Dining
From candlelit tasting menus to unhurried garden breakfasts, every plate begins with what the coast gave us that morning.
Our Philosophy
Our chefs work from a single principle: cook what the coast offers that day. Fish comes off boats we can see from the terrace; vegetables and herbs come from the kitchen garden a hundred steps from the pass. The result is a menu that changes with the season and never tastes far from home.
Sea-to-table fine dining
Our flagship restaurant sits at the edge of the bluff behind a wall of glass, serving a nightly-changing tasting menu built around the morning’s catch and produce from our kitchen garden. Reservations recommended.
Wine bar & small plates
A low-lit cellar bar carved into the hillside, pouring a list of over 200 natural and small-producer wines alongside oysters, charcuterie and wood-fired flatbreads. The place to linger after dinner.
Breakfast & brunch
A glass-roofed pavilion overlooking the herb garden, where mornings begin with fresh pastry from our bakery, stone-fruit preserves, and eggs from the coastal farms fifteen minutes up the road.
From the Kitchen
A small selection from The Lantern Room's nightly-changing tasting menu, built around the morning's catch and produce from our kitchen garden.
Half Moon Bay Uni Toast
Sea urchin, cultured butter, brioche, chive blossom
$28
Charred Local Halibut
Brown butter, sea beans, preserved lemon, fennel pollen
$46
Kitchen Garden Risotto
Spring vegetables, aged parmesan, lemon thyme
$34
Cliffside Dry-Aged Ribeye
32-day dry-aged, bone marrow jus, roasted marrow
$58
Stone Fruit & Burrata
Heirloom peach, basil, aged balsamic, sea salt
$22
Dark Chocolate & Olive Oil Tart
Estate olive oil, sea salt, whipped crème fraîche
$18
"We don't decide the menu — the tide does. Our job is just to listen closely enough."
Executive Chef, The Lantern Room
Reservations
We recommend booking ahead, especially for weekend dinners. Hotel guests can also reserve through the concierge on arrival.
Request a Reservation