Dinner Menu
 Dinner is served every evening from 5:30 p.m.

STARTERS

*Vegan or Vegan Option | ‡Atkins or Atkins Option

Futomaki Rolls *
Nori rolled with braised tofu, daikon, shiitake mushrooms, sushi rice and carrots. Served with wasabi, cucumber salad, and tamari dipping sauce. Single Order 9.50 Double Order 18.50

Satay *‡
Marinated and grilled tofu on skewers, served with organic brown basmati rice, and Thai peanut sauce. Garnished with an Asian sesame slaw. 12.00

Soup of the Day
Made with the freshest organic ingredients mostly from our gardens.

Wilted Spring Spinach Salad *
Fresh garden Spinach, wilted with a saute of spring onion, and green garlic, sprinkled with spiced almonds, and warm almond-encrusted brie, then finished with house-made cherry vinegar and a rich shallot confit. 10.50

Roasted Beet Salad *
Fresh organic roasted red and golden beets drizzled with a blood orange vinaigrette, topped with garden greens, Point Reyes bleu cheese and toasted organic walnuts. 10.50
Garlic Miso Salad *
Organic romaine hearts lightly tossed with Ravens’ vegan Caesar dressing. Topped with croutons and toasted nori powder. 9.00 (Parmesan upon request.)
Harvest Salad *
Fresh organic garden greens, shaved garden fennel, spring onions, and candied walnuts, dressed with our herbes de Provence balsamic vinaigrette. 10.00 Add Point Reyes Farmstead blue cheese. 11.00

Mesclun Salad *
Fresh organic garden greens dressed in a herbes de Provence balsamic vinaigrette. 7.50

ENTREES

Pistachio Crusted Tofu *‡
Braised tofu crusted with pistachios, served with braised organic Belgian endive, grilled organic asparagus, and a rich verjus and truffle cream sauce. 23.50

Seapalm Strudel *‡
Sweet and savory layers of locally harvested seapalm, caramelized organic carrots, and red onions baked in a flaky black sesame phyllo, accompanied by wasabi and umeboshi berry sauces. Served with a hot and sour stir fry of garden broccoli and local shiitake mushrooms with cashews. 24.00

Vegan Special *
A complete meal: Begin with your choice of garlic miso salad or harvest salad. This evening’s entree is Caribbean jerk-rubbed tempeh grilled with plantains, sweet potato, and rice, served with a ginger coconut cream. Finish with your choice of dessert. 33.50

Pizza of the Moment *
Hand-tossed crust topped with the Ravens garlic cream, caramelized onions, grilled asparagus tips, spring onions, diced tomato, mozzarella cheese and lavender. 17.50

Spring Vegetable Lasagna Fresca
Lasagna created to order from house-made pasta layered with a crisp saute of orgainc spring vegetables, our own homemade lemon-infused organic ricotta cheese, arugala pesto, and a thyme beurre blanc. 23.50

Crepes
Herbed crepes filled with house made ricotta, dried tomatoes, and garden scallions, served with sweet potato hash, mustard creme, and sage oil. 21.50

Maple Glazed Tofu *‡
Crispy-glazed tofu served over rice with a stir-fry of local thumbalina carrots, sweet baby turnips and fresh spring sugar-snap peas. 21.50

Grilled Portobella Flatbread *
Marinated, grilled organic portobella mushroom with dry-aged Jack cheese (or without), folded into freshly grilled flatbread with Raven’s special sauce, baby garden arugula, grilled red onion, and tomato. Served with roasted rosemary and garlic potatoes. 17.50

*Vegan or Vegan Option

‡Atkins or Atkins Option

We are committed to reducing our impact on the environment and support sustainable agriculture and organic farming through our purchasing. We use no meat or meat products. Most produce is organic, some produced by our California Certified Organic Farm Big River Nurseries. All food wastes are composted.

20% gratuity will be added to parties of 6 or more