Menus
Especiales-de-la-Noche
Thursday, May 17th
Mojo Pork Blue Cornmeal Crepe
Citrus mojo braised pork shoulder and napa cabbage rolled in a blue cornmeal rice flour pancake and served with dark rum, molasses, key lime reduction topped with mango jicama relish
9.
Oregon Bay Shrimp Montaditos
Served with aji amarillo, mascarpone cheese, avocado, arugula, and piquillo pepper vinaigrette
9.
Pacific Rockfish
Coconut coated, sautéed, and served with mango habanero beurre blanc, vanilla whipped sweet potatoes, and sautéed mixed vegetables
22.
Borrego de la Noche
Anderson Valley Ranch lamb loin chops – smoked paprika, roast garlic, and lemon brushed, grilled, and served with pinot noir, jalapeño, rosemary reduction, sautéed swiss chard, and queso cotija polenta
28.
3-Course Dinner Specials
4-Course Dinner Special for $35
Available on Saturdays
Saturday, May 19th
Menu to be Announced
Available on Saturdays
Saturday, May 19th
Menu to be Announced
Ensaladas y Crudos
(GF) = gluten free
(GF-sub) = gluten free substitute available
(GF-sub) = gluten free substitute available
Fraga Farm Goatzarella and Grape Salad (GF)
With marcona almonds, aged sherry vinegar, hazelnut oil, and baby arugula
9.
Sopas
(GF) = gluten free
(GF-sub) = gluten free substitute available
(GF-sub) = gluten free substitute available
Tapas
(GF) = gluten free
(GF-sub) = gluten free substitute available
(GF-sub) = gluten free substitute available
Seared Yellowfin Tuna Tostada (GF)
Ancho porcini dusted, served on a crispy blue corn tortilla with roasted garlic mashed avocado, tomatillo salsa, and five pepper coulis
11.
Dungeness Crab Mascarpone Dip (GF)
With Serrano chile, garlic, cilantro, basil, and tequila, served with fried plantain chips
10.
Sour Orange Mojo Pork Empanadas
Served with citrus jicama-mango salad
7.
Jumbo Shrimp Pinchos (GF)
Grilled roasted garlic-marinated wild white shrimp, avocado crema, piquillo pepper vinaigrette
9.
Beef Tenderloin Pinchos (GF)
Grilled beef tenderloin skewers, green chili mustard, chimichurri, sautéed arugula
11.
Wild Mushroom Quesadilla (GF-sub)
Fresh foraged mushrooms of the season, Monterey Jack, local black truffle goat cheese, smoked tomato coulis, cilantro pepita pesto
9.
Platos Grandes
(GF) = gluten free
(GF-sub) = gluten free substitute available
(GF-sub) = gluten free substitute available
Borrego de la Noche
Anderson Valley Ranch lamb loin chops – smoked paprika, roast garlic, and lemon brushed, grilled, and served with pinot noir, jalapeño, rosemary reduction, sautéed swiss chard, and queso cotija polenta
28.
Steelhead Trout (GF)
Blue cornmeal coated and served over roasted garlic mashed avocado, pepita tomatillo mole verde, arroz achiote, frijoles blancos, and salsa cruda
25.
Saffron Orzo Jambalaya
Simmered with black tiger shrimp, dungeness crabmeat, applewood smoked ham, andouille sausage, roasted chicken, smoked tomato creole sauce
27.
Coconut Milk Vegetable Curry (GF)
Simmered with asparagus, bell peppers, squash, yuca, and plantains served with pistachio basmati rice and tropical fruit chutney (with shrimp, 24.)
18.
Braised Bison Short Ribs (GF)
With New Mexico chili demi glaze and vanilla whipped sweet potatoes
25.
El Bosque (GF)
Fresh foraged seasonal wild mushroom ragout, white hominy tamale, local black truffle goat cheese
18.
Pollo Grellada Cubano (GF)
Citrus mojo marinated grilled half chicken, black beans, achiote rice, fried sweet plantains
18.
Cochinita Pibil (GF-sub)
Yucatan style bbq pork, slow roasted pork shoulder in banana leaves, jicama mango salad, guacamole, smoked tomato poblano chile rajas, warm wheat flour tortillas
20.
“Irie” Yellowfin Tuna (GF)
Jamaican jerk rubbed grilled yellowfin tuna, habanero molasses glaze, coconut jasmine rice, mango papaya salsa
29.
Grilled 8 oz. Filet Mignon (GF)
Smoked paprika garlic brushed, Rogue “smokey blue” butter, shiitake mushroom roasted garlic jus, local truffle whipped Yukon gold potatoes
33.
Dulces
(GF) = gluten free
(GF-sub) = gluten free substitute available
(GF-sub) = gluten free substitute available
Flourless Mocha Torte (GF)
Served with Kahlua Anglaise
8.
Guava Glazed White Chocolate Cheesecake
Served with pineapple crystallized ginger salsa
8.
Coconut Streusel Topped Mango Pie
Served with chantilly cream
8.
Classic Flan (GF)
6.
Seasonal Fruit Cobbler
Apple Golden Raisin Ginger Cobbler with Lemon Oat Streusel
8.
Bread Pudding de la Noche
Chocolate Covered Orange Bread Pudding
8.