Search Results

Breakfast Buttermilk Pancakes
Full Stack $9.25
Short Stack $5.50
Add Blueberries $1.50

Cinnamon Swirl French Toast
Served with Toasted Pecan Butter
$9.50

Classic Eggs Benedict
Served with Grilled English Muffins,
Canadian Bacon & Hollandaise Sauce
$10.75

Smoked Salmon Plate
Served with Toasted Bagel, Cream Cheese,
Tomatoes, Onions & Capers
$12

Classic Trail Head Breakfast
Two Eggs served any style with Breakfast Potatoes
Choice of Ham, Sausage or Bacon
& Sourdough, Wheat, Rye or English Muffin
$10.50

Huevos Rancheros
Two Eggs Served on Corn Tortillas, Pinto Beans, Salsa,
Pepper Jack Cheese
$9.25

The Omelette
Three Eggs served with Breakfast Potatoes
Choice of Cheddar, Swiss or Pepper Jack
& Sourdough, Wheat, Rye or English Muffin
$10.25

Add Ham, Sausage or Bacon
$11.25 Side Orders Side Orders Bagel & Cream Cheese
$3.75

Ham, Bacon, Sausage, Vegetarian Sausage
$3.75

Add One Egg Any Style
$1.75

Breakfast Potatoes
$2.75

Sourdough, Wheat, Rye or English Muffin
$2.00 FRUIT & CEREAL

Seasonal Blend of Fresh Fruit
$4.25

Oatmeal
$4.25

Assorted Cereals & Milk
$4.25 Beverages COFFEE & TEA

Big Sur Lodge Blend
$1.80

Assorted Hot Tea’s
$1.80

JUICES

Orange, Apple, Cranberry & Lemonade
$2.50 LUNCH Appetizers
The Chef’s Soup of The Day
Cup $6. Bowl $8.

Pan Seared Crab Cakes
Served with Warm Tomatoes,
Spinach, Cabbage Slaw
$10.25

Classic Caesar
Hearts of Romaine Lettuce served
with Focaccia Croutons, Parmesan Cheese
and Creamy Caesar Dressing
$8.25

Tomato-Basil & Mozzarella Cheese
Served with Mixed Greens,
Balsamic Reduction & Extra Virgin Olive Oil
$9.25

The Valley View
Mixed Greens served with Tomatoes, Carrots, Cucumbers, Onions & Choice of Dressings
$7.95

Warm Spinach Salad
Onions, Tomatoes & Bacon Sautéed with
Raspberry Champagne Vinaigrette
$8.50 Entrees
Classic French Dip Served on Toasted Hoagie & Au Jus $11.95 Big Sur Lodge Burger
1/2 LB. Angus Beef
Served on a Toasted Sesame Seed Bun
$11.50

Sautéed Vegetable Sandwich
Seasonal Vegetables with Swiss Cheese
Served on Basil Focaccia
$9.50

Grilled Chicken Sandwich
Sautéed Jalapenos & Red Onions
with Pepper Jack Cheese
Served on a Toasted Sesame Seed Bun
$10.50

Trail Head Deli Sandwich
Chose of: Roasted Turkey, Maple Ham, Roast Beef
Served on Basil Focaccia
$10.50

Fish & Chips
Served with French Fries and Tarter Sauce
10.95 All Burgers and Sandwiches are served with
your choice of French Fries, Cole Slaw,
Fruit Salad or Cup of Soup Dinner Menu Appetizers

The Chef’s Soup of The Day
Cup $6. Bowl $8.

Pan Seared Crab Cakes
Served with Warm Tomatoes, Spinach,
Cabbage Slaw & Chipotle Aioli
$10.25

Classic Caesar
Hearts of Romaine Lettuce served
with Croutons, Parmesan Cheese
& Creamy Caesar Dressing
$8.25

The Valley View
Mixed Greens served with Tomatoes, Carrots,
Cucumbers, Onions & Choice of Dressings
$7.95
Entrees

Panko Crusted Chicken Breast
Served with Wild Rice Blend
and Sautéed Vegetables, and
Lemon Caper Butter Sauce
$21.95

Grilled New Zealand Lamb Rack
Served with Potato and Veggies,
Candied Carrots
&
Whole Grain Mustard Demi Glace
$28.95 Classic Pot Roast
Served with Garlic Mashed Potatoes,
Sautéed Vegetables & Pan Gravy
$19.50

Sun Dried Tomato Raviolis
in a Roasted Red Pepper
Basil Cream Reduction
$23.95 Childrens Menu Breakfast
Cinnamon French Toast
Served with Pecan Butter

Chocolate Chip or Blueberry Pancakes
Served with Pecan Butter

Eggs Any Style
Served with Breakfast Potatoes

Oatmeal
Served with Brown Sugar and Raisins
$5.95

Lunch & Dinner
Fried Chicken Strips
Served with BBQ Sauce

Grilled Hot Dog

Cheese Burger

Fish & Chips
Served with Tarter Sauce

Grilled Cheese Sandwich

All Kids Entrees are Served with Choice of:
Fresh Fruit, Coleslaw, or French Fries
$6.95

Renew your spirits at the Big Sur River Inn's full service restaurant and bar. Enjoy a fabulous breakfast, lunch or dinner in the historic dining room or outside on the deck, the lawn or along the bank of the Big sur River. Have a seat on one of the bent Willow chairs in the river and let the smooth current cool your feet. Come enjoy our tradition of fine food, excellent service and warm hospitality. The River Inn also makes a spectacular setting for weddings, rehearsal dinners, family get-togethers and just for passing a lazy day in Big Sur. Breakfast TWO EGGS WITH HASH BROWN POTATOES AND TOAST $7.95 ADD HAM OR BACON, PORK, TURKEY OR VEGGIE SAUSAGE $9.25 PHENEGER CREEK BREAKFAST $15.00 Pan Fried Trout with Two Eggs, Hash Brown Potatoes and Toast HUEVOS RANCHEROS 10.25 STEAK AND EGGS WITH HASH BROWN POTATOES AND TOAST $15.00 BEN'S BREAKFAST SANDWICH $10.25 Scrambled Egg topped with Cheddar, Bacon, Lettuce and Tomato on a Wolferman's English Muffin LOX AND BAGEL $13.00 with silky Smoked Salmon, Red Onion, Tomato, Cream Cheese and Capers HOMEBAKED BISQUITS AND PORK SAUSAGE GRAVY $7.95 FRESH FRUIT PARFAIT $7.25 CAPTAIN COOPER OMELET $10.25 served with Hash Brown Potatoes and Toast REDWOOD CAMP OMELET $10.25 filled with Fresh Spinach and Ricotta Cheese served with Hash Brown Potatoes and Toast LITTLE SUR OMELET $10.25 filled with Swiss Cheese, Ham, Bell Peppers, Onions & Mushrooms served with Hash Brown Potatoes and Toast SMOKED SALMON OMELET $14.50 filled with Smoked Salmon and Cream Cheese served with Hash Brown Potatoes and Toast BANANA WALNUT PANCAKES $7.75 BERRY PANCAKES $7.75 BUTTERMILK PANCAKES $7.75 CINNAMON SWIRL FRENCH TOAST $8.25 Lunch GRILLED TOFU SALAD $17.00 Firm tofu sauteed with fresh herbs, sesame seeds and Tamari, served over grilled vegetables and baby greens in a Tarragon Vinaigrette NOELLE'S FAVORITE SALAD $6.00/$10.00 Locally grown mixed greens with apple slices, toasted walnuts, and Roquefort cheese in our own Raspberry Vinaigrette.
*Add roasted chicken $6.00
*Add grilled wild king salmon $8.00 $6.00 / $10.00 Crisp romaine lettuce tossed with our own classic Caesar dressing.
*Add roasted chicken $6.00
*Add grilled wild king salmon $8.00 SEARED, RARE AHI TUNA SALAD $16.00 Locally grown mixed greens tossed with crispy noodles in a soy sesame dressing topped with sashimi-grade Ahi Tuna. STEAKHOUSE SALAD $17.00 Grilled grass-fed Angus New York steak layered on locally grown mixed greens, with a Raspberry Vinaigrette and Maytag Blue Cheese. SPINACH SALAD $6.00 Organic Baby Spinach tossed with toasted Pignoli Nuts and Cranberry Vinaigrette all sandwiches are served with a choice of French Fries, Homemade Cole Slaw or Green Salad $13.00 with Carmelized Onion and melted Fontina on a Ciabatta roll.  CERTIFIED BLACK ANGUS NEW YORK STEAK $17.00 Topped with sauteed Mushrooms and Onions. TRIPPLE DECKER CLUB $13.00 With House Roasted Turkey, Ham, Bacon and Cheddar Cheese. GRILLED PORTOBELLO MUSHROOM $12.00
topped avocado and warm Fontina on a Ciabatta roll. FRESH WILD KING SALMON $14.00
finished with a homemade Remoulade Sauce on a French roll. THE FAMOUS RIVER INN  BLACK ANGUS BURGER $12.00
* Add bacon, cheddar, swiss, or blue cheese. $1.25 each. ALL VEGGIE GARDEN BURGER $11.00 Main Courses
OUR OWN ROADHOUSE RIBS $17.00
Served with cole slaw and your choice of cowboy beans, french fries or green salad. PASTA CASTROVILLE $18.00
A rich melange of fettuccine with Artichoke Hearts and Chicken in a creamy Basil Pesto Sauce FISH AND CHIPS $15.00
Fresh locally caught snapper in our own crispy beer batter with fries. ALMOND CRUSTED TROUT IN A CAPER DILL SAUCE $17.00
Served with Wild Rice Pilaf and sauteed seasonal vegetables. REDWOOD CAMP OMELET $10.25
Filled with Fresh Spinach and creamy Ricotta Cheese SMOKED SALMON OMELET $14.50
Filled with smoked Salmon and Cream Cheese. Appetizers FRUIT AND CHEESE PLATE $16 A trio of organic artisan cheeses paired with fresh & dried organic fruit    WHOLE ROASTED ARTICHOKE $10

Marinated and roasted to perfection with asiago cheese GRILLED CHICKEN QUESADILLA $10

Filled with chicken and cheese, served with fresh guacamole, salsa fresca and sour cream PORTOBELLO BRIOCHE $10

Toasted brioche topped with grilled portobello mushroom,fresh goat cheese, crispy shallots & finished with a balsamic reduction and white truffle oil CRAB AND AVOCADO TIMBALE $10

A tower of fresh crab and avocado lightly tossed with a basil aioli, served with crisp crostini FRESH MONTEREY BAY CALAMARI $10

served with our homemade dipping sauces BEER BATTERED ONION RINGS $7

handcut and battered to your order  NELL AND LUCIE'S DEEP FRIED ARTICHOKE HEARTS $8

Marinated artichokes in beer batter jackets, deep fried and served with our homemade Ranch Dressing CERTIFIED ANGUS BEEF TRI TIP SKEWERS $10

served with Teriyaki Dipping Sauce HOUSEMADE GRILLED PIZZA $10

thin crust whole wheat & cornmeal pizza topped with fresh vegebles, marinara and mozzarella CHICKEN WINGS $9

Authentic Buffalo-style chicken wings served with creamy Blue Cheese Dressing and celery stalks CRISPY POTATO SKINS $9

Filled with cheddar cheese and sour cream HOMEMADE GARLIC BREAD $4.50

SWEET POTATO FRIES $6

GARLIC SAUTEED MUSHROOMS $5 APPETIZER SAMPLER $13

A Trio of our most popular starters...Deep Fried Artichoke Hearts, Onion Rings and our Tri-Tip Skewers Salads

GRILLED TOFU SALAD $17.00 Firm tofu sauteed with fresh herbs, sesame seeds and Tamari, served over grilled vegetables and baby greens in a Tarragon Vinaigrette NOELLE'S FAVORITE SALAD $6.00/$10.00 Locally grown mixed greens with apple slices, toasted walnuts, and Roquefort cheese in our own Raspberry Vinaigrette.
*Add roasted chicken $6.00
*Add grilled wild king salmon $8.00 CLASSIC CAESAR SALAD $6.00 / $10.00 Crisp romaine lettuce tossed with our own classic Caesar dressing.
*Add roasted chicken $6.00
*Add grilled wild king salmon $8.00 SEARED, RARE AHI TUNA SALAD $16.00 Locally grown mixed greens tossed with crispy noodles in a soy sesame dressing topped with sashimi-grade Ahi Tuna. STEAK SALAD $17.00 Grilled grass-fed Angus New York steak layered on locally grown mixed greens, with a Raspberry Vinaigrette and Maytag Blue Cheese. Main Courses From The Pan...

WILD MUSHROOM AND BUTTERNUT SQUASH RAVIOLI COMBO $22.00 Wild Mushroom and Butternut Squash Ravioli sauteed with Fresh Spinach, Garlic, Extra Virgin Olive Oil and White Wine SHRIMP SCAMPI $22.00 Loads of shrimp with sundried tomato & garlic,tossed with linguine and extra virgin olive oil~sprinkled with Asiago Cheese PASTA CASTROVILLE $18.00 A rich melange of fettuccine with Artichoke Hearts and Chicken in a creamy Basil Pesto Sauce SEAFOOD RAVIOLI $23.00 Filled with Lobster, Salmon and Crab; finished with a Lobster Cream Sauce. MARATHON PASTA $18.00 Linguine tossed with the freshest organic vegetables, extra virgin olive oil, a squeeze of lemon and white wine~ topped with asiago cheese Main Courses From The Grill... FILET OF ORGANIC NEW ZEALAND OSTRICH $36.00 8oz Filet seared with a Portobello Mushroom Cap, finished with a Cabernet Demi-Glace and served with Spinach Mashed Potatoes, sauteed seasonal vegetables MISO GLAZED WILD KING SALMON $23.00 With Wasabi Mashed Potatoes and sauteed seasonal vegetables. CHOICE RIB EYE STEAK $28.00 With Roasted Pepper Mashed Potatoes and sauteed seasonal vegetables. SURF AND TURF $36.00 8 oz Filet Mignon with Grilled Tiger Prawns finished with Pomerey-Green Peppercorn Sauce, served with creamy mashed potatoes and sauteed seasonal vegetables. ROASTED BONE-IN PORK LOIN $32.00 With Honey Calvados Glaze, Horseradish Mashed Potatoes and sauteed seasonal vegetables. OUR OWN ROADHOUSE RIBS $17.00 Served with cole slaw and your choice of cowboy beans, french fries or green salad. LEMON HERB ROASTED CHICKEN $19.00 With creamy mashed potatoes and sauteed vegetables. THE FAMOUS RIVER INN BLACK ANGUS BURGER $12.00 With fries or green salad or poppyseed cabbage salad.
* Add bacon, cheddar, swiss, or blue cheese. $1.25 each. ALL VEGGIE GARDEN BURGER $11.00 With fries or green salad or cole slaw.  

The restaurant at Deetjens has a long and colorful history. Kent Seavey, the Chairman of Deetjens Inc., the Inns’ leaseholder, describes its beginnings well in his booklet ‘Deetjens’. “As their work progressed on their Castro Canyon property travelers began taking advantage of Deetjen and Helen’s hospitality for food and overnight lodging. Except for Steve Jaeger’s Loma Vista Inn, a gas station and lunchroom built in 1936 on the hillside below the Post Ranch about 2 miles north, theirs was the first light in many miles south of Pfeiffer State Park. At first the boarding and feeding of guests was handled as a very casual business arrangement. Eventually, as increasing numbers of visitors arrived, the couple began to build the place up. In 1939 Barbara Blake, a refined Englishwoman who had been recently widowed, stumbled onto the place and like so many after her was taken by the natural beauty and spiritual quality of its setting. Mrs. Blake had experience in operating country inns and money to invest in the heart of the Depression. She leased the barn and expanded it with a shed-roofed wing to the south turning the place into a restaurant. Barbara Blake was responsible for the interior decoration of the Inn including purchase of the beautiful old bar, which came from the Smith family ranch at Westmere, and the English patternware table service so long in use at the Inn.” Fortunately little has changed to alter the quiet ambience of the place she established over sixty years ago. We still serve breakfast and dinner in one of four intimate candlelight rooms accompanied by soft classical music. Or enjoy breakfast on our outside patio as weather permits. The Food Our Chef, Domingo Santamaria continues to uphold our traditional standard of quality by offering excellent cuisine artfully presented. "My Grandmother owned a restaurant in Oxkutzcab, Yucatan. This is where I am from and this is where I learned how to cook. She taught me her style, her secret recipes. That woman would have made the most temperamental chef run for cover. She was tough. My cousins and siblings feared her but that “tough as nails” attitude kept me too busy to get into trouble. It was in her kitchen that I learned how to express my heritage through food. This was her gift to me. That same passion I try to express when cooking the variety of foods available to us now. There is great local and organic produce to choose from, everything from Big Sur Chanterelles to spicy micro greens. I have chosen to serve meats from companies that practice sustainable farming and fishing such as organic filet mignon, New Zealand venison, organic Scottish Salmon and Pacific Halibut. Outdoor porch at Deetjens Big Sur InnWhat I try to represent at Deetjen’s is that no matter what regions food we are focusing on, that it is executed with care and strive for perfection." We are open seven days a week serving breakfast and dinner. Our breakfast features our famous eggs benedict as well as French toast, Smoked Salmon, homemade granola and of course Huevos Rancheros. The dinner menu changes often and reflects what is seasonally available along with what I feel would make an interesting and hearty blend of flavors. To complement the dining fare offered by Domingo our wine steward, Bob Cosgrove, continues his superlative task of selecting for our cellar an excellent representation of quality wines for our diners’ pleasure.

Perched on the edge of the continent, high above the Pacific, watched over by the majestic Santa Lucia Mountains sits Nepenthe Restaurant. This Mecca of poets, artists, travelers and vagabonds has served guests for fifty years, opening for business on April 24, 1949. Sitting on the terrace, enjoying a glass of wine, an Ambrosia Burger, or one of our exceptional homemade desserts is a quintessential California experience. The first time visitor to the Central Coast will not want to miss it. Once you have visited, you are destined to return. Based on the vision of founders Lolly and Bill Fassett, the family has maintained a commitment to exceptional caring service in a relaxed atmosphere. Lolly added the Phoenix Shop in 1964 to share the wares and treasures she loved with the world, and in 1992, the Café Kevah opened. All three businesses are still operated by their children and grandchildren. The traditions of family hospitality are a hallmark of the business.
Visit Nepenthe for yourself and discover why countless guests have dined with us over the years.

List of Products and Services

Nepenthe serves lunch and dinner. Our adjacent outdoor cafe, The Cafe Kevah, serves breakfast and lunch. The Phoenix Shop, located next to our main parking lot offers a wide variety of gifts, clothing, books and furnishings, "Adornments for the body, mind, home, and spirit". Restaurant Perched on the edge of the continent, high above the Pacific, watched over by the majestic Santa Lucia Mountains sits Nepenthe Restaurant. This Mecca of poets, artists, travelers and vagabonds has served guests for fifty years, opening for business on April 24, 1949. Sitting on the terrace, enjoying a glass of wine, an Ambrosia Burger, or one of our exceptional homemade desserts is a quintessential California experience. The first time visitor to the Central Coast will not want to miss it. Once you have visited, you are destined to return. Cafe Kevah Bound to the east by the Santa Lucia Mountains and to the West by the Pacific Ocean, the Cafe enjoys an unparalleled view - 40 miles of coastline on a clear day. Terraced gardens. Bouganvillea, honeysuckle, and jasmine. Redtail hawks hover overhead. Forests of redwood and oak lie thick below. Watch out for the blue feathered stellar jays who will not hesitate to steal your cinnamon roll! The Cafe's menu focuses on the freshest ingredients carefully prepared, gourmet coffees, and home made baked goods. The open-air patio and counter service create a casual atmosphere where you can relax, take your time, and watch the whales go by. If you forgot to bring a good book, the Phoenix Shop is just a few feet away with an awesome book store and card selection. The cafe takes its name from founder Bill Fassett's mother, a one-time suffragette, numerologist, and astrologer to the stars.

Breakfast and Lunch are served from 8:00 am to 2:00 pm. You can see the café menus at:
http://www.ripplewoodresort.com/restaurant.htm

Overlooking the Pacific Ocean with a spectacular view of the California coast, the award winning Sierra Mar Restaurant serves world-class cuisine in an awe-inspiring setting. This Big Sur restaurant features an innovative, four course, prix fixe menu, which changes daily and utilizes organic, seasonal fare. Sierra Mar offers wine selections from one of the most extensive collections in North America. Sample Lunch Menu Appetizers

Portobella Mushroom and Goat Cheese Crostini
with Truffle Oil and Balsamic Syrup, $12 Oysters on the Half Shell with Assortment of Sauces
Half Dozen $15 / Dozen $30 Charcuterie Plate
Selection of pâtés, terrines and mousses with house made mustard, $18 Selection of Artisan Cheeses
and Seasonal Fruits, $16 Pommes Frites with Herbed Aïoli, $7 Lamb Meatballs with Porcini
Jus and Mint Pesto, $12 Cured Salmon with Avocado
and Cumin Crème Frâiche, $12 Thai Spice Marinated Grilled Prawns with Spicy Peanut Sauce and Green Papaya Salad, $18 Salads & Soups Soup of the Day,  $9 Gem Lettuce, Fennel, Feta and Almond Salad with Yogurt Vinaigrette,  $10
with Tandoori Spice Grilled Chicken Breast,  $19 Caesar Salad with Parmesan Tuille,  $10
with Grilled Marinated Chicken Breast,  $19 Salad of Baby Lettuces with
Champagne Vinaigrette,  $ 8 Pizzas & Sandwiches Peking Duck Pizza with Shiitake Mushroom, Hoisin and Scallions,  $16 Niman Ranch Ham Sandwich with Cave-Aged Gruyère Cheese and Balsamic Braised Red Onion,  $17 Grilled American Kobe Beef Burger with Niman Ranch Smoked Bacon and Vermont White Cheddar,  $18 Marinated Broccoli Rabe Sandwich
with Roasted Tomatoes and Butter Bean Purée on Francese Roll,  $16 Tuna Melt ~ Olive Oil Poached Ahi Tuna
with Provençal Aïoli,  $18 Entrées Grilled Salmon with Cous Cous, Dill Vinaigrette and Shaved Fennel,  $21 Sesame Crusted Rare Ahi Tuna with Crispy Wonton Salad and Wasabi-Soy Emulsion,  $20   Steak Frites ~ Grilled American Kobe Beef Top Sirloin Steak with Pommes Frites,  $25

Sweets Warm Strawberry Rhubarb Crumble
with Vanilla Bean Ice Cream,  $8

Valhrona Chocolate Mousse
with Crème Anglaise,  $9 Pastry Chef’s Selection of
Homespun Ice Creams and Sorbets,   $7   Liquid Refreshments Non-Alcoholic Drafts

Agua Fresca
blended ice, tropical fruit and water,  $6

Lemonade  with still or sparkling water,  $6

Iced Cappuccino  $5.5, Latte,  $6  Mocha,  $7.25

Root Beer Float with Tahitian Vanilla Ice Cream,  $6

Iced Mint Mocha  mocha and mint,  $8

Christian’s Fruit Cocktail  pineapple, orange and cranberry,  $6

Strawberry Lemonade  handmade lemonade with fresh strawberry,  $6 SNACKS
Served after 3:00 pm Oysters on the Half Shell with Assortment of Sauces
Half Dozen $15 / Dozen $30

Chips ’n DipTruffled Local Goat Cheese
with Potato Gaufrettes $11

Cured Salmon with Avocado
and Cumin Crème Frâiche $12 Selection of Artisan Cheeses
and Seasonal Fruits $16

Assortment of Imported Cured Olives $7 Soup of the Day $9 Caesar Salad with Parmesan Tuille $10
with Grilled Marinated Chicken Breast $19 Salad of Baby Lettuces
with Champagne Vinaigrette $8 Charcuterie Plate $18
Selection of pâtés, terrines and mousses
with house made mustard Sample Dinner Menu COURSE ONE 1 oz. Caviar with Lemon-Chive Crème Fraîche and Traditional Garnishes

California Select, $100 Prix Fixe Supplement/Osetra,
$120 Prix Fixe Supplement Butter Poached Maine Lobster with Sweet Pea Purée, Carrot Nage and Summer Truffle Grilled Squab Breast with Frog Hollow Peaches,
Cassis and Foie Gras Ratatouille Filled Squash Blossoms with Cherry Tomato-Almond Relish Ahi Tuna Tasting ~ Tartare with Quail Egg
and Olive Oil Poached Niçoise Oysters on the Half Shell with Sambuca Mignonette Ternion of Foie Gras ~ Seared with Pickled Cherries and Corn Pancakes, Crème Brûlée with Toasted Brioche and Terrine with Rhubarb COURSE TWO Local Asparagus with Prosciutto, Shaved Romano,
Fava Beans and Licorice Greens Summer Beans with Toasted Almonds, Crispy
Shallots and Creamy Truffle Vinaigrette Saffron Seafood Soup with Fresh Gulf Prawns
and Wild Salmon Carpaccio of Diver Scallops with Kalamansi,
Jalapeno and Mint COURSE THREE Grilled Rib Eye Steak with Gruyère Potato Gratin, Bordelaise and Chôron Sabayon Roast Rabbit Tasting ~ Roulade, Rack and Pancetta Wrapped Tenderloin Alaskan Halibut with Potato Rösti, Savoy Spinach,
Pernod Poached Oysters and Sevruga Caviar Artichoke Ravioli en Barigoule with Spring Vegetables,
Shaved Parmesan and Summer Truffle

COURSE FOUR Fresh Organic Warren Pear Sorbet Drizzled with Late Harvest Viognier, Golden Raspberries,Candied Young Ginger Shortbread and Pear-Caramel Sauce Baked Valrhona Milk Chocolate Crêpes with Hazelnut Brown Butter Sauce, Hazelnut Lace Cookie and Bittersweet Valrhona Chocolate Sorbet Warm Roasted Apple Beignets with Caramel Sauce, Caramel Apple Chip and Trio of Roasted Apple Sorbets: Granny Smith, Quince, Gravenstein

Cielo will be closed Mondays, Tuesdays and Wednesdays from February - June 2008 while Ventana Inn & Spa undergoes a $16 million "refreshment." Culinary Team Steve Johnson
Director of Food & Beverage
As Director Of Food & Beverage, Steve Johnson works with his staff to ensure the cuisine at Cielo represents a connection with Big Sur and the fertile Central Coast. With his direction, the culinary team prepares seasonal menus that give ample opportunity for diners to enjoy a rustic cuisine that is approachable from every taste standpoint.  He is responsible for overseeing all aspects of Cielo’s dining operations, including the menu, training, development and inventory.  Steve brings a wealth of food and beverage industry experience most recently serving as a consultant for the Sea Island Beach Club (Sea Island, GA) and its four dining outlets.  Matt Scherer
Chef de Cuisine
Chef Scherer is committed to featuring local, simple, sustainable ingredients and preparing them in a way that allows the guest to indulge themselves in the Big Sur experience.  He and his team strive to deliver a memorable dining experience to guests from start to finish.  Prior to joining the Culinary Team at Cielo Chef Scherer served as Sous Chef at the distinguished Quail Lodge in Carmel Valley, CA.  He has also held posts at highly acclaimed resorts including the Bellagio’s, the Picasso Restaurant (Las Vegas, NV) and Bernardus Lodge (Carmel Valley, CA).  He received his formal culinary training at The Culinary Institute of Scottsdale. Sander Koning
Cielo Restaurant Manager
After graduating from college in Tilburg, the Netherlands, with a degree in Hotel Management, Sander came to Ventana for a post-graduate internship in hotel management in 2000.  He soon grew to love the area, people and company and decided Big Sur was where he wanted to make his home. Since that time he has held nearly every position in the restaurant, being promoted to Cielo restaurant manager in June 2007.  His wife, Jessica, is also a member of the Ventana family, serving as a front desk host at the Inn. Cielo's cuisine makes use of the abundance of California's Central Coast with local, simple, sustainable ingredients, including items from Ventana's own organic garden. The seasonal menus give ample opportunity for diners to enjoy a rustic cuisine that is indulgent, yet approachable. Lunch Menu STARTERS
 
CHEF'S SOUP DU JOUR
market price
 
GRILLED TIGER SHRIMP & LEMON VINAIGRETTE 
watercress & red pepper romesco    -14-
 
FRESH SHUCKED OYSTERS ON THE HALF SHELL
champagne & green peppercorn mignonette   -15-
 
HOUSE-MADE "CIELO" QUENELLES
house-made hummus, roasted eggplant caviar, avocado, pita chips    -10-
 
PORTABELLA MUSHROOM RISOTTO CAKES
chive & chervil salad, warm goat cheese sauce   -16-
 
SELECTION OF ARTISAN CHEESE
traditional garnishes, "Cielo" garden salad, seasonal citrus vinaigrette   -17-
 
DUNGENESS CRAB SALAD
micro greens, cucumber, tomato, parsley, red onion, avocado aioli    -16-
 
TRADITIONAL CAESAR SALAD
warm polenta croutons, shaved parmesan, Spanish anchovy    -11-
add chicken  -3.00-  /  add shrimp  -3.50- per shrimp
 
ENTREES
 
CHICHO'S CHICKEN AND BEEF ENCHILADAS
spanish rice, black beans, guacamole, sour cream, mole sauce   -18-
 
OAK GRILLED MARKET FISH
organic greens, sweet 100 tomatoes, avocado, citrus vinaigrette    -20-
 
NICOISE SALAD
grilled rare ìBig Eyeî tuna, roasted peppers, green beans, potatoes,
tomatoes, white Spanish anchovy, capers, kalamata olive vinaigrette    -18-
 
HERB MARINATED OVEN-ROASTED CHICKEN BREAST
garlic potato puree, baby carrots, chicken broth reduction    -17-
 
HAND-MADE MUSHROOM FETTUCCINE NOODLES
portabella mushrooms, poached garlic, spinach, parmesan cheese    -20-
 
NATURAL FED ORGANIC BURGER
tomato, pickle, rustic roll, lemon-parsley-kosher salt french fries,
choice of: roquefort, cheddar or jack cheese    -17-
 
FENNEL POLLEN DUSTED GRILLED SALMON
roasted fingerling potatoes, kalamata olives, herb butter sauce    -22-
 
STUFFED PORTOBELLO MUSHROOM
spinach, goat cheese, watercress salad, aged balsamic reduction    -16- Dinner Menu STARTERS
 
Chefs'́ Soup Du Jour
Market Price 
 
Fresh Shucked Oysters on the Half Shell
Champagne & Green Peppercorn Mignonette    -15-
 
Portobello Mushroom Risotto Cakes
Chive & Chervil Salad, Warm Goat Cheese Sauce    -16-
 
Antipasti Salad
Chopped Romaine, Roasted Red Peppers, Olives, Marinated Artichokes
Serrano Ham, Smoked Provolone, Cabernet Vinaigrette    -14-
 
"Organic" Mixed Lettuce
 Garden Herbs, Grapes, Roquefort Blue Cheese, Sherry Vinaigrette    -12-
 
Traditional Caesar Salad
Shaved Parmesan, Warm Polenta Croutons, Spanish Anchovy    -11-
 
ENTREES
 
Apple Wood Grilled Natural Rib Eye
Mashed Potatoes, Shiitake Mushroom & Sherry Reduction Sauce   -35-
   
Peppercorn Crusted "Big Eye" Ahi Tuna
Butternut Squash & Celery Root Rounds, Maittake Mushroom Broth    -36-
 
Glazed Sonoma Duck Breast
Wild Rice, Brunoise Carrots & Celery, Cognac Jus   -38-
 
Rosemary Scented Roasted Pork Loin
White Bean Salad, Sun-Dried Tomatoes, Olives, Celery, House-Made Tapenade    -34-
 
Lemon & Herb Basted Sea Catch
Organic Carrot Mash, Cilantro Oil, Honey Beurre Blanc    -30-
 
Herb Marinated Roasted Poussin
Frisee Salad, Bacon, Croutons, Caper & Lemon Sauce    -30-
 
Hand-Made Mushroom Fettuccine Noodles
Portobello Mushrooms, Poached Garlic, Spinach, Parmesan    -28-
 
Vegetable "Tian" Tower
Polenta, Portobello, Eggplant, Zucchini, Yellow Squash, Roasted Peppers, Spinach, Red Pepper Puree   -24-