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sees a crisped flour tortilla topped with heavily truffled aioli, a paper-thin layer of sushi-grade bluefin tuna, micro shiso, and a sprinkle of flaky sea salt. It's a perfect means for igniting one's taste buds. Not surprisingly, the pizza that's not really a pizza will remain on the new menu. So, too, will a bowl of spaghetti that's sauced with dashi cognac cream, then topped with a lobster tail and a dusting of Nueske's bacon. Exotically sweet with potent elements of salt and smoke, it's a luxe spin on classic comfort food. So, too, is a fan-favorite spicy rigatoni with vodka cream sauce, which can be ordered "dirty" with the off-menu addition of a crumbled wagyu burger patty. Another useful menu note: From Wednesday to Sunday, sushi is also on the menu, with a quartet of handrolls (spicy tuna, baked crab, lobster, veggie) and specialty selections like a wagyu and lobster "Surf & Turf " option or the "Geisha" with tuna, avocado, serrano chile, yamagobo (pickled burdock root), and crunchy garlic. Available every day is a dessert menu highlighted by a most unique item called Lilian's Wonderland. at visual sweets-scape is made up of "mushroom" meringues and pistachio "moss" sprouting from chocolate crumb "soil" and cherry chocolate mousse "earth," with chocolate truffle "stones" and dark chocolate "twigs." is feast for the eyes will soon be joined by a deeply browned Basque cake that's filled with cherry-studded pastry cream and served alongside a scoop of ice cream flavored with vanilla shipped from a farmer friend of Ponsaty's in Hawaii. It's early, but the initial tweaks and additions e Inn's culinary squad has made, coupled with an intelligent approach fueled by authentic enthusiasm, provide plenty of reason to believe in the future of Lilian's and e Ranch's premier lodging establishment as a whole. liliansrsf.com OPPOSITE LEFT Soft, neutral tones, natural textures, and abundant light create a relaxed yet sophisticated setting OPPOSITE TOP RIGHT Rancho Luxe Roll: Lump Crab, Yamagobo, Cucumber, Tuna Toro, Truffle Aoili, Caviar OPPOSITE BOTTOM RIGHT Certified Angus Beef Filet: Summer Vegetables, Ensenada Wine Sauce LEFT Big-Eye Tuna Pizza: Truffle Aioli, Red Onion, Micro Shiso BELOW French Master Chef Patrick Ponsaty Golden Forks Service: Timeliness: Ambience: Culinary Innovation: Food Quality: Wine List: Cocktail Program: Beer List: Value: @ranchandcoast RANCH & COAST MAGAZINE MAY 2026 49