Celebrate Easter at the Sardine Factory!

SF Easter for FB

This Easter treat your family to a delicious lunch or dinner at the world-famous Sardine Factory in Monterey! The restaurant is celebrating Easter with a special three-course prix-fixe menu served from 12:00pm to 8:00pm.  The cost is $52.00 per person. In addition to the prix-fixe menu, the Sardine Factory will be offering special lunch entrées, a limited a-la-carte menu and the full kid’s menu.  Make your reservation now!

Easter Sunday Three-Course Prix-Fixe Menu
Served from 12 – 8pm

Artisan Salad
blood oranges, Maytag Bleu Cheese, walnuts, golden raisins, white balsamic vinaigrette
Seafood Bisque
mussels, clams, scallops, crab & salmon

Alaskan Halibut
lemongrass bamboo rice, sautéed local broccolini & Salinas Valley spinach, lemon chive beurre blanc
Garlic Herb Mary’s Organic Spring Chicken
whipped potatoes, sautéed vegetables, salsa verde
Slow Roasted Leg of Colorado Lamb
parsley red potatoes, roasted vegetables, rosemary au jus

Strawberry Shortcake
Grand Marnier soaked Genoise sponge cake, local strawberries, chantilly crème
Classic Crème Brûlée
classic silky custard, caramelized sugar crust, fresh berries
Rich Dark Chocolate Mousse
raspberry swirl, fresh berries

(no split plates or substitutions)

Easter Sunday Lunch Menu
Served from 12 – 3pm

Crab & Scallop Crepes c
hampagne sauce, crispy leeks  28
USDA Prime Filet Mignon Eggs Benedict
sauce Béarnaise, brioche, mushroom ragout  33
Clams Linguine Bordelaise
garlic, olive oil, butter, parsley, white wine sauce  25
Roasted Spring Vegetables Flatbread Pizza
cream fraiche, caramelized onions, sautéed Italian squash & asparagus, 4-cheese blend  18
Sand Dabs & Oregon Bay Shrimp
lemon capellini pasta, capers, butter, parsley  23

(no split plates or substitutions)

Sardine Factory Easter Menu

Our Chef is something special!

Welcome To
›Chef Kent Specht’s Specials
Our very own Chef Kent Specht’s recommendations for your
dining pleasure,
menu items and introducing specials on our menu.

Chef Kent

blood oranges, roasted grapes, citrus-shallot vinaigrette  18

3 ea. Pernod, pecan smoked bacon, Hollandaise sauce  12

lemon-butter sauce & 3 grilled wild Pacific prawns  39 Or 2 mini lobster tails  49

extra virgin olive oil & aged balsamic  15

kale sprouts, sweet corn & spiced tomato relish jade rice   39

celery root puree, sweet soy glazed Shitake mushrooms,
sautéed asparagus, ginger butter   38

butter poached Dungeness crab, artichoke ring,
asparagus, Hollandaise sauce   39

pine nuts, goat cheese, citrus-rosemary vinaigrette   24

garlic mashed potatoes, creamed spinach, Cabernet jus, truffle butter    52

**Menu items are subject to availability**

Sustainable Seafood

Did you know the Sardine Factory is part of the Monterey Bay Aquarium’s Seafood Watch Program? The Seafood Watch Program helps businesses and consumers in making choices that support healthy oceans. In addition to offering the freshest seafood, we ONLY serve sustainable seafoods. Join us for a delicious, sustainable meal.

Thank you to our loyal customers

Whether you are local, live nearby or travel a great distance to get to the AT&T Pebble Beach National Pro-Am, the Sardine Factory would like to thank you for your patronage over the years during this event.  We are fortunate to have so many guests who visit our restaurant year after year during this tournament.  Thank you, it is because of you we have been able to be here for 45 years!Photo: Michael Troutman/www.dmtimaging.com

Great deal on an early meal!

The Early Bird gets the….DEAL!

Daily from 5-6:30pm (order must be in by 6:30) the Sardine Factory offers an incredible Three-Course (yes, 3!) Early Dinner Prix Fixe Menu for only $29.95!  Plus enjoy a glass of champagne for $6.

~ Choice of Starter ~
Monterey Bay Clam Chowder fresh buttered clams
Our Signature Abalone Bisque Madeira wine, fresh chives
Castroville Artichoke Bisque tomato oil
House Salad of Artisan Lettuces choice of dressing
Our Classic Caesar Salad garden hearts® of romaine, garlic anchovy dressing
Fresh Tomato Bruschetta
chopped Momotaro tomato, fresh basil & garlic on toasted crostini

~ Choice of Entree~
Clams  & Capellini Pomodoro

fresh angel hair pasta, garlic, butter, extra  virgin olive oil,
Watsonville Momotaro Pink tomatoes & basil

    Pan Seared Petrale Sole
Milanesea Arugula salad, extra virgin olive oil,
lemon, chopped anchovies & capers
Cioppino Cannery Row
Cherry Stone clams, Gulf prawns, fresh fish,
seasoned tomato sauce, garlic toast 

Rib Eye  Steak & Gulf Prawns
broiled petite aged beef, truffle butter,
roasted tomato & garlic mashed potatoes

Pacific Coast Sand Dabs
chive risotto, sautéed seasonal vegetables, lemon-butter sauce
    Chicken  Baltino
grilled natural breast of chicken, chive risotto,
mushroom ragoût, Madeira wine sauce 

USDA Prime Filet of Beef Brochette
churrasco  style, grilled vegetable skewer, mashed potatoes, chimichurri sauce

~ Choice of Dessert~
Valrhona Dark Chocolate Mousse  raspberry swirl, Chantilly crème, fresh berries
Tahitian Vanilla Bean Crème Brûlée classic silky custard, caramelized sugar crust
Chef’s Choice of Fresh Fruit Sorbet

$29.95 per person

~  Split Plate Charge $10-No Substitutions ~

Dine well tonight! Try our outstanding Winter Prix Fixe!

“One cannot think well, love well, sleep well, if one has not dined well.”
- Virginia Woolf, A Room of One’s Own

The Winter Prix Fixe is available for a limited time.  Join us tonight!
~ Special Winter Three Course Prix Fixe Menu ~
Beginning with a  complimentary glass of champagne   —

~ Choice of Soup or Salad –~
Classic French Onion  Soup
Gruyere & Emmental cheese crouton
Artisan Leaf Salad
red grapes, sugar pecans, champagne vinaigrette

— ~ Entrée ~ –
Aged Petite Angus  Beef Medallions
Roquefort mousse, artichoke ring, Cippolini onions,
garlic mashed potatoes, cabernet-port demi

— ~ Dessert –~
Warm Apple Tart
cinnamon caramel sauce, vanilla ice cream 

$49.00 per person
Wine pairings available for an additional cost.
Ask your server for details.

For reservations call 831-373-3775 or go to

Plan ahead… make your Valentine’s Weekend reservations today!

I can think of no better way to show your Valentine that you
truly love them then to let them know you were planning ahead.
Make your Valentine’s Weekend reservations today!

Our Chef has prepared a delectable menu sure
to make this holiday a LOVE-ly one!valentine heart

~ Our Valentine’s Day Four-Course Menu ~

Friday, February 14th & Saturday, February 15th
~ Start with a glass of champagne 9

~ Choice of Starter –~
Grilled Gulf  Blue Prawn
Cannellini beans, sage,  pancetta & avocado-basil pesto
“Frutti de Mare” Seafood Bisque
mussels, clams, scallops,  crab & salmon —

~ Salad ~–
Gorgonzola &  Petite Greens Salad
shaved fennel, spring  onions & truffle-champagne vinaigrette

— ~ Choice of Entrée ~–
Herb Crusted Bay  Swordfish, Line-Caught
fingerling potatoes, melted leeks, sautéed seasoned
Salinas Valley spinach, Lobster Pepperade Sauce

USDA Center Cut Filet Mignon
toasted heart crouton, provincial roasted tomatoes, Lyonnaise
potatoes,  grilled Portobello mushroom, béarnaise sauce

Maine Lobster  “En Croute”
cognac, garlic butter  & cream in phyllo pastry,
buttered baby carrots & asparagus, chervil beurre blanc

—~ Choice of Dessert –~
Valentine  Sacher-Torte
chocolate mousse teacup,  chantilly cream,
flavored macaron & raspberries

Classic Crème Brûlée
classic custard, touch of  grand marnier,
caramelized sugar crust, fresh berries

 $75 per person

Make your Valentine’s Weekend reservations today!
or call 831-373-3775

We are open tonight!!

We are open tonight after a brief early January break.
Refreshed and ready to serve you this, or any evening!

Try our NEW Three Course Prix Fixe Menu

~ Special Winter  3 Course Prix-Fixe Menu ~
Beginning with a  complimentary glass of champagne   —

~ Choice of Soup or Salad –~
Classic French Onion  Soup Gruyere & Emmental cheese crouton
~ Emilio Lustau Sherry Light Fino, N.V., Jerez, Spain ~ glass 8 ~
Artisan Leaf Salad red grapes, sugar pecans, champagne vinaigrette
~ Pierce Vineyards Albariño, 2012 San Antonio Valley, Monterey County ~
glass 10.5 ~ btl. 40 ~

— ~ Entrée ~ –
Aged Petite Angus  Beef Medallions Roquefort mousse, artichoke ring,
Cippolini onions,   garlic mashed potatoes, cabernet-port demi

~ Leal Vineyards Estate Cabernet Sauvignon, 2008   San Benito,
Central  Coast ~ glass 14 ~ btl. 52 ~

— ~ Dessert –~
Warm Apple Tart cinnamon caramel sauce, vanilla ice cream
~ Chambers, Rosewood Vineyards, Muscat N.V., Ruthergien, Australia ~  glass 12 ~

 $49.00 per person


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