Edible Monterey Bay

Sneak Peek at Alderwood Menu

November 25, 2018 – Edible Monterey Bay got an exclusive sneak peek today at the menu of the new Alderwood restaurant, opening December 12 in Santa Cruz. The stylish six-page menu features seasonal wood-fired cuisine and begins with a full page of reasonably-priced craft cocktails, including The Alderwood—which combines gin, Cocchi Americano, fino sherry and Alderwood bitters.

We want to become part of the fiber of Santa Cruz and are creating Alderwood Santa Cruz to serve as a gathering place for the community. This is going to be much more than just a place of business—we aim to be a hub for everyone,” says Jeffrey Wall, executive chef at the soon-to-open restaurant.

Alderwood will be open Tuesdays through Sundays from 4pm to midnight to accommodate the happy hour crowd, serious diners looking for a full meal and late-night clientele, especially others in the hospitality business.

To nibble with your cocktail or a selection from the long list of craft beer, wine and bubbly, Alderwood will offer a raw bar featuring a dozen varieties of oysters from the northwestern U.S. and British Columbia, along with two East Coast varieties. Raw spot prawns, California uni, Maine lobster and traditional caviar service are among the other tempting raw bar indulgences. For those who prefer their bar snacks cooked, there will be wood-roasted oysters, sourdough onion rings, a cheeseburger and beer-battered Dungeness crab.

Exec chef Jeffrey Wall of Alderwood restaurant in Santa Cruz (photo: Liz Birnbaum)

For dinner, Alderwood will specialize in steak and the menu lists seven different types of beef—each graded in terms of intensity, marbling and tenderness—with a choice of six sauces. Diners will be able to choose among USDA prime meats, Colorado wagyu, Japanese beef and Stemple Creek Grass-Fed from Marin County.

Other main courses include grilled rockfish with morel and truffle ragout, roasted halibut with mustard green pesto, and an exotic-sounding vegetarian entrée called Stracciatella Triangoli & Smoked Beets, with tatsoi, garlic, radishes and bay leaf oil. 

Chef Wall, a partner in the restaurant, arrived in Santa Cruz last June to open Alderwood. He was previously executive chef at the award-winning farm-to-table Kimball House restaurant just outside Atlanta, Georgia.

Read more about Alderwood in our preview here: https://ediblemontereybay.com/blog/steaks-oysters-and-french-food-coming-to-santa-cruz/