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TasTe oF Big sur
OUR CHEF’S SIGNATURE MENU FEATURES FLAVORS AND INGREDIENTS INSPIRED BY POST RANCH AND THE BIG SUR COAST.
“ROE ROE ROE”
COD ROE TARAMA, SMOKED STEELHEAD ROE, WHITE STURGEON ROE
BLACK MUSSELS
COOKED IN EMBERS,
NATIVE KELP, SEA VEGETABLES
CHILLED HEIRLOOM TOMATO CONSOMMÉ SPOT PRAWNS,
PICKLED YUCCA BLOSSOMS
BIG SUR GARDEN EGG HAY SMOKED, WILD SORREL
MONTEREY RED ABALONE ESCAROLE, SQUID INK,
BROWN BUTTER
VENISON TENDERLOIN WILD BIG SUR BERRIES, BUCKWHEAT
BIXBY BLOOM HONEYCOMB, EUCALYPTUS
VANILLA, ICE,
GARDEN FRENCH SORREL
BITTERSWEET CHOCOLATE MILK CHOCOLATE, CALIFORNIA BAY LAUREL LEAVES
Course one and Two
Sierra Mar
Executive Chef John Cox
Cuisine
Modern Californian
Meals Served
Lunch, Dinner
Restaurant Hours
Lunch
Monday - Sunday 12:15 pm - 3:00 pm Dinner
Monday - Sunday 5:30 pm - 9:00 pm
Dining
Terrace/Patio Dining Ocean View
Prix Fixe Menu Seasonal Menus Extensive Wine List Chef ’s Tasting Menu
Attire
Business Casual
Additional Services
Lodging Valet Parking
Handicap Accessible Reservations
Required
Credit Cards
Visa, MasterCard American Express
47900 Post Ranch Inn, Highway One, Big Sur, CA 93920
High atop the cliffs, offering breathtaking views of the Paci c Ocean, is Sierra Mar, winner of Wine Spectator’s prestigious Grand Award. Offering an unconventional ne dining experience, Executive Chef John Cox presents inquisitive culinary creations featuring ingredients highlighted by a sense of place and culture. Selections from the award-winning wine cellar enhance the innovative, inspired cuisine.
831.667.2800
www.postranchinn.com
SHAVED CURED COUNTRY HAM TRUFFLE-HONEY MUSTARD, BRIOCHE, PEAR
NINE COURSES WINE PAIRINGS
| 175. | 110.
MORRO BAY OYSTERS
BLACK GARLIC, SPINACH, HORSERADISH HOLLANDAISE, PICKLED ONION
ABALONE DORÉ
BROWN BUTTER, CAPERS, LEMON, TOMATO
MIXED GREENS AND CHICORY SALAD BUTTERMILK-DILL EMULSION, FENNEL, CUCUMBER
PARSNIP SOUP
PINE NUTS, TARRAGON, PARSNIP CHIPS
BEET NEST
DARK CHOCOLATE, PARSLEY, POACHED EGG YOLK, SHALLOT ASH
PEAR AND ALLIUM
REISLING, HAZELNUTS, FORMAGE D’AFFINOIS, BUDDHA HAND
Course Three
BLACK COD
SPINACH, POTATO CRISP, CAVIAR BEURRE BLANC
OREGON LAMB RACK
CREAMED BARLEY, COFFEE-ROASTED CARROTS, TURNIPS
FOGLINE FARMS CHICKEN BREAST
BUTTERNUT SQUASH PURÉE, RADICCHIO, CHERRY CONFIT
CELERY ROOT AGNOLOTTI
PARMESAN BRODO, TRUFFLE, GARLIC CONFIT, BRUSSEL SPROUTS
BEEF TENDERLOIN AND WAYGU SHORT RIB DUO “POT AU FEU”
Course Four
HONEY GLAZED RICOTTA FRITTERS
LEMON CURD, LEMON-BUTTERMILK ICE CREAM, HIBISCUS
VALRHONA CHOCOLATE GANACHE CANDIED BERGAMOT ORANGES, COCOA STREUSEL, EARL GREY-ALMOND MILK GELATO
TASTING OF ARTISAN CHEESE
FOUR COURSE TASTING MENU | 125.
San Francisco Cuisine Volume XV
The Premier Culinary Guide to Fine Restaurants and Wineries
www.sanfranciscocuisine.com
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