Stonehill Tavern Executive Chef, Raj Dixit continues his discovery tasting series with a Tastes of the Ocean menu offered through July. The stunning six-course experience takes diners on a culinary journey down the West Coast, from the Pacific Northwest through California’s Central Coast to the Baja Peninsula, and showcases Dixit’s versatility with five cooking techniques: raw, barely touched, lightly cooked, en vapeur and Japanese charcoal.
From the Baja region, a white sea bass is cooked en vapeur with an infused jasmine tea and a stew of germinated legumes, mustards, sprouts and a fresh coriander seed-tomato coulis; the charcoal course features collar, belly and bottarga of Morro Bay sablefish. Other day-boat fish and shellfish include Cayucos abalone, Channel Island uni and wild blueback salmon. The menu begins with the raw course of that abalone and uni with Santa Barbara spot prawns. It continues with Pacific Dungeness crabmeat, sweet corn flan, porcini mushrooms and black truffle dashi, followed by the blueback salmon with morel mushrooms, spring peas and cucumber nuage. Dixit’s sends out his acclaimed amuses bouche, not only before the meal, but between courses as well. His sources for the special menu include the Dory Fleet in Newport Beach for stone crabs and whelks and Mikuni Wild Harvest. $165 per person; wine pairings additional. St. Regis Monarch Beach, 1 Monarch Beach Resort N., Dana Point, 949.234.3200. stregismb.com