Cape Rey Carlsbad Beach, a Hilton Resort & Spa, presents numerous special events that are not to be missed during each season, so stay tuned to our events calendar and these Happenings pages for what's coming up on the coast. Always happening at Chandler's Oceanfront Dining is live music, every Wednesday, Thursday and Sunday evening from 5:00-7:00 PM on the Sunset Terrace. Chandler's is also the place to be for daily Happy Hour specials from 4:00-6:00 PM.
Celebrate with your family and friends any time on the Thanksgiving holiday with the following culinary options.
For early risers, an All American Breakfast Buffet will be served from 7:00AM - 10:00AM for $25 per person (+ tax & gratuity), with an a la carte Kids Menu also available.
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If interested in Dinner Hour Dining, a Prix Fixe, Three-Course dinner will be served following the Brunch Buffet with your choice of Appetizer, Entrée and Dessert from several delectable holiday options, for $80 per person (+ tax & gratuity). The first dinner seating will be at 5:30PM and the last seating at 8:30PM. A Kids Menu will also be available for the little ones.
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But the highlight of the holiday will be our Brunch Buffet, that will amaze and delight guests with literally something for everyone, and then some. This beautiful and bountiful buffet features an array of traditional favorites, as well as some creative, Chef-curated dishes with delicious details in every bite.
Adults $100 & Children under 12 $40 (+ tax & gratuity). The first seating will be at 11:30AM with the last seating at 3:30PM.
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SOUP
ROASTED CALSBAD PUMPKIN BISQUE - with Coconut cream drizzle, Chili garlic oil, assorted Sadie Rose Rolls
CAPE REY GARDEN OF SALADS
ROASTED BEETS & TANGERINE SALAD - with fennel, pistachio brittle, goat cheese crumbles
FARO & BABY KALE SALAD - with toasted Pumpkin seeds, dry Blueberries, crispy Quinoa, Miso tahini dressing
DASI FARM HEIRLOOM TOMATO & DISTAFANI BURRATA MOZZARELLA - with grilled Eggplant, Balsamic pearls, crispy Sage, house Pesto drizzle, micro Basil
ASIAN PEAR PEPPERCRESS SALAD - with Macadamia Nuts, Point Reyes Blue cheese crumble, Dijon Sherry Vinaigrette
CAPE REY GARDEN CRUDITE | BOOSE BOARD - with Edamame Ricotta Hummus
RAW AND VEGAN SEAFOOD BAR
West Coast Oysters, PEI Mussels, Jumbo Shrimp Cocktail - with Yuzu blood orange mignonette, Horseradish Cocktail Sauce
Vegan Candy Stripe Beet Poke - with Won Ton Chips
CHARCUTERIE & CHEESE MONGERS
Shaved Mortadella, Sopprasatta, Cotto Salami, Smoked Cheddar, Sage Derby Brie, Mt. Tam Brie, Point Reyes Blue, Laura Chenel Goats Cheese, Black Sesame Cream Cheese, Smoked Gouda, Pepper Jack - with Grain Mustard, Fig Jam, Cornichons, Tangerine Marinated Olives, Baguettes, and Rustic Herb Lavosh Crackers
GOURMET OMELETTE & EGGS BENEDICT STATION
COASTAL SMOKED SALMON OMELETTE - with tiny Tomatoes, Dill chive crème
HARVEST TRUFFLE OMELETTE - with Roasted Butternut Squash, Mt. Tam Brie, Toasted Hazelnuts, Truffle Oil
SPICY BAJA OMELETTE - with Chorizo, Roasted pasilla chiles, Manchego, Avocado crème
Also to add: Tavern Ham, Tillamook Cheddar, Baby Spinach, Lipstick peppers, Spanish Onions
PROSCIUTTO EGGS BENEDICT - with Heirloom tomato, Poached eggs, Grilled brioche, Citrus hollandaise
BUTCHER BLOCK CHEF'S CARVING STATION
PRIME RIB OF BEEF PORCINI MUSHROOM DIJON CRUSTED - with Black Garlic Port Demiglace
HERB BRINED BONE IN TURKEY - with truffle Butter infused Apple Sage Turkey Jus, Cranberry Cumquat Relish
MAPLE BOURBON GLAZED BONE IN HAM - with Pineapple Black Pepper Crust, Bosc Pear Chutney
CORNBREAD & CHIVE MUFFINS
FRESH SEAFOOD ENTRÉE
CHARRED LOCAL BASS WITH PABLANO CORN VELOUTE
SAVORY SIDES
BUTTERMILK YUKON MASHED POTATOES - with crispy shallots
SADIE ROSE FOCACCIA STUFFING - with fuji apples, celery root
CANDIED RED GARNET YAMS - with sage brown butter, toasted pecans
CHERVIL ROASTED ROOT VEGETABLES - with pomegranate molasses
DOUBLE WILD MUSHROOM & RICE PILAF - with garden rosemary
PASTRY CHEF DESSERTS
Pumpkin Cheesecake- with Gingersnap crust, salted Caramel
Pear & Almond Tart- with Vanilla Bean Crème Anglaise
Chocolate Pecan Brownie Bites -with Sea Salt Caramel Foam
Mini Pavlovas, Pomegranate & Passion Fruit
Cookie & Cake Display & White Chocolate Cranberry Bark
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RESERVATIONS ON OPEN TABLE are strongly recommended for any meal at your preferred time.
Chandler's - 760-683-5500
IF THE BEACH IS YOUR HAPPY PLACE, CAPE REY IS YOUR HAPPY HOLIDAY PLACE!
Gather your family and friends for this complimentary, community-wide holiday event on December 4th, from 5:00-8:00pm at Cape Rey Carlsbad Beach, a Hilton Resort & Spa.
The lobby will be filled with festive decor and music at 5:00pm with the Tree Lighting at the pool at 5:30pm sharp and Santa scheduled to arrive shortly after.
Mix and mingle around the pool with holiday crafts for the kids, photos with Santa to take home with you and nibbles and hot cocoa to enjoy as you browse local vendors and artisans displaying great gift ideas at the Kris Kringle Market.
Open House Activities Include:
Some festive adult beverages will also be available and be sure to stop in Chandler's for a holiday toast or bite to eat.
A portion of the proceeds that evening will be donated to the Carlsbad Education Foundation, providing opportunities to students in the Carlsbad Unified School District, as our way of giving back this holiday season.
Dinner reservations at Chandler's are strongly recommended.
THURSDAY, DECEMBER 11th - 5:30PM - $50 PER PERSON
Born and raised in Belgium, arguably one of the greatest chocolate making countries in Europe, Jean Marie has worked with some amazing mentors and premium products throughout his career. A renowned Pastry Chef, he is now a valued partner at Chandler’s Oceanfront Dining and Cape Rey Carlsbad Beach.
You’ll sip on complimentary hot chocolate (or a spiked hot cocktail if you prefer) while you learn from the best and leave with a better understanding of the types and quality of chocolate, along with all the tricks and tips to master both choosing and working with this universally loved delight.
A bag of goodies and recipes for all of the chocolate creations will be yours to take home.
TREAT YOUR FRIENDS TO THIS INTERACTIVE AND INSPIRING CULINARY EVENT - A FOODIE’S FAVORITE HOLIDAY GIFT!
CHRISTMAS EVE FOUR-COURSE, PRIX FIXE DINNER - SERVED 5-9PM - $90 (plus tax & gratuity)
A Children's Menu is also available to give Santa time to work his magic, while you enjoy the holiday meal with family and friends. Our regular breakfast and lunch menus will also be served on Christmas Eve. See full menu below.
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CHRISTMAS DAY HOLIDAY BRUNCH - SERVED 11:30AM-3PM - $85 (plus tax & gratuity) - Children 12 & Under $35
A festive, bountiful brunch starts out with a beautiful display of appetizers (as a starter course) including soups, salads a seafood raw bar and more, followed by your choice of several plated brunch entrées and ends with a decadent dessert display to choose your favorites from. See full menu below.
For early risers, a breakfast buffet is served from 7-10AM for $25, along with a kids menu available as well at breakfast and dinner.
For later diners on Christmas day, our regular a la carte dinner menu is available from 5-9PM with festive holiday specials.
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NEW YEAR'S EVE PRIX FIXE DINNER WITH CHAMPAGNE TOAST - SERVED 5:00PM-9PM - $100 (plus tax & gratuity) - Children's menu also available during dinner service
Celebrate on the coast by creating your own perfect meal, with choice of starter, entrée and dessert, from several Chef-curated delicacies to pick from. A complimentary champagne toast will be served and we'll celebrate the 9PM ball drop on the East Coast. See full menu below.
Served 5-9PM - $85 per person (+ tax & gratuity) - Kids menu also available
AMUSE BOUCHE
HOKKAIDO SCALLOP CRUDO
Yuzu kosho vinaigrette, blood orange pearls, pickled Fresno chili, brioche shard, micro basil
FIRST COURSE (Select one)
ROASTED CHESTNUT & HEIRLOOM CAULIFLOWER VELOUTE
Brown butter crumble, shaved black truffle, thyme-infused cream
WINTER PERSIMMON & CHICORY SALAD
Crisp endive, shaved fennel, toasted walnuts, pomegranate jewels, honey-ginger vinaigrette, Humboldt Fog cheese
MAIN ENTRÉES (Select one)
PEKING DUCK BREAST
Spiced sweet potato–parsnip purée | Mulled wine reduction | Roasted baby turnips & Brussels petals | Candied orange zest
LOCAL BLACK COD
Saffron leek risotto | Charred fennel & maitake confit, Meyer lemon beurre blanc | Chive blossom dust
GRILLED RIBEYE STEAK
Pommes fondant with roasted garlic cream | Caramelized cipollini onions | Charred broccolini with truffle gremolata | Pink peppercorn bordelaise
BUTTERNUT SQUASH RAVIOLI
Brown butter–hazelnut sauce | Shaved parmesan | Wilted kale | Pickled watermelon radish | Crispy sage
DESSERTS (Select one)
YULE LOG REIMAGINED
Dark chocolate roulade, espresso Chantilly, cocoa nib crunch, cranberry compote
STICKY TOFFEE BREAD PUDDING
Warm toffee caramel, vanilla bean gelato, candied pecans
Served 11:30AM - 3:00PM - $90 (+ tax & gratuity) - Children 12 & under $35
APPETIZER BUFFET DISPLAY
THE CAPE REY BAKERY
Croissants, Cranberry-Orange Beignets, Spiced Gingerbread Danish, Peppermint Chocolate Cake, Lemon-Poppyseed Snow Loaf
FIRST COURSE | SEASONAL SOUPS, SALADS & RAW BAR
RAW BAR CELEBRATION
Ahi Poke | Chilled Pacific Oysters on the Half Shell | Poached Tiger Shrimp | PEI Mussels
Citrus-Chili Mignonette, Bourbon Horseradish Aioli, Classic Cocktail Sauce, Lemons & Limes
SOUPS OF THE SEASON
ROASTED BUTTERNUT SQUASH BISQUE
Brown butter crème fraîche, candied pepitas, thyme oil
WINTER ROOT VEGETABLE CHOWDER
Charred leek, Yukon golds, Nueske bacon, smoked paprika oil
SALADS OF WINTER IN SOUTHERN CALIFORNIA
BLACK BARLEY, ROASTED SWEET POTATO & TUSCAN KALE SALAD
Shaved fennel, spiced pecans, sunflower seeds, citrus yogurt dressing
CITRUS & FENNEL SALAD
Blood orange, cara cara, grapefruit, mint, goat cheese crumble, champagne vinaigrette
MUSTARD GREEN & HEARTS OF ROMAINE CAESAR
Parmesan snow, roasted winter tomatoes, garlic crisps, rosemary croutons
FUJI APPLE & GOLDEN BEET SALAD
Red mustard greens, arugula, Laura Chenel goat cheese, pistachio crumble, pomegranate vinaigrette
ORZO WITH ROASTED TOMATO, FETA & HERB WINTER GREENS
Baby spinach, marinated olives, lemon-oregano Dijon vinaigrette
PLATED MAIN BRUNCH ENTREES (Choose one)
BLUE CRAB BENEDICT
Shallot-spinach sauté, Sadie Rose sourdough baguette, Meyer lemon hollandaise, crispy fingerling potatoes
CHICKEN OF THE WOODS MUSHROOM OMELETTE
Jumbo asparagus, Shiitake, herbs, MT Tam brie, garden greens, minted balsamic
CROISSANT AVOCADO TOAST
Burrata Mozzarella, Castelvetrano olives, lipstick peppers, wild rocket, Jumbo just baked croissant
COCONUT-PECAN FRENCH TOAST
Coconut custard, roasted pineapple, macadamia nut crumble, spiced rum syrup
WINTER GARDEN STRATA
Brioche egg custard, roasted leek & artichoke, aged ricotta salata, pickled onions
NORTHERN HALIBUT & HEIRLOOM POTATO HASH
Charred scallion & Calabrian chili relish, olive-tomato confit, micro fennel
BRAISED SHORT RIB & KENNENBECK TRUFFLE FRITES
Black garlic pan jus, truffle aioli, parsley-shallot salad, upland peppercress
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HOLIDAY DESSERT BUFFET DISPLAY
Double Chocolate Cupcakes with Peppermint Cream Cheese Frosting
Goat Cheesecake Bites with Pomegranate Glaze
Spiced Carrot Cake with Maple Cream Cheese Frosting
Pecan-Pineapple Hummingbird Cake
Cranberry Short Biscuits with Chantilly Cream
Baby Fruit Tartlets & Holiday Cookies
Served 5-9PM - $100 per person (+ tax & gratuity) - Children's menu also available
MENU
White Sturgeon Caviar Starter
Crème Fraîche, Minced Shallots, Shaved Egg White & Yolks, Chives, Fresh Dill Blinis, Toasted Brioche Points, Micro Herb Garnish, Gold Leaf Accent
($160 as an add-on for the table)
FIRST COURSE (select one)
Lobster Bisque “Velouté”
Butter-Poached Lobster, Caramelized Fennel, Tarragon Crème, Chive Oil, Crispy Lobster Tail Croquette
Winter Citrus & Pomegranate Salad “Refined”
Baby Frisée, Shaved Fennel, Cara Cara Orange Segments, Pomegranate Seeds, Honeyed Pecans, Tarragon-Meyer Lemon Vinaigrette, Candied Citrus Zest, Edible Flowers
Roasted Beets & Burrata “Deconstructed”
Charred Beet Purée, Heirloom Beet Carpaccio, Candied Walnuts, Micro Basil, Aged Balsamic Gastrique, Smoked Olive Oil Mist
Seared Diver Scallops with Pear & Vanilla
Vanilla-Poached Pear, Microgreens, Candied Fennel, Citrus Beurre Blanc, Black Lava Salt & Pear Chips
Winter Mushroom Cappuccino (Vegetarian Upgrade Option)
Porcini & Chanterelle Mushroom Soup, Truffle Foam, Crispy Sage
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MAIN COURSE (select one)
Herb-Roasted Cornish Game Hen “Festive”
Chestnut-Sage Stuffing, Whipped Yukon Gold Potatoes, Charred Brussels Sprouts, Lingonberry Gastrique, Pan Jus, Crispy Chicken Skin Garnish
Pan-Seared Halibut
Celery Root Purée, Roasted Romanesco, Saffron-Lemon Velouté, Crispy Capers, Fresh Herb Gremolata, Sea Asparagus
Maple-Glazed Duck Breast
Butternut Squash Purée, Caramelized Cipollini Onions, Wilted Swiss Chard, Pomegranate Reduction, Crispy Duck Skin, Candied Cranberries
Garlic-Herb Crusted Short Rib
Truffle Mashed Potatoes, Roasted Winter Roots, Rosemary-Merlot Demi-Glace, Creamy Horseradish Foam, Micro Herb Garnish
Root Vegetable Cassoulet (Vegan & Elevated)
Roasted Heirloom Carrots, Caramelized Parsnips, Celery Root, Wilted Kale, Crispy Shallots, Garlic-Herb Breadcrumbs, Smoked Tomato Coulis, Microgreens
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DESSERT COURSE (select one)
Passion Fruit Cheesecake “Exotic Luxe”
Pomegranate Gastrique, Coconut Tuile, Gold Dust, Vanilla Bean Chantilly
Chocolate & Hazelnut Dome (New Signature)
Chocolate Ganache Dome, Hazelnut Praline, Raspberry Gel, Edible Gold