-
Fresh Baked Pastries
-
Basket of Morning Pastries (4)
14 -
New York-Style Bagel with Cream Cheese
8 Cereals
-
Selection of Assorted Cereals
10 -
Kashi Breakfast Cereal – Go Lean, Heart to Heart, Go Lean Crunch
Add Strawberries, Mixed Berries or Sliced Bananas 4 12 -
Steel Cut Irish Oatmeal
Brown Sugar, Raisins 14 -
Granola with Passion Fruit Yogurt Fruit Salsa
13 -
Clover Farms Organic Fruit Yogurt
6 Fresh Fruit
-
Plate of Seasonal Fruit and Berries
17 -
Mango and Papaya
Marshall Farms Honey and Lime 12 -
Berry Parfait
Granola, Low Fat Passion Fruit Yogurt, Mixed Berries, Whip Cream 13 Navio Breakfast Specialties
-
Michel’s Smoked Salmon
Tomatoes, Red Onions, Capers, New York-Style Bagel 22 -
California Sourdough “French Toast”
Whipped Cream and Berry Compote 18 -
Crispy Belgian Waffle
Maple Syrup, Whipped Cream 18 -
Buttermilk Pancakes
Maple Syrup, Date- Almond Butter 18 -
Add Blueberries, Bananas or Chocolate Chips 4 Egg Specialties
-
Served with Yukon Gold Breakfast Potatoes -
Two Farm Fresh Eggs prepared any style
Choice of Applewood Smoked Bacon; Chicken Apple, Portuguese or Country Sausage 20 -
Traditional Eggs Benedict
Fra’Mani Ham, Hollandaise Sauce, Asparagus, Roasted Tomato 24 -
Coastal” Eggs Benedict
Dungeness Crab, Artichoke Spread, Lemon Hollandaise 28 -
Huevos Rancheros
Corn Tortilla, Fried Eggs, Refried Beans, Queso Fresco, Guacamole, Salsa 21 -
Breakfast Burrito
Scrambled Eggs, Portuguese Sausage, Onions, Tomatoes, Queso Fresco, Salsa 20 -
Steak & Eggs
Poached Eggs, Baby Spinach, Beef Strip Loin, Tomato Béarnaise, Breakfast Potatoes 20 Omelets
-
Served with Yukon Gold Breakfast Potatoes and Choice of Toast -
Three Egg Omelet
Choice of: Goat Cheese, White Cheddar, Wild Mushrooms, Onions, Spinach, Roma Tomatoes, Peppers or Fresh Herbs, Bacon, Sausage, Ham
*Egg Whites or Egg Beaters available upon request* 22 “All American Breakfast”
-
Two Farm Fresh Eggs prepared any style
Served with Yukon Gold Breakfast Potatoes
Choice of Applewood Smoked Bacon; Chicken Apple, Portuguese or Country Sausage
French Press Coffee and Choice of Orange or Grapefruit Juice 24 On the Side
-
Mixed Berries or Sliced Fruit
8 -
Toast or English Muffin
5 -
Yukon Gold Breakfast Potatoes
6 -
Applewood Smoked Bacon, Chicken Apple Sausage, Country Sausage
7 -
Sliced Tomatoes
5 Juices
-
Breakfast Juices
Orange, Grapefruit 6.50 -
Knudsen Organic Fruit Juices
Apple, Cranberry 7 -
Odwalla Fruit Smoothies
Superfood, Antioxidants, Energy 10 Hot Beverages
-
French Press Coffee (per person)
6.50 -
Hot Chocolate
6 -
Selection of Mighty Leaf Teas
6 -
Espresso
4.50 -
Cappuccino, Latte, Café Au Lait
6 -
Ronnefeldt Teas
Cream Orange, Darjeeling Summer Gold, Earl Grey, English Breakfast,
Fruity Chamomile, Green Dragon, Mint & Fresh, Morgentau, Sweet Berries 7.50
Navio
The Ritz-Carlton, Half Moon Bay
1 Miramontes Point Road
Half Moon Bay, CA 91019 USA
Phone: (650) 712-7040
Restaurant Manager
john-andre.wielenberg@ritzcarlton.comEmail the Chef
sean.eastwood@ritzcarlton.com
Gift Cards
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one or business associate
to a luxurious dining
experience with
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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.
Map & Directions
Airports
San Francisco International Airport
- Take the I-280/I-380 W ramp to San Bruno.
- Merge onto I-380 W.
- Take the exit onto I-280 S toward San Jose.
- Merge onto Skyline Blvd via the CA-92 W/CA-35 exit to Half Moon Bay/Bunker Hill Dr.
- Turn right at CA-92.
- Turn left at Highway 1.
- Turn right at Miramontes Point Rd.
San Jose International Airport
- Head southeast on Airport Blvd.
- Take the ramp onto I-880 S toward Santa Cruz.
- Take the exit onto I-280 N toward San Francisco.
- Take the CA-92 exit to Half Moon Bay.
- Turn left at Highway 1.
- Turn right at Miramontes Point Rd.
Oakland International Airport
- Head west on Airport Dr toward Alan Shepard Way.
- Take the ramp onto I-880 S toward San Jose.
- Take the Jackson St/CA-92 W exit to San Mateo Bridge.
- Turn left at Highway 1.
- Turn right at Miramontes Point Rd.
Awards
AAA
Four Diamond Award
2004 through 2009
Food & Wine Magazine
Ranked one of the Nation’s Top 50 Hotel Restaurants
2003
Michelin Guide Recommendation
2007
San Francisco Magazine
Best Weekend Brunch
2005
San Jose Mercury News
Best Sunday Brunch
2005
Zagat Survey of San Francisco Bay Area Restaurants
Food: 24 Décor: 27 Service: 24 Cost: $68
2006
Restaurant Team
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 Lounge, The Library, and 17,000-square-feet of banquet and wedding suites and ballrooms. Chef Sean Eastwood has a 20-year culinary career stretching across both Europe and the United States. Trained in classical French culinary techniques, he worked in France with renowned three-star Michelin chef Paul Bocuse and in Britain with two-star Michelin chef Raymond Blanc. Arriving in the San Francisco Bay Area over fifteen years ago, he joined the kitchen at La Folie with legendary San Francisco Chef Roland Passot. Since then he has served as owner and Executive Chef for several restaurant ventures throughout California and across the United States. Chef Sean Eastwood focuses on authentic preparations that allow the ingredients to shine. Navio cuisine highlights fresh seafood with an approachable Mediterranean flavor.
Chef Xavier Salomon/Executive Chef
Chef Sean Eastwood/Chef de Cuisine

ENO - Wine, Cheese & Chocolate
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
ENO MENU
CHEESES
Served With Homemade Apricot Jam, Marshalls Farms Honey, House Seasoned Nuts,
Toasted Walnut Grain Bread And Lavosh
Artisan Cheese Selection
Every Day Our Executive Chef Selects A Taste Of Artisan Cheeses From All Around The World And Northern California
Selection of 4 $20
Selection by the piece $5
CHARCUTERIE
Served With Cornichons, Olives, Grain Mustard, Toasted Walnut Grain Bread And Lavosh
Lomo Americano
Salt Cured and Smoked Pork Loin from La Quercia
Norwalk, Iwoa
Rossa Berkshire Prociutto
Salt Cured Pork Rear Leg, Soft, Silky, Meaty, Builds to Rich Pork Flavor with a Butter Cream Finish
La Quercia, Norwalk, Iwoa
Duck and Pork Pate
Pate Made with Pork, Pork Liver, Duck Meat and Fat, Garlic Powder, Black Pepper and Parsley
Fabrique Delices, Hayward, California
Toscano Salame
Tuscany Style Dry Cured Pork Sauage, Made with Lean Pork, Spices, Felino
Columbus Foods, San Francisco, California
Chorizo Pamplona
Basque Style Pork Chrizo, Using Smoked Paprika with a Distinctly Rich Smoky Flavor and Lush Red Color
Dona Juana, Harbor City, California
Selection $22
CHOCOLATE TASTINGS
From World Renown Chocolatiers, Norman Love of Norman Love confections in Fort Meyers, Florida and Michael Recchiutti of Recchiutti Confections in San Francisco
Norman Love BLACK Collection (5 Piece) $15
Single Origin Dark Chocolates From Five Different World Regions
Norman Love “S’mores” Collection (4 Piece) $18
Chocolate, Marshmallow, Graham, Caramel
Michael Recchiutti Milk Dark chocolate bar $7
Michael Recchiutti Red Wine Pairing Collection (9 Piece) $25
Star Anise & Pink Pepper Corn, Force Noir, Spring Jasmine Tea
WINE FLIGHTS
Our flights are three 2 oz glasses meant to give you a “tour” of a particular region, style, or type of grape. We hope you find a favorite and get a glass!
Bubbles $35
Roederer, Anderson Valley, Mendocino, CA MV
Champagne, J. Lassale, 1er cru, Chigny-les-Roses, France MV Moët & Chandon, Rosé Impérial, Epernay, Champagne, France MV
Refreshing Whites $20
Daniel Chotard, Sauvignon Blanc, Sancerre, France 2011
Thomas Fogarty, Gewürztraminer, Monterey, CA 2009
Bonny Doon, “Le Cigar Blanc,” Roussanne/Grenache Blanc, CA 2008
Chardonnays of Northern CA $35
Thomas Fogarty. Chardonnay, Santa Cruz Mountains, CA 2008
Dehlinger, Chardonnay, Russian River Valley, Sonoma, CA 2009
Far Niente, Napa Valley, CA 2010
A Flight with ENO $25
Knoll, Grüner Veltliner, “Loibner,” Wachau, Austria 2010
Soliste, “Narcisse,” Pinot Noir, Sonoma Coast, CA 2009
Nickel & Nickel, Zinfandel, “Bonfine”, Dry Creek Valley, CA 2007
Pinot Noirs of the World $35
Domiane Faively, Mercurey, Burgundy, France 2009
Pergrine, Central Otago, New Zealand, 2008
EnRoute, “Les Pommiers”, Russian River Valley, Sonoma, CA 2010
Grand Tour $35
Terres Dorees, Gamay, Beaujolais, Burgundy, France 2010
Campo Viejo, Tempranillo, “Gran Reserva,” Rioja, Spain 2004
Pecchenino, Dolcetto, “Sirì d’Jermu,” Dogliani, Piedmont, Italy 2009
Spicy Reds $25
Miller, Syrah Blend, “Eno Cuvée,” Napa Valley, CA 2007
Casa Lapastolle, Carménère, “Cuvée Alexandre,” Rapel Valley, Chile 2010
Terrazas, Malbec, Mendoza, Argentina 2009
Big California Reds $45
Ladera, Napa Valley, CA 2008
Calluna, “CVC,” Chalk Hill, Sonoma, CA 2009
Buoncristiani, "OPC," Napa Valley, CA 2008
Flowers - Presented by the Vintners Series $40
Chardonnay, Sonoma Coast CA 2010
Pinot Noir, Sea View Ridge Vineyard, Sonoma Valley CA 2009
Pinot Noir, Sonoma Coast CA 2011
Recipes
Chorizo Chickpeas
View Recipe Card
Ingredients
Preparation
Quantity
Chorizo
0.25 lbs
Chickpeas
Cooked
1 lb
Chicken Stock
1 pt
Cream
1 cup
Saffron
1 tspn
Rosemary
Sache
1 sprig
Carrots
Diced
½ cup
Onions
Diced
½ cup
Leeks
Diced
½ cup
Paprika
1/2 tspn
Lemon Juice
1 tbsp
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 | 1.25 # | |
| A.P. Flour | 1 # | |
| Iced Water | Reserve 2 cups and as needed during mixing | 1.25# |
| Fresh Yeast | 0.75oz | |
| Kosher Salt | 1oz | |
| 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 qt
Sunchokes
Peeled and Sliced
1 qt
Vegetable Stock
1.5 qts
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:
• Located just off the main restaurant
• Grand oval, refined wood table
• Spectacular views of the Gazebo Lawn, ocean waves and the 18th fairway
• Seats up to 12 guests
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:
• Located just off the exhibition kitchen
• Semi-private table offers a look at the inner workings of the Navio kitchen and a spectacular view of the ocean
• Seats up to 10 guests
• Chef creates special prix fixe menu tailored to guests' preferences and visits the table throughout the evening to share special creations and passion for food
• $150 USD minimum per person, minimum of 6 guests is required
• 48 hours advance reservations required
Breakfast
Dinner