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
Daily Futomaki – Ravens sushi sauce, ginger, tamari (wasabi upon request) 15 (GF, NF)
Maple-Tamari Glazed Tofu – wasabi emulsion and sesame seeds 12 (GF, NF, OF)
Rustic Flatbread – Hand-tossed thin crust, daily toppings (Gluten-free option available) 14 (NF; GF option)
Rice Paper Rolls – Marinated tofu, fresh bell pepper, cucumber, carrot, mint, cilantro, with chili sauce and peanut sauce 14 (GF, OF; NF)
Vegetables in Chili Sauce – Roasted snap peas in chili sauce, pepitas, sesame seeds, lime 9 (GF, NF)
Guacamole – Freshly made to order with baked tortillas Seasonal Pricing (GF, NF; OF option)
Borracho Black Bean Dip – Topped with herbed walnut and pepitas crumble. Baked tortillas 10 (GF, NF option; OF)
Appetizer Taco – 6 each | choice of:
Soup – 9 (GF, OF; check with server re: nuts)
Caesar – Romaine lettuce, house-made croutons, walnut ‘parmesan’ 10 (GF; NF option)
Kale Stack – Massaged kale, raisins, avocado verjus vinaigrette, cauliflower ceviche, avocado tartare 15 (GF, NF, OF)
Roasted Beet – Roasted baby beets atop garden greens with toasted pecans and a creamy Dijon vinaigrette 15 (GF; NF option, OF option)
Roasted Maitake Salad – Roasted maitake mushrooms, mixed garden greens, cherry tomato, red bell pepper, cashew-Dijon dressing 16 (OF, GF, NF option)
Heirloom Tomato – Heirloom tomatoes, garden greens, fresh basil, tofu ‘feta,’ creamy lemon vinaigrette 16 (GF, NF)
Three 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 – Roasted red bell pepper and sun dried tomato tofu ricotta ravioli, garlic caper marinara, wilted garden greens, walnut parmesan 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 29 (NF option)
Grilled Marinated Portobello Flatbread* – Choice of grilled portobello with garlic-Dijon sauce, accompanied by grilled onions, avocado, fresh garden greens, tomato. Served with oven baked fries 23 (GF option)
Barbecued “Pulled” Mushroom Flatbread Slider* – Barbecued shredded trumpet royale mushrooms, house-made flatbread, pickled red onion, arugula, tomato. Served with oven baked fries 23 (GF option)
Wild Mushroom & Creamy Polenta – Creamy herbed polenta, grilled chanterelle mushrooms, Pinot Noir reduction, roasted Brussels sprouts and snap peas 26 (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.