The Restaurant at Ventana Inn & Spa

    Executive chef Truman Jones has composed a cuisine he calls "California rustic elegance," featuring organic ingredients from local farms and from the property's private garden. Ventana's menu is changed about four times a year to provide exclusively local ingredients. Specialties: In spring, herb-roasted lamb with ricotta gnocchi, garden peas, and natural jus; and Pacific halibut with cannellini beans, Monterey Bay calamari, garden thyme, and tomato compote.

     

    Photo by Daniel Krieger for the New York Times
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