Dinner & Dessert

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-
FRESH OYSTERS on the half shell- chilled with apple cider mignonette or fire roasted with bacon & chives    3ea
BLACK TRUFFLE SHOESTRING FRIES truffle salt, parmigiano reggiano    9
BLISTERED SHISHITO PEPPERS bandage wrapped cheddar, lemon    14
EMBER ROASTED OLIVES fennel and orange    5
ARITSAN CHEESE SELECTION housemade pimento cheese, crackers, local honey, fruit preserves    17
CHARCUTERIE BOARD selection of sliced cured meats, brunos pickles, crostini    16
CRISPY FRIED MONTEREY CALAMARI sweet peppers, chili aioli    15

-wood oven fired pizzas-
GRIMAUD FARMS DUCK CONFIT    17
basil pesto, local peaches, frilly mustard, teleme cheese
HOUSE-MADE ITALIAN SAUSAGE     17
sweet peppers, marinara, saba, cilantro, mozarella
TOLEDEO FARMS KALE    17
portobello mushrooms, roasted garlic, saba, laura chenel goat cheese, arbequina olive oil

-soup and salad-    add organic bone-in chicken to any salad  -10
SEASONAL SOUP    6 / 11
ROSEWOOD CAESAR    8 / 14
red romaine, pugliese croutons, white anchovy, parmesan
LODI HEIRLOOM TOMATO SALAD    14
di stefano burrata, wild arugula, saba, arbequina olive oil   14
LITTLE GEM SALAD  8 / 14
lodi apricots, sonoma goat cheese, candied chandler walnuts, gravenstein apple vinaigrette
CHOPPED ORGANIC CHICKEN SALAD    25
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

7 oz FILET MIGNON    39
10 oz NEW YORK    37
12 oz RIBEYE    42
24 oz Porterhouse    MP

-larger plates
SPICY VODKA MEZZE MANICHE PASTA    22
vine-ripened tomato sauce, basil, fresh mozzarella
add organic bone-in chicken  1 0
add house-made sausage   6
WILD MUSHROOM RISOTTO    25
summer vegetables, arugula, parmesan
FRESH CATCH    MP
seasonal accompaniments
MARY’S ORGANIC CHICKEN BREAST    28
pimenton marble potatoes, lodi kale, roasted wild mushrooms, pinenut, raisin & olive vinaigrette
NAKAGAWA FARM WAGYU MEATLOAF    30
applewood smoked bacon, grilled broccolini, buttermilk mashed potatoes, ancho chili glaze

-sides
SAUTEED WILD MUSHROOMS    7
GOLDEN BEAR RANCH HEIRLOOM TOMATOES    7
BUTTERED BLUE LAKE BEANS OLD POTATOES    7
BUTTERMILK MASHED YUKON GOLD POTATOES    7
SAUTEED LOCAL GREENS, GARLIC & SHALLOTS    7

-daily features
join us everyday and taste  our market inspired dishes
pasta TUESDAY
burger WEDNESDAY
farmers market THURSDAY
fresh catch FRIDAY
prime rib SATURDAY (limited availability)
SUNDAY supper

-dessert
VANILLA BEAN CREME BRULEE    8
french macaron
DARK COLOMBIAN CHOCOLATE TART    8
cocoa mousse, warm chocolate sauce
WARM CALIFORNIA BUTTER CAKE    8
apricot caramel, vanilla ice cream, lodi strawberries
DOUBLE RAINBOW VANILLA ICE CREAM    8
chocolate sauce, hazelnut croquant
SINGLE CHOICE from our ARTISAN CHEESE SELECTION   8
local honey, crispbreads, housemade fruit preserves

gluten free options are available

   Chef Ian Bens, Culinary Director Chef Bradley Ogden