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
Caramelized scallops with crispy croquettes of braised Kobe beef, red wine reduction
Salsiccia e Polenta
House-made hot Italian sausage, crispy polenta with fonduta sauce
Insalata & Zuppe
Insalata d' Arugula
Shaved artichoke, arugula, cremini mushrooms, piave vecchio cheese
Insalata d' Cesare
Hearts of romaine, treviso, white anchovy filets & Reggiano cheese
*Pappa al Pomodoro
Classic Tuscan tomato-bread soup with basil & Laudemio olive oil
Zuppa di Stagione
Chef's seasonal soup
Orecchiette con Salsiccia
Housemade sausage tossed with "little ear" pasta, broccoli raab pesto
Bucatini Frutti di Mare
Thick spaghetti with scallop, calamari, white fish, spicy heirloom tomato
Gnocchi di Tartufo
Potato dumplings with black truffle cream sauce, garlic, shallot, baby spinach
Risotto di Ortaggi
Summer vegetable risotto with organic carnaroli rice, smoked mozzarella cheese
Wild boar ragù with oro antico pecorino
Classic style stuffed with filet mignon & Calabrese sausage
Spaghetti alla Carbonara
House-cured pancetta, Glaum Farm eggs & Tellicherry pepper
Bellwether Farm ricotta dumplings, Italian cherry tomato, mozzarella di buffala
Risotto del Giorno
Roasted rosemary ham, English peas, goat cheese
Pan seared local halibut with farro, sauteed brussels sprouts, heirloom tomato sauce
Pesce alla Spada
Grilled swordfish, caramelized onions, preserved lemon & marcona almond pesto
Arrosto di Pollo al Mattone
Jidori Chicken under a brick, yukon gold potato puree & roasted mushrooms
Braised Colorado lamb shank with rosemary & slow roasted summer vegetable ragu
*Osso Buco all' Antinori
Slow-braised veal shank with Pèppoli wine & gremolata
8 oz. veal chop sauteed in brown butter & topped with basil, marinara & provolone
Filetto di Manzo
Grilled filet mignon, roasted cannellini beans, house bacon & Mariquita Farm greens
Grilled Tomahawk steak, roasted German butterball potatoes, Rogue River Smokey Blue cheese
*Bistecca alla Fiorentina
Tuscan T-bone for two, carved tableside
*Denotes traditional Antinori family recipes
Sample Menu - Subject to Change
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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