Modern coastal cuisine · Mendocino, California
A tasting experience guided by the seasons, the tide, and the quiet abundance of the coast.
Discover the menuChef Mara Vale’s menu begins each morning with what arrives at the kitchen door: line-caught fish, dry-farmed produce, coastal herbs, and the best of nearby ranches. Classical technique gives each ingredient clarity; fire and fermentation add depth.
— Chef Mara Vale
An evening at Aurelia
Nine courses unfold over two and a half hours, with room for conversation and the pleasure of not knowing what comes next.
From the kitchen
Course II, up close
The scallop comes off the dock the same morning it is served. It is dried, salted, and seared hard in brown butter for ninety seconds — no more. Celery root is roasted whole for its sweetness, then shaved raw over the top for its bite. Preserved lemon, toasted hazelnut, and nothing the plate does not need.
See where it sits in the menu
The cellar
Our cellar moves between benchmark estates and the winemakers reshaping California. Each pairing is selected for tension, texture, and the way it changes the next bite.
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