Today’s Specials Croquettes Spicy Andouille Sausage and Sweet Carmelized Onion with a Sweet Onion Sour Cream Dip 3 for 7 Farro and Beet Salad Roasted Fennel with Romesco and Pesto Sauces 12 House Made Ravioli Sundried Tomato and Goat Cheese with a Pesto Cream Sauce 9/17 Linguica Sausage Plate OR Sandwich Plated with Vegetable Hash OR On Sourdough with a Choice of Fries or Organic Greens 14 Chocolate Panna Cotta With Balsamic Glazed Strawberries and a Black Pepper Cookie 8 From the Bar Tea Time Gin, Iced Tea and Lemon 5/10
Croquettes BBQ Beef with Chipotle Ketchup 3 for 7 Vegan BBQ Seitan Sandwich Served with Slaw, Fried Onions and Cashew Cream on a House Made Roll 13 House Made Ravioli Kale, Carmelized Onions, Parmesan and Ricotta with Chardonnay Cream Sauce 9/17 Lamb Dip Sandwich Roast Leg of Lamb with Rosemary Aioli. Served with Jus Dip and Fries or Salad 15 Smoked Prime Rib Served with Mashed Potatoes and Spring Vegetables 34 Brownie Carmel Sundae with Walnuts Served with Ice Cream and Sweet Cream 6 Strawberry Strudel Served with Sweet Cream 6 From the Bar Tea Time Gin, Iced Tea and Lemon 5/10
Mendocino County received big notice in the June 2013 issue of the Wine Spectator. Many of the wineries we source from in the Anderson Valley had the focus of James Laube’s article, along with a number of our inland winery partners. A special feature “A Wine and Food Tour of Mendocino” by Tim Fish included a very complimentary review of Patrona. We were honored to be included in the feature, and are glad to see our County’s wine, culinary and lodging colleagues receiving well-deserved notice. Cheers!
Our blackberry vinegar is just about ready. Picked in the warm summer sun, and bathed in a soft rice wine vinegar for all this time. We now have good color and flavor extraction. The sweetness of the berry mellows the acidity and offers us the contrast and a good ride on the flavor train. We are looking forward to a baby arugula and Pine Nut salad with our Black Berry Vinaigrette, or how about Pan Roasted Mary’s Organic Chicken with a Black Berry Gastric and a Winter Root Vegetable Gratin. The convergence of seasons is a highlight in any menu. When the gardens still have something left and a preview of our …
A classic recipe for the renowned blend of dried herbs conjures images of long warm days in the south of France. Try this one at home or come into the restaurant and see what dishes it’s enhancing today!