MENU SAMPLING

Monterey Bay Abalone in Ravigote Sauce • Suckling Pig with Black Truffle Gnocchi • Yogurt Panna Cotta with Marinated Strawberries and Rhubarb Sorbet

The Restaurant at L’Auberge Carmel offers prix-fixe menus and wine pairings designed by executive chef Christophe Grosjean and his team. The intimate 12-table restaurant features an underground wine cellar to house the restaurant’s 4,500 bottle collection. The multi-course menus, have a simple ideal; that preparation and presentation reveal each element of the local products at their very best. Named #20 restaurant in America’s Top 50 Restaurants by Gourmet magazine.