Menus

snacks

• lavender almonds

  7

• marinated olives

  7

• ‘ichiban’ oysters with ‘green gage’ plums, ‘purple ninja’ radish, & shiso

  12

• parker house rolls with cultured butter & honey

  14

DINNER

• The Garden Of’s gems with ’emerald gem’ pluots

  19

• beets & berries…kasha, quinoa, ‘french breakfast’ radish, & pistachio

  22

• Munak Ranch tomatoes cacio e pepe: pecorino romano, ‘telicherry’ black peppercorn

  22

• Dwelley Family Farms corn with ‘shishito’ peppers, ‘dungeness crab’ crab, & white cheddar

  28

• charcoal-grilled ‘jummy nardello’ peppers & ‘silver logan’ white peach

  24

• beef birria quesadillas with Tehachapi Grain Project blue corn tortillas

  24

• bay scallops, Dwelley Farms ‘cranberry’ beans & Windrose Farms agretti

  28

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

  30

• ‘sonora’ flour spaghetti, Dwelley Family Farms corn & pecorino romano

  35

• poached Wild Local Seafood halibut with ‘sungold’ tomatoes & ‘calabrian’ chile butter

  46

• roast petaluma chicken with Munak Ranch tomatoes, fried bread, & sorrel

  40

• Peads & Barnetts pork chop, ‘romano’ beans, ‘malinalco’ tomatillo, & summer squash

  49

• prime flat iron with Beylik farms peppers & Weiser Family Farms ‘magic myrna’ potatoes

  57

Dessert

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

  15

• buttermilk panna cotta with Regier Family Farms peaches & pecans

  13

• coconut rice pudding with JJ Lone Daughter Ranch ‘violette de bordeaux’ figs

  13

• Malibu honeycomb ice cream -OR- Regier Family Farms peach 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