Upcoming Events

Happy Hour Specials Sunday-Thursday

Join us for "Happy Hour On The Hill" at Linwood's Bar & Grill. Overlooking the beautiful Monterey Bay and city of Santa Cruz, Chaminade Resort & Spa boosts one of the most majestic dining views in the county. Sip a cocktail, savor local wine or nosh on delectable bites from our menu.

• Sunday - Thursday 3pm-6pm
• Monday - All Night Happy Hour 3pm to close
• 1/2 Price beer, house wine and select menu items

Weekend Wine Tasting at The Spa Lounge

New to our weekend line-up of things to do at Chaminade Resort & Spa - WEEKEND WINE TASTING - for all guests visiting the resort. The Spa Lounge and adjacent patio provides a casual wine tasting experience on Saturday and Sundays all summer long! When you purchase a bottle of wine your tasting fee is waived, along with corkage at Linwood's Bar & Grill when dining for lunch or dinner.

• $10 tasting fee for flight of 5 wines, waived with bottle purchase
• Saturday 2pm-5pm, Sunday 11am-2pm

Santa Maria Grilled Tri-Tip Sirloin & Chipotle Butter

Chef Pete Page, Chaminade Resort and Spa Serves 2-4 people  

Tri-Tip Sirloin Ingredients:

• ¼ c. Kosher salt 24 oz – 32 oz. Tri-Tip Sirloin
• 3 tbsp. ground black pepper 4 tbsp. chipotle butter
• 2 tbsp. granulated onion 1 oz. wild baby arugula
• 1 tbsp. granulated garlic 1 tsp. extra virgin olive oil

Method: Mix the salt, pepper, granulated onion and garlic in a small bowl. Trim any silver skin membrane or gristle from the whole tri-tip sirloin. Rub the steak generously with the seasoning mix. Set aside. Light charcoal or hard wood grill and allow to burn until coals are white and evenly distributed, Place steak on the hottest part of the grill and allow to cook 4 minutes. Flip steak over and cook 4 minutes more, undisturbed. Rotate the steak one half turn and flip over. Cook 2-3 minutes. Flip steak once more and cook to desired temperature. Remove steak from grill and allow to rest off of the grill in a small pan for 10-15 minutes. For service, slice steak across the grain of the meat, top with chipotle butter and pan juices from the resting pan. Garnish with arugula dressed with olive oil.  

Chipotle Butter Ingredients:

• 3 lb. unsalted butter, at room temperature 2 tbsp. steak seasoning mix (above)
• 1 each 7 oz. can chipotle in adobo 3 sheets parchment paper or wax paper

Method: Puree chipotle chiles and adobo sauce in a blender or food processer until smooth. Place butter and seasoning in the bowl of a stand mixer with a paddle attachment and starting on low, whip butter until softened. Add chipotle puree and slowly increase blender speak until butter is fluffy and a pale orange in color. Roll reserved butter in parchment paper and store frozen until needed for service.