Dinner @ Ravens Restaurant

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Farm to table since the day we opened …

A truly exceptional experience, dinner at The Ravens is served daily beginning at 5:30 p.m. Our selections include a variety of starters, salads, and entrees, including our signature Sea Palm Strudel, and wonderful deserts.

Our menu continually changes in relation to the availability of organic ingredients, the seasons, and the creativity of our chefs! We feature cuisine inspired by our California and USDA certified organic gardens. Please call (707) 937-5615 for more information.

We offer a full bar, wine, and beer beginning at 4:00 pm with Happy Hour featuring specially priced wines and cocktails. (Happy Hour is available every day until 5:30 except Holidays and Special Events. For your protection, COVID protocol requires proof of vaccination for eating and drinking. Mendocino County requires wearing masks indoors in public spaces when not eating or drinking.)

For info on Food Allergies/Sensitivities, CLICK HERE.

We are now open for indoor dining, room doorstep delivery and to go!

(Sample menu below, subject to change) 

Please call (707) 937-5615 for more information.

Starters

Daily Futomaki – Ravens sushi sauce, ginger, tamari (wasabi on request) 17 (GF, NF, OF)

Maple-Tamari Glazed Tofu – wasabi emulsion and sesame seeds 12 (GF, NF, OF)

Ravens Rustic Flatbread – hand-tossed crust, marinara, mixed vegetables 17 (NF, OF or low oil)

Borracho Black Bean Dip – Walnut-pepita crumble topping, with corn chips 12 (GF)

Guacamole – With corn chips 16 (NF; GF)

Caesar Salad – Romaine lettuce, house-made croutons, walnut ‘parmesan’ 14 (GF; NF option)

Roasted Beet Salad – Roasted beets atop garden greens with toasted pecans and a creamy Dijon vinaigrette 15 (GF; NF option, OF option)

Kale Stack – Massaged kale, cauliflower ceviche, avocado tartare, avocado lime-verjus vinaigrette, red bell pepper garnish 16 (OF, GF, NF)

Large Plates

Enchiladas – Two soaked tortillas filled with choice of grilled portobello mushrooms, rice, cashew cheese, roasted chile OR Mexican spiced cauliflower -walnut filling. Served with shredded lettuce, avocado, salsa fresca, achiote rice, pinto beans 26 (GF, OF; NF option)

Wild Mushroom & Creamy Polenta – Creamy herbed polenta, oven roasted Chanterelle mushrooms, port reduction, roasted Brussels sprouts 29 (GF, NF)

Sea Palm & Root Vegetable Strudel – Local sea palm, carrots, onions in sesame phyllo.  Served with Umeboshi and wasabi sauces, and vegetable stir-fry with cashews, shiitake mushrooms 36 (NF option)

Trumpet Mushroom Coquilles – Served over roasted vegetable risotto, lemon-white wine sauce 27 (GF)

Thai Red Curry – Mixed vegetables, Kabocha squash, and tofu in red curry sauce, Jasmine coconut rice 25 (GF, NF, OF)

Portobello Flatbread Sandwich – House-made flatbread, marinated portobello, grilled onions, tomato, lettuce, Ravens Dijon dressing. Served with baked fries and house-made pickle 23 (NF)

Kalua Mushrooms & Coconut Rice – Hawaiian-inspired smoky mushrooms, coconut rice, fresh chive garnish. Served with pineapple, toasted coconut, bell pepper, tofu relish 27 (GF, NF)

 

Sides

Vegetable Stir-fry – With cashews, shiitake mushrooms 12 (GF, NF option)

Oil-free Braised Vegetables & Cashews – With shiitake mushrooms 12 (GF, OF; NF option)

Roasted Garden Vegetables – 9 (GF, OF; NF)

Borracho Black Beans – 9 (GF, OF; NF)

Achiote Rice – 9 (GF, OF; NF)

Coconut Jasmine Rice – 6 (GF, OF; NF)

 

 

F = Gluten free
NF = Nut free
OF = Oil Free

Bread Available by Request.
Due to the drought, we serve water only by request.
20% gratuity will be added to parties of 5 or more.

Please notify us of any food allergies or preferences at least 24 hours prior to your reservation by e-mailing our Nutritionist/Kitchen Director, Sid Garza-Hillman: sid@stanfordinn.com

Ravens Restaurant Menus

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