Valentine’s Day Dinner

 

 

~First Course~

Oysters on the Half Shell -  California mignonette

 

 

~Second Course~

Cheese Plate -  artisanal and farmstead cheese, toast, candied kumquats

 

 

~Third Course~

Moro Blood Orange Salad – shaved fennel and celery

 

 

~Fourth Course~

Choice of:

 

Mushroom Ravioli

house-made ravioli, melted leek, Parmigiano Reggiano

 

OR

 

Rack of Young Lamb

herb crusted lamb, aromatic pomme puree, liquid mint

 

OR

 

Fish en Papillote

spring onion, romanesco, Meyer lemon

 

 

~Fifth Course~

In-House Spun Sorbet

cassis

 

 

~Sixth Course~

Duo of Cream Puffs

hazelnut Bavarian with dark chocolate and pistachios, raspberry Bavarian with crystallized berries and rose

$180 per couple | Pre Paid Event | Non-Refundable

Executive Chef: Ana Bryan | Pastry Chef: David Meade

Dinner service from 5:00-9:00pm | $35 corkage fee per 750 ml  

*we politely decline substitutions, but we will do our best to accommodate any food allergies

Menu subject to seasonal availability/ Tax and gratuity not included/ 16 years and older

Additional cost for beer, wine, espresso & organic tea

Includes bread service, coffee and fountain drinks

Please call 530.546.4281 to make your reservation

Our Nightly Menu

                  

~Starters~

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

Wild Shrimp and Grits - corn, creamy lemon sauce

Blistered Shishitos - lime, soy, 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 Cabra - Sheep | Spain | Soft

Mt. Tam  - Organic Cow | Petaluma | Soft

Pleasant Ridge Reserve - Raw Cow | Dodgeville, WI | Hard

Choose One, Three or Five Cheeses                                                                                                                                                                      

                                                      ~Soup and Salads~

Roasted Tomato Bisque - grilled cheese, basil oil, parsley

 

Artisan Salad - organic salad and petal mix, pomegranate, goat feta cheese, pine nuts, pomegranate vinaigrette

Baby Gem - amagaki persimmon, red frisee, Humboldt Fog, cinnamon walnuts, mandarin honey vinaigrette, poppy

 

Warm Beets- roasted red, gold, and Chioggia beets, arugula, burrata, hazelnuts, champagne tarragon vinaigrette, white balsamic reduction  

Mixed Chicory- treviso, castelfranco, puntarelle, poached egg, bacon lardon, apple mustard vinaigrette, croutons

~Mains~

Roasted Chicken Breast - free-range airline cut chicken breast, honey and garlic glazed Nantes carrots, butternut squash, gastrique

Pan-Seared Salmon - Atlantic salmon, braised baby fennel, blood orange and frisee salad, broccolini, blood orange beurre blanc

Jumbo Dayboat Scallops - cauliflower purée, bacon lardons, mustard seed, roasted cauliflower, caper berries

Filet Mignon - choice filet, Yukon Gold potato purée, sautéed kalettes, glazed pearl onion, cherry caramel, aromatic butter

Maple Leaf Farms Duck - crispy skin duck breast, marble potatoes, Brussels sprouts, cranberry compote, pea shoots    

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 Romanesco - Idiazabal, herbs, brown butter

Saute of Broccolini - Parmigiano Reggiano, lemon, toasted breadcrumbs

Glazed Nantes Carrots - Local honey, butter, mixed herbs

~Desserts~

“S’More”- cherry fudge cake, graham cracker ice cream, brûlée marshmallow, graham tuile

Carrot Cake - Organic Nantes carrots, cream cheese espuma, golden raisin coulis, candied nuts

Banana Cream Tart - cookie crust, banana ‘pudding,’ chantilly cream, peanut caramel

The Rustic Lounge is Located
at 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 p.m.

Casual attire welcomed

$3 split salad/starter ︳$5 split entrée plate charge & bread refill ︳$35 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!