Dining at Stevenswood | Breakfast | Dinner | Catering
 
SAMPLE CHEF'S TASTING MENU

fall tasting menu

amuse

fanny bay oyster

salt preserved meyer lemon, citrus bubbles

ocean and forest

locally foraged, wild, edible

watermelon tartare

heirloom tomato, pickled watermelon rind, pineapple yolk

sauteed sea scallop

 basil, sweet corn, porcini jus

foie gras-duck confit terrine

chocolate salt, foie gras cotton candy, yuzu, brioche

lamb²

pumpkin, savory granola, black truffle, parmesan, mendo mushrooms

cheese and crackers

ritz cracker and goat cheese ice cream, grapes, pistachio

pumpernickel sponge

tarragon, whipped honey, yuzu ice cream, chamomile

$ 100 per Person
$ 180 Paired with Wine

(Designed for all persons at table to order tasting menu)

"A perfect compliment to the four diamond, five star resort is the legendary and award winning Restaurant at Stevenswood. The intimate and scenic dining room has a glowing fireplace and plush comfortable chairs.  Sit back and get ready for sumptuous gastronomical delights."  

"This critically acclaimed, award winning Mendocino restaurant has earned it's reputation with diners world-wide as the destination of choice along the Northern California coast. Open 6 days a week, with reservations starting at 6:00 PM there is no reason not to include this fabulous experience in your travel plans."

"At dinner the local steelhead arrives in an aquavit-cured gravlax tart, nestled on caramelized onion rings alongside wafer-sliced cucumber discs. A Mozzarella-prosciutto roulade joins heirloom tomatoes in a balsamic reduction for another taste-tingling first course. Bouillabaisse features a brimming soup bowl of scallops, shrimp, mussels, clams, and lobster claw in a Pernod-infused tomato fumй. The osso bucco of lamb order brings a huge crusty shank with rosemary-scented bread pudding and oven-roasted vegetables."

"The desserts dazzle. A martini glass brims with zabaglione and summer berries and a lemon tuille shatters with each biteful. And if you have a passion for home-made ice cream and sorbet, out comes a platter-size serving with six scoops of intense flavors-strawberry, plaintain, black walnut, espresso, fig/blueberry, and mint granite. California wines by the glass and the bottle compose a fine spectrum. The award winning wine list offers a perfect pairing to the selection of fine foods."
 
CALL (800) 421-2810, Chat Live or Email your reservation request.

"Their lavish breakfast, achieves equal renowned for the morning menu which features a wide variety of full-service dishes, custom-made to order, seven days a week."

Temptations include wild rice and toasted pecan waffles with fresh fruit and vanilla yogurt, salmon crкpes with spinach and sweet onions, corned beef hash with poached eggs, and tantalizing fruit plates. To introduce the meal, a basket arrives with hot-from-the-oven walnut and dried fruit-filled scones and aromatic Private Labeled Big River coffee, in a French coffee press. Pastry flour and whipping cream are the secret to their wonderful light scones. Both breakfast and dinner menus change frequently, so check at the resort for the latest offerings.

Special Terms & Conditions of Sale for The Restaurant at Stevenswood