Sample Lunch Menu

Today’s Soup
Marcona Almonds - salted and fried
Olives - herb & citrus perfumed olives with chili, garlic & balsamic
add focaccia
Bacon Wrapped Dates - honey, smoked paprika, & lemon
Cheeses - Pt. Reyes Blue, Mt. Tam, & Barely Buzzed, with candied walnuts, membrillo, & crackers
Oysters on the Half Shell - west coast oysters with red wine mignonette, half dozen *
Ceviche - local halibut, avocado, espelette, & tortilla chips

TSRL Farm Salad - offering the best from our farm, in this season
Caesar Salad - Parmigiano Reggiano, boquerones, croutons *
add grilled Petaluma chicken breast
CP’s Curried Chicken Salad - spring greens, arugula, radish, almonds, & bacon

Poutine - french fries with Gruyere & gravy
Macro Bowl - macerated kale, avocado, tamari pepitas, pickled onion, quinoa, & sweet potato
Mussels & Fries - PEI mussels, white wine, garlic & herbs, with aioli

Grilled Cheese & Tomato Soup - brie, cream cheese, & white cheddar on sourdough, with small salad
BLA - bacon, lettuce, & avocado on toasted sourdough, with small salad
Petaluma Chicken Sandwich - lettuce, tomato, red onion & Monterey jack on brioche, with small salad
Sea Ranch Burger - TSRL beef & Fiscalini cheddar on brioche bun, with french fries & aioli

French Fries - with aioli
Roasted Farm Carrots - with chimichurri
TSRL Tempura - oyster mushrooms & farm vegetables, with ponzu
Brussels Sprouts - walnut and anchovy relish with Fresno chilis 

Sunday Brunch Additions

Monkey Bread for 4 
brown sugar, cinnamon, and raisins

Avocado on Pelican Bread Sourdough
preserved Meyer lemon relish, pickled onions, and greens

Vanilla French Toast
brioche toast, fresh berries, maple syrup, and whipped cream

Curried Chicken Salad
grapes, celery, cornichons, baby lettuces & grilled sourdough

Bagel & Lox
cream cheese, smoked salmon, capers, tomato & red onion

Huevos Rancheros
black beans, pico de gallo, guacamole, sour cream, 2 fried eggs, and ranchero sauce

Eggs Benedict
poached eggs with Black Forest ham, spinach, and hollandaise on English muffin

Sample Dining Room Menu

Today’s Soup
Marcona Almonds - salted and fried
Olives - herb & citrus perfumed olives with chili, garlic & balsamic
add focaccia
Bacon Wrapped Dates - honey, smoked paprika, & lemon
Cheeses - Pt. Reyes Blue, Mt. Tam, & Barely Buzzed, with candied walnuts, membrillo, & crackers
Oysters on the Half Shell - west coast oysters with red wine mignonette, half dozen *
Ceviche - halibut, Espelette, avocado, tomato, & tortilla chips *Today’s Soup

TSRL Farm Lettuces - green goddess dressing, watermelon radish, cucumber, & san joaquin gold
Caesar Salad - Parmigiano Reggiano, boquerones, croutons *
Beet Salad - chicories, shaved fennel, blueberries, hazelnuts, feta, & red wine vinaigrette

Mussels - PEI mussels, white wine, garlic & herbs, with grilled bread & aioli
Risotto - snap peas, farm oyster mushrooms, lemon oil, & Parmigiano Reggiano
Dungeness Crab - spaghetti, lemon, chili flake, bread crumbs & mint

Petaluma Chicken Breast - roasted with fingerling potatoes, petite salad, & pan sauce
Braised Short Rib - garlic mashed potatoes & roasted carrots
Halibut - chickpeas, saffron & preserved lemon broth, piquillo peppers, kale, & kalamata olives
Scallops - red quinoa, sweet potato & carrot puree, baby spinach, & beurre blanc
NY Strip Steak - asparagus, potato gratin, & nasturtium salsa verde

Crispy Fingerling Potatoes - with black garlic aioli
Roasted Young Carrots - with salsa verde
Sea Ranch Farm Fava Beans - grilled with sea salt & Manchego cheese
Brussels Sprouts - walnut and anchovy relish with fresno chilis

Sample Wine Menu

View Here

Sample May Local's Night 05.28

Sample Winemaker Dinner Menu