Reservations

Promo Code

CHEF'S TASTING MENU

$75 per Guest
$100 per Guest with Wine Pairings

FIRST COURSE
cannellini bean and purple kale soup
micro basil ◦ basil oil ◦ grilled bread gfo
Allimant-Laugner, Cremant d’Alsace, Alsace, France NV
~
baby kale
mix baby beets ◦ feta ◦ summer watermelon ◦ sherry vinaigrette gf
Chateau Gassier, ‘Esprit’ Rosé, Côtes de Provence, France 2017

SECOND COURSE
seared day boat scallops
yellow carrot puree ◦ cumin foam ◦ crispy parsley gf
Maidenstoen, Riesling, Coastview Vyd, Monterey County, CA 2016
~
crispy octopus
white bean purée ◦ heirloom fingerlings ◦ red pepper ◦ olive tapenade
Valenti ‘Enrico IV’, Etna Bianco, Mount Etna, Sicily, Italy 2016

THIRD COURSE
wild salmon
seasonal vegetable noodles ◦ summer corn purée ◦ basil oil ◦ white wine gf
Pence Ranch, Gamay/Pinot Noir, Santa Barbara County, CA 2016
~
black cod
maitake mushrooms ◦ pea tendrils ◦ celery root purée ◦ chili oil gf
Christophe et Fils, Chablis, France 2014

FOURTH COURSE
8 oz filet mignon
whipped potatoes ◦ seasonal vegetable ◦ bbq beurre blanc gf
Turley, ‘Juvenile’ Zinfandel, CA 2016
~
jidori chicken
forbidden rice ◦ baby carrots ◦ citrus-herb butter
Robert Sinskey, Bordeaux Blend, Napa Valley, CA 2013

FIFTH COURSE
dessert tacos
cinnamon sugar shells ◦ pastry cream ◦ chocolate ◦ caramel ◦ berry coulis ◦ micro mint
Rare Wine Co., ‘Boston Bual,’ Madeira, Portugal
~
triple chocolate mousse
dark ◦ milk ◦ white ◦ cocoa nib ◦ chocolate glaze
Taylor Fladgate, 10 yr Tawny Port, Portugal


HEAD CHEF | HECTOR IBARRA
PASTRY CHEF | LINDSEY PEDEGO
WINE DIRECTOR | ROBIN PURICELLI

Accommodations

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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