Our menus are very seasonal and change 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.

SAMPLE ROSEWOOD MENU

-small bites and sharing-
WHOLE MARINATED OLIVES citrus and fennel
MARIN MIYAGI OYSTERS (on the half shell)
choose: cold with walnut mignonette -or- hot with vodka tomato butter
ARTISAN CHEESE SELECTION house-made pimento cheese, crackers, local honey, fruit preserves, almonds
FIRE ROASTED AVOCADO DIP crispy tortilla chips, white cheddar calabrian chili aioli, lime
FULL BELLY FARM MELONS prosciutto, pickled figs, honey crème frâiche
CRISPY CALAMARI sweet peppers, chili aioli
FIRE ROASTED PADRON PEPPERS pecorino, lemon
MARINATED RAZOR CLAMS & ANCHOVIES  house-pickled vegetables, crispy capers,
parmigiano reggiano

-soup, salad & sides-    
SEASONAL SOUP
SUMMER GREEN SALAD local figs, sheep’s milk cheese, toasted pistachios
ROSEWOOD CAESAR parmigiano, toasted breadcrumbs, boquerones
LITTLE GEM SALAD r&g farms bosc pears, point reyes blue cheese, candied walnuts,
anjou pear vinaigrette
GOLDEN BEAR RANCH TOMATO SALAD di stefano burrata, basil, pine nuts
FIRE ROASTED WILD MUSHROOMS beech, king oyster, chanterelle, and cauliflower mushrooms
HOUSE-CUT KENNEBEC FRIES truffle, parmesan
ROASTED RAINBOW CARROTS peach butter
BUTTERMILK MASHED POTATOES crispy potato skins, chives
WHOLE GRAIN RISOTTO hickory smoked guanciale, parmigano
SAUTEED SUMMER GREENS kale, watercress, shallots, garlic
GRILLED BROCCOLI DI CICCIO toasted pimentón almonds

-meat & seafood–
OVEN BAKED VODKA  PASTA  breadcrumbs, oaxaca, basil (add house-made fennel sausage) 
FRESH CATCH seasonal accompaniment
MARY’S  ORGANIC CHICKEN BREAST pine nuts, raisin caper vinaigrette
NAKAGAWA FARM WAGYU MEATLOAF local tomato & ancho chili glaze, applewood bacon
HAZELNUT-FED PORK SECRETO five-spiced fuji apple gastrique, citrus pork belly

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

7 oz. Mishima Reserve Wagyu Bavette
9 oz. Certified Angus New York
12 oz. Certified Angus Rib Eye
20 oz. Certified Angus Rib Eye

-dessert–
CLASSIC CREME BRULEE demerera sugar crust
WARM CALIFORNIA BUTTER CAKE vanilla bean gelato, local strawberries, and figs
CRU ORGANIC CHOCOLATE TART milk chocolate crumble, cocoa whip, peanut butter ice cream
SINGLE CHOICE from our ARTISAN CHEESE SELECTION local honey, crispbreads,
house-made fruit preserves

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

gluten free options are available                                                                                              Chef Ian Bens