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
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
Almond Encrusted Siracha Tempeh – Siracha maple glaze, served with pickled cucumber slaw 12
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
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
Indian Spiced Polenta Napoleon – Garlic and mint roasted tomatoes, coriander scented zuber raita, cinber raita, cilantro coconut relish, with endive and stewed spicy tamarind-tomatoe chutney, Portabella Carpaccio, and kale cilantro cashew cream 24
Maple Barbeque Tofu – grilled marinated tofu, mapple barbeque sauce, tahini slaw, grilled seasonal vegetables and mashed potatoes 22
Tamales –Fileld with roasted bell peppers, corn, jalapenos, zucchini, spinach, cashwew cheese. With Mexican rice and beans 21
Ravioli* – house made pasta filled with butternut squash, leeks & shallots. Braised greens, roasted criminis, Dijon cream sauce 23
Ravens' Portabella Reuben* – Dijon-red wine poached Portabella, saurekraut, cashew cheese, avocado, arugula, whole-grain bread. Served open face with grilled potato wedges. (Gluten-free option available) 19
DESSERTS
Ravens’
Chocolate Tart
Our signature chocolate dessert 9
Lemon
Custard Tart
Creamy coconut milk mustard with lemon zest. Served with fruit
coulis 9
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