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. Due to Covid-19 restrictions, we are currently offering To Go only! Please call (707) 937-5615 or more info and updates.

We offer a full bar, wine, and beer each evening beginning at 5:00 pm…

We are now open for To Go/Doorstep delivery and limited dining room seating

(The sample menu below, subject to change, is our to go/doorstep delivery menu) 

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

Starters

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

House-made Hummus – With whole wheat pita, fresh cut vegetables 9 (NF; GF option)

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’ 12 (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)

Heirloom Tomato Salad (subject to availability) – Heirloom tomatoes, tofu ‘feta,’ Big River garden lettuce, fresh basil, white balsamic & lime vinaigrette 18 (OF, GF, NF)

Large Plates

Enchiladas – Two soaked tortillas filled with choice of grilled portobello mushrooms, rice, cashew cheese, roasted chile OR cauliflower -walnut adobo. Served with shredded lettuce, avocado, salsa fresca 19 (GF, OF; NF option)

Wild Mushroom & Creamy Polenta – Creamy herbed polenta, oven roasted Chanterelle mushrooms, Port reduction 26 (GF, NF)

Adobo Tostadas – Baked corn tortillas topped with cauliflower-walnut adobo, fresh lettuce, avocado, pico de gallo 16 (GF, OF)

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)

Sea Palm & Root Vegetable Strudel – Local sea palm, carrots, onions in sesame phyllo.  Served with Umeboshi and wasabi sauces 26 (NF)

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

 

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