Ravens'
Restaurant Dinner Menu ... At Stanford Inn
STARTERS
*Gluten
Free
Sushi
Plate *
Hand rolled nori with seasoned tofu,
daikon radish, shiitake mushrooms, carrots, sushi
rice and almond butter Served with wasabi, pickled
ginger and Nama Shoyu dipping sauce 9.00
Guacamole*
Made to order, with garden vegetable, pickled
pepper vegetables, and cracked seed chips 9.00
King
Trumpet Crab Cakes
King trumpet mushrooms and zucchini Crab-less
cakes with house made sour cream and capers 11.50
Indian
Crepe
Garam masala scented crepes, roasted yams and
vegan mint raitha 9.50
Wild
Rice Tabouli
Served with grilled nan with chili oil, kalamata
tapenade, and hummus 12.00
Sliders
Grilled kamut-zucchini patty sandwiches with umeboshi
plum onion jam and white wine Dijon dressing 9.50
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 accompanied by walnut
lemon pate 10.00
White Bean Radicchio Salad *
With roasted red peppers, goji berries, violet
onions, sherry gastrique sauce and extra virgin
olive oil 9.50
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
Soba
Noodle and Napa Cabbage Salad *
Sautéed mushrooms, daikon, shaved carrots,
scallions, cashews and miso vinaigrette 9.50
Avocado
Blini and Wild Arugula *
Avocado & Garbanzo pancakes with Mandarin
supremes, arugula and Mango chardonnay
Sauce and toasted squash seeds 10.00
Harvest
Salad *
Wilted spinach tossed in apple cider vinaigrette
with pine nut-almond pate' stuffed roasted bosc
pear, finished with an apple fan and toasted pumpkin
seeds 11.50
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 24.00
Ravioli
House made pasta filled with local, Booneville
Chestnuts and leeks, served with braised greens,
chipotle criminis, and roasted butternut squash
jus. Finished with crispy sage 22.00
Winter
Squash Risotto*
Brown and wild rice risotto, with arugula, cranberry
relish, and Merlot demi glace 19.50
Roasted
Seasonal Mendocino Mushrooms and Creamy Polenta*
Grilled radicchio, broccoli spear, beet-Balsamic
glaze 22.00
Eggplant
Cannoli *
Fresh herb ricotta and toasted walnuts stuffed
eggplant cannoli. Served with red bell pepper
sauce, roasted spaghetti squash and Micro greens
22.00
Moroccan
Lentils *
Moroccan spiced lentils with parsley-mint cous-cous
and spinach chiffanade. Served with spicy harissa
and a cinnamon crème 18.00
Sprouted
Live Quinoa Wrap *
Southwest spiced sprouted quinoa and cashew
sour cream wrapped in garden romaine lettuce
leaves and accompanied by a mango salsa and
avocado coulis 17.00
Grilled
Portabella Flatbread
Grilled portabella mushroom 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
15.50
DESSERTS
Ravens’
Chocolate Tart
Our signature triple chocolate dessert
9.00
Live Peach Cobbler*
Fresh summer cinnamon spiced peaches
blended with dates an finished with a walnut-date
crumble 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.
Kyle
Evans, Executive Chef • Christopher Sabionski,
Pastry Chef
