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
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
Starters
- Crab Cakes, roasted fennel leek relish, chili lime aioli
- Baked Brie, hazelnut crusted, cranberry-apple compote
- Cheese Plate, candied walnuts, berries, fresh honeycomb
- Ocean Rose Farm Abalone, please ask for today’s preparation
- Roasted Bulb Garlic, crostini, chef’s choice accompaniment
Salads
- Whole Leaf Caesar Parmesan crisp, herbed croutons
- Baby Greens, Marinated beets, Goat cheese, candied walnuts, roasted shallot vinaigrette
- Baby Spinach, Duck Confit, Roasted shallots, Point Reyes blue cheese, pine nuts, dried cherry balsamic vinaigrette
Entrées
- Grilled Hearst Ranch New York Steak Goat cheese & herb mashed potatoes, fig & caramelized onion bordelaise
- Oven Roasted Breast of Duck Wild huckleberry-duck jus, Pancetta lentils, market vegetables
- Grilled Hearst Ranch Top Sirloin & Sautéed Prawns Prawn cream sauce, mashed potatoes, market vegetables
- Herb Crusted Rack of Lamb Smoked tomato demi-glacé, goat cheese potato gratin, market vegetables
- Roasted Cornish Game Hen Pomagranate-orange jus, Lake-harvest organic wild rice, market vegetables
- Pan-Seared Salmon Saffron risotto croquette, kalamata-rosemary cream sauce, baby spinach
- Sherry-Honey Glazed Pork Tenderloin Pan jus, parsnip mashed potatoes, market vegetables
- Market Fish of the Day Please ask for today’s preparation
