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David Kinch
Jeff Bareilles
Business Casual
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Terrace/Patio Dining
Extensive Wine List
Chef's Tasting Menu
Price Fixe Menu
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South Bay
Manresa
Hours:
Dinner
Wednesday - Saturday
5:30 pm
Sunday
5:00 pm
Meals:
Dinner
Cuisine:
American
320 Village Lane
Los Gatos, CA 95030United States
(408) 354-4330
Manresa is the showcase for the inventive cuisine of Chef-Proprietor David Kinch. Chef Kinch and the Manresa team find inspiration from European traditions and refinement, American ingenuity and the vast bounty that California has to offer.
Our goal is to deliver an ambiance, service and cuisine that speaks of who we are and where we are located, the foothills of the Santa Cruz Mountains on the wild Central Coast of California. The Manresa menu changes frequently to highlight the best products grown using biodynamic practices from Love Apple Farms in nearby Santa Cruz, with which we have an exclusive partnership.
By sourcing our own produce by sustainable methods, we hope to create a closed circle between guests, the farm, and Kinch's highly personal haute cuisine.
The kitchen works hard to individually select the best of all products, and to create a menu that best takes advantage of the designs and whims of nature and the seasons. Guests may choose from a five-course menu or put their trust in Kinch’s hands for a truly memorable tasting menu, Seasonal and Spontaneous, with optional wine pairings courtesy of Manresa’s Wine Director Jeff Bareilles.
David Kinch’s singular style of American cooking has placed him on the world culinary map, and assured his legacy in the advancement of California cuisine in the 21st century. His philosophy is fostered by the terroir or “sense of place” of the California Coast, and the kind of ingredient-driven cooking and modern technique he studied in France, Spain, Germany, Japan, and the United States. In 2006, he formed an exclusive partnership with Cynthia Sandberg of Love Apple Farms in the Santa Cruz Mountains, which supplies Manresa with year-round provisions and vegetables grown using biodynamic practices. By sourcing his own produce by sustainable methods, he is creating a closed circle between guests, the farm, and his cuisine. He has won the Best Chef in America award for the Pacific region from the James Beard Foundation. Manresa has been awarded two Michelin stars for five consecutive years.
“Two Star Award,” 2009
—The Michelin Guide
“Four Stars,” 2008
—San Francisco Chronicle
“Top 40 Restaurants in the U.S.,” 2008
—Gayot
“Award of Excellence,” 2008
—Wine Spectator
“Top 50 Restaurants in America,” 2008
—Gourmet Magazine
“World’s 50 Best Restaurants,” 2005
—Restaurant Magazine, London
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Menu
Print
Five Course Menu
“The luxe of the table is the joy you find around it.”—Michel Bras
A garden green soup, stone ground mustard cream, herbs and shoots “multi-color” or
Shellfish in a chilled lobster broth, summer beans perfumed with lemon verbena
~
Into the vegetable garden... their natural juices or
Fava bean “risotto” with summer truffles, sheep’s milk ricotta and egg yolk confit
~
Monterey Bay abalone, roasted cucumber, avocado with salsify norinade or
Black cod with octopus, clam juice perfumed with coriander and leek, squash shoots
~
Suckling porcelet, chanterelles and apricots, a different herb pesto, courgette veloute or
Spring lamb, its pickled tongue, smoked date with cumin, roasted carrots and lettuce
~
An addition of a selection of artisan cheeses, refined and perfectly mature...
(supplement of twenty dollars)
Summer berries, roasted and raw, lemon cream with acai granite, yogurt sorbet or
Chocolate peanut butter crunch bar, cocoa nib ice cream with coffee caramel
five courses 115.
paired with wines, please add 77.
paired with premium wines, please add 105.
Manresa tasting "seasonal and spontaneous"
july / asparagus / abalone / arugula / black cod / green garlic / blackberries
carrots / chrysanthemum / brassicas / bulgur / cucumber / cardoons / mizuna wild cress / crab
celtuce / cherries / carrot / fennel / duck / spring onion / chard curds and whey / new oil
honey / lemon balm / farm eggs / fig leaves / fava beans / kelp / lamb / orach
morels / potatoes / razor clams / lavender / lobster / rhubarb / peas olive oil / suckling pig
savory / tuna / squash shoots / pole beans / radish / spinach sunflower / squash flowers
sea lettuce / strawberries / salted butter / sheep’s ricotta sorrels / yogurt / wagyu beef
wild rice / verbena / wild flowers
Our tasting menu, seasonal and spontaneous
per person
170.paired with wines, please add 98.
paired with premium wines, please add 170.
To be served properly, the tasting menu must be ordered by the entire table.
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