Menu to Taste

Aubergine

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

Two-Michelin-starred Aubergine in Carmel-by-the-Sea is led by Executive Chef Justin Cogley, offering seasonal Contemporary Californian tasting menus. Housed within the historic L'Auberge Carmel hotel, the intimate five-table dining room highlights hyper-local Monterey Bay seafood alongside a 3,700-bottle wine cellar.

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

  • 2 Michelin Stars
  • Grand Chef
  • La Liste Top 1000 (Score: 89)
  • Five-Star Rating
  • Best of Award of Excellence

Menu

Dishes

  • Brioche with Sea Lettuce Butter — House-made brioche brushed with sea lettuce butter. Accompanies seafood course.
  • Sourdough with Cultured Butter — Crunchy sourdough roll with cultured butter topped with puffed grains. Accompanies meat course.
  • 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.
  • 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.
  • 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.
  • Carmel-by-the-Sea Chef's Uni with Garnish — Sea urchin with sweet soy and potato preparation.
  • Chocolate Brownie — Marshmallow fluff, cocoa nibs.
  • Potato, Gazpacho, Caviar — Fermented potato cream covered by frozen gazpacho sheet, topped with caviar and cucumber salad. Assembled tableside by chef.

Cocktails

  • 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)

Tasting Menu

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

The Experience

An intimate room in a historic setting and with garden or terrace dining. The meal is structured around a tasting menu and a wine pairing. A good fit for a romantic evening.

Phone: +1 831-624-8578

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