Tri color beet salad- white balsamic, thyme, arugula,burrata, toasted hazelnuts

Thick-cut truffle fries - imported Parmigiano Reggiano, herbs



Wild Shrimp and grits- corn, creamy lemon sauce


Blistered shishito peppers- lemon vinaigrette, togarashi


Mac‘n cheese- English peas, toasted breadcrumbs


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


Seared Seattle Bay jumbo scallops- brown butter, sage, garlic purée, pecan wood smoked bacon


~Artisanal & Farmstead Cheese~

Served with candied kumquats,

truffled nuts, toasted ciabatta,

organic granny smith apple

St. Pat-  Organic Cow’s Milk | Petaluma, Ca | Soft

Idiazabal- Raw Sheep’s Milk | Spain | Semi Firm

Cana de Cabra- Goat’s Milk | Spain | Soft

Gorgonzola Dolce- Cow’s Milk | Italy | Bleu

Triple Creme Brie- Cow’s Milk | Marin County, Ca | Soft

Casatica di Bufala- Buffalo’s Milk | Italy | Soft

Choice of one Cheese                                                                                               9

Choice of three Cheeses                                                                                         18

Choice of five Cheeses                                                                                             25

~Soups and Salads~

Warm Vichyssoise- potato leek, chive oil,  chives


Artisan salad- artisan salad mix, Humboldt Fog blue goat cheese, candied pecans, pomegranate seeds, pomegranate vinaigrette


Classic Caesar salad- herbed croutons, imported Parmigiano Reggiano


Butter Lettuce Salad- Bartlett pears, crispy mont chevre goat cheese medallions, blood orange and honey vinaigrette, nano amaranth



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


Pan-seared salmon- Atlantic salmon, fennel and orange salad, orange beurre blanc, broccolini


Seattle Bay jumbo scallops- brown butter, sage, cauliflower purée, asparagus, pecan wood smoked bacon


Filet mignon- choice filet, balsamic reduction, potato puree, wilted spinach, roasted garlic butter        


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


Quinoa Jaradiniere- roasted red bell peppers, broccolini, spinach, avocado-citrus vinaigrette.

Vegan. Gluten Free.

Gnocchi A La Parisienne-  butternut squash, hedgehog mushrooms, fava greens, preserved meyer lemon beurre noisette, almonds


Crispy Skin Duck- apple and celery root puree, baby heirloom carrots, kumquat gastrique                      






Strawberries & Rhubarb - Slow cooked local Albion strawberries and tart rhubarb, almond streusel, fleur de sel and vanilla bean ice cream, almond window


“S’More”- Warm chocolate petit four, vanilla marshmallow, black peppercorn  ice cream, saba


Olive Oil Panna Cotta- Arbequino olive oil panna cotta, pistachio praline crunch, raspberry sorbet


Meyer Lemon Cheesecake - Blackberry coulis, Greek raspberry sauce, crystallized berries, organic chamomile ice cream


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 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 to 9 p.m.

Casual attire welcomed

$3 split salad/starter and $5 split entrée plate charge

Executive Chef, Ana Bryan

Pastry Chef, David Meade

Menu items and prices subject to change without notice

Parking is only available on the street