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Executive Chef Kirk DeLong, a native of Orange County, California and a Certified Culinarian from the America Culinary Federation, joined the Fess Parker - A Doubletree by Hilton Resort in 2007. Before arriving in Santa Barbara, Chef Kirk’s extensive resume included the Grand Wailea in Maui, Hawaii, as well as hotels and restaurants in the Bay Area. He enjoys preparing meals utilizing the bounty available in the area, from locally grown herbs and vegetables to the finest of Pacific seafood.

Private Dining Room

Tuesday - Saturday
5:00 to 10:00 p.m.

During operating hours, contact Rodney’s Grill directly
at 805-884-8554;
during closed hours, contact our concierge
at 805-884-8535

SOUPS
SALADS
SHARED
1600 DEGREES
SEA
LAND
DESSERTS
WINE BY THE BOTTLE
WINE BY THE GLASS


RODNEY'S GRILL MENU

21% service charge will be added to groups of 8 persons or more.

SOUPS

FRENCH ONION SOUP   
Sourdough crostini | gruyere   9

SEAFOOD CHOWDER
halibut | salmon | clams | fresh herbs   9

SALADS

50/50 CAESAR
romaine hearts | kale | parmesan crisp | croutons | anchovy   10

THE WEDGE
iceberg | heirloom tomatoes | applewood smoked bacon | blue cheese dressing   9

RODNEY’S SALAD
mixed baby greens | heirloom tomatoes | cucumber | carrot
croutons | buttermilk dressing   9


SHARED

POBLANO CHILE CRAB CAKES
pumpkin tempura | spicy greens | mexican papaya puree drizzle
achiote and cilantro cream   13

HAWAIIAN AHI CARPACCIO
mango, fennel and watercress salad | ancho chile aioli   12  

“FIGUROA MOUNTAIN IPA” ONION RINGS
bbq sauce | buttermilk dressing   9

Consuming raw or undercooked meat, poultry, seafood, shellfish, and eggs
may increase your risk of food borne illness.


1650

Our all-natural steaks are accompanied by a selection of peppercorn,
bordelaise and béarnaise sauce

FILET MIGNON
8 ounce   35

RIBEYE
14 ounce    34

NEW YORK STRIP
14 ounce  34

Sides Served A La Carte

Loaded Hash Browns   9
Bacon, Cheddar Cheese, Green Onion, Sour Cream

Mashed Potatoes   7 | Asparagus Hollandaise   9 | Swiss Chard & Spaghetti Squash  7
Roasted Brussel Sprouts   7


SEA

LOCAL SEA BASS CIOPINNO
manila clams | shrimp | pee wee potatoes | roasted fennel and celery
tomatoes | saffron-shellfish broth 28

LOCAL HALIBUT
creamy shrimp and scallion risotto cake | swiss chard
spaghetti squash | tomato-ginger broth   29


LAND

GRILLED PRIME RODNEY’S BURGER
red onion jam | aged white cheddar | heirloom tomato | lettuce
applewood-smoked bacon | parmesan truffle fries | brioche bun   20

“12 HOUR” BRAISED LAMB SHANK
deboned lamb | creamy polenta | swiss chard | spaghetti squash
roasted corn chutney | natural jus   28

“805” BEER-BRAISED BEEF CHEEKS
fresh-shaved horseradish mashed potatoes | roasted brussel sprouts
baby carrots | “Firestone” bordelaise   26

RED QUINOA BOWL
grilled squash and zucchini | roasted corn | lentils | marcona almonds | sherry jus   21


DESSERTS
$9

Cookie Crumb Bread Pudding
Chocolate chip cookies | Vanilla Custard

Crème Bruleé Du Jour
Ask for Today’s Flavor

Twelve Layer Chocolate Cake
Apple Carmel Cake
Caramel Sauce

Chocolate Pyramid
Chocolate Chiffon Cake | Chocolate Mousse

Classic Sundae
Choice of McConnell’s Premium French Vanilla Bean, Swiss Chocolate,
or Bordeaux Strawberry Ice Cream, Hot Fudge, Butterscotch & Walnuts
Served with Whipped Cream and a Cherry on Top

McConnell’s Assorted Premium Ice Creams
$8

21% service charge will be added to groups of 8 persons or more


WINE LIST

Choose from a wide selection of local and international wines
to complement your dining experience.

$20 corkage fee per wine bottle


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