STONEHILL TAVERN, A Michael Mina Restaurant located at the Monarch Beach Resort in Dana Point offers modern American cuisine focusing on seasonal ingredients and elegant tavern fare with twists on home-style favorites. The menu showcases the restaurant’s strong relationships with local farmers with offerings of California coastal vegetables, as well as local and seasonal seafood specialties.
Highlights include Morro Bay Black Cod with Laughing Bird Shrimp, Painted Hills Beef Filet Mignon with Delta Asparagus and Michael Mina’s classic Whole Fried Jidori Chicken for Two.
Join us on Sundays for a relaxed, family-style 4-course dinner featuring dishes that change as the seasons do. Enjoy the casual feel of a tavern supper with family and friends where dishes are in the center and wine is encouraged. Make Sundays about coming together over good food and great company.
An intimate fireside dinner for 26 at our grand farmhouse-style table or a feast for 100 – we invite you to celebrate in style at STONEHILL TAVERN, A Michael Mina Restaurant. Our Host will work with you one-on-one to craft your special event.
Alan Mardonovich was recently named the executive chef of STONEHILL TAVERN, A Michael Mina Restaurant located in Orange County. In his role, he will be working to continue to elevate the food at STONEHILL TAVERN, A Michael Mina Restaurant, and will present food centered on Mina’s philosophy of bold and balanced flavors. Mardonovich will be focused on elevating the overall experience at Stonehill Tavern, and his menu will reflect on his travels and experience.
Mardonovich’s love of food started when he was young. He grew up cooking in the kitchen with his mom, and moved to Las Vegas as a young adult in order to cook with a number of top chefs. Mardonovich was most recently the chef de cuisine at Gordon Ramsay Pub and Grill in Las Vegas. There he oversaw a staff of more than 40, and oversaw all food production, back of house operations and off site events. Prior to that, Mardonovich was the chef de cuisine at Guy Savoy in Las Vegas, and the executive sous chef at Restaurant Charlie Trotters, also in Las Vegas. He was previously with Nove Italiano, and Restaurant RM Seafood. Mardonovich credits his time with Charlie Trotter as a life changing experience, where he really saw how “less is more”.
A Southern California native, Mardonovich is excited to return home, and to be near the beaches and ocean. When he’s not at work, you can find him out on the waves surfing, or out in the Sierra Mountains when there’s snow on the ground.