Dungeness crab meat, lobster mousse, chive crème fraiche, caviar
Roederer Estate brut rose MV
sea urchin royal, peas, carrots, caramelized Dungeness crab
Roederer L’Ermitage 2015
Dungeness crab, Castelvetrano olive, blood orange, new potato, celery root remoulade
Domaine Anderson “Dach”, chardonnay 2018
Crab Aspic Intermezzo
Toulouse Vineyards gewurztraminer 2020
Halibut, crab, chanterelle duxelles wrapped in puff pastry, crab velouté, black truffle
Domaine Anderson “Pinoli” pinot noir 2018
Bruleed Bucheron, poached pear, Marcona almonds, brown butter shortbread, honeycomb, Manchego, Gorganzola dolce, dark chocolate & hazelnut pate
Roederer Estate L’Ermitage “Late Disgorged” 2003
Menu subject to change upon availability. No substitutions.
Five star chef Marc Dym was named Executive Chef at Little River Inn in 2006, after Marc and Cally (who is the fifth-generation Innkeeper) were married. Dym brings a modern twist to the classic American-regional cuisine of Little River Inn, garnering high Zagat ratings, including the Top Food Ranking for the entire country in 2012. Prior to moving to the Mendocino Coast in 1998, Dym toured the global restaurant scene from Texas and Pennsylvania to Antigua and Zurich. A chance to escape the presses of city living lured him to this secluded stretch of the northern California coastline, which he now calls home.
Arnaud Weyrich began his career at Roederer Estate as an intern after he graduated in 1993 from the prestigious Montpellier school, “Ecole Supérieure d’Oenologie” with a Master of Science in Viticulture and Enology.
With a strong background in both viticulture and enology, Arnaud put his education to work during his internship. This experience was the start of a great relationship with Maison Louis Roederer, as he later returned to the company and today holds the title of Winemaker and Vice President of Production.