Farm to table since the day we opened, a truly exceptional experience, dinner at The Ravens' is served daily beginning at 5:30 p.m. Our selections include a variety of starters, including our signature Sea Palm Strudel, salads, soup and a selection of entrées and wonderful deserts.

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.

The Ravens' Bar Menu feature a variety of pizzas, barbecued pulled tempeh sandwich, vegan burgers, potato wedges - all freshly prepared. We offer Happy Hour from 5:00 - 6:00 every day of the week except for Holidays.

Ravens' Restaurant Dinner Menu ... At Stanford Inn


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

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

Pizzetta* - Hand tossed whole wheat semolina or gluten-free crust with our chef's selection of toppings 10

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

Grilled Portobello Sandwich – grilled portobello mushroom, Ravens' mustard aioli, pickled red onion, cucumber, tomato, avocado. Served with Ravens' cucumber slaw 15

Dos Tacos Biológicos – Jalapeños, crimini mushrooms, onions, and shredded cabbage. Pico de gallo & lime crème fraiche 10

Burger – Pinto bean and tempeh burger, lettuce, tomato and onion on house made bun. Served with Ravens' cucumber slaw 14

Soup – 8


Golden Baked Potato Wedges – organic potatoes, lightly salted, and spiced with rosemary, garlic, and black pepper 6

Asian Stir Fry – broccoli, red pepper, shiitake, carrot and cashews 9

Grilled Pear Salad – grilled pear, wilted spinach with Brazil-nut cheese, marinated red onions, toasted spiced pepitas, thyme-verjus dressing 13

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

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

Grilled Mushroom Salad – Marinated grilled Trumpet Royale mushrooms, chopped romaine, bell peppers, celery, red onions, olives, preserved lemons, spiced cilantro dressing 15

Kale Salad – massaged kale with avocado verjus vinaigrette, topped with Trumpet Royale ceviche and avocado tartare 12

Grapefruit Arugula Salad - Grapefruit supremes, arugula, pomegranate seeds, roasted beet and shallot tahini dressing 11.50


Sea Palm and Root Vegetable Strudel* – local tender sea palm carrots, and onions in sesame phyllo, accompanied by a stir fry of broccoli, shiitake, bell pepper and cashews. Served with Umeboshi and wasabi sauces 26

Wild Mushroom Roulade* – Wild mushrooms rolled in a whole-wheat phyllo crust, Forbidden black rice, roasted Brussels sprouts, port wine reduction 26

Grilled Cauliflower Napoleon – Layered grilled cauliflower, tomato, zucchini, eggplant, hemp seed cheese, with Balsamic reduction and basil-spinach infusion drizzle. Served with roasted fingerling potatoes 24

Winter Ravioli* – Delicata and butternut squash filling, served with beurre blanc sauce, steamed garden greens and basil oil garnish 26


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

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 - Inspired by our USDA Certified Organic Farm - Big River Nurseries
Ingredients are Organic and Vegan
* Contains Gluten *
Please notify us of any food allergies or preferences

20% gratuity will be added to parties of 5 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:

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