One of the highlights of your evening at East Brother Light Station is the meal, beginning with hors d'oeuveurs accompanied by a glass of champagne while overlooking the scenic views of the bay. Dinner is four courses of delight, accompanied by wine, a unique and delicious experience you will share with up to four other couples at a community table.
A carefully prepared breakfast with plenty of variety is offered the following morning at 9 a.m. (don't worry early risers, Coffee is out by 7 a.m., and fruit and cookies are always available). Breakfast always includes homemade granola, seasonal fruits, pastries, and a hot dish.
The food itself is artfully prepared with a variety of cultural influence. Ingredients are chosen and gathered with great care, taking into consideration season, freshness and availability. Everything is made from scratch.
Gluten free? Lactose intolerant? Hate mushrooms?
We've got you covered, please let us know ahead of time and we are happy to accommodate your needs. The food and dining experience is sure to exceed your expectations.
Comments From Some of Our Guests
"The food was worth the entire cost of the trip. The chef had prepaired some of the finest meals Ive tasted any where in the world. The food was of the highest quality. The preparation was creative and done to perfection. The wines were excellent. The best chicken I've eaten, ever!!!"
"If there was a rating 4 steps beyond excellent, I would have chose it! The food was simply perfect. Fantastically flavorful and almost too beautifully prepared to eat."
"Ten stars, if that is possible!
I knew dinner and breakfast were included, but had no idea the meals would be of such high quality; and, the service was excellent!"
"Food was really better than the gourmet restaurants we visited that week. The presentation was thoughtful and service was really excellent. They doted on us."
Our menu changes nightly, with recipes to suit the seasons. Examples of past menus include:
Shrimp n' grits. aged white cheddar, lemon, and thyme.
Garlic and curry rubbed pork tenderloin, grilled, with a peach and tomato compote and slow braised collard greens
Fresh blueberry pie with hand-whipped cream
Coconut and red lentil soup
Orange and marcona almond salad with pickled shallots, fennel and arugula
Roast chicken with herbs de provence and garlic-goat cheese mashed potatoes
Home made vanilla ice cream with sea salt and blood orange olive oil
Carrot orange ginger soup
Pear and radish salad with roasted walnut oil, blue cheese and mixed garden greens
Tea smoked salmon with sweet onion puree
Lavendar creme brulee
Celery root and apple soup with cashew cream
Leek and gruyere tartlets, baby greens, tarragon vinaigrette
Homemade gnocchi with pancetta and wild mushroom ragu