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COVID-19 Updates: Learn about our commitment to cleanliness - Free Cancellations through December 31, 2020

Spa Food & Beverage Menus

Breakfast Menu

Served 7:30am - 11:00am Daily

Old Fashioned Oatmeal | 11

Add Yogurt | 6

Add Fresh Berries | 6.50

Bagel and Lox Plate | 21

Cured Salmon, Cream Cheese, Lettuce, Tomatoes, Sliced Red Onions, Capers

Eggs Benedict | 23

Poached Eggs, Canadian Bacon, Hollandaise, Cottage Fried Potatoes

The Big 4 Omelet | 23

Choice of 3: Bacon, Ham, Cheese, Mushroom, Onion, Tomato, Spinach, Avocado

Brioche French Toast | 19

Maple Syrup, Raspberries

Valencia Egg White Frittata | 19

Spinach, Potatoes, Manchego, Grilled Tomatoes

Croissant Sandwich | 24

Scrambled Eggs, Diced Ham, Cheddar Cheese, Seasonal Fruit

Huevos Rancheros | 23

Pico de Gallo, Cottage Fried Potatoes

Full American Breakfast | 23

Two Eggs, Cottage Fried Potatoes, Toast, Choice of Ham, Bacon, or Sausage

Continental Breakfast | 22

Pastries, Fresh Fruit, Juice, and Coffee or Tea

Half Grapefruit - 12

Mixed Fresh Fruit | 12

Granola | 10

Add Yogurt | 6

Add Fresh Berries | 6.50

Breakfast Beverage Offerings

Coffee

Small Pot (3 Cups) | 12

Large Pot (5 Cups) | 15

Espresso | 6

Cappuccino | 7

Caffe Latte | 7

Caffe Mocha | 7

Selection of Teas | 5

Juices | 6

Orange, Grapefruit, Apple, or Cranberry

Mixed Fruit Smoothie | 12

Mimosa | 15

Passionfruit Mimosa | 15

Grenadine, Prosecco, Chilled Passionfruit Juice

Sparkling Paloma | 15

Grapefruit, Lime, Tequila, Prosecco, St. Germain

Light Bites

Available 11:30am - 7:30pm

Soup of the Day | 15

Charcuterie and Cheese | 26

Arisanal Cured Meat and Cheese, Marinated Olives, Pickeled Onion, Rustic Bread

Signature Deviled Eggs | 11

Tomato and Pepper Bacon Jam

Mezze Platter | 20

Hummus, Valbreso Feta, Tzatziki, Marinated Olives, Grilled Naan

"Classic" Shrimp Cocktail | 19

Sriracha Cocktail Sauce, Meyer Lemon

Heirloom Tomato and Burrata Salad | 19

Local Tomatoes, Di Stefano Burrata, Manicardi Balsamic, Sweet Basil, Extra Virgin Olive Oil

Caesar Salad | 18

Parmesan Reggiano, Anchovy Dressing, Focaccia Crouton

Big 4 Turkey Club | 21

Sliced Turkey, Tomatoes, Lettuce, Bacon, Cheddar, Toasted White Bread, French Fries

Grilled Chicken Wrap | 22

Tomato Pesto, Greens, Guacamole, New York Cheddar, Bacon, Roasted Red Peppers, Garlic Mayo, Argula Salad

Angus Chuck Burger | 22

French Fries

Add Cheese, Bacon, or Avocado | 2 each

Beverages | 8

Sparkling Watermelon Refresher with Lime and Mint, Sparkling Ginger Soda

Cocktails

Passionfruit Mimosa | 15

Grenadine, Chilled Passionfruit Juice and Prosecco

Sparkling Paloma | 15

Grapefruit, Lime, Tequila, Prosecco, St. Germain

White Peach Bellini | 17

White Peach, Champagne

Nob Hill Breeze | 17

Grapefruit, Kettle One, Pama Pomegranate Liquer, Splash of Soda

Beer & Wine List

Sparkling Wine By The Glass

Kraemer, Blanc de Blanc Champagne, Brut Vin Mousseux, France, NV | 18/63

Roederer, Brut Rosé, Anderson Valley, CA, NV | 21/76

Prosecco Superiore, La Marca "Luminore", Veneto, Italy, NV | 19/68

Champagne, Pierre Gimonnet & Fils Blanc de Blanc "Extra Brut", NV | 31/120

White Wine By The Glass

Albariño, Fillaboa, Rias Baixas, Spain ’17 | 17/64

Riesling, Chateau Montelena, Potter Valley, CA ’17 | 18/72

Chardonnay, “J”, Monterey, CA ’17 | 18/64

Sauvignon Blanc, Groth, Napa Valley, CA ‘18 | 19/65

Chardonnay, Albert Bichot, Chablis, France ’17 | 19/64

Sancerre, Langlois-Chateau, Loire Valley, France ’18 | 19/72

Red Wine By The Glass

Zinfandel, Seghesio, Sonoma County, CA ’17 | 18/72

Pinot Noir, La Follette, “Los Primeros”, Sonoma, CA ’16 | 21/80

Grenache, Cotes Du Rhone, Domaine de Cristia, Rhone Valley, France ’16 | 21/80

Cabernet Sauvignon, DAOU, Paso Robles, CA | 25/88

Cabarnet Sauvignon, Whitehall Lane, Napa Valley, CA ’16 | 24/88

Cabarnet Blend, Chappellet, “Mountain Cuvee”, Napa Valley, CA ’17 | 25/96

Bordeaux Superieur, Chateau Jalousie, Bordeaux, France ’16 | 18/60

Rosé Wine By The Glass

Pinot Noir, Long Meadow Ranch, Anderson Valley, ’18 | 17/68

Syrah, Campuget “Traditional”, Rhone Valley, France, ’18 | 18/64

Half Bottles

Louis Roederer, Champagne, Reims, France, NV | 65

Billecart-Salmon, Brut Rosé, Champagne, France NV | 95

Sancerre, Bougeoise, Loire, France ’17 | 38

Chardonnay, Ramey, Russian River, CA ’15 | 45

Riesling Kabinett, Dr Loosen “Berkasteler Lay” Mosel Germany | 44

Cabernet Blend, Ramey ‘Claret’, Napa, CA ’16 | 48

Pinot Noir, Bergstrom ‘Cumberland Reserve’, Willamette, OR ’15 | 55

Beer

Pilsner Urquell, Czech Republic | 9

Anchor Steam Beer, San Francisco | 9

Ballast Point Sculpin IPA, San Diego | 9

 

In order to preserve the wellness and safety of our spa guests, the maximum allowed number of alcoholic beverages per guest is 3.

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