Ravens' Restaurant Dinner Menu ... At Stanford Inn

SMALL PLATES

Sushi - nori, tofu, daikon, shiitake, carrot, sushi rice, almond butter. Cucumber seaweed sunomono,
wasabi, pickled ginger, Nama Shoyu 9

Guacamole - made to order, raw cracked seed chips and garden vegetables 9

King Trumpet Crab Cakes - king trumpet mushrooms & zucchini crab-less cakes, sour “cream”, crispy capers 11

Indian Crepe - garam masala scented crepe, roasted yams and vegan mint raitha 9

Sliders - grilled kamut-zucchini in focaccia, umeboshi plum onion jam, white wine Dijon dressing 9

Grilled Oyster Mushrooms 7

Asian Stir Fry – shiitakes, greens, broccoli, bell pepper and cashews 12

Braised Greens – seasonal greens 7

Arame-Sesame Brown Rice – with red bell pepper and scallions 7

Tamari-Maple Glazed Tofu – wasabi emulsion, sesame seeds and scallions 8

Garden Pizetta – hand tossed whole wheat semolina crust with our chef’s selection of fresh toppings
grown in our Certified Organic Gardens 9

Tostada – slow cooked black beans, sautéed vegetables, shredded cabbage, fresh salsa and avocado 7

Dos Tacos biológicos - green chili, sweet potato, pepitas taco & chipotle mushroom, chipotle tomato sauce taco.
Pico de gallo & lime crème fraiche 9

Soup – 7.50

SALADS

Roasted Beet Salad - garden beets, Meyer lemon vinaigrette, walnut lemon pâté 10

Caesar Salad - romaine, Caesar dressing, croutons, toasted nori powder 9 With grilled tofu 14

Ravens’ Salad - wilted spinach, apple cider vinaigrette, roasted Bosc pear with almond-cashew “cheese”,
toasted pumpkin seeds, apple slices 11

Soba Noodle Salad - Napa cabbage, mushrooms, daikon, carrots, scallions, cashews, miso vinaigrette 9

Wild Arugula and Grapefruit Salad - shaved fennel, almonds. fresh tarragon-shallot vinaigrette 9

LARGE PLATES

Sea Palm Strudel - local sea palm, carrots, onions in sesame phyllo, with broccoli, shiitake, bell pepper, cashew stir-fry.
Umeboshi & wasabi sauces 24

Spring Risotto - bown and wild rice risotto, grilled asparagus, baby carrots, alba clam mushrooms
served with lemon sunchoke cream 19

Live Lasagna – layers of thinly sliced marinated vegetables, almond kale ricotta, fresh herbs,
shaved beets, fennel, with heirloom tomato sauce 18

Eggplant Cannelloni - fresh herb ricotta stuffed eggplant cannelloni, toasted walnuts,
red bell pepper sauce, julienne vegetables 22

Moroccan Lentils & Grilled Vegetable Kabob - parsley-mint cous-cous, spinach chiffanade,
spicy harissa and cinnamon crème 18

Grilled Portabella Flatbread - lemon garlic sauce, baby lettuces, grilled red onion,
tomato with rosemary roasted potatoes 16

DESSERTS

Ravens’ Chocolate Tart
Our signature triple chocolate dessert 9.00

Live Peach Cobbler*
Fresh summer cinnamon spiced peaches blended with dates an finished with a walnut-date crumble 9.00

Mocha Macadamia Cream Puff
Puff pastry filled with mocha macadamia cream and fresh raspberries 9.00

Pecan Torte
Topped with house-made maple ice cream 9.00

Sorbets*
Daily Selection of House-made Sorbets Served in a sesame tuile 9.00

Red Bananas Foster*
Strawberry, Cashew-Vanilla, Coconut-Chocolate ice cream atop red bananas caramelized with Flor de Cana Rum and brown sugar 12.50