Reservations

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RESTAURANT MONTH MENU

FIRST COURSE

baby greens ◦ balsamic vinaigrette ◦ roasted beets ◦ chévregf

Presq’uile, Sauvignon Blanc, Santa Maria Valley, CA 2016

pozole verde soup ◦ confit duck legs ◦ hominy ◦ cabbage ◦ purple ninja radish gf

Rosé, Chateau Gassier, ‘Esprit,’ Côtes de Provence, France2017

duck breast ◦ blood orange salad ◦ cherry-parsnip purée gf

Sparkling Rosé, Laetitia Brut, Arroyo Grande, CA 2014

SECOND COURSE

seared day boat scallops ◦ black garlic ◦ pork belly ◦ orange ◦ shishito ◦ micro greens gf

Gewürtztraminer, C Nagy, Alisos Vineyard, Santa Maria Valley, 2017

mussels ◦ cilantro ◦ chorizo ◦ garlic ◦ tequila ◦ lime ◦ grilled bread gfo

Valenti ‘Enrico IV’, Etna Bianco, Mount Etna, Sicily, Italy 2016

curry lamb ◦ peas ◦ potato ◦ mango ◦ puff pastry gfo

Riesling, Maidenstoen, Coastview Vyd, Monterey County, CA 2016

THIRD COURSE

roasted cauliflower ◦ makhani curry ◦ cream ◦ mixed herbs

Turley, ‘Juvenile’ Zinfandel, CA 2016

6 oz flat iron au poivre ◦ truffle whipped potatoes ◦ spinach ◦ herb compound butter gf

Bordeaux Blend, Robert Sinskey ‘POV,’ Los Carneros, Napa Valley, CA 2013

jidori chicken ◦ roasted chanterelle mushroom ragout ◦ whipped potatoes ◦ haricot verts gf

Pinot Noir, Chamisal, Estate, Edna Valley, CA 2014

40 per guest

70 with wine pairings


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