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Ravens Restaurant at the Stanford Inn
Chickpea crepe with seasonal vegetables and served with our cashew cheese sauce. Choice of country potatoes, sweet potatoes or refried pinto beans
House made english muffin, with spinach, grilled tomato and marinated portobello slices. Ravens hollandaise sauce, choice of country potatoes, sweet potatoes or refried pinto beans. Gluten
Grilled herbed polenta with garden greens sauteed in our braising sauce. Served with our cashew cream sauce
Tortilla chips sauteed in enchilada sauce, served with tofu-spinach scramble, spanish rice and refried beans
Grilled citrus polenta with garden greens sauteed in our braising sauce. Served with our cashew cream sauce
Scrambled tofu or braised tempeh, mixed garden vegetables, black beans, rice, ravens enchilada sauce and our cashew cheese in a whole wheat tortilla. With salsa cruda and sour cream, choice of country potatoes, sweet potatoes or refried pinto beans. Gluten
Corn tortillas with black beans, and choice of seasoned tofu or braised tempeh topped with chipotle sauce and salsa cruda choice of country potatoes, sweet potatoes or refried pinto beans
Seasoned tofu or tempeh, braised seasonal garden vegetables. Choice of country potatoes, sweet potatoes or refried pinto beans
Organic corn tortillas steeped in ravens enchilada sauce, filled with quinoa and spinach and topped with salsa cruda. Served with refried beans and spanish rice
House english muffin, spinach, choice of seasoned tofu, braised tempeh or tamari tempeh slices. Ravens hollandaise sauce, choice of country potatoes, sweet potatoes or refried pinto beans. Gluten
Coarsely ground almonds and sunflower seeds with tomato, cilantro, onion and spices atop spinach chiffinade
With country potatoes or sweet potatoes and a scone or muffin
Country potatoes, onion, red pepper, black beans, cashew cheese, salsa cruda, sour cream and sliced avocado
Stanford inn citrus granola or christine & rob's hot oatmeal, scone or muffin
With scone or muffin. Gluten
From the garden with country potatoes or sweet potatoes, scone or muffin
House cinnamon swirl bread served pure maple syrup. Gluten
Buckwheat and oat pancakes served with pure maple syrup and fruit compote wheat free
Light crispy waffle made with oat and buckwheat flour wheat free, served with pure organic maple syrup and fruit compote
Gluten
Gluten
Gluten
Organic breakfast, african nectar, yerba mate, detox infusion, earl grey, mint melange, hojicha green
Spring jasmine, darjeeling estate
Gunpowder green, breakfast blend, white rose, chamomile lemon, earl grey, golden chai, black vanilla, moroccan mint
Carrot curry, broccoli cilantro, spinach chive, fennel spice
Orange pekoe
Gluten
With steamed soy milk
Freshly made to order with onion, tomato, cilantro, chili, and lime. Served with baked tortillas
With walnut or sundried tomato and pepitas. Served with baked tortillas
Cauliflower trumpet royale ceviche with citrus-tequila marinated Serrano chili mushrooms, onion, cilantro
Broccoli, red pepper, shiitake, carrot and cashews
Romaine, caesar dressing, croutons, toasted nori powder
Massaged kale with raisins, avocado verjus vinaigrette topped with cauliflower ceviche and avocado tartare
Roasted baby beets atop garden greens with toasted pecans and a creamy dijon vinaigrette
Refried black bean borracho, cashew cheese, shredded lettuce, salsa fresca, & lime creme fraiche
Crimini mushrooms, onions, jalapeno, cashew cheese, lettuce, salsa fresca & lime creme fraiche
Grilled vegetables, refried black bean borracho, cashew cheese, shredded lettuce, salsa fresca & lime creme fraiche
Grilled marinated portobello, refried black bean borracho, cashew cheese, shredded lettuce, salsa fresca, & lime creme fraiche
Choice of grilled marinated tofu or tempeh, refried black bean borracho, cashew cheese, shredded lettuce, salsa fresca, & lime creme fraiche
Two soaked tortillas filled with achiote rice, cashew cheese, roasted chile, shredded lettuce, salsa fresca
Two soaked tortillas filled with grilled marinated portobello, achiote rice, cashew cheese, roasted chile, shredded lettuce, salsa fresca
Refried black bean borracho or pinto beans, achiote rice, shredded lettuce, salsa fresca, & lime creme fraiche
Refried black bean borracho or pinto beans, achiote rice, crimini mushrooms, jalapeno, onions with shredded lettuce, salsa fresca, & lime creme fraiche
Refried black bean borracho or pinto beans, achiote rice, grilled marinated portobello, shredded lettuce, salsa fresca, & lime creme fraiche
Refried black bean borracho or pinto beans, achiote rice, grilled vegetables, shredded lettuce, salsa fresca, lime creme fraiche
Refried black bean borracho or pinto beans, achiote rice, with choice of grilled marinated tofu or tempeh, shredded lettuce, salsa fresca, lime creme fraiche
Refried black bean borracho or pinto beans, achiote rice, onion, lettuce, salsa fresca
Refried black bean borracho or pinto beans, achiote rice, crimini mushroom, conions, jalapeno, shredded lettuce, salsa fresca
Refried black bean borracho or pinto beans, achiote rice, grilled marinated portobello slices, shredded lettuce, salsa fresca
Refried black bean borracho or pinto beans, achiote rice, grilled vegetables, shredded lettuce, salsa fresca
Refried black bean borracho or pinto beans, achiote rice, choice of grilled marinated tofu or tempeh, lettuce, salsa fresca
Served with Ravens sushi sauce, ginger and tamari. Wasabi upon request
Wasabi emulsion and sesame seeds
Hand-tossed thin crust with daily, seasonal toppings. Gluten-free option available
Squash, cashew cheese & green chile tamales with house-made salsa, achiote rice and pinto beans
Grilled, marinated portobello mushrooms, house-made focaccia, pickled red onion, avocado, arugula, tomato, dijon mustard. Served with roasted fingerling potatoes and pan-seared snap peas. Gluten
Mixed vegetables and tofu in a red curry sauce with brown jasmine rice
Spinach and herb ricotta ravioli, garlic caper marinara, with garden greens and parmesan cheese. Gluten
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
With cumin-lime vinaigrette
Almond and hazelnut crust
Topped with house-made maple ice cream
With a pecan tuile
Vanilla bean and Frangelico coconut custard brulee
Served with strawberry, chocolate and vanilla rum coconut ice creams, whipped coconut cream, toasted coconut sprinkles and chocolate almond bark
With creamy icing. Gluten
Menu for Ravens Restaurant at the Stanford Inn provided by Allmenus.com
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