The Classic Choice Among Morro Bay Restaurants…
Executive Chef Anthony Reeves is proud to offer his 3-course Prix Fixe menu nightly for $30 per person, $45 with 3 wine pairings
The Inn at Morro Bay offers a dining experience unique among Morro Bay restaurants, sought by clients from San Luis Obispo and the Central Coast of California. From your dining table, watch fishing boats return to the harbor as night falls and the sun sets over the Pacific Ocean.
Our California Central Coast dining room, the Orchid Restaurant, features sustainable seafood, Hearst Ranch grass fed beef and the best produce from local growers with a Country French inspired flair. The lounge offers signature cocktails, inventive appetizers and an exciting live music program. Sunset Happy Hour with complimentary appetizers and drink specials is available Monday through Friday from 4pm to 6pm.
To enhance your fine dining experience, be sure to check our wine list of more than 250 fine wines from Old World vineyards as well as San Luis Obispo and California's Central Coast.
Orchid
Dinner is served Sunday through Thursday, 5:30 - 9 p.m., Friday and Saturday, 5:30 - 9:30 p.m.
Sunday Champagne Brunch is served from 10:30 a.m. to 2 p.m.
The Bay Club
Bay Club Entertainment Calendar
Full Breakfast Buffet is served daily, 7 - 10 a.m.
Lunch is served Monday through Saturday, 11:30 am – 2:00 pm.
Bay Club Menu is served Sunday through Thursday , 2:00 – 9:00 p.m. Friday & Saturday 2:00 – 9:30 p.m
Room Service
Dinner is available by room service daily 5:00 - 9 p.m., with the bar menu available at 4:30 p.m.
For dining reservations, please contact 805-772-5651 or dining@innatmorrobay.com.
Menu Highlights
Fall 2008
Starters
- Baked Brie, Hazelnut Crusted, Fruit Compote
- Prawn Cocktail, Cucumber, Wasabi, Pickled Ginger
- Crab Cakes, Roasted Fennel Leek Relish, Chili Lime Aioli
- Artisan Cheese Plate, Candied Walnuts, Berries, Fresh Honeycomb
- Five Spice Duck Spring Rolls, Mizuna Salad, Fig Compote
- Roasted Heirloom Garlic, Crostini, Chef’s Choice Accompaniment
- Steamed Clams, Garlic, White Wine, Tomatoes, Parsley, Butter
- Ocean Rose Farm Abalone, Please Ask for Today’s Preparation
- Lobster Wontons, Pan-Asian Slaw, Ginger-Cilantro Dressing
- Seared Rare Ahi Tuna, Sesame Crusted, Cucumber-Mint Salad, Tobiko Caviar
- Sautéed Exotic Mushrooms, Phyllo Pastry, Feta Cheese
- Baby Spinach Salad with Duck Confit, Dried Cherry-Balsamic Dressing, Roasted Shallots, Shaved Chaparral Cheese, Pine nuts
- Salad Nicoise, Seared Rare Ahi Tuna, Spring Mix, Green Beans, Red Potatoes, Tomatoes, Kalamata Olives, Anchovies, Capers, Hard Boiled Egg, Dijon Vinaigrette
Entrées
- Char-Broiled Hearst Ranch New York Strip Steak Oak Hill Oyster Mushroom Butter, Herb Roasted Red Potatoes, Market Vegetables
- Oven Roasted Breast of Duck Local Organic Plum-Ginger Coulis, Jade Rice Blend, Market Vegetables
- Grilled Hearst Ranch Top Sirloin & Sautéed Prawns Prawn Cream Sauce, Mashed Potatoes, Market Vegetables
- Herb Crusted Australian Rack of Lamb Green Acres Lavender Jelly, Goat Cheese Mashed Potatoes, Market Vegetables
- Char-Broiled Loch-Duart Salmon Miso Glazed, Purple Thai Rice, Pan-Asian Slaw, Baby Bok Choy
- Pan-Seared Salmon Cider Glaze, Savory Celeriac-Apple Bread Pudding, Market Vegetables
- Seafood Vol-Au-Vent Scallop, Prawns, Clams, Mussels, Market Fish & Salmon sautéed with Sherry, Lobster Cream Sauce
- Roasted Butternut Squash Ravioli Chestnut-Sage Cream Sauce
- Market Fish of the Day Please ask for today’s preparation
Executive Chef Anthony Reeves
