The Dining Room Prix Fixe Chef's Table & Queen Victoria's Room Vegetarian
Each season has its own flavors and colors, and each day Chef Hunnel selects whatever is fresh at the market to create unique menus for the Dining Room, Queen Victoria’s Room and the Chef’s Table. With a wealth of resources from farmers, fishermen and artisans, the kitchen sources pristine ingredients for dishes such as tender Monterrey Abalone with toasted capers and Meyer lemon, or Niman Ranch lamb with seasonal vegetables and celery root. Flavors shine as Hunnel melds tradition with innovation – it’s all about the joy of pleasing his guests.