Ravens’ Restaurant is really two restaurants - with two creative staffs. In
the evening The Ravens’ provides an exceptional vegan experience
and it’s painless! Guests don’t have to go out of
their way to try an ethical, sustainable meal. They also find
an outstanding wine list and a full bar.
the morning the Raven's Restaurant offers a large and extraordinary Breakfast Menu. Recognizing that
most of our guests are not vegans, we offer a large variety of elegant, gourmet breakfast dishes to assure they will not miss bacon and eggs. Our dishes are traditionally associated witht the finest breakfast restaurants in the United States.
are often asked, “Why a vegan restaurant?” The
answer is very simple: It is how we cook for our family and friends
and it is how we prepare foods for our guests.
Ravens Restaurant is central to our philosophy of hospitality
- we strive to prepare cuisine for our guests which enhances their
lives though taste, nutrition and appeal, while acknowledging
their better sensibilities.
are committed to help make understanding a sustainable plant based
diet easy for our guests. In order to accomplish this, we have
assembled chefs from throughout the United States in a co-creative,
cooperative kitchen in which we work together with the common
goal to nourish and satisfy, while reducing our impact on the
environment. We produce and purchase only the highest quality
ingredients and seek out those sustainably produced. And we have
gladly accepted the challenge to provide an outstanding dining
Staff: Our search for gifted staff was made easier
by the fact so many qualified chefs were looking for us. When
our intentions became known, chefs from throughout the region
and from as far away as New York, Moscow (Russia) and Mexico City
applied. These men and women wished to work in a kitchen committed
to the use of the finest organic ingredients available, much grown
on the property. These chefs are artists, sensitive to their materials.
1996, we have learned that the de rigeur kitchen with an ego centric
executive chef, a creative and intense leader, simply does not
work. Our kitchen is run by a director/coordinator whose responsibility
is to assemble and knit the creative talents of all staff from
those who primarily prepare the food for cooking to those who
are actively producing the food on the line.
your local supermarket has an organic produce section you may
have noticed the wide variety in quality and eye appeal of some
organic produce. At The Ravens' those of us who prep must be sensitive
to the variations in quality of organic produce, adjust seasonings
and even basic ingredients to suit quality and availability. Although
organic produce is becoming more widely produced outside the United
States, providing year around supplies of commonly seasonal produce,
our approach has remained essentially seasonal. What is available
in northern California is generally what we serve.
the way, The Ravens' was named for the raven pair who moved into
the trees above the current site of the restaurant before in 1995
before we broke ground. We had never seen ravens on the Mendocino
Coast prior to their arrival. We have since learned that ravens
were once common, but were killed by immigrants to the area during
the early years of logging.
Mission is to provide healthy organic cuisine that rivals the
finest Northern California restaurants. We feel that this is the
“path of least resistance” to demonstrate that healthy
and satisfying food produced and cooked with a lighter touch on
our environment can be a wonderful experience. It is our mission
to “seduce” those often suspicious of veganism
by continuing to build on our reputation as an outstanding restaurant
within a four diamond, AAA rated country inn.
are committed to reducing our impact on the environment and support
sustainable agriculture through our purchases. We use no meat
or meat products. All produce is organic, some produced by our
California Certified Organic Farm - Big River Nurseries. And this
year we celebrate 24 years of sustainable agriculture.
foods are delightful to work with. Because they cost on average
two to three times as much as “commercial” products,
we handle them carefully and prepare dishes to order to assure
the highest quality and food value from our ingredients. Each
dish is individually prepared. All food wastes are composted.
Staff: In the kitchen, our mission is to assure that
our staff work co-creatively to produce outstanding cuisine with
seasonal organic foods. We eschew titles, preferring, instead,
that each person see themselves as a member of a team which relies
on each person’s creative input to produce outstanding vegan
1999 we organized an internship program and, today, we participate
Bleu Culinary Arts Program
Natural Gourmet Institute
providing internship opportunities for their students. Interns
come to work with our staff as practicum to complete their school's
certificate program. This has been a happy alliance as some of
our outstanding staff have been introduced to Mendocino and The
Ravens through the school.
Staff: Our professional serving staff is dedicated to
presenting healthy and nourishing food in concert with our kitchen.
They bring considerable knowledge of our gardens and procedures.
They are also responsible for training local youth. We employ
young people from the Mendocino Coast to train them in serving
and other aspects of dining room operation. Most are students
at either Mendocino or Fort Bragg High Schools or College of the
Redwoods. With their experience acquired here, they are able to
secure part time employment wherever they go to complete their
Consideration - an Example
prepare each dish to be delicious and satisfying. To satisfy,
a meal must have have all components needed to nourish - proteins,
complex carbohydrates, essential fats. A dish does not necessarily
make a meal, which will often consist of many dishes. Sea Palm
Strudel, one of our signature dishes, is virtually a complete
meal and exemplifies how we approach food. This strudel with its
side Asian stir-fry is extraordinarily beneficial due to the unique
combination of ingredients.
Locally harvested Sea Palm and Japanese root vegetables rolled
in sesame phyllo and served with a stir-fry of broccoli, shiitake,
edamame, bell pepper and cashews over umeboshi plum and wasabi
palm, or palm tree kelp, found off the Mendocino coast
is somewhat rare due to the particular conditions here with cold
water in the spring and hard blowing westerly winds creating up
welling of deeper waters and their nutrients. Populations with
high levels of sea weeds in their diet have low levels of cancer.
Sodium alginate found in sea plants binds with radioactive strontium
and passes out of our body. People who ate a strict macrobiotic
diet including sea vegetables did not suffer from radiation poisoning
even if they lived within a mile of the Nagasaki nuclear bombing.,
plum is a pickled apricot, not a plum.
is from the rhizome of a semi-aquatic member of the cabbage
boost interferon production which is needed to fight bacteriological
contains folic acid, Vitamin A and beta carotene and boosts
production of enzymes in the body that detoxify. Broccoli consumption
helps prevent heart disease, osteoporosis, high blood pressure
and cancer. Importantly, the calcium spectator content of broccoli
can be as effective at lowering cholesterol as medication.
have less fat than almonds, peanuts, pecans and walnuts. High
in proteins and essential fatty acid, they are also high in
saturated fat. They enhance health in small amounts.
are green soybeans and are unprocessed except for cooking. High
in protein, edamame contains all eight essential proteins, is
nutrient dense and is associated with protecting against heart
disease and cancer
Ravens Wine List and Ravens' Nest Bar
2004, we received our first Award of Excellence from
Wine Spectator. We worked to achieve this
award as an integral part of our efforts to make vegan
dining a truly fine dining experience. Our wine list features
outstanding wines most made with organic or traditionally
produced grapes. This past August we received our seventh award.
The Ravens’ Nest bar is a part of our
continuing effort to make fine vegan and vegan dining
more mainstream. We have no “well” only “top
should be savored with the purpose of helping to enhance food
and social relationships.