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Dining on the Shore

Your dining options at La Jolla Beach & Tennis Club cover every type of mood, and every type of palette. For generations of San Diegans, the seahorse symbol of the Marine Room has long stood for it’s unique “on the surf” location, award-winning cuisine and genuine hospitality. Sweeping views and dramatic tides complete a fine dining experience that is second to none. The Shores Restaurant offers a family-friendly experience with open air patio, and Club Dining serves on the Clubs’ private beach or poolside as well as inside a private dining room with expansive beach views. Guests are always welcome to relax in the comfort of their room with delectable room service, or take in the gentle beach breeze in our Beach Hut with delicious dining during the summer months.

Featured Recipe from our Club Dining Chef de Cuisine Josef Felts

Braised Angus Short Ribs
Roasted Root Vegetables, Fork Smashed Potatoes, Madeira Jus

Braised Angus Short Ribs
Roasted Root Vegetables, Fork Smashed Potatoes, Madeira Jus

Braised Angus Short Ribs
Roasted Root Vegetables, Fork Smashed Potatoes, Madeira Jus

Serves 6 Family Style

Short Ribs

6                              10 ounce boneless Angus short ribs

to taste                   salt and black pepper

2 tablespoons         unsalted butter

2 tablespoons         grapeseed oil

1/2 cup                     chopped celery       

1 cup                        chopped yellow onion

2 cups                      chopped carrots

3 tablespoons         tomato paste

2 tablespoons         brown sugar

4 sprigs                   fresh thyme

3                              bay leaves

1/2 cup                     Madeira wine

1 cup                        Cabernet Sauvignon wine

1 quart                     beef broth

1 tablespoon            Worcestershire sauce

Season short ribs with salt and pepper on all sides.  Add oil and butter to a Dutch oven over medium-high heat.  When butter is brown, add short ribs.  Brown all sides.  Remove from Dutch oven.  Set aside.  Lower heat to medium.  Add celery, onion, carrots, tomato paste, brown sugar, thyme, bay leaves. Cook vegetables 5 minutes, stirring often.  Add wines.  Reduce wine by half.  Stir in beef broth.  Add short ribs to Dutch oven.  Bring to boil.  Reduce to low Simmer.  Cover 2 1/2 hours or until fork tender. Transfer short ribs into a  large warm serving bowl. Cover.  Set aside.  Raise heat to medium.  Bring sauce to boil.  Stir in Worcestershire sauce. Reduce by half, about 10 minutes.  Strain sauce through fine sieve.  Discard solids.  Adjust seasoning.  Ladle sauce over short ribs. Serve Hot.      

 

Fork Smashed Potatoes

2 pounds                   yukon gold potatoes, peeled, diced 2inch pieces

¼ cup                      unsalted butter

¼ cup                      chopped shallot

to taste                   salt and pepper

1 tablespoon            lemon juice

1/2 teaspoon           lemon zest

1/4 cup                     mascarpone

1/4 cup                     crème fraiche

2 tablespoons         chopped parsley

Add potatoes to a large pot of cold lightly salted water over medium heat. Bring to a simmer.Cook potatoes until tender. Drain into colander.  Return pot to stove. Add butter and shallots. Cook for 2 minutes stirring often.  Add potatoes. Add remaining ingredients. Season to taste. Transfer to lidded serving bowl. Keep hot.

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