Menus

Snacks

• lavender almonds

  7

• marinated olives

  7

• ‘ichiban’ oysters with ‘golden cayenne’ hot sauce

  12

• halibut croquettes with aoili

  10

• parker house rolls with cultured butter & bee pollen

  14

dinner

• The Garden of lettuces, ‘persian’ cucumbers & ‘korean’ shisho

  19

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

  22

• Terry Ranch ‘monterey asian’ pears, avocado & white cheddar

  23

• marinated ‘jimmy nardello’ peppers, ‘celebrity’ tomatoes & ricotta

  24

• bay scallops with ‘red kuri’ squash, ‘sungold’ tomatoes, & brown butter

  28

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

  30

• ‘sonora’ flour spaghetti alla puttanesca with ‘bloomsdale’ spinach

  37

• Wild Local Seafood halibut with Weiser Farms ‘queen of malinalco’ tomatillo & sunchokes

  46

• roast petaluma chicken with Dwelley Farms corn, ‘hot hungarian’ peppers, & parmigiano

  42

• prime skirt steak with Weiser Farms ‘red shishito’ peppers & Dwelley Farms ‘cranberry’ beans

  57

• Peads & Barnetts pork chop with Terry Ranch quince & Valivia Farms purslane

  49

Dessert

• choco-flan with Rincon Del Mar Ranch passionfruit caramel

  15

• buttermilk panna cotta with ‘honeynut’ squash, pecans & rosemary

  12

• coconut rice pudding with See Canyon Ranch apples & buckwheat

  13

• Malibu honeycomb ice cream -OR- Wong Farms mango 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