Reservations: 800-858-9758

Dinner


To Share


  • FARMERS MARKET BASKET  15
    local vegetables, fresh herb dip
  • WEST COAST OYSTERS  18
    black pepper mignonette
  • LOCAL AND IMPORTED CHEESES  19
    house made red wine crackers, fruit & nut toast
  • SALUMI BOARD  17
    home made pickles, whole grain mustard, olives
  • ROASTED POBLANO GUACAMOLE 21
    feta, red chiles, tostadas
  • TOGARASHI POTATO CHIPS  8
    spicy onion dip

Appetizers


  • Little Gem CAESAR  13
    black pepper, white anchovy, parmesan
  • Winter Endive Salad  15
    pecorino, truffle vinaigrette, chives
  • Spicy tuna Crudo  19
    crispy rice, calabrian chile, chives
  • SALMON SASHIMI 17
    calamansi ponzu, ikura, serrano chile, radish
  • Kale and white bean soup  15
    tomato, ciabatta, olive oil
  • Crispy pork belly  16
    fuyu persimmon mostarda, apple, red greens

Chef's Notes


  • SANTA BARBARA SPOT PRAWN CRUDO 24
    cucumber, green curry, yuzu
  • BEET & QUINOA SALAD  17
    avocado, thai basil, lime
  • RED SEA BREAM 40
    hon shimeji mushrooms, snap peas, baby bok choy, tom kha sauce

Entrées


  • CAULIFLOWER STEAK 26
    truffle yogurt, baby carrots, romanesco
  • FRESH BUCATINI  27
    mushrooms, spigarello, roasted leeks, sage
  • HOUSE GROUND VEGGIE BURGER  22
    mustard aioli, swiss cheese, pickle, lettuce
  • SCOTTISH SALMON 39
    braising greens, baby turnips, pomegranate
  • BRANZINO  41
    fennel, tangerine, peewee potatoes, green olives
  • MARY’S ORGANIC CHICKEN  32
    brussels, squash, bacon, walnuts, sage
  • Marquis Cheeseburger 24
    cheddar, crispy onion, horseradish sauce
  • PRIME CENTER CUT FILET  60
    broccoli di ciccio, fingerling potatoes, green garlic chimichurri

Sides


  • Home Made Fries 8
    fresh herbs
  • CRUNCHY FINGERLING POTATOES 8
    salsa verde
  • MUSHROOMS & SPINACH 9
    garlic, lemon, olive oil
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Dear Friends,

For every single one of us, these are challenging times, both personally and professionally. The economic burden we all are bearing is difficult, and our hearts go out to all those who suffer adverse health issues from Covid-19. While we wait to hear news and updates from around the world, it is uplifting to learn about the positive things people are doing in our communities to help those unable to help themselves. It is humbling to see a warm spirit of humankind shining through during times of struggle.

At the Sunset Marquis Hotel and Villas, we appreciate your support and patience as we endeavor to provide the service and support for our staff and guests. For now, the hotel is open with limited services. We have closed our restaurant and bar in keeping with directives of government officials, but room service remains available, and we hope to offer take-out food service shortly. Our current operations follow the explicit guidelines set forth by the CDC to ensure the safety and welfare of our employees, our guests and their families.

While the road ahead will be difficult, one thing is certain; this, too, shall pass. We are optimistic and hopeful for a speedy end to this global crisis and confident that we will persevere by working together, coming together as a global community, and being patient and kind to one another. Thank you for your patronage, and we look forward to welcoming you back to a vibrant and lively Sunset Marquis very soon.

Very Truly Yours,

THE SUNSET MARQUIS HOTEL & VILLAS

Mark “Marquis” Rosenthal
President/CEO
Raleigh Enterprises

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