Under Chef Waller's expert direction, since 1997, restaurant and banquet menus are comprised of fresh, contemporary dishes that make innovative use of Monterey's agricultural and aquatic bounty, while harmoniously blending traditional and new styles of cuisine.
"The abundance of fresh foods available on the Monterey Peninsula makes it possible to develop menus that are simple, elegant, and exciting," said Waller. "We've added more fresh seafood selections and more grilled entrées, lightening the menu and enhancing the flavors. After implementing the new menu in Schooners Coastal Kitchen & Bar, I applied the same concept to our banquet menus and now we have satisfied restaurant diners as well as banquet patrons."
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