Executive Chef Jerry Regester focuses on using local organic ingredients to create seasonal fare with rustic elegance and refined flavors. The cuisine at the C is regional with emphasis in seafood and blending in a variety of local seasonal products. "Great cuisine starts with great ingredients", Regester says. the C restaurant + bar is proud to comply with Monterey Bay Aquarium's Seafood Watch program and support local farms, organically-grown ingredients and sustainability.
"We are committed to a seasonally-inspired cuisine - focusing on fresh, local and sustainable ingredients - that supports our local purveyors". said Chef Regester.
An award-winning chef with numerous accomplishments, Regester most recently served as the executive chef for the First Annual Pebble Beach Food and Wine event, which involved planning, organizing, and managing logistics for more than 50 of the country's top chefs throughout the four-day event at the famed Pebble Beach resort.
The C restaurant + bar menus
Menu selections at The C, which is open daily for breakfast, lunch and dinner, include take offs on classic dishes and Regester's signature specialties such as Monterey Cioppino and Buccatini with Smoked Sardines and Pan Seared Scallops on top of a Mushroom Leek Stew.
Guests can also enjoy offerings from The C's raw bar, and families will appreciate kid-friendly choices such as Mac 'n' Cheese and The Clement Bistro Burger.
Breakfast selections include The C Omelet with Smoked Arctic Char, Paquillo Peppers, Goat Cheese and Braised Lamb Hash & Eggs with Two Poached Eggs on Rainbow Chard & Red Wine Braised Lamb & Potato Hash topped with Béarnaise Sauce.
The C has a separate bar area for cocktails and other beverages along with an extensive appetizer menu.