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Beets & Berries

DINNEr
4.18.2024

snacks

  • milo & olive rosemary-garlic loaf with olive oil

    9

  • marinated olives

    9

  • lavender almonds

    9

  • wild ramp saucisson, Girl & Dug cornichons, grainy mustard

    13

DINNER

  • white endive, ‘khadrawy’ date butter, Point Reyes ‘bay blue’, pecan

    22

  • beets & berries, quinoa, avocado, Anson Mills buckwheat, amaranth, pistachio

    22

  • Friends Ranch ‘pixie’ mandarins, romesco, almond, fennel pollen

    20

  • spring salad, peas, Zuckerman’s asparagus, favas, avocado, parmigiano

    24

  • Ocean Mist heirloom artichoke with ‘meyer’ lemon aioli

    21

  • crispy Weiser Farms ‘red amarosa’ potatoes with truffled cheese fonduta

    24

  • Tutti Frutti chanterelles & peas with Tehachapi Grain Project ‘eight row flint’ polenta

    28

  • charcoal-grilled Zuckerman’s asparagus, wild ramp sauce, morels

    28

  • spring cassoulet of smoked pork, duck, & Anson Mills ‘white rice’ peas

    24

  • sourdough spaghetti alla puttanesca, long-cooked favas, cantabrian anchovy

    38

  • Transparent Sea prawns, ‘sungold’ tomato, malibu sea fennel, saffron broth

    36

  • santa barbara vermillion, sauerkraut, dill, riesling, smoked trout roe

    48

  • petaluma duck confit, JJ’s Lone Daughter ‘seville’ orange, fennel, black olive

    40

  • prime Brandt sirloin cap, Row 7 ‘beauregarde’ snow peas, salsa verde

    55

  • bone-in heritage pork chop, Weiser Farms ‘artesia’ radish, sauce charcutiére

    59

dessert

  • baked pavlova, Tamai strawberries & rhubarb, bee pollen

    14

  • baked vanilla cheesecake, Murray’s blueberry compote, almond crumble

    14

  • triple chocolate cookie, ‘guanaja’ cremeux, caramelized white chocolate

    15

  • Malibu honeycomb ice cream -or- passion fruit sorbet

    7

t-shirt 30 // cookbook 50

chef/owner: jeremy fox
executive sous chef: elijah deleon
sous chef: giancarlo serrano
junior sous chef: yesie mejorado
chefs de partie: diego orellana, jack harper, brandon chen, joe fox, roman ramirez, taylor hall

large parties

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

  • white endive, ‘barhi’ dates, hazelnut, cheddar, date-mustard vinaigrette

  • beets & berries, quinoa, buckwheat, radish, santa barbara pistachio

  • sprouting broccoli salad, burrata, cantabrian anchovy, bread crumbs, chili oil

  • ‘fuyu’ and ‘coffee cake’ persimmons, pancetta cotto, tamai farms arugula, lemongrass, juniper, yuzu

choose two — hot

  • sprouting cauliflower, pine nuts, k&k raisins, persimmon catsup, vadouvan curry

  • warm beef tongue, girl & dug’s potato, house pickled cornichon, iceplant, sauce gribiche

  • farmers cheese gnocchi, terry ranch quince, walnut, brown butter, truffle fonduta

  • transparentsea prawns diavolo, chili, tomato, organic ‘dent’ corn polenta

choose two — mains

  • pozole verde of black cod, tehachapi grain project’s hominy and tortilla, ‘honeydew’ radish

  • chicken milanesa, ‘tokyo negi’ onion, cracklings, date butter with ginger

  • prime brandt sirloin cap, smallhold mushroom conserva, sauce au poivre

  • bone-in pork chop, ‘fuji’ apple, fennel pollen, XO sauce

choose two — dessert

  • warm peanut butter cookie with ‘concord’ grape jam

  • baked vanilla cheesecake, justin’s private contact passion fruit, hazelnut crumble

  • brioche brûlée with a dandelion chocolate-cashew terrine, cocoa nibs

  • honeycomb ice cream -or- pear yuzu sorbet


Beer

Craft beer

  • Anderson Valley Oatmeal Stout 10

    Boonville, California

  • Edge of the Continent Semi-Dry Cider 10

    Humboldt, California

  • Almanac Kolsch 10

    Alameda, California

  • Boom Town Pale Ale 10

    Los Angeles, California

  • Offshoot Hazy IPA 9

    Placentia, California

  • La Garagista Bouleverser Sparkling Cider (750 ml bottle) 60

    Barnard, Vermont

Non-Alcoholic

  • Erdinger 10

    Erding, Germany

Housemade Sodas

  • Meyer Lemon Ginger

    10

  • Seasonal Calpico

    10

  • Hibiscus Raspberry

    10

  • Cherry Sarsaparilla

    10

  • Cucumber Lime

    10

  • Grapefruit Rosemary Tonic

    10

  • Strawberry Delicious

    10

Cocktails

CLASSICS

  • Don Draper 18

    1960’s style rye old fashioned

  • The Right Decision 18

    mezcal, hibiscus, mango, tajin, fresh lime, habanero shrub

  • Marjie 18

    tequila, elderflower, cucumber, mint, fresh lime,
    RC spicy phlegathon bitters

  • Not Too Sweet 18

    vodka, seasonal berries, fresh lemon juice, lemon oleo

  • El Negroni 18

    mezcal, Salers, Meletti, RC mole bitters

seasonal

  • Stella Maris 18

    guava rum, strawberries three ways, lime,
    macadamia, black strap

  • Bloodsport 18

    Japanese whisky, bourbon, blood orange, calpico,
    mandoquat, Denise’s grapefruit bitters

    Ballpark Hero 18
    gin, lime, grapefruit, oro blanco,
    lacto-raspberry, campari

    Sitting Duck 18
    mezcal, rum, sherry
    passionfruit, quat kosho

    Incantation 18
    Demerara rum, passionfruit, grapefruit, Braulio, Falernum



Shaken

  • Penicillin 16

    blended scotch, fresh ginger, Malibu honey, fresh lemon,
    Ardbeg 10 mist

  • Moscow Mule 15

    vodka, fresh ginger, fresh lime juice, soda

  • Hemingway Daiquiri 16

    white rum, fresh grapefruit, maraschino, fresh lime juice

  • Naked and Famous 18

    mezcal, Aperol, Yellow Chartreuse, fresh lime juice

Stirred

  • Vieux Carre 18

    Michter’s US1 Rye, Laird’s 7 1/2 Year apple brandy, Carpano Antica, Benedictine, Peychaud’s Bitters

  • Executive Manhattan 25

    Whistlepig 10 Rye, Four Roses Bourbon, RC vermouth blend, housemade organic preserved cherry, Angostura,
    Lee’s Chocolate Bitters

  • Baller Old Fashioned 21

    Four Roses Single Barrel Bourbon, demerara,
    Angostura Bitters, citrus

  • Sazerac 18

    Workhorse Rye, demerara, absinthe rinse,
    lemon expression

  • Wilshire Boulevardier 16

    Rittenhouse bonded rye, Averna Amaro, Cocchi Torino, Bruto Americano, Lee’s Orange bitters

  • Martinez 16

    Ford’s London Dry Gin, RC vermouth blend, Leopold’s Maraschino, RC tangerine bitters

Wine by the Glass

Sparkling & Champagne

  • Castell D’Age 16

    Cuvee Anne-Marie, Cava, Spain

  • NV Leguillette Romelot “Cepage D’Autrefois” 28

    Brut, Champagne, Valle De La Marne, France

  • Leitz Sparkling Rose of Pinot Noir 14

    Non-Alcoholic, Germany

White & Rosé

  • 2021 Michael Andres Muskateller, Pfaltz, Germany 16

    Sylvaner Blend, Pfalz, Germany

  • 202 La Ferme Rouge 14

    Sauvignon Blanc+ Vermentino, Zaer, Morocco

  • 2022 Jermann 16

    Pinot Grigio, Fruili-Venezia Giulia, Italy

  • 2022 Willing & Able 16

    Riesling, Santa Barbara County, California

  • 2021 Chanin Los Alamos Vineyard 24

    Chardonnay, Sta. Rita Hills, California


  • 2020 Mary Taylor ‘Sylvain Miniot’ 14

    Gamay Rosé, St. Pourcain, France


  • 2021 Christina 16 (orange)

    Skin-Contact Gruner Veltliner, Austria

red

  • 2020 Francois Le Saint 21

    Pinot Noir, Sancerre Rouge, Loire, France

  • 2022 Hocus Pocus 19

    GSM, Santa Barbara County, California

  • 2021 Outward Wines 17

    chilled Valdigue, Paso Robles Highlands, California

  • 2020 Les Carmels 18

    Bordeaux Blend, France

  • 2020 Silver Ghost 24

    Cabernet Sauvignon, Napa Valley, California

  • 2019 La Quercia 23

    Montepulciano Riserva, Abruzzo, Italy

Dessert



  • 2010 Graham’s Tawny 18

    Tawny Port, Portugal

  • Graham’s 20 Year 25

    Graham’s 30 Year 28

    2019 Leo Steen 14

    Late Harvest Chenin Blanc, Mendocino

wine by the bottle

Wine-List-3.2.24

A 4% charge is added by the restaurant to all checks to help offer fully covered healthcare to our employees. Please let us know if you have questions. Thanks for supporting a healthier staff!!

corkage policy: $40 per 750mL bottle, with a maximum of 2 bottles per table. Corkage cannot include any bottle currently available on our wine list.

cake cutting fee: $7 per person