Breakfast @ Ravens Restaurant

Breakfast & Sunday Brunch Menu – Mornings at the Stanford Inn

Breakfast alone is worth the trip. Our plant-based breakfast is popular – and reservations are strongly advised, especially during the season and holidays. Over the years, we find that more and more diners appreciate our effort to produce ethical and healthy cuisine that is also delicious!

If you are a guest of the Inn, enjoy a complimentary gourmet breakfast individually prepared especially for you.

If you are visiting the area, we are a popular local spot for breakfast. So, even if you are not staying with us – come for breakfast! We serve daily from 8:00 a.m. until 10:30 a.m. We feature an extended brunch menu on Sundays! We advise reservations – please call us at 707-937-5638.

Our ingredients are organic and much of our greens and vegetables are from our own Big River Nurseries. Organic ingredients are expensive and to assure the highest quality, we cook breakfasts to order. Please notify us of any food allergies at least 24 hours prior to your arrival.

Stanford Inn’s Ravens Restaurant is re-opening for breakfast on Monday, June 15 (to go only)!

Please call (707) 937-5615 . Thanks and stay safe.

Entrées

Savory Breakfast Crepe – Chickpea crepe with turmeric tofu, zucchini, onion, garlic. Topped with kale-cilantro sauce. 12.00

Portobello Benedict* – House made English muffin, with spinach, grilled tomato and marinated Portobello slices, Ravens Hollandaise sauce. 15.00

Stanford Herbed Polenta – Our signature brunch entree – grilled herbed polenta with garden greens sautéed in our braising sauce. Served with our cashew “cream” sauce 20.00

Chilaquiles – Tortilla chips sautéed in enchilada sauce, (optional: served with tofu-spinach scramble), Spanish rice and refried beans 15.00

Burrito* – Scrambled tofu or braised tempeh, mixed garden vegetables, black beans, rice, Ravens’ enchilada sauce and our cashew cheese in a whole wheat tortilla. With salsa cruda and sour cream. 13.00

Enchilada – Organic corn tortillas steeped in Ravens’ enchilada sauce, filled with quinoa and spinach and topped with salsa cruda. 14.00

Stanford Ranchero – Corn tortillas with black beans, and choice of seasoned tofu or braised tempeh topped with chipotle sauce and salsa cruda. 13.00

Garden Scramble – Seasoned tofu or tempeh, braised seasonal garden vegetables. 12.00

Stanford Inn Florentine* – House English muffin, spinach, choice of seasoned tofu, braised tempeh or tamari tempeh slices. Ravens Hollandaise Sauce.  12.00

 

Sides

Roasted Rosemary Potato Wedges – 16.00

Sweet Potatoes – 7.00

Refried Pinto Beans – 6.00

Spanish Rice – 6.00

Sautéed Vegetables – 8.00

Citrus Granola – 8.00

Homemade toast – 4.00

Oatmeal – 7.00

House-made English Muffin – 4.00

Fresh Seasonal Fruit – 12.00

Ravens Scone – 4.00

Ravens Muffin – 3.00

 

Juices & Smoothies

Fresh Squeezed Organic Orange or Grapefruit Juice – 8.00

Organic Apple or Tomato Juice – 5.00

Organic Berry or Green Smoothie – 12.00

Organic Fair Trade Teas … 4.00

Assorted Numi Teas

*Decaffeinated or Herbal Blends available

Organic Fair Trade Coffees 4.00

Caffeinated and Decaffeinated by Big River Coffee Company

Specialty Drinks

Latte 5.50
Cappuccino 4.75
Mocha Latte 6.50
Hot Cocoa with steamed soy milk 4.75

Ravens Restaurant Menus

Breakfast & Sunday Brunch   |   Lunch on the Go!   |   Dinner   |   Dessert   |   Wine List   |   Ethnic Inspirations