Dinner & Dessert

Dinner & Dessert Menu
Our dinner menu is very seasonal and changes daily. 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 sharing-
WHOLE MARINATED OLIVES citrus and fennel   5
LATE SUMMER FIGS   10
marcona and local almonds, saba laura chenel goat cheese
ARTISAN CHEESE SELECTION    17
house-made pimento cheese, crackers, local honey, fruit preserves, almonds
FIRE ROASTED AVOCADO DIP   14
crispy tortilla chips, white cheddar calabrian chili aioli, lime

-soup, salad & sides-    
BRENTWOOD CORN BISQUE pimenton popcorn, fresh herbs   6 / 11
SUMMER GREEN SALAD local figs, sheep’s milk cheese, toasted pistachios   14
LITTLE GEM SALAD  stone fruit, laura chenel goat cheese, candied walnuts, apple cider vinaigrette    8/15
GOLDEN BEAR RANCH TOMATO SALAD di stefano burrata, basil, pine nuts   15
FIRE COOKED WILD MUSHROOMS beech, pioppino, chanterelle, lobster mushrooms   11
HOUSE-CUT KENNEBEC FRIES truffle, parmesan  8
ROASTED RAINBOW CARROTS lodi peach butter   8
BUTTERMILK MASHED POTATOES crispy skins, chives   10
CREAMY FARRO & PEARL BARLEY guanciale, parmigano reggiano  12
SAUTEED SUMMER GREENS kale, watercress, shallots, garlic   8
ROASTED CAULIFLOWER toasted pimenton almonds, sherry vinaigrette   8

-larger plates, meats & fish
OVEN BAKED VODKA  PASTA  breadcrumbs, oaxaca, basil   22
add house-made fennel sausage  – 6
SEARED SF HALIBUT tomato butter, zuchinni carpaccio, corn salsa   27
MARY’S  CHICKEN BREAST pine nuts, raisin caper vinaigrette   15
NAKAGAWA FARM WAGYU MEATLOAF local tomato & ancho chili glaze   30
HAZELNUT FED PORK TENDERLOIN crispy pork belly, lodi peach gastrique   28

-premium wood-fired steaks
montreal steak spice, lodi zinfandel glaze

7 oz MISHIMA RESERVE WAGYU BAVETTE   27
9 oz CERTIFIED ANGUS NEW YORK   29
12 oz CERTIFIED ANGUS RIBEYE   35
20 oz CERTIFIED ANGUS RIBEYE   60
14 oz NAKAGAWA WAGU STRIPLOIN   110

-dessert
CLASSIC CREME BRULEE damerera sugar crust    8
WARM CALIFORNIA BUTTER CAKE vanilla bean gelato, local berries    8
‘PB & J’ lodi blackberry ganache, peanut brittle tart, boozy peanut butter gummy bears    9
pair with screwball PB & J Cocktail  -10
SINGLE CHOICE from our ARTISAN CHEESE SELECTION local honey, crispbreads,
house-made fruit preserves    8

ROSEWOOD GELATO SUNDAE    9
choice of vanilla bean or chocolate gelato
top it with:  (select one) 
pistachio bark, cherry compote
toasted hazelnuts, warm chocolate sauce
arbequiña olive oil, marcona almonds, maldon salt
local summer fruit & berries

gluten free options are available                                                                                              Chef Ian Bens