— The kitchen at Your Business

What the boats land before noon.

The menu is a single hand-set page printed every afternoon at four. Open to non-guests with a reservation. Chef Ren Okafor — Bay Area transplant, six years on the bluff.

— Breakfast

7:30am — 10:30am

Daily, included for guests

— Lunch

12:00pm — 2:30pm

Wed — Sun, à la carte

— Dinner

5:30pm — 9:30pm

Daily, reservation required

— Bar

4:00pm — 11:00pm

Walk-ins welcome at the bar
— Chef Ren Okafor

"I cook what the day brings, and I take Tuesday off."

Ren Okafor came to Mendocino from a fine-dining kitchen in Oakland in 2020, with the explicit goal of running a small kitchen where he'd actually know everyone he was cooking for. Five years and twenty-three pounds later, he runs the Your Business kitchen exactly that way.

The menu changes every day. Some weeks, it changes twice. Ren writes it on the chalk board in the back hall by 4pm; the printed copy goes into the dining room thirty minutes later. There are usually six starters, four mains, three desserts, and a single non-negotiable cheese course at the end.

— Ren OkaforExecutive chef, since 2020
— Tonight's menu · April 30, 2026

The list, today.

— prix fixe $84 · à la carte by item · pairings $48

— First course

Local oysters, mignonette of green apple and dill

Hog Island and a few from the bay this week, opened at the table.

22

Buttermilk soup, rosehip oil, dehydrated kale

Cold, served in a wide bowl. The first course Ren makes every spring.

16

Smoked rockfish, pickled rhubarb, brown butter, shaved fennel

Hot-smoked over alder, served with a small loaf of yesterday's milk bread.

19

Salt-baked beets with crème fraîche and burnt honey

From the Hopper family farm, ten miles inland.

14

— Main course

Whole grilled black cod, lemon-thyme butter, roasted leek

Landed at Noyo this morning. Served whole, off the bone at the table.

42

Mushroom and ricotta agnolotti, brown butter, sage, pecorino

Pasta rolled this afternoon. The kitchen's vegetarian standby.

36

Grass-fed strip steak, charcoal carrots, smoked salt

From the Brodie ranch, dry-aged three weeks.

48

Local halibut, brown rice porridge, kale-chimichurri

The least-fussy main on the menu, and the one we'd order ourselves.

44

— Dessert

Olive oil cake, candied rosemary, mascarpone

Single layer, served warm with cold cream.

14

Chocolate pot de crème, sea salt, brown sugar tuile

For people who are still saying no to dessert.

13

Local cheese plate — three selections

Cypress Grove, Pennyroyal, Nicasio Valley. With the lobby's apricot conserve.

18
— Make a reservation

Sittings at 5:30, 7:00, and 8:30.

Hotel guests can reserve at the front desk on arrival. Outside guests are welcome — we ask for a credit card to hold the table; cancellations are free up to four hours before.

For groups of six or more, please reach the front desk directly at (707) 937-0142.

— Things people ask

Before you come.

Can I see the menu in advance?

The next day's menu goes up on the front-desk chalk board around 5pm. We don't post in advance because the menu hasn't been finalized — the kitchen waits until the boats land and the farms arrive.

Are there vegetarian and vegan options?

Yes. There's always at least one vegetarian main, and Ren can adapt almost anything else with a day's notice. Mention dietary needs when you book or when you call ahead.

Is there a dress code?

No. Most guests are in jeans and a sweater — it's a hotel on the coast in northern California. The kitchen would prefer not to see workout clothes at dinner.

Can I book the dining room for a private event?

The full dining room can be reserved for parties of 14 or more. See the events page for details and sample menus.