Our MenuPèppoli at Pebble BeachAntipastiFormaggi della SeraChef’s selection of Italian Artisan cheeses *Affettato MistoChef’s selection of sliced Italian meats & house marinated olives Fritto MistoCrispy calamari, red onions & fennel with spicy tomato sauce Ricotta fatta in casaHomemade ricotta cheese with Roman-style artichokes and cippolline CapesantaSeared day boat scallop with mache braised Kobe-style short rib croquette Salsiccia e PolentaHouse-made hot Italian sausage with fonduta sauce Insalata & ZuppeInsalata al TempoTender organic greens, pickled onions, pine nuts, Robiola cheese & spring garlic Insalata d’ ArugulaShaved artichoke, arugula, cremini mushrooms, piave vecchio cheese 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 PrimiFarfalle fatte in casaBowtie pasta with house smoked Skuna Bay salmon, salsa verde crema Spaghetti Ubriachi"Drunken" spaghetti with manila clams, prosciutto, Santa Cristina wine Gnocchi di StagionePotato dumplings, Salmon Creek Farms pork meatballs, ricotta & roasted kale Risotto ai CapesantaOrganic carnaroli rice cooked with scallops & wild mushroom puree *Pappardelle BologneseWild boar ragù with oro antico pecorino Lasagna TradizionaleClassic style stuffed with filet mignon & Calabrese sausage Spaghetti alla CarbonaraHouse-cured pancetta, Glaum Farm eggs & cracked black pepper Ravioli GnudiBellwether Farm ricotta dumplings, Italian cherry tomato, mozzarella di buffala Risotto del GiornoRoasted rosemary ham, English peas, goat cheese SecondiPesce ToscanaSea bass poached in extra virgin olive oil with castelvetrano olive tapenade Pesce alla SpadaGrilled swordfish, roasted yellow onions, Meyer lemon & marcona almond pesto Arrosto di Pollo al MattoneJidori Chicken under brick, fregola, heirloom tomato sauce Agnello in UmidoFive-hour braised lamb shank, grilled polenta, cherry tomato & olive compote *Osso Buco all’ AntinoriSlow-braised veal shank with Pèppoli wine & gremolata Veal Parmigiana10 oz. Veal chop, breaded & browned with marinara, basil & caciocavallo cheese Filetto di ManzoGrilled filet mignon with braised mushrooms, parsnip & sunchokes, balsamic reduction BistecchinaOak-grilled Angus rib-eye steak, salt roasted baby potatoes with blue cheese *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.
