Menus

• lavender almonds

  7

• marinated olives

  7

• parker house rolls with cultured butter & bee pollen

  14

• broiled ichiban oysters al mojo de ajo

  12/35/70

• fried albondigas, lime crema & mint

  13

• Peads & Barnetts pork terrine with market escabeche

  15

• chicken liver mousse, JJs Lone Daughter Ranch pomegranate & squash bread

  15
  

• The Garden Of gems, passion fruit, white cheddar & hungarian peppers

  17

• beets & berries…kasha, quinoa, rose radishes & pistachio

  19

• See Canyon Ranch pear salad, tarragon, ricotta & walnuts

  20

• BBQ Mike’s persimmons, honeynut squash, marigold & mole seco

  20

• japanese sweet potato flautas, tomatillo salsa & cilantro
  bay scallops a la diabla with sungold tomatoes & saffron
  manila clam and pork belly adobo with Koda Farms kokuho rice
  sonora flour spaghetti with tetsukabuto squash & bloomsdale spinach

  20
  23
  26
  32

• roast petaluma chicken with Terry Ranch quince & walnut mole

  39

• grilled Wild Local Seafood vermillion, red kuri squash curry & jimmy nardello peppers

  44

• prime sirloin cap with Carolina’s huitlacoche & sunchokes

  51

• Peads & Barnetts pork chop with lima beans & collard greens
  

  MP

• Tehapachi Grain Project 8-row flint polenta

  9

• grilled jimmy nardello peppers with calabrian chile butter

  14

Dessert

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

  12

• goldrush apple cake with whey caramel, & whipped cream

  12

• buttermilk panna cotta with honeynut squash, rosemary & pecans

  11

• honeycomb ice cream

  9

• spitzenburg apple 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

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

• prime flat iron steak au poivre with Zuckerman Farms asparagus

• 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