Marinus Restaurant

At Bernardus Lodge

GuestLife Monterey Bay's Great Restaurants

Seen Right: Chef Cal Stamenov at the Chef’s Table

Marinus offers old world charm and a delightful dining experience — both indoors and outdoors. Spectacular garden and mountain views from the terrace embellish cocktail hour when fine weather calls for dining al fresco. In cooler weather, the restaurant’s striking 12-footwide stone fireplace creates a warm ambiance for guests inside.

At Marinus, Chef Cal Stamenov’s talents are on display nightly. His California Natural Cuisine celebrates handcrafted, artisanal products and glorifies seasonal, local food at its peak. He has forged relationships with local growers, fisherman and foragers to find the best ingredients from which to create his inspired dishes.

In addition to the dining room, the Marinus Wine Cellar offers a more intimate dining space. In this private setting, parties of up to eight can indulge in personalized tasting menus amongst more than 35,000 premium bottles of 1,850 different wines. Guests may also dine at the Chef’s Table — a unique venue located in the heart of the kitchen. Here, energy, split-second timing, and creative artistry become theatre to watch and enjoy.

Since the resort opened in 1999, Marinus at Bernardus Lodge has earned consistent high praise. It has won Wine Spectator magazine’s highly coveted “Grand Award” for its wine cellar since 2001. Bestowed every three years, only 89 restaurants from 12 countries have earned this honor since the Grand Award program was introduced in 1981. Marinus has received four-stars from the Mobil Travel Guide for its outstanding menu, service, and ambiance, and since 2001 the Zagat Survey has noted Marinus as one of the Top Restaurants and Most Romantic places south of San Francisco.

MENU HIGHLIGHTS

CALIFORNIA WHITE SEA BASS SASHIMI
Meyer lemon, olive oil, Japanese cucumber, white soy

PORTOBELLO MUSHROOM SOUP
Goat cheese, white truffle oil

CALIFORNIA OSETRA CAVIAR
New ruby crescent potato, crème fraîche, chervil

MONTEREY BAY ABALONE
Celery root-gravenstein apple ravioli, black truffle sauce

ENGLISH PEA RISOTTO
Morel mushroom, chervil butter

FOIE GRAS
Seared, caramelized Blenheim apricot, local honey, roasted almonds

WOOD PIGEON
Creamy polenta, mousseron mushroom, black truffle vinaigrette

JOHN DORY
Braised artichoke, green garlic, tomato barigoule emulsion

SONOMA DUCK
Grilled, alder smoked, carnaroli risotto, bacon lardon, swiss chard

BEN’S FAVORITE CUT
Prime Kansas City, wild mushroom, garden vegetables

BLACK TRUFFLE SUNDAE
Truffle caramel, black truffle ice cream

ITALIAN CHESTNUT SOUFFLÉ
Marron glacé, satsuma orange, armagnac ice cream

HONEYSUCKLE FLOWER
Almond financier, blueberry, honeysuckle ice cream

Marinus Restaurant
At Bernardus Lodge
415 West Carmel Valley Road
Carmel Valley, California
(831) 658-35954.

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