No cuisines specified
Roasted garlic-garbanzo hummus, topped with house smoked paprika and roasted garlic oil, house made pickles and warm naan.
Sashimi grade ahi, lemon oil, green apple, scallions, cucumber, fluer de sel and spiced mayo.
Slow braised and pulled chicken, queso fresco and lime-cilantro cabbage slaw.
Braised then seared octopus over a rich stew of slab bacon, fingerling potatoes and baby turnips and paprika infused oil.
Smoked Carlton Farms belly, braised white beans, baby arugula, sunny side farm egg, apple cider gastrique and toast point.
Braised and crisped Carlton Farms pork ribs with garlic-chili glaze, green papaya salad, peanut and lime chili dressing.
Served with lemon cucumbers and mint cilantro yogurt.
Steamed dumplings filled with chanterelle, matsutake and lobster mushrooms, ground chicken, Thai herbs, topped with a sweet truffle soy-chili sauce.
3 cheeses, slab bacon, broccoli and penne pasta.
Herbed tart crust, sauteed leeks, wild mushrooms, farm eggs, Parmesan cheese, baby green salad with shaved vegetables.
Locally sourced greens, shaved baby vegetables, puffed garlic crackers and Asian herbs sesame-citrus vinaigrette.
Grilled romaine heart, traditional dressing and Parmesan croutons.
Lightly battered and flash fried. With cucumber, Thai eggplant, ruby red grapefruit with a chili lime dressing.
Local beets, baby arugula, local Flbert vinaigrette and house made ricotta cheese.
Shredded green papaya, string beans, cherry tomatoes and peanut lime chili dressing.
House ground Double R Ranch, sharp cheddar cheese, confit tomato, shredded romaine, smoked onion mayo and house pickles.
Gruyere and Gouda melted on walnut raisin levain, cup of creamy tomato soup for dipping.
Fresh herb aioli, arugula and tomato on a pretzel bun.
Warm Anderson Valley lamb roast, lemon cucumber yogurt, mint-cilantro chimichurri and baby arugula.
Sesame crusted seared yellow fin, green chili cilantro mayo lightly pickled shaved cabbage and Asian herbs.
Herb buttermilk slaw on brioche bun.
Smashed red bliss potatoes, crispy Brussels sprouts and cranberry vinaigrette.
Shaved Anderson Valley lamb, mint-cilantro chimichurri, roasted fingerling potatoes, salad of arugula, herbs and shaved baby vegetables.
Pachamama Farm pork shoulder, braised all day with tomatoes, herbs, and broth and finished with Grana Padano Parmesan and ham gremolata.
Handmade pasta stuffed with Under Acres Farm goat cheese & fresh herbs tossed with foraged mushrooms, roasted squash and seasonal greens in almond sage brown butter.
RR ranch sirloin steak, crispy fries, bone marrow butter and jus.
Slow cooked duck hindquarter, Yukon Gold potatoes, fall greens and roasted apple concord grape jus.
Grilled 11 oz. strip cut with local chanterelle demi, smashed Yukon Gold and creamed spinach.
Menu for The Davis Restaurant provided by Allmenus.com
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