Menus

snacks

• lavender almonds

  7

• marinated olives

  7

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

  13
  

• broiled ‘ichiban’ oysters with Windrose Farms garlic scape butter

  12

• raw bay scallop crudo, ‘gaviota’ strawberry, rhubarb

  20

DINNER

• The Garden Of’s red gems, Andy’s Orchard apricot vinaigrette, & ‘persian’ cucumbers

  19

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

  20

• Munak Ranch heirloom tomato panzanella with ricotta & basil

  22

• Dwelley Family Farms green beans with Fat Uncle almonds & shallots

  22

• Dwelley Family Farms corn, ‘ hot hungarian’ peppers, & white cheddar fonduta

  24

• Weiser Farms ‘ magic myrna’ pommes aligot with chorizo, & ‘blue corn’ tortilla chips

  22

• bay scallops, fried bread, ratatouille sofrito & ‘sungold’ tomatoes

  28

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

  28

• ‘sonora’ flour spaghetti with Munak Ranch ‘sungold’ tomatoes & basil

  34

• fried ling cod with ‘sungold’ tomatoes, creme fraiche, & chipotle

  45

• roast petaluma chicken with Murray Family Farms grapes, walnuts & Flora Bella arugula

  39

• Peads & Barnetts pork chop, with ratatouille sofrito & Weiser Family Farms summer squash

  49

• prime skirt steak, Dwelly’s corn, Weiser’s ‘shishito’ peppers & Harry’s Berries ‘romano’ beans

  57

Dessert

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

  14

• coconut rice pudding with Murray Farms blueberries, rhubarb & buckwheat

  15

• choco-flan with whey caramel, & Murray Farms cherries

  16

• Malibu honeycomb ice cream -OR- cucumber lime 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