Sample Lunch Menu - Winter 2008
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"These menus reflect our dedication to preparing a local, seasonal cuisine and working in concert with neighborhood and regional farmers and growers." Robert Schneider, Executive Chef Sample Dinner Menu - Spring 2008
APPETIZERS & SALADS North Coast Spring Vegetables Soup 9 Fava Bean Salad with Frisee, Piquant Peppers and Pecorino 9 Six Pacific Oysters; On the Half Shell, Barbecued or Fried 14 Our Caesar Salad 10 Grilled Fresh Calamari with Jalapenos and Arugula 12 Three French Salads Leeks Vinaigrette,Celery Root Rémoulade & DePuy Lentil Salad 12 |
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SMALL PLATES
Rustic Roasted Whole Artichoke with Balsamic-Shallot Mayonnaise 8 Dungeness Crab Cakes with Curry Aioli 14 Roasted Asparagus and Shiitake Mushroom Risotto with Locally Foraged Wild Greens 14 Spaghetti with Tuna, Capers and Olives 12 Pan Fried Wild Shrimp with Capers 14 Crispy Cannelloni with Wild Shrimp, Bacon, Fennel and Spinach 14 An Assortment of Well Selected Artisan Cheeses 14 TAVERN Creekstone Hamburger 14 Sea Ranch BLT 12 Roast Turkey Salad Plate 16 Fish and Chips 16 Carnitas Doña Lola 12 ENTREES Grilled Asian Spiced Poussin with Sweet Potato Fries and Ginger Aioli 22 Pan Seared Duck Breast, Local Nori and Sesame Soba Noodle Salad 24 Braised Rabbit with Mustard Sauce and Farfalle Pasta 24 Grilled Loin Lamb Chops, Fennel, Favas and Fruit 28 Grilled Rib Eye Paillard, Fingerling Potato Gratin and Swiss Chard 26 Sea Ranch Paella 32 Catch of the Day A.Q. 20% gratuity added for parties of 6 or more |
Holidays and Special Menus
Winemaker / Brewmaster Sample Dinner Menu Sample Lunch Menu About The Chef Wine List |
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Daily 5:30 P.M. - 9:00 P.M.
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