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

RAW BAR
FIRSTS
SOUP & SALAD
MAIN
GRILL
SIDES
COMFORT FOOD
DESSERT
DESSERT COFFEE
AFTER DINNER DRINK
WINE BY THE GLASS
WINE BY THE BOTTLE


RODNEY'S GRILL MENU

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

RAW BAR

OYSTERS
half dozen 16  dozen  27

raw | bloody mary granita | celery leaf | smoked salt
broiled | sweet pea pesto | California pistachio | garlic oil

SALMON TARTARE 12
avocado | tarragon | pickled radish | chili pepper aioli


FIRSTS

CABRILLO FISH STEW 16
octopus | shrimp | uni broth

MUSSELS AND CHORIZO 15
leeks | white wine | tarragon

STEAK CARPACCIO 14
filet mignon | wild arugula | local fruit | sunny up quail egg


SOUP & SALAD

WINTER SQUASH SOUP 11
ricotta | maple rye crouton

PANZANELLA AND BURATTA 14
heirloom tomato | opal basil | balsamic pearls

KALE SALAD 12
figs | blue cheese | walnuts | mustard seed vinaigrette


MAINS

BUCATINI 28
sweet pea pesto | dungeness crab | sea urchin | scallion-tomato relish

LING COD 30
wild mushrooms | heirloom cherry tomato | cured olive

SOUS VIDE CHICKEN BREAST 27
ancient grains | tempura spring onion | balsamic onion marmalade

QYUBIA AND TOMATO RAGU 23
fairytale eggplant | squash | persimmons

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


GRILL

PETITE FILET MIGNON 6 oz 27

FILET MIGNON 8 oz 37

NEW YORK STRIP 14 oz  36

RIBEYE 14 oz 37

YELLOWFIN TUNA 8 oz 19

LOBSTER TAIL 8 oz MP

CHEFS CHOICE MP

Sauces: Fess Wine, Paprika-Mustard, Blue Cheese, Chimichurri, Agave-Teriyaki



SIDES

Bacon Fat Basted Potatoes 9

Kennebec Pomme Frites 8

Charred Cauliflower 8

Asparagus and Black Garlic 9

Wild Mushroom and Kale 9


COMFORT FOOD FAVORITES

CAESAR SALAD 14
romaine hearts, parmesan tuile, torn crouton

RODNEY'S BURGER 22
butcher’s blend beef, crisp bacon, aged cheddar, leek jam, brioche bun
add fried duck egg 4

PASTA BOLOGNESE 23
prosciutto, soppressata, ground chuck, parmesan reggiano

REVERSE ROOT BEER FLOAT 9
root beer ice cream, vanilla soda


DESSERT

RODNEY'S SIGNATURE MOTEN CHOCOLATE CAKE 10
Coffee ice cream

APPLE STYDEK 10
Raisins salted caramel ice cream

CARAMEL PECAN CHEESECAKE 11

REVERSE ROOT BEER FLOAT 9
Root beer ice cream, vanilla soda

SELECTION OF ICE CREAMS AND SORBETS


DESSERT COFFEE

Regular or Decaffeinated Coffee, Whipped Cream, and your Favorite Liqueur
B&B, Bailey’s Irish Cream, Chambord, Disaronno,
Drambuie, Frangelico, Godiva, Jameson Irish Whiskey,
Kahlua, Patron XO Café, Sambuca Romano, Tia Maria


AFTER DINNER DRINKS

PORT
Portugal
Churchill Late Bottle Vintage (LBV) 12
Graham Tawny 10 Year 10
Graham Tawny 20 Year 18

California
Quady Winery, Madera – Starboard Vintage 8
EOS Estate Winery, Paso Robles – 2001 Zinfandel Port 14

DESSERT WINE
Elysium – Blanc Muscat 8
Robert Mondavi Winery, Napa “Moscato D’ Oro” 12

COGNAC
Hennessey VS 12
Remy Martin VSOP 18
Hennessey VSOP 18
Courvoisier VS 18
Courvoisier VSOP 20
Courviosier Napoleon 45
Courvoisier XO 65
Louis XIII 125

SINGLE MALT SCOTCHES
Glenmorangie, 10 year 14
Glenfiddich, 12 year 14
Cragganmore, 12 year 14
Glenkinchie, 12 year 14
Macallan, 12 year 15
Glenlivet, 15 year 14
Dalwhinnie, 15 year 16
Glenfiddich, 15 year 16
Lagavulin, 16 year 18
Glenlivet, 18 year 20

We are proud to partner with local producers to offer seasonal, highest of quality and freshest available ingredients along with special care towards environmental responsibility

- Chef Christopher Espanol and Team

Thank you to our partners such as:

Joëlle Olive Oil
Kanaloa Seafood
Fresh Point Produce
Meyer Natural Beef
Schwied & Sons
rori’s Ice Cream
Fess Parker Winery

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


WINE LIST

WINES BY THE GLASS

Sparkling Wine

Prosecco, Mionetto “Presto” Brut, Treviso, Italy 10

Michelle Blanc de Blanc 187ml 12

Mumm Prestige, Brut, Napa 187ml 15

Nicolas Feuillatte, Brut, Blue Label 187ml 22

White Wine

Glass / 1 ½ Glass

Chardonnay – Canyon Road, California 9 / 13

Chardonnay – Fess Parker Winery, Santa Barbara County 14 / 20

Albarino – Tangent, Edna Valley 11.5 / 17

Pinot Grigio – Alta Luna, Trentino-Alto 11 / 16

Riesling – Fess Parker Winery, Santa Barbara County 11 / 16

Sauvignon Blanc – Matetic EQ, San Antonio, Chile 11 / 16

Viognier – Fess Parker Winery, Santa Barbara County 15 / 22

Rose – Summerland, Paso Robles 13.5 / 20

Red Wine

Glass / 1 ½ Glass

Cabernet Sauvignon – Canyon Road, California  9 / 13

Cabernet Sauvignon – Franciscan 14 / 20.5

Cabernet Sauvignon – Robert Mondavi, Napa Valley 16 / 23.5

Merlot, Chateau Rocher-Calon, Montagne-Saint Emilion 12 / 17.5

Merlot, Ferrari Carano, Sonoma 14 / 20.5

Pinot Noir, Bridlewood, Santa Barbara County 11.5 / 17

Pinot Noir – Meiomi, California 13.5 / 20

Pinot Noir – Fess Parker Winery, Santa Barbara County  15 / 22

Rhone Blend – Zaca Mesa “Z-Cuvee” SBC, Santa Ynez Valley  12.5 / 18.5

Sangiovese – Tessa Marie, SBC, Los Olivos 11 / 16

Zinfandel – St. Francis Vineyards, Sonoma   13.5 / 20

Malbec – Terrazas Alto, Mendoza    10 / 14

Syrah – Fess Parker Winery, Santa Barbara County  16 / 23

Premium 

Chardonnay – Stag’s Leap Wine Cellars “Karia,” Napa Valley, 2013 17

Pinot Noir - Fiddlehead - Fiddlestix 22.5

Cabernet Sauvignon - Silverado 24

Petite Sirah – Epiphany, “Rodney’s Vineyard,” Santa Barbara County 17.5

Coravin

Cabernet Sauvignon – Jordan 30

Cabernet Sauvignon – Caymus Vineyards, Napa Valley 38

Red Blend - Joseph Phelps, “Insignia,” Napa Valley, 2011 48

BOTTLED WINE

Sparkling Wine

Chandon Brut, North Coast | 62

Etoile Rose, North Coast | 64

Prosecco, Mionetto “Presto,” Brut, DOC Treviso, Italy| 40

Prosecco, La Marca, DOC Treviso, Italy | 42

Moet Imperial Brut, Champagne, France | 123

Veuve Clicquot Yellow Label, Champagne, France | 133

Moët & Chandon, “Cuvee Dom Perignon” Reims, Champagne, France | 328

Sauvignon Blanc 

Matetic EQ, San Antonio, Chile | 44

Matanzas Creek, Sonoma County | 50

Girard, Napa Valley, St. Helena | 58

Pinot Grigio/Gri

Alta Luna, Italy, Trentino-Alto | 44

Palmina, Santa Barbara County | 52

Ponzi Vineyards, Williamette Valley  | 53

10 Span, Santa Barbara County | 55

Chardonnay

Votre Sante, Sonoma Coast | 40

Hess, Monterey County | 50

Fess Parker Winery, SBC, Santa Ynez | 56

Mer Soleil Silver, Monterey County |    58

Stag’s Leap Winery, Napa Valley | 60

Sonoma Cutrer, Sonoma County | 62

Stag’s Leap Wine Cellars, “Karia” Napa Valley | 66

Fess Parker Winery, “Ashley’s Vineyard” SBC, Santa Ynez Valley | 70

Far Niente Winery, Napa Valley, Oakville | 102

Other Whites

Riesling, Pacific Rim, Columbia Valley | 40

Reisling, Fess Parker Winery, SBC, Santa Ynez Valley | 44

Albarino, Tangent, Edna Valley | 46

Rose, Summerland, Santa Barbara County | 54

Viognier, Fess Parker Winery, SBC, Santa Ynez Valley| 60

Pinot Noir 

Parker Station, SBC, Santa Ynez Valley | 44

Bridlewood, SBC, Santa Ynez Valley |   46

Wild Horse Winery, Paso Robles | 52

Meiomi, California | 54

Summerland Winery, SBC, Santa Maria Valley | 57

Fess Parker Winery, SBC, Santa Ynez Valley | 60

Inception, SBC | 64

Fiddlehead Cellars, “Fiddlestix” SBC, Sta. Rita Hills |   88

Fess Parker Winery, “Ashley’s Vineyard” SBC, Sta. Rita Hills | 94

Fess Parker Winery, “Bien Nacido Vineyard” SBC, Santa Maria Valley, | 94

Merlot

Columbia Winery, Columbia Valley | 48

Chateau Rocher-Calon, Montagne-Saint Emilion, France | 48

Seven Falls, Washington, Wahluke Slope | 50

Frei Brothers, Sonoma, Dry Creek Valley | 52

Summerland Winery, Paso Robles | 55

Ferrari Carano, Sonoma County | 56

Syrah / Shiraz

Jacob’s Creek Reserve, Barossa Valley, Aus. | 59

Fess Parker Winery, SBC, Santa Ynez Valley | 62

“The Big Easy” by Fess Parker Winery, SBC, Santa Ynez Valley | 70

Fess Parker Winery, “Rodney’s Vineyard” SBC, Santa Ynez Valley | 92

Jaffurs, “Verna’s Vineyard” SBC, Santa Maria Valley | 94

Other Reds

Malbec, Terrazas Alto, Mendoza, Argentina | 40

Sangiovese, Tessa Marie, SBC, Los Olivos | 44

Zinfandel St. Francis Vineyards, “Old Vines” Sonoma, Russian River Valley | 54

Malbec, Bodega Norton Reserve, Mendoza, Argentina | 54    

Petit Sirah, Epiphany Cellars, SBC, Sta. Rita Hills | 68

Cabernet Sauvignon 

Greystone, California | 39

Jade Mountain, North Coast | 42

Bridlewood, Paso Robles | 44

Chateau St. Michele, “Indian Wells” Columbia Valley | 56

Franciscan, Napa Valley, Oakville | 56

Silver Label by BR Cohn, Sonoma Coast | 66

Brander Vineyard, SBC, Santa Ynez Valley | 55

Justin Winery, Paso Robles | 62

Robert Mondavi Winery, Napa Valley | 64

Stags Leap Winery, Napa Valley | 91

Silverado Vineyards, Napa Valley | 94

Jordan Winery, Sonoma, Alexander Valley | 114

Caymus Vineyards, Napa Valley, Rutherford | 146

Meritage

Zaca Mesa, “Z Cuvee,” Santa Ynez Valley | 50

“Les Chevaux” by H3, Washington, Horse Heaven Hills | 54

Conundrum, Napa Valley, Rutherford | 55

“Isosceles” by Justin Winery, Paso Robles | 144

Joseph Phelps “Insignia,” Napa Valley | 182

“Rubicon” by Niebaum-Coppola, Napa Valley, Rutherford | 304

Opus One, Napa Valley, Oakville | 314


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