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.

-bites and small plates-
FRESH OYSTERS on the half shell- chilled with apple cider mignonette or fire roasted with bacon & chives    3ea
EMBER ROASTED OLIVES fennel and orange   5
ARITSAN CHEESE SELECTION housemade pimento cheese, crispbreds, fruit preserves   17
CHARCUTERIE BOARD selection of sliced cured meata, house pickled peppers, crostini  16
CRISPY FRIED CALAMARI aweet peppers, chili aioli   16

-wood oven fired pizzas-
GRILLED MARY’S CHICKEN balfredo sauce, roasted tomatoes, arugula  17
HOUSEMADE ITALIAN SAUSAGE sweet peppers, parmesan reggiano    17
BUTTERNUT SQUASH caramelized onions, mustard greens, mt.tam cheese, saba   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
WARM WILD MUSHROOM SALAD  17
corn bread croutons, truffle vinaigrette
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
8 oz FLAT IRON   35
12 oz RIBEYE  42

-larger plates
TROFIE PASTA “STROGANOFF”   29
beef tips, roasted cipollini onions, dijon cream, mushrooms
SPICY VODKA AL CEPPO PASTA  22
vine-ripened tomato sauce, basil, mozzarella
WILD MUSHROOM & BEET RISOTTO  22
roasted squash, arugula, parmesan
FRESH CATCH    MP
seasonal accompaniments
ROASTED ORGANIC CHICKEN BREAST   28
warm panzanella salad, olives, autumn vegetables, pepitas
NAKAGAWA FARM WAGYU MEATLOAF  30
applewood smoked bacon, kabocha squash, crispy kale, persimmon mostarda
PORK TENDERLOIN  27
n’duja & toma cheese spatzle, braised red cabbage, grainy mustard sauce

-sides
MUSTARD SEED SPATZLE, TOMA CHEESE   7
BLUE LAKE BEANS, TOASTED ALMONDS   7
BUTTERMILK MASHED YUKON GOLD POTATOES    7
SAUTEED GREENS, GARLIC  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
family style SUNDAY

-dessert
MILK CHOCOLATE CREME BRULEE   8
pistachio macaron
DOUBLE RAINBOW VANILLA BEAN ICE CREAM 8
local persimmons, chocolate sauce, hazelnut croquant
NEW YORK CHEESECAKE   8
blood orange toffee sauce, whipped cream
DARK COLOMBIAN CHOCOLATE TART   8
cocoa mousse, warm chocolate sauce
STICKY TOFFEE PUDDING   8
local pumpkin, vanilla ice cream, persimmon
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