Our Nightly Menu

                  

    ~Starters~

Papas Con Huevo - French fries, poached egg, veal chorizo, Idiazabal, house-made green and red sriracha, micro cilantro

Chimichurri Shrimp Skewers - wild Gulf shrimp, cilantro, chimichurri, popped amaranth

Blistered Shishito Peppers - lemon vinaigrette, togarashi                    

Truffled Mac - English peas, truffle oil, pecan wood smoked bacon, toasted breadcrumbs

Starter Scallops - brown butter, sage, heirloom garlic purée, pecan wood smoked bacon

~Artisanal & Farmstead Cheese~

Served with homemade marmalade,

truffled nuts, quince,  charred ciabatta,

organic Granny Smith apple

Red Hawk -  Organic Cow | Petaluma, Ca| Soft

Lamb Chopper - Sheep | Holland | Semi Firm

Cana de Oveja - Sheep | Spain | Soft

Mt. Tam  - Organic Cow | Petaluma | Soft

Petit Crème - Cow | Marin County, Ca | Soft

Casatica di Bufala - Buffalo | Italy | Soft

Choose One, Three or Five Chesses                                                                                                                                                                      

                                                                                                                                               

                                                                                                                                             

~Soup and Salads~

Chilled Corn Bisque - Dwelley Farms sweet yellow corn, chive oil, crème fraiche, chervil (vegan option available)

 

Artisan Salad - organic salad and petal mix, Albion strawberries, Humboldt Fog goat cheese, candied pecans, pomegranate vinaigrette

Classic Caesar Salad - herbed croutons, imported Parmigiano Reggiano

                                                                                     add white anchovy fillets

 

Warm Beets And Mache- roasted red, gold, and Chioggia beets, mâche, ricotta, toasted pine nuts, champagne tarragon vinaigrette, white balsamic reduction  

Baby Heirloom Tomato- burrata cheese, white balsamic and thyme vinaigrette, basil oil, micro basil, croutons

~Mains~

Roasted Chicken Breast - free-range airline cut chicken breast, honey and garlic glazed root vegetables, sweet potato mash, chicken jus

Pan-Seared Salmon - Atlantic salmon, Twin Peaks Orchard stonefruit salad, kale and cabbage sauté, stonefruit beurre blanc

Jumbo Dayboat Scallops - brown butter, sage, English pea purée, wax beans, pecan wood smoked bacon

Filet Mignon - choice filet, Yukon Gold potato puree, sautéed kalettes, glazed red pearl onion, balsamic reduction, roasted garlic butter

Maple Leaf Farms Duck - crispy skin duck breast, apple and celery root purée, baby heirloom carrots, gastrique, brandied cherry                      

Seared Ahi Tuna Steak - sushi-grade Ahi tuna, California sushi rice, cucumber, jicama and radish salad, soy, ginger, lime cilantro sauce

Quinoa Jardiniere - roasted mixed bell peppers, kale, cabbage, spinach, corn, avocado-citrus vinaigrette

(Vegan & Gluten Free)

Gnocchi A La Parisienne -  braised cipollini onion, organic oyster mushrooms, English peas, pea tendrils, tarragon, brown butter, cashews, Parmigiano Reggiano

(Vegetarian)  

 

~On the Side~

Roasted Toybox Cauliflower - Tricolor cauliflower, herbs, brown butter

Saute of Broccolini - Parmigiano Reggiano, lemon, toasted breadcrumbs

Glazed Heirloom Carrots - Local honey, butter, mixed herbs

~Desserts~

“S’More”- duo of chocolate mousse, brandied cherry, malted ice cream, cocoa nib marshmallow, cherry caramel, hot fudge, pistachio praline

Spring and Summer - Chef’s daily house-spun sorbets, seasonal fruits, key-lime foam, slow stewed huckleberries

Fromage Blanc Cheesecake - strawberry cake, raspberry sorbet, blueberry compote, nilla crunch

The Rustic Lounge is Located
at the Cedar Glen Lodge

The Rustic Lounge is proud to support local farmers and ranchers. The majority of our produce comes from within 200 miles of the restaurant, ensuring quality and freshness. Our seafood is wild caught whenever possible, our beef is hormone and antibiotic free, our chicken is free-range and organically raised. Special thanks to Twin Peaks Orchard, Yeung Farms, and Del Rio Botanical.

For reservations or to place an order, please call 530-546-4281

Open Wednesday – Sunday for dinner from 5:30 p.m.

Casual attire welcomed

$3 split salad/starter ︳$5 split entrée plate charge & bread refill ︳$25 corkage fee per 750 ml

Executive Chef, Ana Bryan

Pastry Chef, David Meade

Menu items and prices subject to change without notice

Parking is only available on the street,  Sorry no AMEX!

7/31/15