Our Menu
We source only the finest ingredients from local California farms making the menu 90% organic and sustainable. A 5% kitchen appreciation charge will be applied to your meal
We source only the finest ingredients from local California farms making the menu 90% organic and sustainable. A 5% kitchen appreciation charge will be applied to your meal. Thank'n you.
Opening Acts
Royal Sterling Caviar Service
$140.00/for 1 oz
california white sturgeon / creme fraiche / whole grain blini
Crowded Beach
$28.00
oyster / abalone / scallop / mussel / uni / blood clam
Beef Tartare "Cigar"
$18.00
charcoal essence / yolk emulsion
Pacific Oysters
$26.00/6
$48.00/12
morro bay / cucumber mignonette
First
Local Yellowtail Crudo
$24.00
shaved fennel / buttermilk / rice puff / sea grapes
Delta Asparagus Spears
$20.00
almonds / celtuce / pickled egg / tarragon / pea tendrils
Black Garlic Barley Risotto
$20.00
$30.00
fiscalini cheddar / koji butter / barley crisp
Acid Trip Tomato Salad
$22.00
avocado sorbet / pickled peppers / black garlic soil
Springtime Agnolotti Pasta
$25.00
$40.00
fava bean / asparagus / mint
Second
Sea Urchin Pasta
$28.00
$42.00
spaghetti / bread crumbs / ricotta whey
Caramelized Bay Scallop
$42.00
english pea / potato dumpling / preserved lemon / walnut
Sonoma County Liberty Farms Duck Breast
$46.00
tomato raisin / artichoke / gnocchi / black olive
Bone in Pork Chop
$44.00
peads & barnett farms glazed carrots / fennel / brodo
Santa Barbara Halibut
$42.00
smoked buttermilk beurre blanc / spigarello / caviar
Dinela Restaurant Week Tasting Menu
$165 per guest / $55 optional wine pairing
Duo of The Sea
morro bay oyster / local prawn
Acid Trip Tomato Salad
avocado sorbet / pickled peppers / black garlic soil
English Pea Agnolotti Pasta
honey ricotta / garden mint / whey emulsion
Local Sea Bass
preserved lemon / green garlic / potato forchette
Dry Aged Flannery Beef Ribeye
celery root / black garlic jam / charred cabbage
Meringue Gelato
straus cream / salt cured egg yolk
The Kali Chef’s Menu
$210 per guest / $95 optional wine pairing
Nine Courses
chef's choice / elevated experience
Dry Aged Meats
All served with potato galette and roasted shallots | Please allow time for meats to be cooked to perfection.
Whole Roasted Squab
$70.00
carpenter ranch
Sonoma County Half Duck
$90.00
liberty farms
Dry Aged Ribeye Steak
$90.00/16 oz
flannery beef
New York Steak
$80.00/14 oz
flannery beef
Porterhouse Steak
$185.00/32 oz
flannery beef
$215 per guest
Menu
Trio of the Sea
morro bay oyster / cucumber mignonette / sea urchin / kelp dusted crispy polenta / monterey abalone / sea lettuce crisp
Bay Scallop Ceviche
blood orange / radish / citrus gel
Smoked Beetroot Tartar
whipped cultured cream / toasted almonds
Black Winter Truffle Risotto
black pearl mushrooms / cultured butter / fiscalini cheese
Sonoma County Duck Breast
parsnip / romanesco / pistachio gremolata
Dry Aged New York Steak
potato pave / black garlic jus / charred leeks
White Chocolate Cremeaux
rose petals / puffed rice / champagne gelee