Pacific's Edge

At Highlands Inn

GuestLife Monterey Bay's Great Restaurants

Seen Right: Executive Chef Mark Ayers and Pastry Chef George Fritzsc

Perched on a cliff overlooking the Pacific Ocean, the award-winning Pacific’s Edge at Highlands Inn provides an elegant and romantic fine dining experience. Executive Chef Mark Ayers is the creative visionary behind the renowned restaurant. Under his direction, Pacific’s Edge continues to garner prestigious awards, including “Top 10 Restaurants in the Country with a View” by USA Today and numerous designations by Zagat including “Top 100 Hotel Restaurants.”

Pacific’s Edge offers the finest contemporary American cuisine with French influences, impeccable service, and an incredible wine list with more than 1,400 selections, recognized year after year by Wine Spectator magazine.

Chef Ayers draws upon the resources of the Monterey Peninsula to create his unique menu showcasing inspired seasonal dishes such as Monterey Bay Abalone with Garlic Flan, Prime Beef Braised Short Ribs with Foraged Mushrooms, and Seared Tasmanian Salmon with Cauliflower Purée and White Anchovy & Tomato Relish. Diners may experience the Chef ’s Menu, a remarkable tasting menu with complementary wine pairings created in collaboration between Chef Ayers and Wine Director Mark Buzan. Pastry Chef George Fritzsche creates extraordinary desserts such as a Banana Tart with Hazelnut Streusel and a seasonal Crème Brûlée Trio.

The Wine Room, Pacific’s Edge’s private dining space, provides an incredible backdrop for memorable special occasions and superb events. A glass enclosed, fully-functional red wine cellar, the venue offers signature views of the Big Sur coastline. With seating for up to 40 guests, the Wine Room features a personal sommelier and wait staff for the evening.

For more information about Pacific’s Edge at Highlands Inn, please call the restaurant directly at (831) 622-5445

“One of the nation’s 20 finest restaurants” – Wine Spectator

MENU HIGHLIGHTS

APPETIZERS

SAUTÉED DAY BOAT SCALLOPS
Celery root purée, foie gras, sweet carrot emulsion

MONTEREY BAY ABALONE
With lemon coulis and garlic flan

“STEAK & EGGS”
Tellicherry carpaccio, leek-Gruyere quiche, Dijon emulsion

ENTRÉES

ROASTED STRIPED BASS
Trumpet royales, bacon, sweet potato gratin, red wine reduction

RACK OF COLORADO LAMB
Gorgonzola bread pudding, rosemary glaze

MAPLE GLAZED SMOKED DUCK BREAST
Confit, strawberry-rhubarb chutney

DESSERTS

CHOCOLATE SPHERE
Caramel crémeux, pear gelée, hazelnut crunch, hot chocolate

RASPBERRY TART
Mascarpone-lime cream, Brittany shortbread, vanilla sabayon

Pacific's Edge
At Highlands Inn
120 Highlands Drive
Carmel, California
(831) 620-1234

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