Reservations

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DINNER WITH THE CHEF MENU

FIRST COURSE

pozole verde

confit duck, cabbage, radish, hominy

Allimant-Laugner, Cremant d’Alsace, Alsace, France NV


SECOND COURSE

individual spinach artichoke dip

Pinot Gris, Trimbach, Réserve, Alsace, France 2014


THIRD COURSE

porchetta

fig, fennel, pear, mixed herbs, pomegranate reduction

Pinot Gris, Trimbach, Réserve, Alsace, France 2014

~

grana padano herb crusted salmon

dill buerre blanc

El Lugar, Pinot Noir, Bien Nacido Vyd, Santa Maria Valley, CA 2015


FOR THE TABLE

green beans

porcini mushrooms, truffle mushroom cream, crispy shallots

~

Garlic goat cheese whipped potatoes


FIFTH COURSE

cranberry scones

Rare Wine Co., ‘Boston Bual,’ Madeira, Portugal

~

baked pumpkin donut holes

Taylor Fladgate, 10 yr Tawny Port, Portugal


Chef | Hector Ibarra
Wine Director | Robin Puricelli

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