Duck Club Grill

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 Grilled Dungeness Crab Cake, which is served Tempura style with Asparagus and Lemon Vinaigrette. Other popular appetizers include the West Coast Oysters on the Half Shell or the Pancetta Wrapped Diver Scallops, both 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.

The Duck Club Grill is open for dinner 5:30 to 9:30 p.m. and is also open daily for breakfast beginning at 6:30 a.m. In addition, it is available for private parties and groups. For more information please contact us at (831) 646-1706.

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

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

KOBE SHORT RIBS
Braised in Santa Lucia Pinot Noir with garlic mashed potatoes

CALIFORNIA LAMB CHOPS
Chef’s chutney and creamed spinach

Choose from three different steaks all made from only the finest Angus Beef:
ANGUS NY RIB EYE 14 OZ
ANGUS FILET MIGNON 8 OZ
ANGUS NY STEAK 12 OZ
All steaks are herb and garlic rubbed and broiled over an oak wood broiler. Accompanied by a pallet of sauces and crispy onion rings.

COCONUT AND COFFEE MOUSSE CAKE
Chocolate espresso sorbet

CHOCOLATE AND BLACKBERRY CREAM TART
Blackberry burgundy sorbet

Duck Club Grill
400 Cannery Row
Monterey, California
(831) 646-1706

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