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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. $9.25 For dessert, you may want to try our passion fruit soufflé with a warm crème anglaise sauce. If so, it should be ordered at the same time as your meal. $8.25 |
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Inspired by a smoked goat cheese salad at a restaurant in the famed French wine village Pouilly-sur-Loire featuring the local Crottin de Chavignol, we offer fresh Laura Chenel goat cheese smoked lightly over grapevine cuttings, served warm with toasted walnuts on greens dressed with our mustard-herb vinaigrette. $12.50
2006 Domaine du Salvard Cheverny A timbale of escargots has a strong Mediterranean influence. Tomatoes are oven-warmed with fresh sage and garlic, then layered with escargots, sautéed mushrooms and eggplant fondant. The dish is garnished with a fried sage pesto. $12.75 2008 Mary Elke Rosé of Pinot Noir Steak tartare. It is what it is. 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 Edmeades Zinfandel Several years ago, for the Mendocino Wine Affair, we were asked to create a recipe for something that would pair well with the "bold red" wines of Mendocino County. Our very flavorful, earthy, terrine of wild boar with huckleberry compote was the answer. $13.25 2002 Londer Syrah By popular demand, our chicken liver salad returns to the menu. We season and sauté them, and serve them on our organic salad mix dressed with a raspberry vinaigrette, with a garnish of lardons and caramelized onions. $10.75 2005 Martella Petite Sirah A torchon of foie gras is made with white port and quatres épices. It's sliced and served on grilled brioche with a bing cherry compote and a white port gelée. $22.50 Graham's 10 year Tawny Porto 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, and creamy Pt. Reyes blue cheese. $7.25 This evening's soup is always made from scratch, and often incorporates one of our homemade stocks. $7.50 |
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The house pasta features our housemade marinara (spicy-hot from the addition of habanero and chipotle) which is combined with diced, sautéed 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
2008 Mary Elke Rosé of Pinot Noir Paupiettes of local petrale sole are stuffed with a mousse of petrale, rock shrimp and roasted garlic. The sole is sautéed and served with a sauce of brown butter, garlic and capers. $27.50 2007 Preston Sauvignon Blanc For years we resisted offering lobster (not local enough), till we found we could get very live east coast lobster air-freighted in, and created a dish similar to this for a winemaker's dinner, which turned out to be a big hit. Now, lobster is one of our best-selling entrees. The meat from half a tail and one claw of a two pound lobster are poached in butter. The butter is used to make a hollandaise sauce. The lobster is perched on a summer squash timbale and sauced with the hollandaise. Sautéed morels, summer squash and a light roasted garlic cream sauce complete the dish. $37.50 2007 Steele DePratt Chardonnay Grains of Paradise is a rare spice which grows in the wild in Ghana. It has a complex flavor profile reminiscent of pepper, ginger and cardamom. We crust a filet of Pacific halibut with the spice, pan roast it, and serve it on a bed of sweet and hot braised fennel with a sprinkling of rose-colored Hawaiian sea salt. $27.75 2007 Pey-Marin Riesling Sadly, there won't be a local commercial salmon season again this year. Salmon is available from up north, however. We grill a fillet and serve it with a rustic-style béarnaise sauce. $29.50 2007 Rochioli Sauvignon Blanc 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. $31.75 2007 Mary Elke Pinot Noir Lemon verbena from our garden provides the flavor for a lightly marinated, grilled poussin. After marinating, the bird is seasoned with a lemon verbena rub, and grilled over verbena wood. The result is a delicious, subtly-flavored baby chicken. $27.50 N.V. Champalou Vouvray Sparkling The perfect dish for a chilly night ... Kobe-style boneless beef shortribs, braised and served with a cabernet reduction and sautéed black chanterelles, a trio of root vegetable purees, and sage polenta croquettes. Stick to the ribs! $31.25 2004 Mt. Eden Cabernet Flavorful, tender Kurobuta pork is purebred Berkshire, raised naturally on small family farms. We prepare a prime rib of Kurobuta pork two ways. The loin is roasted with a "warm spice" mixture. It's sliced and served with a sauce of dried apples and Germain Robin's apple brandy. The ribs are braised and grilled with a spicy apple brandy glaze. $31.75 2006 McFadden Riesling 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 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. 2006 Frog's Leap 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 this month features Horlick’s malt. It’s kind of like a large, warm, flowing malted milk ball. $7.75 If you pre-ordered the passion fruit soufflé with a warm crème anglaise, as suggested on the dinner 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 strawberry-rhubarb crumble is served warm with a scoop of housemade ginger-vanilla ice cream. $7.50 Many who have had our bread pudding look forward to its presence on the dessert list every year. Lighter than the average bread pudding, it’s served warm with a rum raisin sauce. $7.25 The lavender that grows in our front yard makes a subtly flavored and quite delicious ice cream, which pairs well with fruit. With the cherry season coming into full swing, we offer our very popular warm cherry cobbler with lavender ice cream. $7.75 Our "sorbet quatres fleurs" is a refreshing blend of pineapple, banana, lemon and orange. Frequently, instead of listing the fruits, we challenge people to guess what they are, often with amusing results. $7.00 |
by the
Bottle | Glass | |
| Chateau de la Roulerie, Coteaux du Layon Chaume, 1999 (half bottle) | 42.50 | 11.25 |
| Chalk Hill, Botrytised Semillon, Chalk Hill, 1997 (half bottle) | 135.00 | NA |
| Navarro, CSLH Gewurztraminer, Anderson Valley, 1997 (half bottle) | 75.00 | NA |
| Belo, Port (Touriga Naçional), Napa Valley, 2002 (half bottle) | 31.50 | NA |
| Graham's, Porto, 10 year Tawny, N.V. | 52.50 | 7.75 |
| Greenwood Ridge, LH Riesling, Mendocino Ridge, 2006 (half bottle) | 36.75 | 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. Due to increasing credit card processing costs, 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 Crab Tasting Menu 2010 Mushroom Tasting Menu 2009-10 Thanksgiving 2009 |
Summer Tasting Menu 2009 Spring Tasting Menu 2009 Reisling Retrospective 2007 |
| 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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