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For media inquiries, please contact:

The Ritz-Carlton, Marina del Rey
Lauren Lynch
Public Relations Coordinator
Phone: +1 (310) 574-4271
Fax: +1 (310) 823-2403
Email: Lauren.Lynch@ritzcarlton.com

Executive Chef Umit Kaygusuz Showcases an Innovative Menu Featuring the Season’s Freshest Ingredients While the Hotel Launches its Cabana Rentals

MARINA DEL REY, CA – July 19, 2016 – As the temperature heats up, guests at The Ritz-Carlton, Marina del Rey are seeking out its newest offerings: refreshing menu items at its waterfront restaurant, Cast & Plow, and poolside cabana rentals.

Amidst the luxury yachts on one of the largest man-made marinas in the world, the restaurant has continued to carry out its seasonal menu commitment, most recently adding some tantalizing items such as a the Pork Belly and Watermelon appetizer, Marinated Local Olives and the Local Cod Crudo with crunchy rice, cilantro and green chili dressing.

Since its opening in 2014, the restaurant has become a favorite for both local residents and hotel guests featuring fire pit tables and a seasoned culinary team, all of whom have diverse backgrounds and impressive resumes.

In the wake of completing its 304 guest room and suite renovation, the hotel is now offering cabana rentals for its registered guests. Situated by the pool, the two side-by-side cabanas come fully equipped with the following: all day food and beverage service, one chilled fruit presentation, one refrigerator stocked with assorted non-alcoholic beverages, one bottle of California Champagne and access to HDTV.

Rental fees:

Monday-Thursday: $300 (inclusive of tax and gratuity)
Friday-Sunday: $500 (inclusive of tax and gratuity)
Holiday Weekends (Fri-Sun): $700 (inclusive of tax and gratuity)

For reservations, please call the hotel directly at (310) 574-4393.


Cast & Plow Dinner Menu

Appetizers:

HERB BRIOCHE 6.
organic butter, sea salt

FRITES 10.
provençal herbs, duck fat hollandaise

MARINATED OLIVES 8.
local olives, poblano pesto, lime

AVOCADO TOAST 17.
charred corn, dukkah spice, sprouts
cotija cheese, sourdough toast

PURPLE HAZE CHEESE 12.
salted date crisps, market condiments

CANNELLINI BEAN DIP 12.
vegetable crudité, crispy lavosh za'atar oil

CRISPY ROCK SHRIMP 15.
cilantro, radish, meyer lemon aioli

PORK BELLY AND
WATERMELON 18.
pickled watermelon rind
avocado mousse, mint, basil

LOCAL COD CRUDO 16.
crunchy rice, cilantro, green chili dressing

Soups and Salads:

TORTILLA SOUP 12.
hass avocado, crispy tortilla
mole negro

HARVEST SALAD 15.
greens, fruit, beet, blue cheese, hazelnut
champagne vinaigrette

CA TOMATO & BURRATA 15.
green olives, basil vinaigrette

LOCAL GREENS 12.
farmers vegetables, sherry vinaigrette

Entrées:

BAJA SCALLOPS 36.
scallion purée, summer vegetable slaw
old bay-caper brown butter

ORGANIC SALMON 36.
parmesan, zucchini pistou
pickled cherry tomato

LOCAL BASS 36.
smoked tomato risotto
fava bean taboulleh, watercress

PETALUMA CHICKEN BREAST 33.
spinach & 3-grain salad, feta, mustard dressing

NY STEAK 39.
fire roasted vegetable ratatouille,
mascarpone polenta, salsa provenzal

SPICED GRILLED DUCK BREAST 38.
polenta, plum mostarda, walnuts, plum salad
The Ritz-Carlton, Marina del Rey Kicks Off Summer /4

GNOCCHI 25.
poached organic egg, bacon lardons
basil, sweet corn créme

RED QUINOA BOWL 17.
farmers vegetables, marcona almonds
sherry vinegar

Sandwiches:

CHICKEN SANDWICH 18.
tomato, provolone, lemon aioli
arugula, honey wheat bread

CALI BURGER 22.
all natural prime beef, smoked cheddar,
onion marmalade, catalina sauce
+ add peppered maple bacon 6.

CRISPY GREEN TOMATO
SANDWICH 17.

red pepper jam, ricotta, avocado, naan bread