Post Ranch

Sierra Mar Restaurant is perched over one of the most spectacular views in history.

The restaurant boasts one of the most inventive menus in California with multiple awards for best cuisine. The wine list is also notable for its breadth and spirit.

Restaurant Hours:

8:30am - 10:30am - Complimentary continental buffet breakfast available to inn guests only.

10:30am - 2pm - Picnic luncheon baskets available to inn guests daily.

12:00pm to 4pm - Lunch and light appetizers open to the public.

5:30pm to 9pm - Dinner open to the public. Reservations are required. Four-course prix fixe menu changed daily. (A la carte option available)

Menu Highlights

	1oz. Caviar with Lemon-Chive Creme Fraiche and Traditional Garnishes
	Chilled Diamond Point Oysters with Orange-Soy Mignonette
	House Cured Salmon Napoleon with Crispy Potato Cakes and Shaved Fennel
	Curried Pumpkin and Mussel Soup
	Porcini Dusted Monkfish with Bloomsdale Spinach and Beurre Rouge
	Petite White Pumpkin Filled with Risotto
	Grilled Veal Paillard with Swiss Chard, Parsnips and Shrimp
	Valrhona Chocolate Marquise with Citrus
	Earl Grey Parfait with Tangerine Sorbet

Executive Chef Craig Von Foerster specializes in regional California cuisine and fuses his creations with Asian, Mediterranean, Hawaiian and Pacific Rim influences. His innovative menus change daily, allowing guests to savor a variety of cuisine.Von Foerster joined Sierra Mar in 1994 and served as sous chef for four years under acclaimed chef Wendy Little.

He began his culinary career at Flaherty´s Seafood Grill & Oyster Bar where he studied Pacific Rim cuisine. Von Foerster moved to Hawaii in 1988, where he worked as sous chef at Kapalua Bay Hotel´s Bay Club. Next, he became part-owner of Boulder, Colorado´s Cafe Bohemia, featuring Mediterranean dishes. In 1991 Von Foerster returned to Kapalua for two years at The Plantation Veranda, where he specialized in classic French cuisine with a Hawaiian influence

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