Thanksgiving
Join us for a very special five course Thanksgiving feast. Reservations required.
Amazing Food
Dining
Amazing Environment
Cioppino Dinner
One of the most delicious events of the year! Family-style cioppino, salad, bread and dessert served at communal tables.
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 Sebastian
Chef Sebastian, born in San Francisco and raised on the North Coast, returned home after two decades with international culinary experience. After graduating from Mendocino High School, he apprenticed with Chef Naomi Schwartz in 2001. In 2002, he moved to Canada, earned a Cultural Anthropology degree from UBC, and stayed in Vancouver to pursue his cooking career. Over fifteen years, he worked in various restaurants, from a pizzeria to Sous Chef at Cactus Club Coal Harbour. In 2017, he and his wife traveled through Southeast Asia, New Zealand, and parts of China, Mongolia, and Russia. He then worked as Sous Chef on the Rocky Mountaineer train before becoming Chef de Cuisine at the Little River Inn.