CHEF'S TASTING MENU | The Ocean

Tasting menu highlighting local purveyors

USD295 per person

Dining Enhancement Options:

In support of our local producers and agriculture, Chef & our Sommelier team will be featuring a Sense of Place Wine Pairing to highlight Santa Barbara County & Central Coast Wine Region USD235
Sommelier Library Reserve Pairing USD350

Book a Table

Benvenuti | Il Percorso Nella Riviera Comincia Qui

Welcome Bites from Chef
FIRST | E’ Arrivata la Primavera

Minted Chilled Pea Soup | Pea Salad, Goat Cheese
SUPPLEMENTAL | Focaccina con Mela e Caviale

ADD USD45

Adamas Oscietra Caruso’s Reserve | Granny Smith, Smoked Sturgeon, Pickled Shallots
SECOND | Memorie delle Hawaii

Baja Kanpachi | Pixie Tangerine, Lemon Verbena Chilled Tea, Apple Cucumber Salad
THIRD | L’Orecchio di Venere tra il Mare a le Terra

Santa Barbara Abalone | Green Garbanzo, Tonburi, Ogo, Dulse
FOURTH | Mari e Monti

Two Peas and a Crab | Sweet Peas and Dungeness Crab Agnolotti, Saffron, Morels
FIFTH | I Fondali del Mare

Gnocchetti Risottati ai Frutti di Mare | Stephanie’s Uni, Abalone, Cardinal Prawns
SIXTH | Il Pesce Fuori Dall’Acqua

Delta Asparagus, Fermented Rhubarb, Vin Santo Burro Fuso
OR SUPPLEMENTAL | Capesante, Prosciutto e Peselli

ADD USD35

Hokkaido Scallops | Spring Mole, Spring Fava, Pistachio, Abalone Amatriciana
PRIMA DEL DOLCE | Vincenzo ha Fatto uno Sgroppino

Bearss Lime Sorbet, Prosecco, Ginger, Lemongrass
DOLCE

Favola di Ricotta e Limone | Sheep Ricotta and St. Teresa Lemon Migliaccio, Buddha Hands, Hyssop Gelato

or

Il Carrello dei Formaggi | Selection of California and United States Cheeses
PASTICCINI

Chef’s Childhood Memories Reinvented by the Sugar Wizard...

Executive Pastry Chef
Vincent Donatelli

Chef Partner
Massimo Falsini

Chef de Cuisine
Shibani Mone

HOURS

5:30–9 p.m

*Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Contact

+1 805 900 8390 miramar@rosewoodhotels.com

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Rosewood Miramar Beach