Dining

Item Description

Enjoy an extravagent New American farm-to-table food & wine pairing experience for two at David Kinch's Michelin 3 Star, Manresa!  

Manresa serves a nightly tasting menu showcasing and offering the finest of each season’s products. Our collaboration and proximity to local farms allows us to source the highest quality ingredients of not only the season, but of that day, creating a distinctive dining experience for our guests and allowing us to present the best possible menu that evening.

The wine list at Manresa features distinctive and individual wines from the great classic regions of the old world, with particularly strong selections in Burgundy, the Loire Valley, and the Northern Rhône. The restaurant’s relationship with the growers and winemakers of the local Santa Cruz Mountains allows sommelier Jim Rollston MS to feature both current and library selections alongside Chef Kinch’s cuisine.

David Kinch Executive Chef
David Kinch has forged a distinctive culinary career path leading to the opening of Manresa and putting him at the forefront of new contemporary California cuisine. Kinch’s driving force for his daily work remains the satisfaction he gets from cooking. “Very simply, I love doing this,” he says. “My great pleasure is people being incredibly happy with their experience at the restaurant.” Kinch’s culinary philosophy is fostered by the terroir, or the “sense of place” of the California Coast, and the kind of ingredient-driven cooking and modern technique he has studied around the world.

Item Special Note

MICHELIN Guide’s Point Of View
It may have a reputation for being one of the Bay Area’s most well-regarded restaurants, but Manresa is welcoming, distinctively stylish and extraordinarily hospitable for a fine-dining operation. Chef David Kinch works with some of the region's most revered growers, turning products from Andy's Orchard, Pistils & Petals Farm and Dirty Girl, among others, into works of art. The nightly compositions are unknown until they arrive on the table (a souvenir copy of the menu will be handed to you at the end). The food is at once cerebral and luxurious, approachable and thoroughly delicious. Each course is likely to represent a moment within a season, beginning with savory petit fours that are an illusory play on the palate. Sample red-pepper pâtes de fruits or black olive madeleines along with excellent bread baked at the offshoot bakery made with house-milled flour. Tender striped bass in a saffron bouillabaisse is topped with a crisp wafer of brioche. Even something as simple as asparagus is elevated here with a charred beurre blanc and its fantastic smokiness. Don't miss those excellent vanilla-bean caramels offered on your way out.