To Start / Choice of

Oven Roasted Brie, Wrapped in Philo Dough

or

Potato Leek Soup

Intermezzo with Sparkling Wine

Entree Choices

Half Cornish Game Hen

Cannellini bean Ragout, Fingerling Potatoes, Green Peppercorn Sauce

or

Coho Salmon

Jasmine Rice, Balsamic Reduction with Seasoned Vegetables

or

Linguini Pasta

With U10 Prawns, Sauteed with Olive Oil, Pecorino Romano

Dessert

Profiteroles

with Creme Anglaise

or

Strawberry Tart

With Creme Fraiche

 All Major Credit Cards Accepted –  Prix Fixe Menu of $59  per person. Beverages, corkage, tax & tip are additional. Menu subject to change dealing with fresh ingredients

For dinner phone 707-937-2810 or online at urban spoon.

For lodging phone 707-937-2810 or online at reservations.

For spa reservations phone 707-937-2810 or online at Indigo Eco-Spa.

We are very excited to now be offering the new Richard Grant’s sparkling wine on our wine list

Richard Grant’s new sparkling wine is produced primarily from the Wrotham clone Pinot Noir grape with a little Chardonnay blended in before the bottle fermentation. This is there new Pinot Noir Cuvee Rose Brut. This is a blend of three different vintage wines, each one unique in its own way. The total blend averages more than three years on the yeast and each of the component wines brings something different to the blend, which forms an altogether pleasing beverage.

 The color is a delicate pink, slightly less peach-pink then the Richard Grant single vintage Wrotham Sparkling Blanc de Noir wines of 2000 through 2004. The flavor is fruity and a little more forward, with a definite “crispness” compared to earlier sparkling wines they’ve made. Tasters describe the fruit flavor as “grapefruit and apple, with a berry-like and slightly spicy aftertaste.”

For the discriminating customer, this sparkling wine is produced using the more expensive and time consuming Methode Champenoise, which is universally accepted as a “better” wine. In crating this cuvee, they wanted to produce the best sparkling wine possible for the price.

For dinner phone 707-937-2810 or online at urban spoon.

For lodging phone 707-937-2810 or online at reservations.

For spa reservations phone 707-937-2810 or online at Indigo Eco-Spa.

Come celebrate the end of 2012 with a New Years Eve Dinner at the Restaurant at Stevenswood

To Start / Choice of 

Oyster Bisque

or

Fried Mushroom Salad

Intermezzo with Sparkling wine

Entree’ Choices

Standing Prime Rib Roast, Mashed Potatoes & Creamy Spinach

or

Roasted Salmon, Lentel Ragout, Broccolini, with a Balsamic Reduction

or

Risotto with Wild Mendocino Mushrooms, Pecorino Romano, Broccolini and Demi Glace

New Year Eve Desserts

Chocolate Beignets with a Creme Anglaise

or

Warm Apple Tatin

 All Major Credit Cards Accepted – Children under 10 are half price with adult purchase. Prix Fixe Menu of $69  per person. Beverages, corkage, tax & tip are additional.

For dinner phone 707-937-2810 or online at urban spoon.

For lodging phone 707-937-2810 or online at reservations.

For spa reservations phone 707-937-2810 or online at Indigo Eco-Spa.

THANKSGIVING DAY MENU

APPETIZERS

Grilled Quail, Siceillian E.V.O.O., Frisee & Dijon Vinaigrette

$14

Oven roasted Brie, Wrapped in Philo Dough

$10

FROM THE GARDEN

Arugula Salad, with Hearts of Palm, Avocado & Vine Ripe Tomatoes Garlic Infusion

$12

Fresh Mozzarella, with Grilled Yellow Corn, Roasted Garlic, Basil and Garlic Infusion

$11

Fall Green Salad, Persimmons, Feta Cheese, Roasted Hazelnuts, with an Orange Vinaigrette

$10

ENTREE’S

Oven Roasted Pork Loin, with Green Peppercorn Sauce, Creamy Polenta, Baby Carrots and Sauteed Spaghetti Squash

$28

Grilled Sonoma Lamb Chops, Cannellini Bean Ragout, Fingerling Potatoes, Cheddar Cauliflower with Garlic Shallot Sauce

$29

Certified Angus Grass Fed Beef Medallions, Hen of the Woods Marsala Sauce, Spinach & Mashed Potatoes

$30

Duck Breast, Green Limited Ragout, Baby Carrots, Cherry Tomatoes, Nectarine Chutney, Spaghetti Squash

$27

Roasted Turkey, with Giblet Gravy, Cranberry Compote and Apple Celery Stuffing, and Whipped Potatoes

$28

Risotto with Pecorino, Spaghetti & Heirloom Squash

$25

FRESH FISH OF THE DAY 

Market Value

DESSERT

Chocolate Beignetes

$10

Sauteed Persimmons

$10

MENU SUBJECT TO CHANGE DUE TO AVAILABILITY OF INGREDIENTS

For dinner phone 707-937-2810 or online at urban spoon.

For lodging phone 707-937-2810 or online at reservations.

For spa reservations phone 707-937-2810 or online at Indigo Eco-Spa.

Clams Casino

or

Spinach Salad

Fresh English Peas, Goat Cheese and Roasted Walnuts

Raspberry Vinaigrette

or

Hen of the Woods Soup with

White truffle Oil

Intermezzo Sparkling Wine and Marion Berry Sorbet

Entree Choices

Pink Risotto

English Peas, Fava Beans,

with Pecorino Cheese

or

Pan Seared Ahi Tuna

Mediterranean Cous Cous,

Grilled Fruit Salad with a Mango Sauce

or

Braised Beef Short Ribs

Fried Potato Mousse

Chayote Wrap, Turnips with a Green Peppercorn Sauce

or

Roasted Duck Breast

Pear Chutney with Yellow Yams and Pork Belly Marble

and Hericot Vert

Dessert

Chocolate Begnets

or

Strawberry Crème’ Brulee

For dinner phone 707-937-2810 or online at urban spoon.

For lodging phone 707-937-2810 or online at reservations.

For spa reservations phone 707-937-2810 or online at Indigo Eco-Spa.

To Start / Choice of

Clams Casino

or

Soup du Jour

Intermezzo with Sparkling Wine

Entree Choices

Half Cornish Game Hen

Three Bean Ragout, Baby Carrots, Green Peppercorn Sauce

or

Pan Seared Ahi

with Pumpkin Puree, Purple Creamers, Broccoli Rabe

with Pinot Noir Sauce

or

Beef Medallions

Sauteed Radichio, Mushroom Sauce with Mashed Potatoes

or

Risotto with Spaghetti Squash

Dessert

Chocolate Begnets

or

Warm Apple Tatin

For dinner phone 707-937-2810 or online at urban spoon.

For lodging phone 707-937-2810 or online at reservations.

For spa reservations phone 707-937-2810 or online at Indigo Eco-Spa.

Dinner Chef Roberto Hernandez wanted to share one of his sorbet recipes. This recipe has a light and refreshing taste that you can enjoy anytime.

1 1/4 cups sparkling wine
1/4 cup water
1/2 cup sugar
1/2 cup raspberries

Combine the wine, water, and sugar in a small sauce pan over medium heat. Bring the mixture to a boil. Add the raspberries, and remove from the heat and cover. Let stand for 10 minutes. Press the mixture through a mesh strainer with a rubber spatula. Discard the seeds. Refrigerate the mixture until cold, about 2 hours. Freeze in a ice cream maker according to the manufacturer’s instructions. Freeze in a covered container until firm, about 4 hours.

End the year with a memorable dining experience at the Restaurant at Stevenswood. Dinner reservations starting as early as 6 pm.

To Start / Choice of

Sugar Pumpkin Bisque

or

Dungeness Crab Rilletes

Intermezzo with Sparkling Wine

Entree’ Choices

Rib Eye

Mashed Potatoes & Spinach with a Chanterelle Sauce

or

Red Snapper

Green Lentil Ragout, Spinach,

Pinot Noir Sauce with a Hedgehog Marmalade

or

Half Cornish Game Hen

Butternut Squash Puree’

Black Trumpet Mushroom & Green Peppercorn Sauce

or

Risotto with Wild Mendocino Mushrooms & Spaghetti Squash

Desserts

Chocolate Beignets

or

Warm Apple Tatin

All Major Credit Cards Accepted – Children under 10 are half price with adult purchase. Prix Fixe Menu of $69  per person. Beverages, corkage, tax & tip are additional.

For dinner phone 707-937-2810 or online at opentable.

For lodging phone 707-937-2810 or online at reservations.

Ho, Ho, Ho, and Merry Christmas. If you are staying here at Stevenswood or staying on the Mendocino coast or one of our many locals that patronize us or maybe a first timer considering us, make plans to join us for Christmas Dinner at Stevenswood. Dinner Chef Roberto Hernandez has put together a very special Christmas Dinner menu for you.

To Start / Choice of

Champagne Oyster Bisque

or

Dungeness Crab Rilletes

Intermezzo with Sparkling Wine

Entree’ Choices

Standing Prime Rib Roast

Mashed Potatoes & Spinach

or

Seared Scallops

Green Lentil Ragout and Balsamic Reduction

or

Red Snapper

with Mediterranean Cous-Cous, and Roasted Asparagus

or

Risotto with Wild Mendocino Mushrooms

Pecorino Romano, Baby Carrots and Demi Glace

Christmas Desserts

Chocolate Beignets

or

Warm Apple Tatin

All Major Credit Cards Accepted – Children under 10 are half price with adult purchase. Prix Fixe Menu of $79  per person. Beverages, corkage, tax & tip are additional.

For dinner phone 707-937-2810 or online at opentable.

For lodging phone 707-937-2810 or online at reservations.