Pèppoli at Pebble Beach
Formaggi della Sera
Chef’s selection of Italian Artisan cheeses
Chef’s selection of sliced Italian meats & house marinated olives
Crispy calamari, red onions & fennel with spicy tomato sauce
Ricotta fatta in casa
Homemade ricotta cheese with Roman-style artichokes and cippolline
Seared day boat scallop with mache braised Kobe-style short rib croquette
Salsiccia e Polenta
House-made hot Italian sausage with fonduta sauce
Insalata & Zuppe
Insalata al Tempo
Tender organic greens, pickled onions, pine nuts, Robiola cheese & spring garlic
Insalata d’ Arugula
Shaved artichoke, arugula, cremini mushrooms, piave vecchio cheese
Insalata d' Cesare
Hearts of romaine, treviso, white anchovy filets & grana padano
*Pappa al Pomodoro
Classic Tuscan tomato-bread soup with basil & Laudemio olive oil
Zuppa di Stagione
Chef's seasonal soup
Farfalle fatte in casa
Bowtie pasta with house smoked Skuna Bay salmon, salsa verde crema
"Drunken" spaghetti with manila clams, prosciutto, Santa Cristina wine
Gnocchi di Stagione
Potato dumplings, Salmon Creek Farms pork meatballs, ricotta & roasted kale
Risotto ai Capesanta
Organic carnaroli rice cooked with scallops & wild mushroom puree
Wild boar ragù with oro antico pecorino
Classic style stuffed with filet mignon & Calabrese sausage
Spaghetti alla Carbonara
House-cured pancetta, Glaum Farm eggs & cracked black pepper
Bellwether Farm ricotta dumplings, Italian cherry tomato, mozzarella di buffala
Risotto del Giorno
Roasted rosemary ham, English peas, goat cheese
Sea bass poached in extra virgin olive oil with castelvetrano olive tapenade
Pesce alla Spada
Grilled swordfish, roasted yellow onions, Meyer lemon & marcona almond pesto
Arrosto di Pollo al Mattone
Jidori Chicken under brick, fregola, heirloom tomato sauce
Agnello in Umido
Five-hour braised lamb shank, grilled polenta, cherry tomato & olive compote
*Osso Buco all’ Antinori
Slow-braised veal shank with Pèppoli wine & gremolata
10 oz. Veal chop, breaded & browned with marinara, basil & caciocavallo cheese
Filetto di Manzo
Grilled filet mignon with braised mushrooms, parsnip & sunchokes, balsamic reduction
Oak-grilled Angus rib-eye steak, salt roasted baby potatoes with blue cheese
*Bistecca alla Fiorentina
Tuscan T-bone for two, carved tableside
*Denotes traditional Antinori family recipes
Ranked #1 among America’s 100 Greatest Public Courses by Golf Digest.
Rated one of the toughest courses in the world from the Championship tees.
A true Scottish-style links course and one of the most ecologically sensitive courses in the world.
The oldest golf course in continuous operation west of the Mississippi.
The only 9-hole par-3 golf course open to the public on the Monterey Peninsula.
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Meeting facilities include nine principal rooms with occupancy of up to 400.
Flexible meeting spaces include six rooms and a ballroom with occupancy of up to 800.
Setting exquisite standards for executive groups from 2 to 85 people.
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