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- chilled with roasted tomato cocktail sauce or hot buttered with bacon and chives   3 ea
EMBER ROASTED OLIVES fennel and orange   5
LOCAL & ARITSAN CHEESE SELECTION housemade pimento cheese, crispbreds, housemade preserves   16
ARTISAN CHARCUTERIE PLATE grainy mustard, housemade pickles   16
BLISTERED PADRON PEPPERS lemon, fiscalini bandaged wrapped cheddar   9
ALEPPO PEPPER FRIES gilroy garlic oil, parmigiano reggiano   7
CRISPY BUTTERMILK SHRIMP & ZUCCHINI white corn grits, chili aioli   16

-wood oven fired pizzas-
GRILLED MARY’S CHICKEN basil pesto, avocado, buttermilk ranch   17
HOUSEMADE ITALIAN SAUSAGE roasted peppers and onions, organic egg   17
SWEET CORN, tomato, lacinato kale, mozzarella, roasted garlic   17

-soup and salad-    add organic chicken to any salad  -12
SWEET CORN SOUP pickled corn, fennel pesto   6 / 11
DI STEFANO BURATA CHEESE   13
golden bear ranch heirloom tomatoes, basil, pine nuts, saba vinaigrette
LITTLE GEM SALAD    8 / 14
apricots, candied chandler walnuts, pt reyes blue cheese
MIXED SUMMER GREEN SALAD    7 / 12
cucumber, tomatoes, sweet corn vinaigrette

-premium steaks off the grill- 
buttermilk mashed potatoes, broccoli di cicco, zinfandel glaze

oz  ANCHO RUBBED FILET MIGNON   47
7 oz  SNAKE RIVER FARMS EYE OF THE RIB   42
9 oz  CREEKSTONE NATURAL PRIME NEW YORK  46

steak options have limited availability 

-larger plates
MT. SHASTA PORCINI MUSHROOM PASTA     15 / 26
bucatini, arugula, sherry cream sauce, hazelnuts, pecorino romano
MEYER LEMON RISOTTO   20
summer vegetables, parmesan reggiano
WARM WHOLE GRAIN SALAD    20
quinoa, spelt, wild rice, summer vegetables
FRESH CATCH    MP
seasonal accompaniments
WILD CALIFORNIA SALMON   MP
meyer lemon risotto, romano beans, summer squash, english peas
ROASTED ORGANIC CHICKEN BREAST   28
warm panzanella salad, summer vegetables, pine nuts
GRILLED DUROC PORK LOIN   30
mustard seed spätzle, fresh cranberry beans local blackberry gastrique
GRIMAUD FARMS DUCK BREAST   32
crispy wild rice, wilted greens duck confit, roasted bing cherry sauce

-sides
MUSTARD SEED SPATZLE, TOMA CHEESE, CHIVES   7
GREEN & YELLOW BEANS, TOASTED ALMONDS   7
BUTTERMILK MASHED YUKON GOLD POTATOES    7
GOLDEN BEAR RANCH TOMATOES, OLIVE OIL, SEA SALT   7

-sweets
CREME BRULEE   8
california bay leaf, fennel pollen & local blueberries
DOUBLE RAINBOW VANILLA BEAN ICE CREAM   8
rum soaked lodi berries, candied pistachios
LEMON POSSET   8
prosecco peaches, milk crumbs
DARK COLOMBIAN CHOCOLATE TART    8.
cocoa mousse, zinfandel blackberries, warm chocolate sauce
BROOK CHERRY FRANGIPANE TART   9
vanilla bean ice cream, pinot noir cherry compote, toasted almonds
LOCAL & ARTISAN CHEESE SELECTION   18
honeycomb, crispbreads, preserves

gluten free options are available

   Chef Ian Bens, Culinary Director Chef Bradley Ogden