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.

-bites and small 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
PANKO CRUSTED DELTA ASPARAGUS  meyer lemon aioli  12
EMBER ROASTED OLIVES fennel and orange   5
ARITSAN CHEESE SELECTION housemade pimento cheese, crispbreds, fruit preserves   17
CHARCUTERIE BOARD selection of sliced cured meatS, house pickled peppers, crostini  16
CRISPY FRIED MONTEREY CALAMARI aweet peppers, chili aioli   15

-wood oven fired pizzas-
GRILLED MARY’S CHICKEN alfredo sauce, roasted tomatoes, arugula  17
HOUSEMADE ITALIAN SAUSAGE sweet peppers, marinara saba, cilantro  17
CALIFORNIA ASPARAGUS wild mushrooms, mozzarella, sweet basil pesto 17

-soup and salad-    add organic chicken to any salad  -10
SEASONAL SOUP    6 / 11
ROSEWOOD CAESAR   8 / 14
red romaine, pugliese croutons, white anchovy, parmesan
MIXED FIELD GREENS    7 / 12
cucumber, tomatoes, radish, sparrow lane balsamic vinaigrette
FUJI APPLE SALAD   8 / 14
little gem salad, candied chandler walnuts, gravenstein apple vinaigrette, pt. reyes blue cheese
ORGANIC CHICKEN COBB   25
tomatoes, blue cheese, bacon, olives, avocado, buttermilk ranch, hard boiled egg

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

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

-larger plates–
ANGUS BEEF TIP ALFREDO    29
wild mushrooms, arugula, parmesan
SPICY VODKA AL CEPPO PASTA    22
vine-ripened tomato sauce, basil, mozzarella
MEYER LEMON RISOTTO    22
california asparagus, arugula, parmesan
FRESH CATCH    MP
seasonal accompaniments
ROASTED ORGANIC CHICKEN BREAST   28
warm panzanella salad, olives, spring vegetables, pine nuts
NAKAGAWA FARM WAGYU MEATLOAF  30
applewood smoked bacon, grilled broccolini, buttermilk mashed potatoes, ancho chili glaze

-sides–
MUSTARD SEED SPATZLE, TOMA CHEESE    7
BLUE LAKE BEANS, TOASTED ALMONDS    7
BUTTERMILK MASHED YUKON GOLD POTATOES    7
SAUTEED GREENS, GARLIC & SHALLOTS    7

-daily features–
join us everyday and taste  our market inspired dishes
pasta TUESDAY
burger WEDNESDAY
steak frites THURSDAY
fresh catch FRIDAY
prime rib SATURDAY
SUNDAY supper

-dessert–
VANILLA BEAN CREME BRULEE    8
french macaron
DARK COLOMBIAN CHOCOLATE TART    8
cocoa mousse, warm chocolate sauce
FVIE – SPICED CARROT CAKE    8
local honey cream cheese frosting candied pistachios
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