands, CA 2018

FIFTH COURSE
Deconstructed Black forest cake
Chocolate cake, mascarpone whip cream, cherry sauce, white chocolate caramel crumble, drunken cherries
PasoPort ‘Portray,’ Paso Robles, CA

Accommodations

Image of accommodation with view

Escape the ordinary

Lido Restaurant & Lounge

Lido dining area

Treat yourself to happy hour

The Spa at Dolphin Bay

The Spa at Dolphin Bay

The Spa at Dolphin Bay