THE RESTAURANT AT STEVENSWOOD INVIGORATES FINE DINING ON
NORTHERN CALIFORNIA’S SCENIC COAST WITH New Chef and New Menu
(Mendocino, Calif.)—As culinary expectations continue to rise in Northern California, Stevenswood Spa Resort’s signature restaurant, The Restaurant at Stevenswood, leads the way in Mendocino. The Restaurant at Stevenswood presents an unparalleled dining experience, with an emphasis on organic, sustainable, and seasonal ingredients, artfully prepared by Executive Chef Patrick Meany.
“The dining scene in Mendocino and Northern California is rapidly changing,” says Michael Webster, Principal at Stevenswood Spa Resort. “With Chef Meany at the helm, blending the flavors of the finest restaurants in Europe into fresh New American cuisine, The Restaurant at Stevenswood is poised to be the pinnacle of dining experiences for the region.”
The Golden Truffle Award-winning Restaurant at Stevenswood is also a part of the “100-mile initiative,” a local, voluntary program, in which members agree to purchase their supplies, provisions, and ingredients from sources no more than 100 miles away, whenever practical.
Patrick’s sophisticated New American menu reflects the restaurant’s environmentally conscious, sensibilities without sacrificing the use of gourmet ingredients. The “To Begin” section of the menu includes: Dry Aged Grass Fed Beef with Parmesan, brioche and freezer-cooked yolk; Oyster, “Oyster”, “Oyster” (crispy oysters, confit of chicken “oysters,” and purйe of oyster plant); and a Two “Cherry” Salad with arugula, lemon thyme, brown butter, and Balsamic al Ciliegio. Highlighting the Fish and Shellfish section are Pan Seared Local Red Snapper with Hog Island Manila Clams and summer squash; and Pistou and Gently Cooked Salmon with smoked “peppercorn” pasta, roe, and honey-gilled, glazed cucumbers. The Meat and Poultry selection includes a Loin of Lamb with fava beans, Lucques olives, local HWY 1 wild fennel fronds, and grits; as well as a decadent Breast of local Duck with carrot marrow, foie gras-carrot caramel, hazelnuts, and cracklin’. Rounding out the options are a selection of cheeses including Black Gold and Elk Creamery from nearby Elk, and indulgent desserts such as the region’s Scharffen Berger Chocolate Bavarian with salted caramel and malted-hazelnut gelato; Strawberry-Rhubarb Float; and a Tasting of Bananas.
The Restaurant at Stevenswood also offers three- four-, and five-course tasting options, for $60, $80 and $98, respectively—affording guests the opportunity to create their own perfect menu. Reservations for dinner are required at this intimate, 10-table restaurant.
The Restaurant at Stevenswood is open:
Breakfast 8:30 a.m. to 10:00 a.m., Daily
Dinner 6:00 p.m. to 10:00 p.m., Thursday-Tuesday; Reservations required.
For more information or to make a reservation please call 707-937-2810 or visit www.stevenswood.com
Stevenswood Spa Resort is an idyllic retreat on Northern California’s Mendocino Coast. Contemporary and secluded, this tranquil resort offers a gracious respite for travelers and locals alike. Located two minutes south of the town of Mendocino in Little River, this AAA Four-Diamond property is surrounded on three sides by State Park, and is a short walk to the Pacific Ocean. Intimate by design, elegant by nature, the lodge features luxury suites, the acclaimed Restaurant at Stevenswood and the Five-Star Indigo Eco|Spa. A private botanical garden, Jacuzzi hot tub spas, and landscaped grounds enhance the breathtaking setting, with a backdrop of Redwood groves and ocean meadows. For more information call 707.937.2810 or visit www.stevenswood.com.