Pèppoli at Pebble Beach
Salsiccia e Polenta
Pèppoli Spicy Italian Sausage with Crispy Polenta & Fonduta Sauce
Chef’s Selection of Sliced Italian Charcuterie & House-Marinated Olives
Crispy Calamari, Red Onions, Fennel & Lemon Slices with Spicy Tomato Sauce
Formaggi Della Sera
Chef’s Selection of Artesian Cheeses with House-Made Accompaniments
Grilled Octopus, Pan-Roasted Yukon Potatoes, Calabrian Sweet & Spicy Peppers
Tender, Slowly Cooked Rabbit with Grain Mustard & Sherry Vinegar, Toasted Ciabatta Crusts
Insalata & Zuppe
Insalata de Cesare
Hearts of Romaine, Treviso, White Anchovy Fillets & Reggiano Cheese
Insalata d’ Arugula
Arugula, Shaved Artichokes, Portabellini Mushroom & Lemon-Truffle Vinaigrette
DiStefano Burrata Cheese, Heirloom Tomatoes & Laudemio Olive Oil
Pappa al Pomodoro
Classic Tuscan Tomato-Bread Soup with Basil & Laudemio Olive Oil
Zuppa di Stagione
Chef’s Seasonal Soup of the day
Risotto di Manzo
Kobe Short Ribs Ragu with Organic Rice, Roasted Tomato & Black Pepper Cheese
Pasta with Crispy House Made Sausage, Broccoli-Kale Pesto & Burrata Cheese
Slowly Simmered Boar Ragù with Tomato, Sage, Rosemary, Pecorino d’Oro
Pasta all’ Aragosta
Butter Poached Lobster Tossed with Garlic, Roasted Cherry Tomato & Bottarga
Classic-Style, Stuffed with Filet Mignon, Calabrese Sausage & Parmesan Cheese
House-Cured Pancetta, Glaum Farm Egg, Pecorino & Cracked Black Pepper
Gnocchi di Ricotta
Bellwether Farm Ricotta Dumplings, Italian Cherry Tomato, Mozzarella di Bufala
Pesce alle Mandorle
Olive Oil Poached Halibut, Sicilian Almond Pesto, Farro & Meyer Lemon Aioli
Grilled Salmon, Sautèed Sweet Corn, Leeks & Whole Grain Mustard Sauce
Oven-Roasted Whole Fish, Lemon & Thyme, Roasted Potato, Salsa Verde; Carved Tableside
Arrosto di Pollo al Mattone
Jidori Chicken “Under a Brick” with Heirloom Tomato Panzanella
Maiale alla Milanese
Herb Crusted Pork Chop from Salmon Creek, Pan Fried with Brown Butter & Sage
Osso Buco all’ Antinori
Veal Shank Braised with Pèppoli Chianti; Broccolini & Lemon Gremolata
Filetto di Manzo
Grilled Angus beef Tenderloin with Caramelized White Beans, Bacon & Balsamic Reduction
Tomahawk, Natural Rib-Eye; Roasted Baby Potatoes, Shallots & Point Reyes Blue Cheese
Bistecca alla Fiorentina
Tuscan T-bone for Two, Grilled on Live Fire & Carved Tableside
Chef's Rotisserie Specials
Herb-Crusted Pork Rack from Salmon Creek Farms
Porcini-Crusted Prime Rib of Beef with Red Wine jus
Veal Rack Chop with Roasted Garlic & Oregano
Colorado Lamb Rack with Rosemary & Garlic
Our menus are specially prepared by our chefs, using their creativity and inspiration. Items may change daily, based on local availability.
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.
Golf Instruction & Services
We Are Honored
- Meetings & Weddings
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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