Thanksgiving
Join us for a very special five course Thanksgiving feast. Reservations required.
Amazing Food
Dining
Amazing Environment
Mushroom Symposium Dinner
Our first annual Mushroom Symposium is on the books, and we are looking forward to this four-course dinner featuring locally-foraged mushrooms, with an optional wine pairing.
Christmas Cocktail Workshop
December 23rd, attendees will learn how to make three festive cocktails along with the seasonal syrups, bitters and pickles that make them spectacular. Presented by Little River Inn bartenders versed in cocktail lore, technique, and eclectic ingredients. Snacks and stories also provided.
Breakfast
Hotel guests may order breakfast to be delivered to their room or enjoy breakfast in our restaurant.
Brunch is now reopen on Sunday to the general public as well as guests, from 8am to 11am.
Whale Watch Bar
The most iconic bar on the Mendocino Coast, the Whale Watch Bar features bar seating and small tables, available on a first-come, first-serve basis.
Open Daily 4pm – Close – Bar Snacks Served from 4pm On
Room Service
Our room service menu offers you the option of enjoying fine dining without leaving the comfort of your room. If you prefer not to see and be seen you may have your meal delivered for private dining during the usual restaurant hours.
Kids
With lots of kid-favorites on the menu, crayons, and a staff that loves families, we pride ourselves on being one of the most child-friendly dining options on the coast.
Ole's Swedish Hot Cakes
It’s been almost a century since a Finn named Ole Hervilla first graced the world with these amazing Swedish hot cakes, and in the intervening years they have remained one of the touchstones of a visit to the Little River Inn. We’re often asked how to recreate these at home, for that little taste of the Inn between visits, and we’re happy to share the original recipe.
This recipe serves four.
For best results, make 12 to 24 hours before serving. Refrigerate.
Ingredients:
1 cup flour
1 teaspoon sugar
¼ teaspoon salt
1 teaspoon baking powder
Mix the above ingredients together.
1 ½ cups milk
½ cup half and half
Mix and combine with above ingredients.
3 eggs
Separate whites from yolks and beat whites until stiff.
Beat yolks and add to batter. Then fold in whites of eggs.
¾ cube of butter (or 6 tablespoons) butter, melted
Add to batter.
Chef Marc Dym
Five star chef Marc Dym was named Executive Chef at Little River Inn in 2006, after Marc and Cally (who is the fifth-generation Innkeeper) were married. Dym brings a modern twist to the classic American-regional cuisine of Little River Inn, garnering high Zagat ratings, including the Top Food Ranking for the entire country in 2012. Prior to moving to the Mendocino Coast in 1998, Dym toured the global restaurant scene from Texas and Pennsylvania to Antigua and Zurich. His last stop before the Mendocino Coast was the posh Ritz Restaurant in Newport Beach. A chance to escape the presses of city living lured him to this secluded stretch of the northern California coastline, which he now calls home.