Ravens' Restaurant Dinner Menu ... At Stanford Inn

SMALL PLATES

Spicy Sushi Roll – Marinated mushrooms, seaweed, avocado, Ravens' spicy sauce, brown sushi rice.
Mirin cucumber salad, wasabi, ginger, Nama Shoyu* 11

Guacamole – baked tortilla chips and garden vegetables, (raw option available) 9

Braised Greens - seasonal greens 7

Grilled Oyster Mushrooms 7

Pizetta* - Habd tossed whole wheat simolina or gluten-free crust with our chef's selection of toppings 10

Tamari-Maple Glazed Tofu – wasabi emulsion, sesame seeds and scallions 8

Sea Palm & Root Vegetable Strudel* – Local sea palm, carrots and onions in sesame phyllo; umeboshi and wasabi sauces 14

Dos Tacos biológicos – green chile, agave mushrooms, caramelized onions, pepitas, and shredded cabbage.
Pico de gallo & lime crème fraiche 9

Soup – 8

SALADS
BIG RIVERY NURSERY GARDEN GROWN

Roasted Beets and Frisee – garden beets, lemon herb cream cheese, roasted shallot vinaigrette 10

Caesar – romaine, Caesar dressing, croutons*, toasted nori powder 9 with grilled tofu 14

Grilled Mushroom Salad – Marinated grolled Trumpet Royale mushrooms, chopped romaine, bell peppers, celery, red onions, olives, preserved lemons, spiced cilantro dressing 14

Wilted Spinach Salad – warm spinach salad, pickled onions, toasted walnuts,
Shitake bacon, grilled croustinis*, Verjus thyme dressing 10

Kale Salad – masaged kale with avocado verjus vinaigrette, topped with Trumpet Royale ceviche and avocado tatare 12

LARGE PLATES

Sea Palm Spicy Peanut Curry – local tender sea palm 'noodles', seasoned vegetables, spicy peanut curry, tempeh fenel croquettes 25

Black Trumpet and Kalamata Olive Brown Rice Risotto – Wilted greens, cornmeal encrusted zucchini. Mized berry and vanilla bean reduction, sauteed locally harvested black trumpet mushrooms 24

Hazelnut-Almond Encrusted Tempeh – Sriracha maple glaze, crispy tamari ginger oyster musrooms, roasted root vegetables, Romaine hearts and pickled cucumber slaw 22

Tamales –Portobello, sundried tomato and chipotle tamales, black beans and corn, Spanish rich, garden beet salsa cruda, tomatilla sauce 21

Ravioli* – house made pasta filled with butternut squash, leeks & shallots. Braised greens, roasted criminis, Dijon cream sauce 23

Focaccia Portobello* – marinated mushroom, broccoli pesto, alfalfa sprouts, arugula and mango chutney.
Fennel dill potato salad 16

DESSERTS

Ravens’ Chocolate Tart
Our signature chocolate dessert 9

Lemon Custard Tart
Creamy coconut milk mustard with lemon zest. Served with fruit coulis 9

Emma's Citrus Cheese Cake
Live and Delicious

Pecan Torte
Topped with house-made maple ice cream 9

Sorbets*
Daily Selection of House-made Sorbets Served in a sesame tuile 9

Banana Foster Split
House made Strawberry, Vanilla, and Chocolate ice cream atop an almond-date tartlette crust filled with caramelized bananas 12.50

Bread Available by Request

Real Organic Cuisine Conscientiously Prepared
Ingredients are Organic and Vegan
* Contains Gluten *
Please notify us of any food allergies or preferences