There is so much beautiful food grown here in the Sacramento Valley and we make an effort to keep our menu seasonally relevant so that it can be enjoyed during its peak. Check back often for menu updates or join our newsletter to stay apprised of what’s happening.
LUNCH
APPETIZERS
Marinated Olives | $5 |
Roasted Almonds | $5 |
White Anchovieswith Celery, Parmesan & Watercress | $5 |
Oysters on the Half Shellwith Mignonette | A.Q. |
Deviled Eggswith Bacon, Watercress, Cucumber Relish | $8 |
Cheese Plate:Selection of Four with Toasted Bread, Crostini & Olives | $16 |
AntipastoSelection of Cured Meats, Housemade Charcuterie, Marinated Vegetables, Olives, Feta & Crostini | $16 |
"Faux Gras"Chicken Liver Mousse, Caramelized Onion Jam on Brioche | $12 |
FIRST COURSE
Daily SoupInquire for Today's Selection | $10 |
Waterboy Caesarwith Reggiano, Garlic Croutons, Lemon | $10 |
Beet SaladToasted Almonds, Ricotta Salata, Jimmy Nardellos, Heidi's Little Greens, Caramelized Onion Vinaigrette | $13 |
*A portion of the proceeds from this dish will be donated to the Food Literacy Center. | |
Bitter Greens Salad:Walnuts, Blue Cheese, Croutons, Pancetta & Balsamico | $13 |
BruschettaHouse Focaccia, Herbed Ricotta, Peperonata, Tapenade, Arugula | $15 |
Five Dot Ranch Steak Tartare,Olive Toasts, Watercress & Aioli | $16 |
Croquettes of Salt Cod BrandadeSpicy Tomato Sauce, Aioli & Gremolata | $15 |
Sautéed Veal SweetbreadsBacon, Mushrooms, Capers, Tomato, Marsala, Demi Glace | $16 |
Salad of Poached Gulf Shrimpwith Roasted Cauliflower, Artichokes, Cucumbers, Watercress, Croutons & Creamy Lemon-Herb Dressing | $16 |
Mixed Baby Lettuceswith Baked Goat Cheese Croutons, Little Beets, Radishes & Fresh Herb Vinaigrette | $12 |
MAIN COURSE
Gnocchi BolognesePotato Gnocchi, Five Dot Ranch Beef & Llano Seco Pork Ragu, Reggiano Cream, Porcini Mushrooms | $18 |
Honeynut Squash RavioliSage, Brown Butter, Wild Mushrooms, Watercress | $17 |
Pan Seared Sea Scallopswith Celery Root-Potato Puree, Roasted Winter Squash, Fried Brussels Sprouts, Chanterelles, Lemon-Caper Butter Sauce | $24 |
Fish & Shellfish Risotto:Scallops, Gulf Shrimp, Mussels, Clams, Fish, Pancetta, Tomato, Saffron, Fennel, Maine Lobster Butter | $24 |
Taco Truck LunchInquire for Today's Preparation & Accompaniments | $16 |
Five Dot Ranch Skirt SteakPotato Gratin, Garlicky Sautéed Chard, Mushrooms, Caramelized Onions & Red Wine-Shallot Butter | $21 |
Rick's Deluxe Burger5 Dot Ranch Chuck, White Cheddar, Lettuce, Tomato, Dill Pickles, Crispy Fried Onions & Fries | $15 |
Add Bacon… | $16 |
Daily Fish & SpecialsCheck the Specials tab for today’s selection | A.Q. |
SIDES
Potato Gratin | $7 |
Celery Root-Potato Puree | $7 |
Garlicky Sautéed Chard | $7 |
Pommes Frites with Aioli | $7 |
Today's Vegetable Selection | $7 |
DINNER
APPETIZERS
Marinated Olives | $5 |
Roasted Almonds | $5 |
White Anchovieswith Celery, Parmesan & Watercress | $5 |
Oysters on the Half Shellwith Mignonette | A.Q. |
Deviled Eggswith Bacon, Watercress, Cucumber Relish | $8 |
Cheese Plate:Selection of Four with Toasted Bread, Crostini & Olives | $14 |
AntipastoSelection of Cured Meats, Marinated Vegetables, Olives, Feta & Crostini | $16 |
"Faux Gras"Chicken Liver Mousse, Caramelized Onion Jam on Brioche | $12 |
FIRST COURSE
Daily SoupInquire for Today's Selection | $10 |
Waterboy Caesarwith Reggiano, Garlic Croutons, Lemon | $10 |
Beet SaladToasted Almonds, Ricotta Salata, Jimmy Nardellos, Heidi's Little Greens, Caramelized Onion Vinaigrette | $13 |
*A portion of the proceeds from this dish will be donated to the Food Literacy Center. | |
Bitter Greens Salad:Walnuts, Blue Cheese, Croutons, Pancetta & Balsamico | $13 |
BruschettaHouse Focaccia, Herbed Ricotta, Peperonata, Tapenade, Arugula | $15 |
Five Dot Ranch Steak Tartare,Olive Toasts, Watercress & Aioli | $16 |
Croquettes of Salt Cod BrandadeSpicy Tomato Sauce, Aioli & Gremolata | $15 |
Sautéed Veal SweetbreadsBacon, Mushrooms, Capers, Tomato, Marsala, Demi Glace | $16 |
Salad of Poached Gulf Shrimpwith Roasted Cauliflower, Artichokes, Cucumbers, Watercress, Croutons & Creamy Lemon-Herb Dressing | $16 |
Mixed Baby Lettuceswith Baked Goat Cheese Croutons, Little Beets, Radishes & Fresh Herb Vinaigrette | $12 |
MAIN COURSE
Gnocchi BolognesePotato Gnocchi, Five Dot Ranch Beef & Llano Seco Pork Ragu, Reggiano Cream, Porcini Mushrooms | $21 |
Honeynut Squash RavioliSage, Brown Butter, Wild Mushrooms, Watercress | $19 |
Pan Seared Sea Scallopswith Celery Root-Potato Puree, Roasted Winter Squash, Fried Brussels Sprouts, Chanterelles, Lemon-Caper Butter Sauce | $32 |
Fish & Shellfish Risotto:Scallops, Gulf Shrimp, Mussels, Clams, Fish, Pancetta, Tomato, Saffron, Fennel, Maine Lobster Butter | $35 |
Mary's Chicken Three Ways:Pan Roast Breast, Leg Confit, and Herbed Crepinette, Savory Bread Pudding, Sautéed Spinach, Roasted Apples, Cider Vinegar Gastrique | $27 |
Braised Emigh Lamb Shank:Hand Cut Rosemary Noodles, Glazed Carrots, Tokyo Turnips, Full Belly Cranberry Beans & Salsa Verde | $33 |
Steak du Jour:Potato Gratin, Garlicky Sautéed Chard, Mushrooms, Caramelized Onions & Red Wine-Shallot Butter | A.Q. |
Daily Fish & Specials | A.Q. |
SIDES
Savory Bread Pudding & Gravy | $7 |
Celery Root-Potato Puree | $7 |
Garlicky Sautéed Chard | $7 |
Pommes Frites with Aioli | $7 |
Potato Gratin | $7 |
Today's Vegetable Selection | $7 |
DESSERT
DESSERTS
Apple CrostataApple Hill Pink Lady Apples, Popcorn Ice Cream, Brown Sugar Crumble, Bourbon Caramel | $8 |
Honey CakeDel Rio Organic Honey, Poached Pear, Whipped Mascarpone, Salted Caramel, Pistachio | $8 |
Chocolate Malt Panna CottaToffee Crunch, Tuile, Bruleed Banana, Devonshire Cream | $8 |
Almond PavlovaToasted Almond Meringue, Pumpkin Mousse, Brown Butter Ice Cream, Granola | $8 |
AffogatoWarm Espresso over Homemade Vanilla Ice Cream, Chocolate-Hazelnut Biscotti | $7 |
Cookie PlateTwo Types of Delicious Freshly Baked Cookies. Inquire for Today's Selections. | $5 |
Cheese PlateInquire with server for selection | $14.5 |
Daily Specials
Sunday, December 8, 2019: Dinner
Soup
Chicken & Rice
Fish
Pan-Seared California Black Cod with Butternut Squash Potato Gnocchi, Carmelized Cauliflower, Sauteed Greens, Glazed Nantes Carrots, Salsa Verde