ACT I Begins in the wine cellar. You are handed the evening's menu and a flute of Hobbit Champagne. Hot and cold hors d'oeuvres are placed throughout the cellar for you to enjoy while selecting your wine for dinner. ACT II Our guests are invited upstairs to their own table. Act II includes a shellfish or fish course, followed by a fowl or light meat.
You are then invited to enjoy "intermission" - take a walk, relax on the patios or visit the kitchen to speak with the chefs. ACT III Return to the table. A flavorful sorbet is next as a palate-cleanser. The main entree is served complete with accompanying vegetables. Dessert arrives next, always available with an after dinner list of coffee drinks, liqueurs and fine cognacs.
You are then invited to enjoy "intermission" - take a walk, relax on the patios or visit the kitchen to speak with the chefs. ACT III Return to the table. A flavorful sorbet is next as a palate-cleanser. The main entree is served complete with accompanying vegetables. Dessert arrives next, always available with an after dinner list of coffee drinks, liqueurs and fine cognacs.
Services
Hobbit Experience
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We are now open for dining inside our restaurant. Due to distancing guidelines and California restrictions, our dining rooms have limited seating. The dinner experience will take 4 hours. Dress code will be enforced. Our dress code is an elegant casual; jackets recommended for men; ties are optional.
Staff
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Mike Philippi has been the owner and executive chef of the hobbit restaurant for over 30 years. His culinary training is from a classic French background; today his cuisine is focused on global and seasonal foods. You can see his passion for wine when viewing over 1000 selections of wine, which are on display in the wine cellar.
Faq
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The cost for our prix-fixe menu is $96.00 per person ( tax, tip and any wine and other beverages additional). How far in advance do I need to make reservations? Please call or book your reservations online, we will do our best to accommodate your date or help you select another. Saturdays, are the most popular and usually book out 2 to 3 months in advance.
Chef's Notes
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A brief note from me for all of you who ask about our beef products. I buy only U.S.D.A. Filet Mignon and New York Steak. The veal we use is free range and I use only the loin for all of our veal preparations, such as Bone in Veal Loin.
When planning our 6 course pre-fixe menu I realize that not everyone on any given day wants "let's say Beef Wellington!" Therefore, I plan a fresh fish alternate to the featured main course, which you may choose that evening.If Lamb, Veal or Duck is the featured main course we always offer two alternates, a beef and a fish for you to select from.
When planning our 6 course pre-fixe menu I realize that not everyone on any given day wants "let's say Beef Wellington!" Therefore, I plan a fresh fish alternate to the featured main course, which you may choose that evening.If Lamb, Veal or Duck is the featured main course we always offer two alternates, a beef and a fish for you to select from.
Sample Menus
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The Hobbit's menu features one main entree per week. You can find the main course on the drop down "upcoming entrees" and match it with your reservation date. We always offer an alternate to each evening's main course for an additional $8.75. Please see the following samples of some of our seasonal menus to give you an idea of how your meal will unfold.
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