Our Nightly Menu

                  

    ~Starters~

Thick-Cut Truffle Fries - imported Parmigiano Reggiano, herbs

6

Wild Shrimp and Grits - corn, creamy lemon sauce

10

Blistered Shishito Peppers - lemon vinaigrette, togarashi                    

5

Mac‘N Cheese - English peas, toasted breadcrumbs

8

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

10

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

15

~Artisanal & Farmstead Cheese~

Served with local honeycomb,

truffled nuts, quince,  charred ciabatta,

organic Granny Smith apple

Devil’s Gulch -  Organic Cow | Petaluma, Ca| Soft

Idiazabal - Raw Sheep | Spain | Semi Firm

Cana de Cabra - Goat | Spain | Soft

Red Hawk  - Organic Cow | Petaluma | Soft

Triple Crème Brie - Cow | Marin County, Ca | Soft

Casatica di Bufala - Buffalo | Italy | Soft

One Cheese                                                                               9                                                                                                   

Three Cheeses                                                                        18                                                                         

Five Cheeses                                                                            25                                                                       

~Soup and Salads~

Roasted Tomato Bisque - basil oil, micro basil

(vegan option available)

 9

Artisan Salad - artisan salad mix, Humboldt Fog goat cheese, candied pecans, sharp velvet pomegranate, pomegranate vinaigrette

10

Classic Caesar Salad - herbed croutons, imported Parmigiano Reggiano

                                                                                     add white anchovy fillets

12

 3

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

Winter Citrus Salad- Cara Cara, blood oranges and grapefruit on a bed of castelfranco with candied walnuts, Gorgonzola Dolce, walnut honey vinaigrette

12

11

~Mains~

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

26

Pan-Seared Salmon - Atlantic salmon, fennel and blood orange salad, kale and cabbage sauté, blood orange beurre blanc

28

Seattle Bay Jumbo Scallops - brown butter, sage, cauliflower purée, roasted Brussels sprouts, pecan wood smoked bacon

32

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

36

Maple Leaf Farms Duck - crispy skin duck breast, apple and celery root puree, baby heirloom carrots, gastrique, candied kumquats                      

32

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

34

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

(Vegan & Gluten Free)

Gnocchi A La Parisienne -  zucchini and goldbar squash, oyster mushrooms, pea tendrils, lemon beurre noisette, almonds

(Vegetarian)  

 

22

24

~Desserts~

“S’More”- caramel and milk chocolate mousse, dark chocolate mousse, crème fraiche ice cream, coffee marshmallow, graham crumb chocolate sauce, vanilla caramel, pistachio

10

Tasting of House-Spun Sorbet - Chef’s daily selection of house-spun and sorbet

10

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 5:00 to 9:00 p.m.

Casual attire welcomed

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

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!

3/12/15