Restaurant guide

Thank you Visit California for the great write up!

Very proud to have achieved the Grand Award one more year thanks to our exceptional wine-team led by Dominique DaCruz! Congrats also to our sister property Cavallo Point for achieving the same distinction. Cheers! https://restaurants.winespectator.com/restaurant/79/Sierra%20Mar

Thanks to Brian Palafox for sharing this beautiful shot of our restaurant, this time from a different point of view. That time of the day when all lights come together!

Getting ready to start the next batch of our Barrel-Aged Manhattan; Michter's Small Batch Bourbon, Carpano Antica, Amaro Nonino and finished with a touch of Big Sur orange zest. Cocktail by Brian Mazurek

One of those stunning views from our deck... Photo by Kodiak Greenwood

https://www.facebook.com/john.cox.927/posts/1095916947146526:0

Living tea service for our new Taste of Big Sur Menu. Servers prepare the tea table side, allowing guests to choose their herbs of choice. Right now we have Reishi mushroom for immune support, mugwort for lucid dreaming, rosemary for awareness, chamomile for calming and lemon verbena & wild mint because they are delicious.

Red Abalone Baked in Giant Kelp with Yuzu and Big Sur "furikake"

New spring lamb dish for our Taste of Big Sur Menu. Rolling out this menu on Saturday!

Shiro Miso Broth, Locally Foraged Sea Vegetables, Wild Leeks, Shaved Bonito

Wild Spring Onion, Bantam Chicken Egg, Sea Urchin, Wild Sorrel

Join Sierra Mar's Executive Chef John Cox this weekend at our sister property, Cavallo Point: The Lodge at the Golden Gate; Fort Baker, San Francisco Bay where he'll be showcasing his talents at the second annual 2016 2016 Lexus Culinary Classic. On Sunday, Chef Cox, along with a dozen other talented guest chefs from acclaimed properties such as Blackberry Farm, Cavallo Point and Pebble Beach Lodge will come together with 20 local wineries for the Lexus Grand Tasting event, to serve up sumptuous bites and tastings. For tickets and information, please click below. We hope to see you there! https://www.eventbrite.com/e/2016-lexus-culinary-classic-tickets-20936965026

Live Scallop Marinated in cold pressed Sourgrass juice (oxalis flower), sea beans & wild sorrel. It takes hundreds of the oxalis flowers to extract enough vibrant yellow juice- but the flavor and visual is well worth the effort!

A little tip of the hat to East Texas Barbecue... Slow Smoked Wagyu Cheek, Salt Roasted Celery Root and Green Apple Salad with Fresh Grated Horseradish and Wild Spring

Thanks for the love @ediblemontereybay ! http://ediblemontereybay.com/online-magazine/spring-2016/back-of-the-house-sense-of-place/

Rosemary smoked sturgeon, sorana bean lather, Mangalitsa fatback, caviar, wild onion

Eucalyptus roasted lamb tenderloin, wild sorrel yogurt, charred eggplant purée, spring garden herbs

https://www.facebook.com/felipe.murcia.758/posts/836082333203830

Our Sierra Mar garden is loving this early spring weather!