Boasting exceptional seafood dishes and a comfortable California-inspired design, the cuisine in Navio combines the subtle flavors of the sea with fresh textures and light savory accompaniments. Chef de Cuisine Kevin Tanaka highlights approachable flavors that reference the best of coastal dining from all around the world.


Boasting exceptional seafood dishes and a comfortable California-inspired design, the cuisine in Navio combines the subtle flavors of the sea with fresh textures and light savory accompaniments. Chef de Cuisine Kevin Tanaka highlights approachable flavors that reference the best of coastal dining from all around the world.

Reservations

We invite you to experience Navio. Leave the city far behind while you dine overlooking the Pacific Ocean.

Call to Make a Dining Reservation: (650) 712-7040

Restaurant Reservations


Our exquisite entrees with approachable flavors that reference the best of coastal dining from all around the world, ranging from dishes like rockfish bouillabaisse to a beet-cured king salmon—combing subtle sea flavors with fresh textures and light savory accompaniments.


Boasting exceptional seafood dishes and a comfortable California-inspired design, the cuisine in Navio combines the subtle flavors of the sea with fresh textures and light savory accompaniments. Chef de Cuisine Kevin Tanaka highlights approachable flavors that reference the best of coastal dining from all around the world.

Map & Directions

Airports

San Francisco International Airport
  1. Take the I-280/I-380 W ramp to San Bruno.
  2. Merge onto I-380 W.
  3. Take the exit onto I-280 S toward San Jose.
  4. Merge onto Skyline Blvd via the CA-92 W/CA-35 exit to Half Moon Bay/Bunker Hill Dr.
  5. Turn right at CA-92.
  6. Turn left at Highway 1.
  7. Turn right at Miramontes Point Rd.

Website

San Jose International Airport
  1. Head southeast on Airport Blvd.
  2. Take the ramp onto I-880 S toward Santa Cruz.
  3. Take the exit onto I-280 N toward San Francisco.
  4. Take the CA-92 exit to Half Moon Bay.
  5. Turn left at Highway 1.
  6. Turn right at Miramontes Point Rd.

Website

Oakland International Airport
  1. Head west on Airport Dr toward Alan Shepard Way.
  2. Take the ramp onto I-880 S toward San Jose.
  3. Take the Jackson St/CA-92 W exit to San Mateo Bridge.
  4. Turn left at Highway 1.
  5. Turn right at Miramontes Point Rd.

Website

Restaurant Team

CHEF KEVIN TANAKA, CHEF DE CUISINE


Chef Tanaka brings his own philosophy to the menu at Navio. He grew up in Hawaii, a melting pot of many cultures. He describes his cooking style as French meets Pacific Rim with a California farmer’s market influence. Chef Tanaka also believes that as a chef you are also a teacher and it is important to instill passion for cooking into your team. To watch his team learn and grow is what truly inspires him.

Chef Tanaka joined The Ritz-Carlton, Half Moon Bay as a kitchen intern in 2005 as quickly was promoted to a line cook in Navio. He continued to learn and grow and has held various positions in the kitchen where he demonstrated his creativity and strong leadership. When not in the Navio kitchen, Chef Tanaka enjoys spending time with his wife and daughter and cruising the coast on his motorcycle. He also likes to go to the area Farmers Markets to see what is in season and can make its debut on the Navio menu.


CHEF XAVIER SALOMON, EXECUTIVE CHEF


Fourth in his family, and only second in The Ritz-Carlton Hotel Company to earn the title Maître Cuisinier de France (French Master Chef), Xavier Salomon is a fifth-generation restaurateur with a passion for food that began at his family’s kitchen table in Savoie, France. His European tenure includes training under Jo Rostang at his Michelin three-star restaurant La Bonne Auberge in Antibes, France. Chef Salomon continued his education at Le Bateau Ivre in Courcheval and graduated from Thonon les Bains Culinary Academy. In 1991 he joined The Ritz-Carlton Hotel Company as the executive chef at The Ritz-Carlton, Aspen and in 1996, he moved to Atlanta as executive chef at The Ritz-Carlton, Buckhead. Chef Salomon joined The Ritz-Carlton, Half Moon Bay in July 2001, where he oversees all dining experiences at the Northern California resort, including the signature fine dining restaurant Navio, The Conservatory, Ocean Terrace, and 17,000-square-feet of banquet and wedding suites and ballrooms.


Eno Wine Bar


ENO is an upscale Bay Area wine bar that offers flights of wines, cheese and chocolate, as well as wines by the glass. Our sommeliers specialize in introducing guests to new and interesting wines and educating them on every aspect of wines, wineries and varietals.

• Custom-built wine room with breathtaking ocean views
• Sommelier-selected wine flights
• Wines by the glass and bottle
• Unique glassware, wine and cigar accessories are also available for purchase
• Open Wednesday through Friday, 4 p.m. to 10 p.m.; Saturday and Sunday, 3 p.m. to 10 p.m.
• Reservations are not required

Recipes

Pumpkin Cheesecake
View recipe card

Walnut Cranberry Crust

Ingredients:
7 oz Sublime Dough, baked
1 oz Graham Cracker Crumbs
4 t Honey
4 t Maple Syrup
1 oz Walnuts, chopped
1 oz Dried Cranberries, chopped

Directions:
Mix all ingredients in a kitchen mixer until combined
Layer crust in bottom of spring form pan
Press crust down
Bake in 350° oven until golden brown

Pumpkin Cheesecake

Ingredients:
21 oz Cream Cheese
5 oz Sugar
½ cup Cream
½ cup Pumpkin Puree
3 ea Eggs
1/8 t Pumpkin Spices

Directions:
Using a mixer with a paddle attachment, cream sugar and cream cheese
Scrape bowl to ensure there are no lumps
Add eggs one at a time
Add pumpkin puree and pumpkin spices
Add cream
Place cheesecake mix into spring form pan with baked crust
Bake in oven at 300° in a water bath for approximately 45 minutes until set
Remove from oven and let cheesecake come to room temperature then chill in refrigerator


Chorizo Chickpeas
View Recipe Card

Ingredients Preparation   Quantity
Chorizo     ¼ pound
Chickpeas Cooked   1 pound
Chicken Stock     1 pint
Cream     1 cup
Saffron     1 teaspoon
Rosemary Sache   1 sprig
Carrots Diced   ½ cup
Onions Diced   ½ cup
Leeks Diced   ½ cup
Paprika     ½ teaspoon
Lemon Juice     1 tablespoon

Preparation: Saute chorizo, drain and set aside, sweat vegetables until translucent, toast saffron and paprika, reduce chicken stock and cream with rosemary by half, add chickpeas, chorizo and vegetables and cook for 10 – 15 minutes, balance with salt and lemon juice.


Pizza Dough
View Recipe Card

Ingredients Preparation   Quantity
Bread Flour     1 ¼ pound
A.P. Flour     1 pound
Iced Water Reserve 2 cups and as needed during mixing   1 ¼ pounds
Fresh Yeast     3/4 ounces
Kosher Salt     1 ounce
Evoo     ½ cup

Preparation: Combine all the ingredients in the mixer (best to add water and oil fist. Then dries to avoid crumping at bottom of bowl)

Mix on med-high speed with a dough hook. Stop machine occasionally to check texture with hands. If too tight add more iced water incrementally until dough is smooth, springy and slightly slack.

Place dough in a greased bowl and cover with plastic wrap (touching) allow to proof until doubled, portion out and round, proof again before final shaping.


Sunchoke and Spring Garlic Soup
View Recipe Card

Ingredients Preparation   Quantity
Garlic Cloves Trimmed and Blanched x 3 times   1 cup
Shallots Sliced   1 cup
Spring Garlic Sliced/Separated   1 quart
Sunchokes Peeled and Sliced   1 quart
Vegetable Stock     1 ½ quarts
Parsley Leaves Picked and Washed   1 bunch

Preparation: Sweat shallots until translucent, add the blanched garlic and whites from the spring garlic, cook for 5 minutes, add sunchokes and cook for a further 15 minutes, add the stock and cook until the sunchokes are tender, blanch the parsley, shock in ice water and at the final moment, add to the soup, vita prep, pass and season to taste.

Private Dining

The Private Dining Room

The Private Dining Room:

• Located just off the main restaurant
• Grand oval, refined wood table
• Spectacular views of the Ocean Lawn, ocean waves and the Old Course 18th fairway
• Seats up to 12 guests

The Fireplace Room

The Fireplace Room: 

• Space can be set with a single table, family-style seating or multiple smaller tables
• Features wood paneling, a roaring fireplace and windows lining the entire west wall for spectacular sunsets
• Seats up to 40 guests and is based on availability with minimum purchase for the entire space
• Available Monday through Thursday

The Chef's Table

The Chef's Table:

• Located adjacent to the Navio kitchen
• Chef creates custom prix-fixe menu tailored to guests' preferences and visits the table to describe each course
• Reservations available Wednesday, Thursday and Sunday at 6 or 7 p.m.
• Seats up to 8 guests
• $175 USD minimum per person, no minimum number of guests is required
• Optional wine pairing available (at additional charge)
• 48 hours advance reservations required

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