Farm to table since the day we opened, a truly exceptional experience, dinner at The Ravens is served daily beginning at 5:30 p.m. Our selections include a variety of starters, including our signature Sea Palm Strudel, salads, soup and a selection of entrées and wonderful deserts.
Every Wednesday is our Ethnic Inspirations night, featuring an ethnically inspired entree (plus a limited Ravens Dinner Menu, click ‘ethnic night & special menus’ under the ‘menu’ header), live music, and all-night happy hour!
Our menu continually changes in relation to the availability of organic ingredients, the seasons, and the creativity of our chefs! As members of the International Slow Food Movement, we feature cuisine inspired by our California and USDA certified organic gardens.
We offer Happy Hour (1/2 off cocktails and beer) from 3:30 pm – 6:30 pm, SUNDAY thru THURSDAY excluding Holidays
Today’s Sushi roll – Served with Ravens sushi sauce, ginger and tamari (wasabi upon request) 14 (GF, NF)
Tamari-Maple Glazed Tofu – wasabi emulsion and sesame seeds 12 (GF, NF, OF)
Rustic Flatbread – Hand-tossed thin crust with daily, seasonal toppings (Gluten-free option available) 14 (NF; GF option)
Fresh Spring Rolls – Fresh bell peppers, cucumber, carrot, mint, rice noodles, marinated tofu, chili sauce, lettuce in rice wraps. Served with peanut sauce 14 (GF, OF; NF)
Vegetales con Salsa de Chile – Choice of roasted snap peas or fingerling potatoes in chili sauce, pepitas, sesame seeds, lime 9 (GF, NF)
Guacamole – Freshly made to order with baked tortillas Seasonal Pricing (GF, NF; OF option)
Appetizer Taco – 5 each | choice of:
Soup – 9 (GF, OF; check with server re: nuts)
Grilled Pear Salad – Grilled pear, toasted walnuts, arugula, strawberry vinaigrette 14 (GF; NF option)
Kale Salad – Massaged kale with raisins, avocado verjus vinaigrette topped with cauliflower ceviche and avocado tartare 14 (GF, NF, OF)
Roasted Beet Salad – Roasted baby beets atop garden greens with toasted pecans and a creamy Dijon vinaigrette 14 (GF; NF option, OF option)
Garden Salad – Garden greens, red onion, cucumber, radish, carrot, red cabbage, pumpkin & sunflower seeds, cashew ranch dressing 10 | as entree with grilled tofu 16 (OF, GF; NF option)
Ravens Tres Tacos – One of each taco with shredded lettuce, avocado, achiote rice, pinto beans, Ravens salsa 23 (GF; NF & OF option)
Tamales – Served with achiote rice, pinto beans 24 | Choice of:
Enchiladas – Two soaked tortillas filled with grilled portobello mushrooms, rice, cashew cheese, roasted chile, with shredded lettuce, avocado, salsa fresca, Served with achiote rice, pinto beans 24 (GF, OF; NF option)
Ravioli – Spinach and herb ricotta ravioli, garlic caper marinara, wilted garden greens and parmesan cheese 26 (OF; NF option)
Sea Palm & Root Vegetable Strudel – Local sea palm, carrots, onions in sesame phyllo, accompanied by a stir-fry of broccoli, shiitake, bell pepper and cashews. Served with Umeboshi and wasabi sauces 27 (NF option)
BBQ Sliders – Choice of BBQ portobello or BBQ pulled trumpet mushroom sliders on house-made buns. Served with roasted fingerling potatoes, lime creme fraiche cabbage slaw 22 (GF option)
Thai Red Curry – Mixed vegetables and tofu in a red curry sauce with brown Jasmine rice 21 (GF, NF)
GF = Gluten free
NF = Nut free
OF = Oil Free
Please notify us of any food allergies or preferences at least 24 hours prior to your reservation by e-mailing our Nutritionist/Kitchen Director, Sid Garza-Hillman: email@example.com
Bread Available by Request.
Due to the drought, we serve water only by request.
20% gratuity will be added to parties of 5 or more.