Dining at the Getty

Rose all day? Explore unique varietals and enjoy our rose flights on the Restaurant terrace paired with sunset views and light bites. Then let Chef Clare’s menu of bright, seasonal flavors tempt you inside for dinner.

Summer is here and so is our Summer menu! Kick it off with our seasonal vegetable gazpacho, bursting with sweet corn, yellow tomatoes and golden peppers. We also recommend blistered tomatoes served over melted burrata with basil pesto and aged balsamic. Perfect for sharing and pairing with a crisp Baileyana Rosé of pinot noir from Edna valley. Getting Summer started right!

Learn more about our culinary team's process and where we find our menu inspiration (hint: it helps to be surrounded by incredible art!):

The second course of our Book of the Beasts prix-fixe menu takes inspiration from medieval noble cuisine, pairing venison and rabbit loin, which is then wrapped in crispy chicken skin with almond paste, fuzzy grapes, and thyme. A 2015 Writes Block Malbec with pronounced flavors that are very pronounced ripe red berry and black fruit provide the perfect pairing.

For our new Book of Beasts exhibition prix-fixe menu, Restaurant Chef Clare Villasenor pairs wild salmon with the citrus notes of sorrel, fresh peas, and rye to create a first course inspired by medieval peasant cuisine. Paired with a 2017 Raeburn Chardonnay from Russian River Valley, Raeburn is an Olde English term which means the river where one goes to drink perfect to pair with a fish that was readily found in rivers at that time.