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
Tonno del Chianti
Braised Pork in Extra Virgin Olive Oil, Heirloom Tomato Jam, Giardiniera
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 Rib, Roasted Butternut Squash, Wild Mushroom, Barricato Cheese
Pasta with Crispy House Made Sausage, Broccoli-Kale Pesto & Burrata Cheese
Slowly Simmered Boar Ragù with Tomato, Sage, Rosemary, Pecorino d’Oro
Pasta con Gamberi all'aglio
Marinated Shrimp, Oven Roasted Cherry Tomatoes, Pepperoncino, Prawn Butter
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 alla Livornese
Alaskan Halibut Simmered with Tomato, Olives and Arbol Chiles & Crispy Polenta
Grilled Swordfish, Roasted Green Beans, Caramelized Onions, Sicilian Almond Pesto
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
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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