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For media inquiries, please contact:

Kaitlin Crawford
Communications Manager
The Ritz-Carlton, Half Moon Bay
One Miramontes Point Road
Half Moon Bay, CA 94019
650-712-7007 Direct
650-619-9108 Blackberry
650-712-7809 Fax
kaitlin.crawford@ritzcarlton.com

Deanne French
Director of Public Relations
The Ritz-Carlton, Half Moon Bay
Tel: 949-240-5088
Deanne.French@ritzcarlton.com

HALF MOON BAY, Calif. – March 23, 2016 – Dungeness Crabs are welcomed back on the menus at The Ritz-Carlton, Half Moon Bay. After a long delay, Dungeness Crab season is open and fishermen at Half Moon Bay’s Pillar Point Harbor are out trapping the popular delicacy, which later that day show up on the menu in The Conservatory and Navio at the Northern California coastal resort.

In the resort’s signature restaurant, Navio, Chef Jason Pringle will feature Saffron Chitarra with fresh-caught Dungeness Crab, Confit Fennel and Lemon. Chef Alvin Dela Cruz has welcomed the popular seafood, prized for its sweet and tender flesh, back onto the menu with fresh-caught Dungeness Crab and grilled Delta Asparagus in a robust Madeira Sauce in The Conservatory.

Navio boasts exceptional seafood dishes and a comfortable California-inspired design. Combing subtle sea flavors with fresh textures and light savory accompaniments, Chef Pringle’s cuisine highlights approachable flavors that reference the best of coastal dining from all around the world. The Conservatory showcases contemporary American light fare throughout the day in a casual, relaxed oceanfront environment.

“We are thrilled that we are able to serve fresh, local-caught Dungeness Crabs again. Our guests love and appreciate them and they are easily our number one selling item on the menu when they are in season,” says Executive Chef Xavier Salomon.