Skip to content

Travel Alert: COVID-19 Update >

  • Government mandate - This location has COVID-19 travel restrictions in place. Learn more
  • Face coverings: Required in hotel indoor public areas

Travel Alert: COVID-19 Update >

  • Government mandate - This location has COVID-19 travel restrictions in place. Learn more
  • Face coverings: Required in hotel indoor public areas
EmergencyMessageCloseText
Reservations: 855.687.7262 Photo Gallery Map Blog Specials & Packages
Book Now
Logo
Book
855.687.7262
  • Carmel Valley Ranch_Weddings_menu printed on wood veneer

Sample Menus

  • SAMPLE CATERING MENU: INSPIRED BY SUMMER AND EARLY AUTUMN
    Hors D’oeuvres

    Ahi Tuna with Lemon Olive Oil, Crispy Yukon Potato Chip

    Medjool Dates with House Made Chorizo and Fromage Blanc

    White Corn Fritters with Chives and Florida Rock Shrimp

    Tomato Water with Dungeness Crab

    Lavender Cured Salmon on Chickpea Bellini









    Carmel Valley Ranch_Dining_ValleyKitchen_MorrelSalad
  • SAMPLE CATERING MENU: INSPIRED BY SUMMER AND EARLY AUTUMN
    Starters

    Day Boat Sea Scallop
    swank farms sweet corn pudding, black truffle vinaigrette

    Ahi Tuna Carpaccio
    wasabi greens, shaved breakfast radish, citrus soy olive oil brine

    Organic Mix Greens
    prosciutto, asparagus, fig, heirloom tomato, tarragon vinaigrette

    Organic Mixed Heirloom Tomato Salad
    balsamic crème, carmel valley olive oil

    Chilled Corn Bisque
    summer truffle, dungeness crab, brioche croutons

    Dungeness Crab Cake
    avocado mousse, roasted summer pepper remoulade

    Carmel Valley Ranch_Dining_Valley Kitchen_appetizerand drinks
  • SAMPLE CATERING MENU: INSPIRED BY SUMMER AND EARLY AUTUMN
    Entrees

    Line Caught White California Sea bass
    clams, mussels, crispy fennel, salsify, tomato shellfish bouillabaisse

    Filet of Beef
    heirloom marble potatoes, tomato fondue, oven roasted garlic, chimichurri sauce

    Sonoma Lamb Rack
    vegetable gratin, yukon gold potatoes, mint jus

    Garden Swiss Chard Cannelloni
    fava beans, english peas, royal trumpet mushrooms, extra virgin lemon olive oil

    Fulton Valley Organic Chicken Breast
    toasted risotto, cipollini onions, parmesan reggiano, red wine garlic jus

    Carmel Valley Ranch_Dining_ValleyKitchen_LambShank
  • SAMPLE CATERING MENU: INSPIRED BY LATE AUTUMN AND WINTER
    Hors D'oeuvres

    Tropical Fruit and Shrimp Crudo with Avocado

    Oven Roasted Tomato and Goat Cheese Demitasse Sip

    Saffron Arancini, Fontina Cheese, Red Pepper Remoulade

    Crab Fritter, Carrot and Leek Fondue

    Carmel Valley Ranch_Dining_Food_Eat your greens
  • SAMPLE CATERING MENU: INSPIRED BY LATE AUTUMN AND WINTER
    Starters

    Butter Lettuce Salad
    shaved marcona almonds, warm goat cheese crouton, honey shallot vinaigrette

    Scallop
    jerusalem artichoke, black truffle, mache

    Oven Roasted Pumpkin Soup
    toasted pumpkin seeds, baby chives, brioche crouton

    Heirloom Beet Salad
    feta cheese, frisée lettuce, kalamata olive, citrus emulsion

    Carmel Valley Ranch_Dining_ValleyKitchen_gardensalad
  • SAMPLE CATERING MENU: INSPIRED BY LATE AUTUMN AND WINTER
    Entrees

    Prime Filet of Beef
    oven roasted garlic, potato gratin, blue lake green beans, chimichurri sauce

    Line Caught Wild Alaskan Halibut
    thyme, fall vegetable gratin

    Organic Fulton Valley Chicken Breast
    baby turnips, carrots, sherry rosemary sauce

    Rainbow Swiss Chard Cannelloni
    butternut squash purée, fried salsify

    Wild Line Caught Salmon
    alba organics spaghetti squash, suprema star baby spinach

    Colorado Lamb Sirloin
    roasted king trumpet mushrooms, mint pesto

    Toasted Carnaroli Rice
    braised leeks, carrots, parmesan reggiano, king david apple salad

    Carmel Valley Ranch_Dining_Food_Artisan Food Image Overhead
  • SAMPLE CHEF’S TASTING MENU
    Amuse
    Lavender Cured Salmon
    chickpea bellini
    First Course
    Day Boat Sea Scallop
    white corn polenta parmesan reggiano, black truffle vinaigrette
    Second Course
    Alder Smoked Squab Breast
    fava bean risotto, pancetta-thyme jus
    Third Course
    Natural Prime Filet of Beef
    english peas, local onions, asparagus, yukon gold potato gnocchi, oxtail marmalade
    Fourth Course
    Caramelized Figs, Truffle Tremor
    house made walnut toasts, saba drizzle
    Fifth Course
    Second Death by Chocolate
    Hazelnut Black Plum Tart
    cinnamon basil ice cream
    Seabass