What is on the menu at Aubergine?

Aubergine offers 272 menu items featuring Contemporary Californian cuisine. Browse the complete menu on Menu to Taste.

How many Michelin stars does Aubergine have?

Aubergine holds 2 Michelin stars.

You can make a reservation at Aubergine through their website or reservation platform.

Name: Aubergine
Address: Monte Verde & 7th Ave, Carmel-by-the-Sea, CA 93921, Carmel-by-the-Sea
Telephone: +1 831-624-8578
Rating: 2

Contemporary Californian · Carmel-by-the-Sea · Michelin Two Stars · Chef Justin Cogley

Chef Justin Cogley's ultra-seasonal tasting menu showcasing Monterey Bay ingredients with Japanese influences at L'Auberge Carmel

Monte Verde & 7th Ave, Carmel-by-the-Sea, CA 93921, Carmel-by-the-Sea

Zero Proof Pairing (125) — Non-alcoholic pairing. Plus 20% service fee.
Watsonville, California - 16 oz (10)
Matcha White Chocolate Ganache — Mini cake filled with matcha and white chocolate ganache. Petit four.
Savigny-les-Beaune (100)
Antoine Jobard Meursault (325)
Joseph Drouhin (450)
Hubert Lamy (350)
Pierre-Yves Colin-Morey Saint Aubin (200)
Denis Bachelet (825)
Arnaud Mortet (250)

Chocolate Brownie — Marshmallow fluff, cocoa nibs.
Abalone Tartlet — Chopped Monterey Coast abalone with walnuts, coriander, romaine lettuce, Thai basil and shiso flowers. Amuse bouche.
32-Day Dry-Aged Ribeye — Dry-aged ribeye with wagyu XO sauce containing abalone and Fresno chilies, cippolini onion, watermelon radishes, eggplant puree.
Potato, Gazpacho, Caviar — Fermented potato cream covered by frozen gazpacho sheet, topped with caviar and cucumber salad. Assembled tableside by chef.
Kinmedai — Japanese-style golden eye snapper with crispy scales, chawanmushi custard with Iberico ham and corn, pickled summer squash, squash blossoms, and roasted leek ash.
Japanese Black Bass — Grilled Japanese black bass with lemon zest, root vegetable jus with red wine, beets and carrots. Pescatarian alternative.
Panna Cotta with Nectarines — Citrus sablé topped with panna cotta, blackberries, white nectarines, and baba cake.
Hokkaido Diver Scallops — Grilled Hokkaido diver scallops with carrot-juice tapioca pearls, baby carrots, shiro-dashi emulsion, steelhead roe. Served with brioche and sea lettuce butter.
Uni — Sweet soy, potato.
Ribeye — Kohlrabi, sunflower miso.

Tasting Menu (265) — Multi-course tasting menu by Executive Chef-Director Justin Cogley. Menu changes daily. 20% service charge added. Intimate 9-table restaurant.

Phone: +1 831-624-8578