Dinner & Dessert Menu
Our dinner menu is very seasonal and changes often. While the menu (and photos) here offers a good idea of the cuisine we offer, please note that the menu items may differ at time of dining based on seasonality and freshness of product. For questions about today’s menu, please give us a call at 209.369.0470.

-small bites and shared plates-
EMBER ROASTED OLIVES fennel and lemon    5
CRISPY FRIED CALAMARI sweet peppers, chili aioli    15
ARTISAN CHEESE SELECTION house-made pimento cheese, crackers, local honey, fruit preserves    17
CHARCUTERIE BOARD selection of cured meats, bruno’s pickles, crostini    16

-wood oven fired pizzas-
ITALIANO    17
house-made sausage, pepperoni, sweet peppers, ricotta
NORCAL    17
fully belly farm spinach, gilroy garlic, mozzarella, chili flakes
THE FRENCHIE    17
rosemary ham, caramelized onions, gruyere cheese, local honey

-soup and salad-    add organic bone-in  mary’s chicken  breast to any salad  -10
SEASONAL SOUP    MP
ROSEWOOD CAESAR    8 / 15
red romaine, pugliese croutons, white anchovy, parmesan
GOLDEN BEAR RANCH SALAD    12
beets, carrots, red endive, pomegranates, blood orange vinaigrette
LITTLE GEM SALAD    8 / 15
local pears, pt.reyes blue cheese, candied chandler walnuts, anjou pear vinaigrette
ROSEWOOD CHOPPED SALAD    15
iceburg lettuce, radicchio, pepperoni, rosemary ham, pt.reyes toma cheese, fresh herb vinaigrette

-off the grill- 
certified angus beef, montreal steak spice, buttermilk mashed potatoes, blue lake beans,  zinfandel glaze

9 oz PRIME NEW YORK    39
10 oz PETITE FILET    33
12 oz RIBEYE    44

-larger plates–
VODKA MEZZE MANICHE PASTA    22
calabrian chili tomato sauce, basil, fresh mozzarella
add organic bone-in chicken breast   -1 0
add house-made sausage  – 6
FRESH CATCH    MP
seasonal accompaniments
MARY’S  CHICKEN BREAST    25
roasted butternut squash, wild mushrooms, brussel sprout leaves, pomegranates, pinenut raisin caper vinaigrette
NAKAGAWA FARM WAGYU MEATLOAF    30
applewood smoked bacon, grilled broccolini, buttermilk mashed potatoes, ancho chili glaze

-sides–
SAUTEED WILD MUSHROOMS    7
BUTTERED BLUE LAKE BEANS    7
BUTTERMILK MASHED YUKON GOLD POTATOES    7
SAUTEED LOCAL GREENS, GARLIC & SHALLOTS    7

-house-cut kennebec fries–
SEA SALT    8
ALEPPO PEPPER    8
TRUFFLE SALT & PARMESAN    8
GILROY GARLIC & PARSLEY    8

-dessert–
CLASSIC CREME BRULEE    8
damerera sugar crust
WARM CALIFORNIA BUTTER CAKE     8
vanilla bean gelato, quince, blood orange
LEMON MERINGUE    8
lemon pudding, meyer lemon curd, pie crumbs
“COFFEE CRISP”    8
dark chocolate tart, espresso cream, vanilla wafers
pair with Jeremy chocolate wine    -10
SINGLE CHOICE from our ARTISAN CHEESE SELECTION    8
local honey, crispbreads, house-made fruit preserves
PASSION FRUIT SORBET    8
candied buddha’s hand & spiced walnuts

ROSEWOOD GELATO SUNDAE    8
vanilla bean or chocolate gelato
top it with:  (select one) 
pistachio bark, salted caramel sauce
toasted hazelnuts, warm chocolate sauce
arbequina olive oil, maldon salt

gluten free options are available

   Chef Ian Bens, Culinary Director Chef Bradley Ogden