Dinner

RosewoodRestaurant_Fish

Dinner Menu
Our menu utilizes fresh, seasonal ingredients so menu selections and prices may change.

-bites and small plates-
ROYAL MIYAGI OYSTER cocktail mignonette    4 ea
EMBER ROASTED OLIVES almonds, fennel, and orange   5
MONTEREY BAY CALAMARI green garlic aioli, aleppo pepper   15
LOCAL & ARITSAN CHEESE SELECTION honeycomb, crispbreads, preserves   18
GRILLED ASPARAGUS BISQUE preserved meyer lemon, spiced croutons   6 / 12
ARTISAN CHARCUTERIE PLATE housemade pimento cheese, preserves, crispbreads   18
BLISTERED SHISHITO PEPPERS lemon, ricotta salata   9
DI STEFANO BURATA CHEESE   15
early season cherry tomatoes, rosemary crostini, arbequina olive oil
FUJI APPLE SALAD   8 / 15
little gem lettuce, candied walnuts, pt reyes blue cheese, apple vinaigrette
MIXED SPRING GREEN SALAD lodi strawberries, toasted almonds, strawberry vinaigrette

-wood oven fired pizzas-
GRILLED MARY’S CHICKEN basil pesto, avocado, buttermilk ranch   17
ANGUS BEEF SHORT RIB pt reyes blue cheese, balsamic onions, arugula   17
ARTICHOKE nicoise olives, sierra goat cheese, roasted garlic, chili aioli   17

-larger plates
SPRING BUCATINI PASTA   23
asparagus, fava beans, heirloom carrots, english pea cream, paresan reggiano
FRESH CATCH   MP
heirloom carrots, red quinoa, grapefruit butter
CALIFORNIA WHITE STURGEON   MP
warm asparagus nicoise salad, grainy mustard vinaigrette
ANCHO RUBBED ANGUS BEEF STRIPLOIN   40
bone marrow butter, zinfandel glaze, broccoli di ciccio
GRILLED DUROC PORK LOIN   30
grass valley polenta, fava beans & leaves, rhubarb & red onion sauce
ROASTED ORGANIC CHICKEN BREAST   31
warm panzanella salad, spring vegetables, pine nuts
GRIMAUD FARMS DUCK BREAST   29 / 37
crispy wild rice, wilted spring greens, duck confit, roasted cherry sauce

-sides
SNAP PEAS, WARM BACON VINAIGRETTE, PECORINO CHEESE   8
ASPARAGUS & ROASTED RAMPS   8
SPRING SWEET PEAS & BELUGA LENTILS   8
CREAMY GRASS VALLEY POLENTA, LIONZA CHEESE   8
MASHED YUKON GOLD POTATOES   8

-sweets
CREME BRULEE   9
california sage, fennel pollen & tex’s blueberries
DOUBLE RAINBOW VANILLA BEAN ICE CREAM   9
lodi blueberries, toasted almonds
LEMON POSSET   9
macerated strawberries, lemon verbena
DARK CHOCOLATE BROWNIE   9
balsamic berries, chantilly
BROOK CHERRY FRANGIPANE TART   9
vanilla bean ice cream, pinot noir cherry compote, toasted almonds
LOCAL & ARTISAN CHEESE SELECTION   18
honeycomb, crispbreads, preserves

 

MAY 2017; Chef Ian Bens, Culinary Director Chef Bradley Ogden