Our MenuPèppoli at Pebble BeachAntipastiFormaggi della SeraChef’s selection of Italian Artisan cheeses *Affettato MistoChef’s selection of sliced Italian meats & house-marinated olives Capesante Al TartufoDay Boat scallops with cauliflower purée, black truffle sauce Vongole e Cozze alla CalabreseMussels and clams steamed in a spicy shallot-saffron broth Gamberi all' RosmarinoButter seared white prawns, fried polenta & rosemary sauce Fritto MistoCrispy calamari, baby artichokes & fennel with spicy tomato sauce Salsiccia e PolentaHouse-made hot Italian sausage with fonduta sauce Insalata & ZuppeD’ BarbabietoleBaby beets, organic mâche, crispy goat cheese & fig purée Insalata d’ CesareHearts of romaine, treviso, white anchovy filets & grana padano *Pappa al PomodoroClassic Tuscan tomato-bread soup with basil & Laudemio olive oil Zuppa di StagioneChef's seasonal soup Insalata RucolaWild arugula, toasted walnuts, red grapes & "ricotta salata" Primi*Pappardelle BologneseWild boar ragù with Oro Antico pecorino Rigatoni A'MatricianaHouse cured Bacon, tomato, onion and Pecorino cheese Penne di MareSeafood and house made sausage, zesty tomato sauce with Tuscan kale Linguine alle VongoleLinguine with Manila clams, Pèppoli olive oil & fresh Italian parsley Lasagna TradizionaleClassic style stuffed with filet mignon & Calabrese sausage Ravioli GnudiBellwether Farm Ricotta dumplings, Italian Cherry tomato, Mozzarella di Buffala Spaghetti alla CarbonaraHouse cured pancetta, eggs & cracked black pepper Risotto del GiornoChef's daily special risotto Gnocchi al TartufoTruffle cream sauce & organic spinach SecondiArrosto di Pollo al MattoneOrganic half chicken with panzanella salad *Pesce ArrostoRoasted whole fish with lemon & herbs, carved tableside *Tonno SpezziatoPepper-coriander crusted tuna with balsamic caramel sauce Pesce alla GrillaAtlantic salmon twice baked potato cake & salsa verde Pesce al ToscanoPan roasted white fish, cannellini beans, housemade pancetta, leeks & kale Bracciola alla Milanese"Kurobuta" pork chop, pounded & crusted with seasoned bread crumbs Carre' d' AgnelloGrilled Sonoma rack of lamb with Sardinian fregola, fava beans and baby carrots Vitello PiccataMilk fed veal scaloppini, sautéed spinach, white wine, capers and lemon juice *Osso Buco all’ AntinoriSlow-braised veal shank with Pèppoli wine & gremolata Filetto de ManzoGrilled filet mignon, sautéed wild greens & balsamic reduction Bistecchine BiologicaNaturally raised rib-eye steak, marinated Tuscan style *Bistecca alla FiorentinaTuscan T-bone for two, carved tableside *Denotes traditional Antinori family recipes |
Pebble Beach Golf Links
Ranked #1 among America’s 100 Greatest Public Courses by Golf Digest.
Spyglass Hill Golf Course
Rated one of the toughest courses in the world from the Championship tees.
The Links at Spanish Bay
A true Scottish-style links course and one of the most ecologically sensitive courses in the world.
Del Monte Golf Course
The oldest golf course in continuous operation west of the Mississippi.
Peter Hay Golf Course
The only 9-hole par-3 golf course open to the public on the Monterey Peninsula.
The Lodge at Pebble Beach
Meeting facilities include nine principal rooms with occupancy of up to 400.
The Inn at Spanish Bay
Flexible meeting spaces include six rooms and a ballroom with occupancy of up to 800.
Casa Palmero
Setting exquisite standards for executive groups from 2 to 85 people.
The Beach & Tennis Club
Located near The Lodge at Pebble Beach. Learn more about our premier private social and recreational club.
The Spanish Bay Club
Located near The Inn at Spanish Bay. Learn more about the fitness, tennis and spa facilities.
17-Mile Drive
Explore one of the country’s most popular landmarks, and one of the most scenic drives in the world.
Visitor Guide
The Monterey Peninsula attracts year-round visitors from across the country and around the world.
