Dinner

RosewoodRestaurant_Fish

Dinner Menu
Our menu utilizes fresh, seasonal ingredients so menu selections and prices may change.

-bites and small plates-
FRESH OYSTERS on the half shell   3 ea
EMBER ROASTED OLIVES almonds, fennel, and orange   5
CRISPY FRIED CALAMARI calabrian chili aioli   15
LOCAL & ARITSAN CHEESE SELECTION housemade pimento cheese, crispbreds, housemade preserves   18.
ARTISAN CHARCUTERIE PLATE grainy mustard, housemade pickles, crispbreads   18
BLISTERED SHISHITO PEPPERS lemon, fiscalini bandaged wrapped cheddar   9
HEIRLOOM CARROT SOUP preserved meyer lemon, crispy chicken   6 / 12
DI STEFANO BURATA CHEESE   15
early season cherry tomatoes, rosemary crostini, arbequina olive oil
FUJI APPLE SALAD   8 / 15
little gem lettuce, candied walnuts, pt reyes blue cheese, apple vinaigrette
MIXED SPRING GREEN SALAD    7 / 13
lodi strawberries, toasted almonds, strawberry vinaigrette

add organic chicken to any salad -14

-wood oven fired pizzas-
GRILLED MARY’S CHICKEN basil pesto, avocado, buttermilk ranch   17
HOUSEMADE ITALIAN SAUSAGE roasted peppers & onions, organic egg   17
ARTICHOKE nicoise olives, sierra goat cheese, roasted garlic, chili aioli   17

-larger plates
MT. SHASTA PORCINI MUSHROOM PASTA   18 / 28
bucatini, arugula, sherry cream sauce, hazelnuts, parmesan reggiano, boshetto cheese
FRESH CATCH   MP
roasted mushroom & carrots, red quinoa, meyer lemon brown butter
WILD KING SALMON NICOISE   MP
romano beans, olives, potato, radish anchovy, grainy mustard vinaigrette
WHOLE GRAIN PILAF   23
quinoa, spelt, wild rice, spring vegetables
ROASTED ORGANIC CHICKEN BREAST  31
warm panzanella salad, spring vegetables, pine nuts
GRILLED DUROC PORK LOIN   30
spelt risotto, fava beans, rhubarb & red onion sauce
GRIMAUD FARMS DUCK BREAST   29 / 37
crispy wild rice, wilted spring greens, duck confit, roasted brook cherry sauce

-sides
SPELT RISOTTO, PARMESAN CHEESE   8
GREEN & YELLOW BEANS, TOASTED ALMONDS  8
MASHED YUKON GOLD POTATOES   8
SNAP PEAS, WARM BACON VINAIGRETTE, PECORINO CHEESE  8

-sweets
CREME BRULEE   9
california sage, fennel pollen & tex’s blueberries
DOUBLE RAINBOW VANILLA BEAN ICE CREAM   9
lodi blueberries, toasted almonds
LEMON POSSET   9
macerated strawberries, lemon verbena
DARK CHOCOLATE BROWNIE   9
balsamic berries, chantilly
BROOK CHERRY FRANGIPANE TART   9
vanilla bean ice cream, pinot noir cherry compote, toasted almonds
LOCAL & ARTISAN CHEESE SELECTION   18
honeycomb, crispbreads, preserves

 

JUNE 2017; Chef Ian Bens, Culinary Director Chef Bradley Ogden