Marinus Restaurant at Bernardus Lodge Gets A Modern Redo
Gone is the Old World-feel. In its place, a new, elegant, coastal California look with an over-sized farm table with a profusion of flowers underneath hand-forged iron chandeliers and French sconces.
Chef Cal Stamenov remains at the helm with a new menu, emphasizing the bounty from the enlarged on-site organic garden that includes more than 250 varieties of fruit-bearing trees, bushes and vines.
The menu is divided into the categories of: “Farmed & Forged,” “Seasonal” and “Traditional.” Both a la carte dishes and a five-course prix fixe ($125) are available. Enjoy such dishes as black chanterelle risotto, and Monterey Bay wild King salmon with English peas and celery root puree.
Save room for desserts by Pastry Chef Ben Spungin that includes a “Chocolate Terrarium” of chocolate mousse, hazelnut cake, chocolate streusel and strawberry sorbet.
Gear Up for SF Chefs
The annual San Francisco extravaganza of food, wine and spirits known as SF Chefs doesn’t roll around until July 30-Aug. 5. But tickets are already on sale to the multifaceted event that takes place in and around Union Square.