Ahwahnee Dining Room - Yosemite Restaurants

A meal in the Ahwahnee Dining Room should be on everyone’s bucket list. Not only is this one of the most beautiful restaurants in the world, but it also serves stellar cuisine to match.

You can thank Chef Percy Whatley, who tantalizes Yosemite tourists with his award-winning seasonal dishes that are classic, and oh-so-American. It's no wonder this is one of the most popular Yosemite restaurants.

There’s nothing frou-frou about the Ahwahnee restaurant menu. This is hearty, traditional cuisine — made even more special with organic ingredients and the occasional wild game thrown into the mix.

During a recent visit for Vintners Holidays, we were delighted with a 5-course meal that included Slow-Cooked California Quail, served with sunchoke puree and sunflower seed essence, and a tender Texas Antelope Loin, served with giant Corona beans, cardamon-roasted carrots and sweet onions. In addition to great game, we enjoyed several other wonderful courses, from a House Smoked Crescenza Cheese Crostini with Late Harvest Heirloom Tomatoes, to a Cold Scallop Ravioli with Fennel-Grapefruit Salad. For dessert, Executive Pastry Chef Paul Padua put together a delightful Triple Chocolate Terrine, served with pistachio macaroon, grappa cherries and green apple sorbet.

You can’t help but be in awe as you stare up at the 34-foot-high ceilings, framed with sugar pine logs and grand flickering chandeliers. By night, it resembles a scene right out of Harry Potter’s Hogwarts Castle!

In addition to Vintners' Holidays, the Ahwahnee Dining Room hosts a wide range of special events, including Chef’s Holidays and Bracebridge Dinner — a theatrical 17th-century play and grand 7-course feast that’s been hosted annually since 1927.

Breakfast is served in the Ahwahnee Dining Room between 7 a.m. and 10:30 a.m. daily. You can order either the mini buffet, or a la carte. Light eaters will enjoy The Ahwahnee's Homemade Granola, served with Hazelnuts, Dates and Plain Yogurt. For something more hearty, consider such specialties as Happy Isles Eggs Benedict (topped with tomato, spinach, Canadian bacon and Hollandaise) or their signature Raisin Brioche French Toast. Ahwahnee Sunday Brunch is served between 7 a.m. and 3 p.m., and reservations are recommended. Highlights include Oysters on the Half Shell with Champagne Mignonette; Mountain Rainbow Trout with Cream Cheese, Capers, Chopped Tomatoes, & Red Onion; and Smoked Salmon Florentine Benedict. There's also a carving station, omelet station, crepe station, hot pasta station and hand-rolled sushi display. Fresh-baked Ahwahnee breads, pastries and desserts round out the extravagant menu.

The Ahwahnee lunch menu, served between 11:30 a.m. an 3 p.m., includes a nice range of soups, salads and sandwiches. Each meal begins with a basket of chewy  house-made sourdough and butter. You’d be remiss not to try their Sierra Nevada Pale Ale and Fiscalini Cheddar Soup, topped with chive oil, chopped crispy bacon and rye bread croutons. It’s one of the best soups I’ve ever ordered — and happily Chef Percy has shared the recipe. Other delicious standouts include Monte Cristo Sandwich, topped with homemade boysenberry coulis and purple cabbage slaw; Sauteed Mountain Trout Amandine with herb pilaf, sherry brown butter and seasonal vegetables; and the Ahwahnee Burger, made with a 1/2-pound patty of Brandt Farms beef, applewood smoked bacon, and Point Reyes blue cheese. The house-made fries are served with a delicious amber ale ketchup.

Be sure to make reservations and wear the proper attire before having dinner at the Ahwahnee Hotel Dining Room. Dress code is “resort casual,” with men wearing collared shirts and long pants, and ladies wearing dresses, skirts or slacks and blouses. Even so, don’t be afraid to bring the kids. Children over the age of 4 are welcome for dinner at the Ahwahnee Dining Room (though they should be on their best behavior during dinner service, as a courtesy to other guests).

If you do bring along the tiggers, there are plenty of choices on the Ahwahnee Kids Menu. Breakfast includes such varied dishes as scrambled eggs, French toast and blueberry buttermilk pancakes.  For lunch, kiddos can enjoy breaded chicken tenders, hot dogs, or peanut butter and jelly sandwiches (with a scoop of ice cream and cookie for dessert). For dinner, Chef Percy has created a delicious and healthy kids menu, with choices ranging from Grilled Arctic Char with jasmine rice and broccoli to Grilled Chicken Breast with mashed potatoes and green beans. Fussy eaters can still get such standards as pasta marinara, cheeseburger and fries, or breaded shrimp.

The Ahwahnee Dining Room is located in the Ahwahnee Hotel in Yosemite Valley. Ahwahnee Dining Room prices range from $8 to $30. To read the full Ahwahnee menu, click here. Reservations are recommended for dinner and Sunday brunch by calling (209) 372-1489.


During our visit to Yosemite National Park on Nov. 2, 2010, we had the privilege of attending Vintners' Holidays — a grand gala event and five-course meal in the Ahwahnee Hotel's historic Dining Room.

The event featured some wonderful wines from Cade Winery, Benziger Family Winery, Freeman Vineyard & Winery, and Hidden Ridge Winery. This delightful slow-cooked California Quail was served with a 2008 Akiko's Cuvee, Sonoma Coast. Serve the Antelope Loin with a Hidden Ridge Cabernet Sauvignon. The 2006 55 Slope is especially nice. We hope you enjoy these recipes as much as we did!


Roasted Antelope Recipe with Giant Corona Beans, Cardomom Roasted Carrots and Sweet Onions
Executive Chef Percy Whatley – The Ahwahnee, Yosemite National Park, CA 

• 2 pounds Antelope Loin (or venison loin)
• 1/4 cup Olive Oil
• 1 tsp Thyme Leaves
• 1 tsp Rosemary Leaves
• 6 Garlic Cloves, bruised
• 1/2 cup Red Wine
• 6 ounces Corona Beans (Italy), dry
• 1/4 cup Carrot, peeled, small dice
• 1/4 cup Onion, small dice
• 1/4 cup Celery, small dice
• 1 Bay Leaf
• 1 quart Chicken Stock
• 6 Carrots, peeled, oblique cut or coins
• 1/2 teaspoon Cardamom, ground
• 1/4 cup Olive Oil
• 1 Walla Walla or Maui Onion, small dice
• 1 tablespoon Butter
• 1 tablespoon Apple Cider Vinegar
• 1 tablespoon Brown Sugar
• Salt and pepper to taste

1. Marinate the venison or antelope in olive oil, herbs and garlic cloves.  Let sit for at least 1 hour, overnight preferred.  Remove garlic prior to searing.
2. Soak beans overnight in cool water.  Once soaked, you are able to peel the outer membrane, or skin, off of the large beans.  Simmer in stock, diced onion, celery and carrot, and bay leaf for 2 hours.  Let steep in the liquid in a warm spot for as long as possible prior to serving.
3. Toss cut carrots in olive oil, salt, pepper, and cardamom.  Spread on a sheet pan and roast in a 325F oven for 40-45 minutes.  They should have a slight caramelization, but not burnt.  Turn/toss them in the pan half way through.  Reserve in a warm place.
4. In a sauce pan, cook the onions in butter slowly, stirring occasionally.  Caramelize them and deglaze with cider vinegar and stir in the sugar.  Season with salt and pepper to taste, reserve.
5. Season and sear the venison on all sides over medium-high heat in a frying pan.  Place in the 325F oven for 20 minutes.  Using a probe thermometer, take the internal temperature reading at 125F.  Cook longer in oven if necessary.  Remove from oven and keep the drippings in the pan.  Set the meat aside let rest for 10 minutes prior to slicing.  Place pan over medium heat and deglaze with red wine.  Add some of the excess bean liquid to the pan and let all reduce by half.  Season with salt and pepper to taste.
6. In a shallow casserole pan, place beans on bottom and slice the meat, placing it over the beans.  Garnish top of meat with spoonfuls of the onions.  Serve.

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