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-
WHOLE MARINATED OLIVES citrus and fennel   5
ROASTED MARCONA ALMONDS rosemary, pimentón  4
BOQUERONES white anchovies, house pickled vegetables, parmigiano reggiano   5
ORGANIC DEVILED EGGS bowfin caviar, chives   8

-soup and salad-    add organic bone-in  mary’s chicken  breast to any salad  -10
SEASONAL SOUP local farmers market inspired    MP
BABY KALE CAESAR toasted breadcrumbs, parmesan roasted cherry tomatoes   8/15
LITTLE GEM SALAD local stone fruit, laura chenel goat cheese, candied walnuts, apple cider vinaigrette    8/15
GOLDEN BEAR RANCH TOMATO SALAD di stefano burrata, basil, pine nuts, oregano vinaigrette   15
CHOPPED SALAD iceburg lettuce, radicchio, pepperoncini, rosemary ham, pt. reyes toma cheese, fresh herb vinaigrette     15
BLISTERED SHISHITO PEPPERS lemon, pecorino fresco  12
ARTISAN CHEESE SELECTION  house-made pimento cheese, crackers, local honey, fruit preserves, almonds  17
CHARCUTERIE BOARD  selection of sliced cured meats, bruno’s pickles, crostini  16

-off the grill- 
certified angus beef, montreal steak spice, buttermilk mashed potatoes, rainbow carrots & cipollini onions, zinfandel glaze
9 oz DRY AGED NEW YORK    44
10 oz BISTRO STEAK   35
12 oz RIBEYE    40

-larger plates
VODKA  PASTA  calabrian chili tomato sauce, basil, fresh mozzarella   22
add organic bone-in chicken breast   -1 0
add house-made sausage  – 6
FRESH CATCH seasonal accompaniments    MP
MARY’S  CHICKEN BREAST wild mushrooms, summer vegetables, pine nuts, raisin caper  vinaigrette    25
NAKAGAWA FARM WAGYU MEATLOAF applewood smoked bacon, grilled broccolini,  buttermilk mashed potatoes, ancho chili glaze    30
HAZELNUT FED PORK “SECRET CUT” pork belly, parmesan farro, sauteed greens, local cherry sauce   27

-sides
SAUTEED WILD MUSHROOMS    7
ROASTED RAINBOW CARROTS & CIPOLLINI ONIONS  7
BUTTERMILK MASHED YUKON GOLD POTATOES    7
SAUTEED LOCAL GREENS, GARLIC & SHALLOTS    7
GRILLED BROCCOLINI  7

-house-cut kennebec fries
MONTREAL STEAK SPICE  8
ALEPPO PEPPER    8
TRUFFLE SALT & PARMESAN    8
GILROY GARLIC & PARSLEY    8

-dessert
CLASSIC CREME BRULEE    8
damerera sugar crust
WARM CALIFORNIA BUTTER CAKE     8
vanilla bean gelato, quince, blood orange
LEMON MERINGUE    8
lemon pudding, meyer lemon curd, pie crumbs
“COFFEE CRISP”    8
dark chocolate tart, espresso cream, vanilla wafers
pair with Jeremy chocolate wine    -10
SINGLE CHOICE from our ARTISAN CHEESE SELECTION    8
local honey, crispbreads, house-made fruit preserves
PASSION FRUIT SORBET    8
candied buddha’s hand & spiced walnuts

ROSEWOOD GELATO SUNDAE    8
vanilla bean or chocolate gelato
top it with:  (select one) 
pistachio bark, salted caramel sauce
toasted hazelnuts, warm chocolate sauce
arbequina olive oil, maldon salt

gluten free options are available

   Chef Ian Bens,