The Ventana Inn's restaurant sits high on a ridge, and a magnificent terrace offers stunning ocean views. The redwood, copper, and cedar elements indoors complement the natural setting outside, but the design flourishes and gleaming fixtures place the facility firmly in the 21st century. So, too, does chef Paul Corsentino's menu, which might include creative dishes such as quail tempura, grilled octopus, or a New York strip steak served with barley and wild mushrooms. Regional and international wines on a comprehensive list pair well with these dishes, many of whose ingredients are sourced from local purveyors, and the bar serves seasonal specialty cocktails and California craft beers. The restaurant is open for breakfast, lunch, and dinner.