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"We just finished dinner. What an exquisite experience..." "...Plan your dinners here... You will not find a better dinner in Fort Bragg." |
We welcome you, and hope you enjoy a leisurely meal with us. If you need to be somewhere by a certain time, please let us know. Otherwise, why not relax and enjoy one of our house aperitifs? Our apricot aperitif is a glass of house chardonnay with our housemade apricot liqueur and our huckleberry aperitif pairs a glass of our house merlot with our housemade huckleberry liqueur. $9.50 For dessert, you may want to try our pistachio soufflé with a warm chocolate sauce. If so, it should be ordered at the same time as your meal. $8.25 |
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From a culinary standpoint, spring seems to be the most fleeting of seasons. It's generally only a month or two each year that we get fresh morels and relatively local asparagus. We sauté morels and steam asparagus, and combine them in a ragout of escargots, which is served in puff pastry. $12.75
2008 Morgan Chardonnay Inspired by a salad we had at a restaurant in Pouilly-sûr-Loire which featured the local crottin de Chevignol, our smoked goat cheese salad utilizes fresh Laura Chenel cheese smoked over grapevine prunings and served with toasted walnuts on organic greens dressed with mustard-herb vinaigrette. $12.50 2007 Envy Sauvignon Blanc A torchon of foie gras, marinated in port with quatre épices, is sliced and served on toasted brioche with a bing cherry compote and a port "syrup." $22.50 Graham's 10 year Tawny Porto Steak tartare. Freshly ground to order from our beautiful Black Angus beef, with all the accoutrements, more or less. Mix it as you like it. $14.25 2007 Leveroni Pinot Noir In France, it's called the noix de ris de veau -- the "nut" or heart of the sweetbread. We prepare sweetbreads two ways ...brown braised and breaded and sauteed...different flavors, different textures. Two different sauces, too. A reduction of the braising liquid and a ragout of local golden chanterelles. $13.25 2007 Keenan Chardonnay Our dinner salad of organic mixed greens is tossed with your choice of dressing, and garnished with sliced radishes and red onions, grated carrots, and sliced mushrooms. Dressings are mustard-herb vinaigrette, balsamic vinaigrette, or creamy Point Reyes blue cheese. $7.25 This evening's soup is always made from scratch, and often incorporates one of our housemade stocks. $7.50 |
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Our house pasta features our housemade marinara (spicy-hot from the addition of habanero and chipotle) which is combined with diced, sauteed chicken-turkey sausage, and served over fettuccine. The heat of the sauce is tempered by a Mediterranean-inspired garnish of fresh goat cheese, roasted garlic and sun-dried tomatoes. $21.50
2009 Frog's Leap "La Grenouille Rouganté" Rosé Paupiettes of petrale sole are stuffed with a mousse of petrale, rock shrimp and roasted garlic. The sole is sauteed and served with a sauce of brown butter, garlic and capers. $27.50 2007 Envy Sauvignon Blanc One of your chef's fondest dining experiences involved eating frog's legs in France. Thoroughly enjoying them as he attacked them with knife and fork, he was asked by the waitress how he liked them. "Delicious," he replied. "But in Frrrahnce we eat them with our fingers." Her polite way of saying: 'go ahead and pick them up.' Ours are prepared the traditional way ...sauteed and finished with white wine, lemon juice, garlic, parsley and butter. We'll supply a finger bowl. $27.50 2007 Hippolyte Reverdy Sancerre Pacific Coast wild king salmon needs little embellishment. We grill a fillet and serve it with a rustic-style béarnaise sauce...shallots, sherry vinegar, brown butter, cracked white pepper and fresh tarragon. $29.50 2007 Domaine Savary Chablis Duck and cherries ...yum! We score a Muscovy duck breast, pan sear it in cast iron to render some of the fat and crisp the skin, and finish it in the oven. It's served with a sauce of white balsamic vinegar, honey and dried cherries. $32.75 2006 Pey-Lucia Pinot Noir Half a young "Rocky" free-range chicken is oven-roasted, then partially boned and served with a tarragon-infused jus. $26.75 2007 Leveroni Pinot Noir And, if you think chicken tastes too much like chicken, you may want to try the rabbit instead. Bite-sized pieces marinated and then fried in a buttermilk coating, served with a mustard-Madeira sauce. $27.25 2008 Domaine Le Peu de la Moriette Vouvray A frenched rack of lamb for two is roasted and served with a complex, provençale-style sauce. The sauce takes four days to make. Lamb stock is simmered overnight, reduced to a demi-glace, combined and simmered with wine, a vegetable mirepoix, herbs and other ingredients and, finally, thickened and seasoned. A request for mint jelly will summon the executioner from the kitchen. $34.75 per person 2005 Andrew Murray Syrah Flavorful, tender Kurobuta pork is purebred Berkshire, raised naturally on small family farms. We start with the whole rack, and prepare it two ways. What we do, essentially, is take a chop, take the bone off and barbecue the rib meat with our housemade spicy-sweet BBQ sauce, which then gets stuffed into the loin portion. The loin is grilled very simply, so what you have is a pork chop stuffed with its own incredibly tender and flavorful rib meat. $32.50 2007 Rombauer Zinfandel The perfect dish for a chilly night ...boneless beef short ribs, braised and served with a cabernet reduction and sauteed black chanterelles, a trio of root vegetable purees, and sage polenta croquettes. Stick to the ribs! $29.50 2005 Martella Cabernet Sauvignon Our New York strip steak is hand trimmed and cut to order from well-marbled, grain-fed, mid-western beef. We grill it as you like it. $31.50. For an additional $2.00, it can also be prepared as a pepper steak, coated on one side with crushed peppercorns, sauteed and served with a sauce of red wine, brandy and demi-glace. 2008 Ridge Zinfandel |
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Though our double caramel custard is the "simplest" of desserts, we often have people tell us it's the best they've ever had...very creamy, with a light caramel sauce. $6.75 Our molten chocolate cake is made with 72% Callebaut chocolate. This month, it's flavored with raspberry puree and served with fresh raspberries. $7.75 Bellwether Farms, a sheep dairy in Marin County, produces a semi-soft cheese studded with black peppercorns called "Pepato." We serve a wedge of Pepato with housemade soft-set strawberry jam, local honeycomb, and wheatmeal crackers. $8.25 Dry Creek peaches have a short season, but they're amazing when we can get them. We do a tartlet in a sweet shortcrust with frangipane and sliced peaches on top. The warm peach tartlet is served with freshly-whipped cream. $8.00 At the Rendezvous, lavender lines our front walk. Blackberries grow out back. A blackberry cobbler is served warm with a scoop of lavender ice cream. $7.75 If you pre-ordered the pistachio soufflé with a warm chocolate sauce, as suggested on the menu, it should be ready shortly. If not, we may not be able to prepare it for you in time. But it doesn't hurt to ask. $8.25 A lemon verbena bush thrives in our herb garden. We use it to lend a subtle flavor to the simple, yet classic, French pot de crème. $7.25 Our sorbet quatres fleurs is a refreshing blend of four fruits. See if you can you guess what they are! $7.00 |
by the
Bottle | Glass | |
| Chateau de la Roulerie, Coteaux du Layon Chaume, France, 1999 (half bottle) | 42.50 | 11.25 |
| Greenwood Ridge LH Riesling, Mendocino Ridge, 2006 (half bottle) | 36.75 | 12.50 |
| Chalk Hill, Botrytised Semillon, Chalk Hill, 1997 (half bottle) | 135.00 | |
| Navarro, Cluster Select LH Gewurz, Anderson Valley, 1997 (half bottle) | 75.00 | |
| Meyer Family, Zinfandel port, tawny style, N.V. (500ml) | 42.75 | 8.75 |
| Warre’s, Porto, 20 year Tawny, N.V | 45.00 | 7.50 |
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Prices do not include tax or gratuity. We are happy to prepare vegetarian dishes upon request. A gratuity of 18% will be added to parties of six or more. We greatly prefer cash or personal check, with I.D. There is a $4.75 charge for main courses split in the kitchen. Corkage is $17.50 per 750 ml bottle. We sincerely hope and trust that you will enjoy your meal with us. If not, please give us the opportunity to make things right. Feedback, both positive and negative, is always appreciated.  |
| For examples of our special event menus, please visit the following pages: | ||
| For examples of special event menus, please visit the following pages: | |
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Chef's Table Mendocino Arts review of Chef's Table | |
| Winemaker's Dinner: Greenwood Ridge 2010 | |
| Lobster Tasting Menu Crab Tasting Menu 2010 Mushroom Tasting Menu 2009-10 Thanksgiving 2009 |
Spring Tasting Menu 2010 Summer Tasting Menu 2010 Early Fall Tasting Menu 2009 Reisling Retrospective 2007 |
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| Favorite Recipes | |
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"When there's a tasting menu built around seasonal ingredients such as crab or wild mushrooms, order it without hesitation." -- 71miles.com If you would like to be on our e-mail list to receive notification of the special events and dinners, please sign our guestbook | |
647 North Main Street
Fort Bragg, California 95437
707.964.8142 : 800.491.8142
directions
email Janice and Kim Badenhop, Innkeepers
Six rooms
Rates range from $79 in the winter to $119 in the summer,
plus tax, double occupancy. On holiday weekends
we may require a two-night minimum, and summer rates may apply.
Breakfast Included
Six rooms
Rates range from $79 in the winter to $119 in the summer,
plus tax, double occupancy. On holiday weekends
we may require a two-night minimum, and summer rates may apply.
Breakfast Included
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