Indulge in a one-of-a kind dining experience! Executive Chef Greg Harrison will guide your palate on a multi-course culinary adventure. The evening’s menu, based on that day’s freshest ingredients, will only be revealed as each dish arrives at your table. Our beverage director will select a variety of interesting pairings to complement your delicious meal. Enjoy the journey.
- 8 guests minimum – 10 maximum
- Only 1 table available each Friday night
- Reservations required. Call at least one week in advance to book
- Arrive between 6:30 – 7 pm
- $100 per person plus tax and tip
The Chef’s Supper will reflect skills Harrison learned while working with some of the most recognizable names in the restaurant industry. He gained experience in Japanese precision at Morimoto Napa. Prior to that, he trained at Michael Mina’s Aqua, St. Regis Monarch Bay Resort and NobHill Tavern, MGM Grand, Las Vegas. While in Vegas, he also worked at the hotel’s SEABLUE Restaurant and Fiamma Trattoria & Bar as executive sous chef under James Beard Award-winning Chef Fabio Trabocchi and Chef Michael White, who has been awarded three stars by the New York Times. Harrison began his career at Roy’s Kahana in Maui, Hawaii, after earning a Certificate of Culinary Arts at Le Cordon Bleu in Pasadena.
To book the Chef's Supper call 949.760.0331
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