At Monterey Plaza Hotel & Spa
GuestLife Monterey Bay's Great Restaurants
Seen Right: Executive Chef James Waller and Director of Food & Beverage Lars Stokkebye.
Photography by Batista Moon Studios
Under the guidance of award-winning Executive Chef James Waller, the Duck Club Grill at Monterey Plaza Hotel & Spa offers innovative cuisine and impeccable service in a comfortably elegant setting overlooking Monterey Bay. The restaurant serves sophisticated, contemporary American cuisine that is authoritatively seasoned, artfully presented, and pleasantly surprising.
An ideal way to begin is with the Tuna Trio appetizer, which consists of Spicy Tuna Poke Salad with a Blood Orange Drizzle, Island Tuna Tartar with Coconut Milk and Mango, and Wasabi Crusted Tuna served with Yuzu Drizzle and Spicy Aïoli. Other popular appetizers include the West Coast Oysters on the Half Shell or the Crispy Monterey Bay Calamari and Artichokes. The Heirloom Tomato Soup, served in a tantalizing broth with shrimp, calamari, scallops, and mussels, is a must for seafood fans.
Entrées feature the freshest local produce, sustainable seafood and oak-broiled steaks. For the hearty appetite, the hefty Angus Filet with Lobster Tail served with Diane Sauce, Drawn Butter and Béarnaise Sauce goes beyond the standard. The Wood Roasted Steinbeck’s Duck, meanwhile, consistently draws raves. A diverse selection of seafood and steak entrées further demonstrates the culinary team’s dazzling talents.
An extensive wine list, perennially singled out by Wine Spectator magazine for excellence, is sure to please the most discriminating palates.
For dessert, the Valrhona Milk Chocolate Mousse Dome can best be described as a blissful piece of heaven.
The Duck Club Grill is open daily for dinner from 5:30 to 9:30 p.m., and also is open daily for breakfast beginning at 6:30 a.m. In addition, it is available for private parties and groups from 11:30 a.m. to 4 p.m. Monday through Friday.
Voted one of the “Top 10 Favorite Hotel Restaurants” in the United States — TravelPost.com, 2007
MENU HIGHLIGHTS
Grilled Dungeness Crab
Cake Tempura of Asparagus and Lemon Vinaigrette
Chef’s Taster Plate
Crispy Crab Cake, Calamari, Tuna Poke, Oyster on the Half Shell and Lobster Pot Sticker
Tuna Trio
Spicy Tuna Poke Salad with Blood Orange Drizzle, Island Tuna Tartar with Coconut Milk and Mango, Wasabi Crusted Tuna with Yuzu Drizzle and Spicy Aïoli
Ossobuco Style Braised Pork Shank
Red Cabbage and Garlic Mashed Potatoes with Apple Jus
Wood Roasted Steinbeck’s Duck
Roasted Garlic Potato and Blood Orange Sauce
Sage and Lemon Cured Chicken Breast
House Made Pasta tossed with Artichokes, Mushrooms, and Capers with Monterey Chardonnay Sauce
Wild Caught Prawns and Diver Scallops
Pappardelle Noodles and Lobster Cream Sauce
Sesame Baked Wild Salmon
Rice and Quinoa Cake with Shiitake Red Wine Butter
Kobe Short Ribs
Braised in Santa Lucia Pinot Noir with Garlic Mashed Potatoes
Valrhona Milk Chocolate Mousse Dome
Mocha Almond Fudge Ice Cream, Almound Florentine
Maple Pumpkin Crème Brûlée
Pecan Tart, Caramel Rum Ice Cream, Gingersnap Tuile
Duck Club Grill
400 Cannery Row
Monterey, California
(831) 646-1706
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