FOOD REVIEW: Stonehill Tavern the Perfect Spot for a Special Celebration

My husband and I recently celebrated our anniversary at the Stonehill Tavern restaurant at the St. Regis Monarch Beach Resort in Monarch Beach. I was not intending to review the restaurant where we spent our anniversary, but our meal was so outstanding, I felt like it was a shame not to share it.

The Stonehill Tavern is on the main floor of the hotel. At the entrance of the restaurant are lighted glass pillars, which display dozens of bottles of wine. When we were seated, we walked through the bar area, which is sleek and modern with lots of dark wood, granite and glass, and a swirl of sparkling glass lighting on the ceiling.

We were seated at a window table, which had a stunning view of the ocean, the setting sun and Catalina Island. The dining room is decorated simply, in beiges and cream with touches of green. The window treatments are a metal mesh. The whole effect is a feeling of serenity, with the bar area providing a glamorous and sparkling backdrop.

We received a dinner menu, a cocktail menu and a wine list.  We decided to try a cocktail, and our waiter explained that all of the cocktails are made with fresh juices. The drink menu is divided into tavern classics and modern tavern cocktails. Classics include daiquiris, mint juleps, the dark and stormy, the pisco sour and the sloe gin fizz. Modern options include the violet turning violet, (a mix of vodka, yellow chartreuse, elderflower, fresh lime juice and muddled blueberries) and the peach pleasure (made from whiskey, fresh peach syrup, fresh lemon juice and honey) among others.  

Despite all of those wonderful choices, I selected the evening’s special cocktail, the salty dog. This is a delightful and refreshing mix of fresh pink grapefruit juice, and vodka with a salted rim and a wedge of fresh grapefruit as a garnish. Jim chose his favorite, the Manhattan and thought it was especially good.

The dinner menu is simple, but unique. Under the heading “For the table,” are canapés such as seared tuna and watermelon, and Dungeness crab, Pinkerton avocado and burrata and black olive crostini. Under the same heading are a variety of seasonal shellfish, such as Kusshi oysters, marinated abalone sashimi, and giant clam ceviche. There is also caviar, including tsar Nicolai domestic, Russian and Caspian Sea Golden.

Appetizer choices include several salads, slow-roasted carrot broth, ahi tuna tartar and a caviar parfait. The “middles” are handmade potato gnocchi, trofie pasta and a polenta dish. Entrees are black cod, Maine sea scallops, pork chop, duck, Pacific halibut, a lobster pot pie that sounded amazing, a whole-fried Jidori chicken for two, and filet mignon.

Our waiter highlighted the menu for us with great skill and we decided to each start with the O.C. salad. Jim chose the halibut and I decided to have the Maine sea scallops.  We continued to enjoy our cocktails, and a wood plank with some crispy bread and flavored butter was delivered to our table. Soon after, from the chef, came a tiny cup of red pepper bisque and a miniature half grilled cheese sandwich. Both were delicious and so fun to eat.

Our O.C. salad arrived and was spectacular. It was a sort of tower made of layers of poached main lobster, Bibb lettuce, grapefruit, and avocado, with lemon vinaigrette. It could not have been more delicious and we could not believe how much lobster the salad had on it.

The entrees were next to arrive and were also beautiful. Jim’s halibut came on a three-sided plate and was served with clams and Dungeness crab on top, with fava beans and cherry tomatoes. The waiter brought a small pitcher of celery root puree, which he poured over everything at the table. It looked amazing, and the fish and shellfish along with the sauce, were a fantastic combination.

My scallops were served on a large square plate and arranged in an oval. Under each scallop was a bit of porcini mushroom cream, and interspersed between the scallops were bites of kobacha squash and Brussels sprouts. The dish was garnished with fresh herbs and was really lovely.

Because we were on an eating roll and we were celebrating, we decided to order dessert also. We chose the Carmelia truffle. Of course, it was beautiful. It was served in a large flat bowl, with pistachio sponge cake, a large chocolate truffle, a small scoop of wonderful ice cream and little violet chips. It was the perfect ending to our meal and was fantastic. I ordered a single espresso to go with, and it came in a pretty china cup.

As we were finishing our coffee, thinking that the meal could not have been more perfect, the waiter brought us two tiny whiskey fireball ice cream cones, compliments of the chef! They were in tiny waffle cones and were delightful even though we had already eaten way more than anyone should eat in one meal.

The view, atmosphere, impeccable service and remarkable menu, and food make the Stonehill Tavern a definite must-try. They are open Wednesdays and Thursday from 6-9 p.m., Fridays from 5:30 until 10 p.m., and Sundays from 6-9 p.m.

I give Stonehill Tavern an enthusiastic 5 Patches out of 5.