Harbor House Dining
Bookings
Our restaurant offers a 20 seat oceanview dining room that sits above the Pacific coastline. Seasonality and weather shape our menus as we rely primarily on what is produced in our immediate surroundings. The North Coast terrain promotes flavors unique to our location, supported by a product-driven style of cooking. We focus on natural sources of heat through steam and fire to highlight the true taste in our ingredients. By minimizing imports, cultivating as much food from our own land and tidepools as possible, we offer a hyper-local experience that is constantly evolving.
Hours & Availability
Our Full Experience tasting menu is available Thursday - Monday at 5:30, 6:00, 6:15, and 6:30PM.
Please note that the restaurant is closed on Tuesday and Wednesday.
Our In-Room dinner is available Thursday - Monday at 6:00PM.$150 per person + tax/gratuity.
Lunch is available Thursday – Monday from 12:00 to 1:00PM.$135 per person + tax/gratuity.
Reservation Policies
Reservations are required for all offerings. No pets allowed. No children under the age of 15.
Dress Code: Come as you are.
Dietary Restrictions
Please note that we are not able to accommodate the following restrictions due to the seasoning and structure of our menu:
Wheat
Soy (including soy sauce)
Vegan menu
Seaweed
Severe shellfish allergies (Due to the abundance of seaweed in our menu)
Bonito Flakes and Katsuobushi.
In Room Dinner
Our In-Room dinner is a prix-fixe 6-7 dish family style meal delivered to your room at 6:00pm. We require 24 hours notice for this reservation.
HH Ranch cucumber salad
Marinated, grilled & nukazuke
Radish, koji mayo, yuzu
Lioco, Cortese, ”Lost Slough,” Clarksburg 2023
Sourdough bread
Cultured butter, sea lettuce
Slowly-grilled halibut
Bush bean, potato, blistered & smoked tomatoes
Jeremy Arnaud Bourgogne de Tonnerre ‘Les Huees” 2020
House-made pork sausage
Calhikari rice, jus, nasturtium
Broccoli, sesame, breadcrumbs
HH Ranch greens salad, shaved daikon
Outis, Pinot Noir, “One Barrel” Carmel Valley 2019
Amazake custard
Cucumber ice, amazake meringue
Grilled zucchini cake
Buttermilk ice cream
Pierre Gerbais ‘Grains de Celles” Rose, Celles-Sur-Ource, Champagne, France
Infusion of garden herbs
Marigold & lemon verbena
Bronze fennel
Mignardise
Executive Chef
Matthew Kammerer
2024 Michelin 2 stars, 1 green star
2024 La liste 97.00
2024 OAD: #7 North America
2023 Michelin 2 stars, 1 green star
2022 Michelin 2 stars, 1 green star
2021 Michelin 2 stars, 1 green star
2020 James Beard Awards Semi-Finalist
Rising Star Chef of the Year
2020 Michelin Guide California Green Star
2019 Michelin Guide California One Star
2019 Food & Wine Best New Chef
2019 James Beard Awards Semi-Finalist
Best Chef of the West
Matthew Kammerer is the Chef of The Harbor House Inn, an historic property on the Mendocino Coast built in 1916. Reopened in 2018 with Kammerer on the helm, he oversaw its transformation into a dining destination as the region’s first and only two-Michelin-starred restaurant. The daily changing menu is defined by the bounty from its own farm, along with seafood and vegetables sourced from the coastline and inland forests, animals raised by Mendocino County farmers, then cooked simply using fire, steam, and smoke.
Kammerer's culinary endeavors have earned him numerous accolades, including a 2019 Food & Wine Best New Chef nod and multiple James Beard Award nominations. In October 2020, he received a prestigious Green Star award from the Michelin Guide, recognizing his dedication to sustainable gastronomy and making him part of the inaugural class of restaurateurs in America honored for this commitment. In 2023, Robb Report named him one of "The 50 Most Powerful People in American Fine Dining." With his hyper-local cuisine and dedication to sustainability, Kammerer puts intense focus on conservation efforts. Notably, he incorporates sea urchins on the menus to highlight the impact of purple sea urchin on coastal kelp, and the removal of excess urchins to preserve California reefs. His thoughtful approach to fine dining and sustainability positions him as one of the most exciting and influential chefs in the country.
The Farm at Harbor House Ranch
The Harbor House Ranch is located just south of Point Arena and comprises 320 acres of both ranch and agricultural land. Since breaking ground in February of 2021 the farm has expanded from the initial half acre footprint to a full acre comprised of year-round annual production alongside diversified perennials, trees and shrubs. Additionally, a 750 sq ft greenhouse and moveable high-tunnel provide ideal growing conditions for the temperate coastal climate of the Mendocino Coast.
The relationship between farm and kitchen is a natural one. A detailed dialogue between growers and chefs allows for a more tailored product, while also providing reciprocal edification allowing both to be ever evolving and innovating. Strategies such as intercropping or companion planting, utilizing the entire life cycle of a plant or modification to water applications all have unique and desired outcomes that came to fruition from the collaboration between the two entities. All harvests are then utilized by the kitchen for dinner service, lunch service, in-rooms and fermentation projects...
Wine Cellar
Our wine selection and cellar is in constant evolution, and currently features 1200 selections, with a particular focus on French and California wines.
The wine program spotlights small producers, most of whom farm organically and/or have very high quality practices in the vineyard and the cellar. We've chosen to highlight wines that present the perception of minerality, salinity and elegance, or wines that pair with these flavors. Beyond wine, our beverage program also features sake, cider, beer, and non-alcoholic beverages.
