| 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.
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