Bernardus Kitchen

Chef Cal Stamenov has introduced a new a la carte menu for Marinus Restaurant. Chef Cal’s California Natural Cuisine is built on three central pillars: the relationship between food and terroir, the superiority of handcrafted, artisanal products over mass-produced, and the common sense of glorifying food when its flavor is at its peak. The Central Coast provides him the access to an inspiring range of ingredients whose terroir is appreciable in every bite. These come to him by way of the relationships he has forged with the local growers, fisherman and foragers. With a treasure trove of impeccable products, Chef Cal is able to cook with the seasons and rarely has to look further than his own backyard for inspiration.

Featured items include:Local Chanterelles with celery root agnolotti and black truffle sauce; Wild Black Bass with yukon gold potato, leek royale and oyster velouté; Colorado Lamb Rib-eye with flageolet beans, garden onion and garlic jus; and Citrus finale with orange-almond tart, candied buddah’s hand, grapefruit and bergamot ice cream.

Chef Cal will continue to offer his guests custom seasonal tasting menus such as the 5-course Garden Tasting Menu and the 8-course Truffle Tasting Menu.