Menus

• lavender almonds

  7

• marinated olives

  7

• parker house rolls with cultured butter & bee pollen

  14

• broiled ichiban oysters al mojo de ajo

  12/35/70

• fried lamb albondigas, bomba rice & lime crema

  15

• chicken live mousse, JJ’s Lone Daughter Ranch pomegranate & squash bread

  15

• The Garden Ofs gems, persian cucumber, & herbs

  17

• beets & berries…kasha, quinoa, rose radishes & pistachio

  19

• See Canyon Ranch pear salad, tarragon, rocitta & walnuts

  20

• Murray Farms fuyu persimmons, honeynut squash, marigold & mole seco

  20

• bay scallops a la diabla with sungold tomatoes & saffron

  23

• manila clam and pork belly adobo with Koda Farms kokuho rice

  26

• sonora flour spaghetti with tetsukabuto squash & Flora Bella arugula

  32

• roast petaluma chicken with See Canyon pears & walnut mole

  39

• Wild Local Seafood vermillion, red kuri squash curry & celebrity tomatoes

  44

• prime sirloin cap with Carolina’s huitlacoche & Weiser Family Farms sunchokes

  51

• Peads & Barnetts pork chop, Mom’s guavas, habanada peppers & fennel

  59

• Tehachapi Grain Project 8-row flint polenta

  9

• grilled jimmy nardello peppers with calabrian chile butter

  16

• crispy Her Produce japanese sweet potatoes, chipotle aioli, & parmigiano

  16

Dessert

• choco-flan with Rincon Del Mar Ranch passion fruit caramel

  12

• Terry Ranch quince cake, whey caramel, & whipped cream

  12

• buttermilk pana cotta, honeynut squash, rosemary, & pecans

  11

• Malibu honeycomb ice cream -OR- spitzenburg apple sorbet

  9

For large parties of 8 or more, we offer a delicious and generous $90 per person family-style menu with beverages charged on consumption and an additional 20% auto-gratuity. Select 2 options from each category and your meal will be portioned out for the amount of people in your party. Email info@rusticcanyonrestaurant.com to book your reservation. 

Please note, this is a sample menu, and given we’re so seasonal, dishes below are subject to change.

choose two — hors d’oeuvres

• milo & olive rosemary-garlic loaf with olive oil

• marinated olives

• lavender almonds

choose two — cold

• The Garden Of red gems, persimmon vinaigrette, avocado & flowers

• beets & berries, Anson Mills kasha, quinoa, ‘raspberry’ radish, & pistachio

• Tutti frutti Farms peas, whipped ricotta, & pine nut
  

choose two — hot

• bay scallops on toast with Wong Farms ‘cherry’ tomatoes, saffron & orange

• ‘sonora’ flour spaghetti alla chitarra, green garlic, peas, & parmigiano

• fried Tamai Farms broccoli, ‘fresno’ peppers & white cheddar fonduta

choose two — mains

• Peads & Barnetts pork chop, ‘lunchbox’ peppers & ‘red torpedo’ onions

• prime flat iron steak au poivre with Zuckerman Farms asparagus

• roast petaluma chicken with The Garden Of’s chicory caesar

choose two — dessert

• coconut rice pudding, seasonal compote

• chocolate cremeaux, toasted marshmallow, Andy’s Orchard cherries & hazelnut

• ‘arkansas black’ apple cake, whey caramel, & whipped crème fraîche

• Malibu honeycomb ice cream -or- ‘piel de sapo’ melon sorbet