Menus

snacks

• lavender almonds

  7

• marinated olives

  7

• ‘miyagi’ oysters with Weiser Family Famers ‘piel de sapo’ melon & macadamia

  12

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

  13

DINNER

• The Garden Of’s red gems with ‘dapple jack’ pluots, & shis0

  19

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

  20

• Weiser Farms ‘benevento’ tomatoes, summer squash, ‘ kamo’ eggplant, & pine nuts

  22

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

  28

• grilled Weiser Farms ‘jimmy nardello’ peppers with Regier Farms nectarines

  22

• beef birria quesadillas with Tehachapi Grain Project blue corn tortillas

  24

• bay scallops, Munak ranch tomatoes, brown butter, & fried bread

  28

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

  28

• ‘sonora’ flour spaghetti, Harry’s Berries romano beans, ‘tellicherry’ black pepper & pecorino

  34

• poached Wild Local Seafood halibut with ‘sungold’ tomatoes, ‘calabrian’ chili butter

  45

• roast petaluma chicken with Murray’s ‘sweet secret’ grapes and chimichurri

  39

• Peads & Barnetts pork chop with Beylik Farms peppers & Dwelley Family Farms corn

  49

• prime flat iron au poivre with Weiser Family Farms ‘magic myrna’ poatoes

  57

Dessert

• Reiger Family Farms peach melba with Tamai Farms rasberries & vanilla bean

  14

• coconut rice pudding with Murray Farms blueberries, & buckwheat

  15

• choco-flan with Wong Farms ‘valencia pride’ mango & whey caramel

  16

• Malibu honeycomb ice cream -OR- melon 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