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Carig von Forester
Dominique DaCruz
Business Casual
American Express
Visa/MasterCard
Not Accepted
Terrace/Patio Dining
City/Bay View
Extensive Wine List
Chef's Tasting Menu
Price Fixe Menu
Seasonal Menus
Valet Parking
Handicap Accessible
Lodging
Carmel Valley - Monterey
Sierra Mar
Hours:
Lunch
Monday - Sunday
12:15 pm - 3:00 pm
Dinner
Monday - Sunday
5:30 pm - 9:00 pm
Meals:
Lunch
Dinner
Cuisine:
Californian
French
Mediterranean
Highway One
Big Sur, CA 93920United States
(831) 667-2800
Overlooking the Pacific Ocean with breathtaking views of the California coast, the award winning Sierra Mar Restaurant serves world-class cuisine in an awe-inspiring setting. This Big Sur restaurant features an innovative, four course, prix fixe menu, which changes daily. At Sierra Mar Restaurant Executive Chef Craig von Foerster focuses on organic, seasonal and regional offerings, fusing California fare with French and Mediterranean influences.
Sierra Mar’s Executive Chef Craig von Foerster focuses on seasonal and regional offerings, fusing California fare with French, Asian and Mediterranean influences. For Chef Craig, cooking is a personal philosophy, passion and way of life. The proof is in the pudding – with numerous awards for the Sierra Mar dining experience, including a 4-Star Award from 2009 Mobil Travel Guide and Top Décor from the 2010 Zagat Guide.
“4-Star Awards,”
Hotel - Restaurant - Spa
—Forbes Travel Guide, 2011
“Top Food”
—Zagat Guide, 2011
“America’s Best, Top 10 Destination”
—Food Network, September 2010
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Menu
Print
Sierra Mar welcomes inn and outside guests for lunch every day from noon to 3 p.m. We offer complimentary valet service. Stop in, relax and enjoy elegant cuisine and breathtaking views of the Big Sur Coast.
APPETIZERS
Warm Marinated Barnier Olives, 12
Pommes Frites with Herbed Aïoli, 8
Farmers’ Market Vegetables, 7
Roasted Sierra Mar Garden Fingerling Potatoes with Aïoli, 7
House Made Antipasti House Cured Meats, Terrines, Marinated Vegetables, Relishes, 24
Oysters on the Half Shell Champagne Mignonette, 22
Heirloom Tomato and Buffalo Mozzarella Garden Basil Pesto, Extra Virgin Olive Oil, 16
Grilled Hawaiian Blue Prawns Italian Butter Beans, Romesco Vinaigrette, 20
Dungeness Crab Cakes Pasilla Chili Aïoli, Pico de Gallo, 18
Baked Goat Cheese Pistachio Pesto, Roasted Beets, Watercress, 12
Wagyu Beef Carpaccio Green Papaya Salad, Roasted Peanuts, Thai Dressing, 16
SALADS & SOUPS
Roasted Heirloom Tomato Soup Grilled Cheese Sandwich, 10
Sweet Gem Lettuce Salad Feta Cheese, Almond, Fennel, 12
Hearts of Romaine Salad Caesar Dressing, Shaved Reggiano Parmesan Cheese, 12
Sierra Mar Garden Baby Lettuces Herb Vinaigrette, 8
All salads available with:
Grilled All Natural Chicken Breast, add 12
Grilled Wild King Salmon, add 20
Grilled Prawns, add 15
SANDWICHES & PIZZAS
Roast Free Range Turkey Salad Sandwich Rosemary Aïoli, Spiced Almonds, Sourdough Bread, 18
House Ground Wagyu Beef Burger Smoked Bacon, Vermont White Cheddar, 22
Wagyu Beef Pastrami on Rye Farmhouse Culture Sauerkraut, Schoch Family Swiss Cheese, 20
Tuna Melt ~ Olive Oil Poached Confit of Ahi Tuna Served Open Faced with Tapenade Aïoli and Fontina Cheese on Baguette, 19
House Made Wagyu Beef Pastrami on Rye with Local Artisanal Sauerkraut and Shoch Family Swiss Cheese, 20
Roasted Summer Vegetable Sandwich Tomatoes, Peppers, Eggplant, 16
Tuna Melt Olive Oil Poached Tuna, Tapenade Aïoli, Fontina Cheese, 20
Basil Pesto Pizza with Black Olive, Sundried Tomato, Feta Cheese and Garlic Confit, 18
ENTREES
Grilled Wild King Salmon Cous Cous, Shaved Fennel, Dill-Dijon Vinaigrette, 28
Grilled Skirt Steak Roasted Garden Fingerling Potatoes, Fennel, Spring Onion, Balsamic, 26
Kurobuta Pork Loin Chop Polenta, Riesling Braised Peaches, House Smoked Bacon, Sauerkraut, 24
Penne with Sausage and Fennel Roasted Tomato, Garlic, Parmesan Cheese, 22
SAMPLE DINNER MENU
COURSE ONE
Butter Poached Maine Lobster with Sweet Pea Purée, Carrot Nage and Summer Truffle
Grilled Squab Breast with Frog Hollow Peaches, Cassis and Foie Gras
Ratatouille Filled Squash Blossoms with Cherry Tomato-Almond Relish
Ahi Tuna Tasting ~ Tartare with Quail Egg and Olive Oil Poached Niçoise
Ratatouille Filled Squash Blossoms with Cherry Tomato-Almond Relish
Ahi Tuna Tasting ~ Tartare with Quail Egg and Olive Oil Poached Niçoise
Oysters on the Half Shell with Sambuca Mignonette
COURSE TWO
Local Asparagus with Prosciutto, Shaved Romano, Fava Beans and Licorice Greens
Summer Beans with Toasted Almonds, Crispy Shallots and Creamy Truffle Vinaigrette
Saffron Seafood Soup with Fresh Gulf Prawns and Wild Salmon
Carpaccio of Diver Scallops with Kalamansi, Jalapeno and Mint
COURSE THREE
Grilled Rib Eye Steak with Gruyère Potato Gratin, Bordelaise and Chôron Sabayon
Roast Rabbit Tasting ~ Roulade, Rack and Pancetta Wrapped Tenderloin
Alaskan Halibut with Potato Rösti, Savoy Spinach, Pernod Poached Oysters and Sevruga Caviar
Artichoke Ravioli en Barigoule with Spring Vegetables, Shaved Parmesan and Summer Truffle
COURSE FOUR
Fresh Organic Warren Pear Sorbet Drizzled with Late Harvest Viognier, Golden Raspberries, Candied Young Ginger Shortbread and Pear-Caramel Sauce
Baked Valrhona Milk Chocolate Crêpes with Hazelnut Brown Butter Sauce, Hazelnut Lace Cookie and Bittersweet Valrhona Chocolate Sorbet
Warm Roasted Apple Beignets with Caramel Sauce, Caramel Apple Chip and Trio of Roasted Apple Sorbets: Granny Smith, Quince, Gravenstein
Selection of Artisan Cheeses
APRÈS DESSERT
Petits Fours
Non-Alcoholic Drafts
Agua Fresca blended ice, tropical fruit and water, 6
Lemonade with still or sparkling water, 6
Single Estate Cold Water Processed Coffee latte or iced, 6
Iced Cappuccino 5.5, Latte, 6 Mocha, 7.25
Root Beer Float with Tahitian Vanilla Ice Cream, 6
Fresh Strawberry or Lavender Lemonade, 6
Christian’s Fruit Cocktail pineapple, orange and cranberry, 6
Plum-Basil Soda plum, basil and soda, 6
Warm Farmers’ Market Fruit Crisp – Brown Butter-Almond-Oat Streusel, Vanilla Ice Cream, 12
Valrhona Malted Milk Chocolate Crème Brûlée, 12
Chocolate Strawberry Shortcake – Chocolate Biscuit, Strawberry Ice Cream, Chocolate Sauce, 15
Today’s Selection of Ice Creams and Sorbets, 9
Warm Dark Chocolate Sauce, 3
Warm Vanilla Bean-Salted Caramel Sauce, 3
Profiteroles with Ice Cream and Choice of Sauce, 15
Today’s Selection of Artisan Cheeses, 20
Wine enthusiasts can spend hours reading the acclaimed wine list from our vast cellar, with over 13,000 bottles and 2,600 selections. Diverse offerings feature new- and old-world wines from prestigious estates and desirable small producers with limited availability. The philosophy and expertise of Wine Director Dominique DaCruz is the guiding force behind our award-winning cellar. He shares sommelier duties with Restaurant Manager Wanda Straw.
For those who share a passion for wine, we offer VIÑA. This special wine retail program enables guests to recreate at home the memorable wine experiences they’ve enjoyed at Sierra Mar.
© All rights reserved. San Francisco Cuisine 2011