Pacific's Edge at the Hyatt Carmel Highlands Launches a New Seasonal Chef's Tasting Menu

Nov. 7, 2013 - PRLog -- Press Contact: Marci Bracco (831) 747-7455

Pacific’s Edge at the Hyatt Carmel Highlands Launches a

New Seasonal Chef’s Tasting Menu

CARMEL HIGHLANDS -- Pacific’s Edge Restaurant is an award winning, glass-walled restaurant with spectacular ocean vistas. Chef Matt Bolton’s “California Coastal” cuisine provides the freshest local ingredients, meats and seafood, with dishes that meld a seasonal focus with sophisticated comfort food in a convivial ambiance that makes it appealing for everyday dining or any special occasion.

Chef Bolton launched his new seasonal tasting menu today. Menu items include:

Chef’s Tasting Menu

Maine Lobster – fuyu persimmon, fennel, piment d’espelette

2009 Louis Latour, Meursault, Burgundy, France

Berkshire Pork Belly – butternut squash,

cauliflower mushroom, truffle jus

2010 Desciendentes de Palacios,’Petalos’, Mencia Bierzo, Spain

Wagyu «Eye» of the Ribeye – salsify, matsutake, bloomsdale spinach

2010 Truchard Cabernet Franc , Napa Valley, California

Caramelized Apple Tart – hazelnut, apple-cider gastrique, pomegranate

Royal Tokaji Co. Tokaji-Aszu, 5 Puttonyos, Mâd, Hungary

A La Carte- Starters

·         Chilled Oyster - daily selection, ginger mignonette $19 (1/2 dozen) $36 (dozen)

·         Yellowfin Tuna Tartare - jalepeño-lime aioli, brioche $17

·         Monterey Bay Red Abalone - artichoke, heirloom tomato, burgundy truffle «tuber uncinatum» $32

·         Egg & Caviar - .5 oz siberian osetra, crème fraîche $45

·         Ceviche - local sea bass, scallop, coriander $18

·         Littleneck Clam Chowder - bacon, yukon gold potato $9

·         White Corn Bisque - cherry tomato confit, basil oil $10

·         Roasted Beet Carpaccio - pickled chanterelle, feta, banyuls vinaigrette$11

·         Caesar- hearts of romaine, white anchovy, parmesan crostini $10

·         Heirloom Tomato - swank farms, burrata, pesto, herb fin $17

·         Brussels Sprout - dry ricotta, sunflower seed, cider-bacon vinaigrette $17

Hyatt Carmel Highlands Culinary Team:

·          Executive Chef ~ Matt Bolton

·          Pastry Chef ~ Gina Hudson

·          Restaurant Manager ~ Jacques Melac

·          Wine Director ~ Paul Fried

Chef’s tasting menu costs $105 per person or $165 per person inclusive of wine pairings. Pacific’s Edge has received AAA 4 Diamond awards year after year, and has been named one of the Top 100 Restaurants in the United States by Zagat and one of the Top Ten Restaurants with a View by USA Today. Wine Spectator has lauded our wine list throughout the years with both Grand and Best of Award of Excellence awards. Please contact Pacific’s Edge for more information or a reservation at (831) 622-5445 or visit www.pacificsedge.com.