About Ravens Restaurant

100% vegan

We offer a full bar, wine, and beer beginning at 4:00 pm daily and…

Happy Hour – featuring specially priced wines and cocktails – 
4:00 pm – 6:00 pm daily except holidays and special events and…

Afternoons at the Inn tea time (complimentary for guests) –
4:00 pm – 4:45 pm daily, featuring organic coffee, tea, house made sweet breads,
and tea sandwiches

Use the “Book Now” button to reserve your table!

or call 707-937-5638

Real Organic Cuisine. Conscientiously Prepared.

…farm to table plant-based dining, created in the context of what is healthy and sustainable, ethically and environmentally.

The Stanford Inn’s Ravens Restaurant features two creative staffs.

For breakfast, we offer a comprehensive and extraordinary plant-based menu. While we recognize that most of our guests are not plant-based, our menu features elegant, gourmet plant-based breakfast dishes that assure a delicious dining experience for everyone! Our dishes are traditionally associated with the finest breakfast restaurants in the United States.

Dinner offers a variety of plant-based takes on dishes such as a Kalua pork using onions and mushroom to create the taste and palate of this Hawaiian classic experience in a setting both casual and accessible. The menu is composed of a variety of other dishes including Ravens’ signature Sea Palm Strudel, created with locally harvested sea palm and root vegetables with wasabi and umi plum raspberry sauces. We also feature an outstanding wine list featuring wines from local vintners and a full bar.

as seen in veg news

Stanford Inn & Resort featured as 1 of 5 “Top Luxury Wellness Getaways” ~ January 2022
“A stay at this cozy-chic hideaway on California’s rugged northern coast is a vegan rite of passage.”

A note on food allergies and/or special diets…

We craft our menus to not only be delicious, but environmentally sustainable, healthy, anti-inflammatory, and ethical.

Special diets/preferences such as FODMAP, Keto, some versions of Paleo, Atkins, Onion/Garlic-free, “SOS” – Salt/Oil/Sugar Free are simply not good fits for our inn & resort. 

GLUTEN: We do offer many gluten-free options, but our kitchen is NOT gluten-free – we use gluten-containing ingredients such as flours etc. in our kitchen that can easily go airborne. As a result, we cannot guarantee against cross-contamination. Guests with Celiac disease may be at risk.

If you have restrictions/preferences/allergies, please let us know well in advance of your arrival and our nutritionist can go over possible dining options on our menus. 

ravens restaurant mendocino, located at stanford inn a hotel & resort on the California Coast

Our Award-winning restaurant is celebrated for …

Local – Dishes based on locally harvested products from seaweed to chanterelles.

Organic – Our ingredients are sustainable and organic and most produce is from regional organic growers or the Stanford Inn’s California Certified Organic Farm.

Conscious – Plant-based cuisine – Products carefully selected and prepared to support sustainability.

Regard for the Land – Wine list comprised primarily of wines produced from certified organic vineyards, biodynamic vineyards, or those using sustainable, traditional farming practices.

Recycling – All food wastes are composted and the compost dug back into garden beds. All glass, papers, and cardboard are sent to recycling.

“Albert Einstein once stated, ‘Nothing will benefit human health and increase the chances for survival of life on earth as much as the evolution of a vegetarian diet,’ and at the Stanford Inn by the Sea, an eco-friendly lodge …they are committed to turning Einstein’s theory into a reality…”
– Vegan Magazine

Washington Post, February 2020: “Hotels can range from oblivious to the needs of vegans to exclusively vegan. The latter describes the Stanford Inn & Resort in Mendocino, Calif., which bills itself the only plant-based resort in the United States. The furniture has no animal-based materials, so there are no leather sofas. Its on-site restaurant, the Ravens, serves organic-plant-based fare such as sea palm-and-root vegetable strudel and wild mushroom-and-creamy polenta. “We use as much produce as practically possible from our own farm which, beyond being organic, does not use pesticides, regardless of their organic pedigree,” says Jeff Stanford, the inn’s owner.” – Christopher Elliott