Dinner Menu - Rustic Canyon
February 3, 2015 snacks 5 …with butter AND olive oil 6 gggggg small plates kale & winter fruit salad maple and balsamic vinaigrette, dates, fat uncle farms almonds, beemster aged gouda warm milo & olive ciabatta organic butter -OR- arbequina olive oil 15 homemade charcuterie (for 2 or more) RC mustard, giardiniera and ‘meyer’ lemon marmalade 8 14 beets and berries avocado, rancho gordo quinoa, pistachio “soil” 7 valdivia farms peas & pecorino olive oil, red wine vinegar, shallots, mint 15 141 castelvetrano and taggiasca olives marinated with fennel, orange & garlic 7 fried pork trotter citrus, mincemeat dijonnaise, fennel 8 radicchio salad 14 apple, blue cheese, pine nut, RC pancetta, saba + big plates “split pea” shell & bacon soup 13 mustard cream, pickled carrot, torn bread, chive sides branzino 33 weiser farms broccoli ‘di cicco’ and sunchokes, XO sauce, aioli 29 brined & roasted chicken charred ‘savoy’ cabbage, ‘king trumpet’ mushroom, garlic chive broth “scaloppini” of salmon creek pork 28 kenter canyon polenta, burrata, strawberry-pine nut sofrito, flora bella arugula 9/ea fried weiser farms fingerling potatoes chicken giblet gravy, pickled green garlic prime ribeye steak 39 yorkshire pudding, potato puree, marrow bone with parsley, shallot and caper 141 141 14 swordfish tonnato tartine 14 griddled bread, radishes, fried egg, grated swordfish mojama 14 braised greens chicken “nduja”, crackling, pickled jalapeno, pecorino kenter canyon ‘dent’ corn polenta strawberry-pine nut sofrito, whey, parmesan chickpea stew rosemary, chili, garlic, tomato, bread crumb corned beef tongue 16 sauerkraut & potato fritters, chevre with horseradish, dill chimichurri 18 roasted scallops leek, fontina val d’aosta, truffled poultry jus 21 clam pozole verde 16 rancho gordo hominy, poblano, green garlic, radish, tortilla cheese plate 21 curated by andrew’s cheese shop served with milo & olive bread, preserves, nuts and pane forte ewenique sheep, central coast creamery | paso robles, ca snowdrop goat, haystack mountain dairy | niwot, colorado 0 . cabot clothbound cheddar cow, cellars at jasper hill |greensboro, vermont …add an organic egg to any side for $3 malfatti alla14 korsh housemade ricotta & weiser farms spigarello dumplings escarole salad 15 caper and santa barbara anchovy dressing, cured egg yolk, bread, parmesan 15 marcona almonds lavender sugar and sea salt 141 focaccia olive oil, rosemary, sea salt, black pepper …add burrata for $5 sweet & sour pork belly 17 cuyama orchard apple, brussels sprouts, valdivia farms turnips, cider caramel 22 bayley hazen cow, cellars at jasper hill | greensboro, vermont desserts vanilla bean budino fennel seed streusel, citrus, arbequina olive oil warm chocolate cake 10 11 almond, maldon salt, whipped cream sticky toffee pudding cake bourbon caramel, whipped cream 10 4 scoop of ice cream malted chocolate with hazelnut praline, mint chip, sweet potato with sesame brittle scoop of sorbet coconut-lime 4 all our food is prepared with love and comes from farmers and ranchers that practice sustainable agriculture. we respectfully ask for orders to be placed in completion to ensure promptness and maximize your dining experience. no modifications please. executive chef: jeremy fox pastry chef: jun tan executive sous chef: brittany cassidy jr. sous chef: cody scogin chefs de partie: aziel morales, deborah taylor, joshua pressman, luke davin, justin castillo, rie mcclenny, joel spadafore A 3% charge is added to all checks to cover the costs of offering fully covered health care coverage to our employees. Feel free to ask us if you have any questions about the charge. Thank you for supporting a healthier and happier staff.
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