~Starters~

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

Thick-cut truffle fries - imported Parmigiano Reggiano, herbs

9

6

Wild Shrimp and grits- corn, creamy lemon sauce

8

Blistered shishito peppers- lemon vinaigrette, togarashi

5

Mac‘n cheese- English peas, toasted breadcrumbs

6

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

8

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

13

~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

9

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

9

Classic Caesar salad- herbed croutons, imported Parmigiano Reggiano

11

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

11

~Mains~

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

26

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

28

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

31

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

36

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

34

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

Vegetarian.  

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

 

19

22

32

~Desserts~

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

10

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

10

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

10

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

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 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