The Classic Choice among Morro Bay Restaurants…
Orchid at Inn at Morro Bay overlooks the panoramic setting of Morro Rock and the Bay.
View remarkable sunsets, local fishing boats and abundant wildlife year round from the Inn’s 2 restaurants and outdoor decks.
The dining room features sustainable seafood, Hearst Ranch grass-fed beef and the best produce from local growers with a Contemporary American inspired flair.
Executive Chef Anthony Reeves works closely with local growers and farmers to ensure the best and freshest ingredients for his recipes.
Orchid is proud to offer Chef Reeves’ 3-course Prix Fixe menu nightly for $30 per person; $42 with 3 wine pairings.
To enhance your dining experience, choose from our wine list of more than 120 wines from old world vineyards as well as San Luis Obispo and Central Coast.
Orchid at Inn Morro Bay
Dinner is served Wednesday through Sunday starting at 5:30pm
Sunday Champagne Brunch is served from 11:00 a.m. to 2 p.m.
Please see our Valentines Day Menu.
The Bay Club
The Bay Club 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.
Bay Club Entertainment Calendar
Full Breakfast Buffet is served daily, 7 - 10 a.m.
The Bay Club Menu features appetizers, salads, tapas, sandwiches, entrees and desserts. Served daily from 12:00 – 9:00 p.m.
Room Service
Dinner is available by room service Wednesday through Sunday 5:30 - 9 p.m.
For dining reservations, please contact 805-772-2238 x 1711 or dining@innatmorrobay.com.
Winter 2010
Orchid Dinner Menu Sampler
- Baked Brie, Hazelnut Crusted, Fruit Compote 7
- Crab Cakes, Roasted Corn & Pepper Salsa, Chili Lime Aioli 13
- Artisan Cheese Plate, Seasonal Fruit, Fresh Honeycomb 9
- Prawn Cocktail, Cucumber, Wasabi, Pickled Ginger 13
- Roasted Garlic Bulb, Cambozola Cheese, Marinated Anchovy Stuffed Spanish Olives 7
- Ocean Rose Abalone, Creamed Leek-Lobster Stuffed Shell, Grilled Zucchini 16
- Black Bean Marinated Seared Rare Ahi Tuna, Pan-Asian Slaw, Tobiko 13
- Baby Greens, Champagne-Pear Vinaigrette, Pt. Reyes Blue, Toasted Hazelnuts 8
- Duck Confit & Baby Spinach Salad, Dried Cherry-Balsamic Dressing, Roasted Shallots, Shaved Artisan Cheese, Pine Nuts 11
- Grilled Apple Salad, Pt. Reyes Blue, Toasted Walnuts, Arugula, Cider Vinaigrette 8
- Salad Nicoise, Seared Rare Ahi Tuna, Spring Mix, Green Beans, Red Potatoes, Tomatoes, Kalamata Olives, Anchovies, Capers, Hard Boiled Egg, Dijon Vinaigrette 14
- Apple-Golden Raisin Stuffed Quail, White Wine-Grain Mustard Pan Sauce, Pancetta Lentils, Sautéed Spinach 24
- Bouillabaisse, Sautéed Prawns, Scallop, Clams, Mussels, Salmon, Market Fish, Classic Tomato-Saffron Broth28
- Hearst Ranch Top Sirloin & Sautéed Prawns, Prawn Cream Sauce, Mashed Potatoes, Market Vegetables 32
- Alaskan King Salmon, Pinot Noir-Blackberry Reduction, Smoked Mussel Saffron Risotto Croquet, Rainbow Chard 27
- Char-Broiled Filet Mignon, Smoked Tomato Demi Glace, Caramelized Onion & Yukon Gold Potato Gratin, Market Vegetables 32
- Pt. Reyes Blue & Spinach Stuffed Pork Chop, Marsala-Oyster Mushroom Pan Sauce, Mashed Potatoes 25
- Portobello Mushroom Ravioli, Kalamata Olive-Rosemary Cream Sauce, Roasted Sweet Peppers 20
- Simply Grilled, Hearst Ranch Top Sirloin or Natural Chicken Breast or Chinook Salmon, Lake-Harvest Organic Wild Rice, Market Vegetables 25
