Dinner @ Ravens Restaurant

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, soup and a selection of entrées, including our signature Sea Palm Strudel, and wonderful deserts.

Every Wednesday is our Ethnic Inspirations night, featuring ethnically inspired dishes that comprise a dinner in itself  (plus a limited Ravens Dinner Menu, click ‘ethnic night & special menus’ under the ‘menu’ header). Wednesdays give us an opportunity to experiment and play in the kitchen, while featuring live music and all-night happy hour!

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.

We offer a full bar and wine and cocktail specials – happy hour(s) –  from 3:30 pm – 6:00 pm daily, and 3:30 – closing every Wednesday (see our weekly “Ethnic Inspirations” Wednesday dining specials!). Note: We do not offer happy hour on Thanksgiving day, Christmas day, New Years Eve day.

Stanford Inn’s Ravens Restaurant is re-opening soon. Thursday, June 18 is our tentative first dinner service.

Please call (707) 937-5615 or check stanfordinn.com for updates. Thanks and stay safe.

Starters

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

Rustic Flatbread – Hand-tossed thin crust, daily toppings (Gluten-free option available) 14 (NF; GF option)

House-made Hummus – With house-made flatbread, fresh cut vegetables (Gluten-free option available) 9 (NF; GF option)

Borracho Black Bean Dip – Walnut-pepita crumble topping, with corn chips 11 (GF)

Guacamole – With corn chips 14 (NF; GF)

Caesar – Romaine lettuce, house-made croutons, walnut ‘parmesan’ 10 (GF; NF option)

Roasted Beet – Roasted baby beets atop garden greens with toasted pecans and a creamy Dijon vinaigrette 13 (GF; NF option, OF option)

Grilled Romaine Hearts – With cherry tomatoes, bell pepper, cucumber, Balsamic vinaigrette 12 (OF, GF, NF option)

Large Plates

Enchiladas – Two soaked tortillas filled with grilled portobello mushrooms, rice, cashew cheese, roasted chile, with shredded lettuce, avocado, salsa fresca, Served with achiote rice, pinto beans 19 (GF, OF; NF option)

Wild Mushroom & Creamy Polenta – Creamy herbed polenta, oven roasted mushrooms, Pinot Noir reduction, roasted Brussels sprouts and snap peas 23 (GF, NF)

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

Sea Palm & Root Vegetable Strudel – Local sea palm, carrots, onions in sesame phyllo.  Served with Umeboshi and wasabi sauces 24 (NF)

Thai Red Curry – Mixed vegetables, Kabocha squash, and tofu in red curry sauce, Jasmine coconut rice 19 (GF, NF, OF)

 

Sides

Vegetable Stir-fry – With cashews, shiitake mushrooms 9 (GF, OF; NF option)

Roasted Garden Vegetables – 7 (GF, OF; NF)

Black Beans – 6 (GF, OF; NF)

Achiote Rice – 6 (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