Menus

snacks

• lavender almonds

  7

• marinated olives

  7

• Friend’s Ranches ‘pixie’ mandarins with olive oil & fennel pollen

  7

• parker house rolls, cultured butter, honey, & bee pollen

  13

DINNER

• The Garden Of red gems, persimmon vinaigrette & flowers

  19

• beets & berries…kasha, quinoa, ‘watermelon’ radishes, & pistachio

  20

• raw Ocean Mist heirloom artichoke, ‘meyer’ lemon & parmigiano

  22

• Tutti frutti Farms peas, whipped ricotta, ‘meyer’ lemon & pine nut

  22

• Zuckerman’s asparagus nicoise: ‘cherry’ tomatoes, soft egg, dried olive & capers

  23

• broiled ‘UFO’ oysters with Her Produce garlic scape butter

  28

• fried Tamai Farms broccoli, ‘fresno’ peppers & white cheddar fonduta

  24

• charcoal-grilled Ocean Mist heirloom artichoke with ‘meyer’ lemon aioli

  24

• bay scallops on toast with Wong Farms ‘cherry’ tomatoes, saffron & orange

  28

• ‘manila’ clam & pork belly adobo with Koda Farms ‘kokuho rose’ rice

  28

• ‘sonora’ flour spaghetti alla chitarra, green garlic, peas, & parmigiano

  34

• roast petaluma chicken, torn bread, Flora Bella wasabina & ‘english’ peas

  39

• charcoal-grilled vermillion alla puttanesca with ‘bloomsdale’ spinach

  47

• Peads & Barnetts pork chop, ‘lunchbox’ peppers & ‘red torpedo’ onions

  49

• prime flat iron steak au poivre with Zuckerman Farms asparagus

  56

Dessert

• ricotta cake, ‘albion’ strawberries & whipped creme fraiche

  15

• choco-flan with Rincon Del Mar Ranch passion fruit caramel

  15

• coconut rice pudding with Tamai Farms rhubarb & ginger

  15

• Malibu honeycomb ice cream -OR- ‘oro blanco’ grapefruit sorbet

  9

For large parties of 8 or more, we offer a delicious and generous $90 per person family-style menu with beverages charged on consumption and an additional 20% auto-gratuity. Select 2 options from each category and your meal will be portioned out for the amount of people in your party. Email info@rusticcanyonrestaurant.com to book your reservation. 

Please note, this is a sample menu, and given we’re so seasonal, dishes below are subject to change.

choose two — hors d’oeuvres

• milo & olive rosemary-garlic loaf with olive oil

• marinated olives

• lavender almonds

choose two — cold

• The Garden Of red gems, persimmon vinaigrette, avocado & flowers

• beets & berries, Anson Mills kasha, quinoa, ‘raspberry’ radish, & pistachio

• Tutti frutti Farms peas, whipped ricotta, & pine nut
  
  

choose two — hot

• bay scallops on toast with Wong Farms ‘cherry’ tomatoes, saffron & orange

• ‘sonora’ flour spaghetti alla chitarra, green garlic, peas, & parmigiano

• fried Tamai Farms broccoli, ‘fresno’ peppers & white cheddar fonduta

choose two — mains

• prime flat iron steak au poivre with Zuckerman Farms asparagus

• 
  Peads & Barnetts pork chop, ‘lunchbox’ peppers & ‘red torpedo’ onions

• roast petaluma chicken with The Garden Of’s chicory caesar

choose two — dessert

• coconut rice pudding, seasonal compote

• chocolate cremeaux, toasted marshmallow, Andy’s Orchard cherries & hazelnut

• ‘arkansas black’ apple cake, whey caramel, & whipped crème fraîche

• Malibu honeycomb ice cream -or- ‘piel de sapo’ melon sorbet