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A truly exceptional experience, dinner at The Ravens' is served daily from 5:30 p.m. Our selections include pizza, salads, soups and elegant vegetarian entrees and wonderful deserts. A special value, our Chef's Selection is a three course meal, including soup or salad, a special entree and dessert for $37.50.

Our menu continually changes in relation to the availability of organic ingredients, the seasons, and the creativity of our chefs! As members of the International Slow Food Movement, we feature cuisine inspired by our California and USDA certified organic gardens. Meet our dinner chef.

The Ravens' Restaurant

DINNER

STARTERS

*Gluten Free

Futomaki Rolls*
Nori rolled with seasoned tofu, daikon radish, shiitake mushrooms, carrots and green tea infused brown sushi rice served with wasabi, pickled ginger and nama shoyu dipping sauce Single Order 9.50 Double Order 18.00

Pizzetta
Hand-tossed whole wheat semolina crust with our basil pesto, light sautéed onions and pepper, cherry tomatoes, sprinkled with our Chef’s piquant spice blend 15.50

Tofu Brochettes*
Marinated grilled tofu on skewers served with tangerine-sesame slaw and Moroccan peanut sauce 12.00

Asian *
Fresh spinach leaves for wrapping seared tofu and artichoke. Served also with toasted coconut, sweet onions, roasted peanuts and Serrano chili condiments. With red plum sauce 12.50

Soup of the Day*
Made with the freshest organic ingredients (priced daily)

SALADS

Roasted Beet Salad *
Garden beets and spring mix greens tossed in a Meyer lemon vinaigrette, topped roasted walnut 10.00

Californian Salad*
Baby arugula and sunflower sprouts tossed in a grapefruit vinaigrette and served on a bed of shaved
fennel. Finished with grapefruit supremes 9.00

Caesar Salad *
Romaine lettuce lightly tossed with Caesar dressing topped with croutons and toasted nori powder. Parmesan cheese available upon request 9.00 With grilled tofu 14.00

Harvest Salad *
Wilted spinach tossed in apple cider vinaigrette with pine nut-almond pate' stuffed roasted bosq pear, finished with an apple fan and toasted pumpkin seeds 9.50

Heirloom Tomato Salad*
Sliced heirloom tomatoes and lemon cucumbers served with golden Balsamic lime dressing and basil chiffinade 12.00

ENTREES

Sea Palm Strudel
Locally harvested sea palm and Japanese root vegetables baked in sesame phyllo accompanied by a stir-fry of broccoli, shiitake mushroom, bell pepper and cashews with Umeboshi plum and Wasabi plum sauces 26.50

Ravioli*
House made spinach ravioli filled with sun dried tomato tofu ricotta with beurre blanc. Sprinkled with diced shallots and crispy capers 24.00

Portobello Argentina*
Argentina blackened Portobello mushroom served with chimichuri sauce and accompanied with baby
carrots, turnips and puréed sweet potatoes 23.50

Black Bean Falafel *
Baked falafel on grilled heirloom tomatoes and romaine lettuce. Accompanied by avocado tartare and grilled
baby corn 23.50

Barbequed Tofu *
Grilled barbequed tofu served with Ravens’ tangy barbeque sauce accompanied by French green beans and Cornichon potato salad 24.00

Chef's Special*
A complete meal: Begin with your choice of soup, Caesar or harvest salad followed by a special entree: Baked Encrusted Mushrooms – Cornmeal encrusted oyster mushrooms baked and served on a bed of braised bok choy accompanied by whole grain mustard roasted fingerling potatoes. Follow with your choice of vegan dessert 37.50 Baked Encrusted Mushrooms served as a single entrée – a la carte 23.00

Chile Relleno *
Sweet corn battered poblano pepper stuffed with pinto beans, jalapeño, bell pepper, onions and cilantro. Served with cabbage slaw, grilled plantains and cilantro sauce 24.00

Grilled Portabella Flatbread
Grilled portabella mushroom with optional provolone cheese and roasted bell peppers folded into char-grilled flatbread with lemon garlic sauce, baby lettuces, grilled red onion and tomato served with rosemary roasted potatoes and house made lime ketchup 19.50

DESSERTS

Ravens’ Chocolate Ganache Tart
Our signature triple chocolate dessert 9.00

Cobbler*
Berry cobbler with walnut-coconut crust and cinnamon basil ice cream 9.00

Mocha Macadamia Cream Puff
Puff pastry filled with mocha macadamia cream and fresh raspberries 9.00

Pecan Torte
Topped with house-made maple ice cream 9.00

Sorbets
Daily Selection of House-made Sorbets Served in a sesame tuile 9.00

Red Bananas Foster*
Strawberry, Cashew-Vanilla, Coconut-Chocolate ice cream atop red bananas caramelized with Flor de Cana Rum and brown sugar 12.50

 

20% gratuity will be added to parties of 6 or more. Inspired by our California Certified Organic Gardens. We are committed to reducing our impact on the environment and support sustainable agriculture and organic farming through our purchasing. We use no meat or meat products. Most produce is organic, some produced by our California Certified Organic Farm - Big River Nurseries.

All food wastes are composted. Our intention is to demonstrate that healthy and satisfying food produce and cooked with a lighter touch on our environment can be a wonderful experience.


RAVENS' RESTAURANT AT STANFORD INN BY THE SEA: Coast Highway and Comptche Ukiah Road, Mendocino, CA 95460

800-331-8884 • 707-937-5615 Email: ravens@stanfordinn.com

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