Lunch

Dinner

Brunch

Dessert

Wine List

Our Award Winning Wine List

Special Events

Holiday

Fathers Day

in the beginng
Prepared with organic cold pressed olive and grape seed oils
  St.Germains Soup
Created through the vibrations of each day
8
  Raw soup
Cucumber, Avocado and Pink Lady Apples
8
  Goat Cheese Stuffed Portobello Mushroom
Red Cabbage Marmalade and Apricot Purée
12
  Bouchot Mussels
White Wine, Fresh Garlic, Fine Garden Herbs, and Grilled Dipping Bread
15
  Artisan Cheeses Imported and Domestic. Fresh Semi Soft and Hard. Served with Olives, Seasonal Fruit and Crackers 16
     
from the garden
Prepared with organic cold pressed olive and grape seed oils
  Seventh Ray Salad
Local Organic Greens, Lemon Thyme Vinaigrette and Sliced Baby Radish
8/11
  Roast Baby Beets Salad
Fresh Sorrel and Toasted Hazelnut Vinaigrette
13
  Market Fruit Salad
Kafir Lime Yogurt and Mache
12
  Peaches And Burrata Salad
Fried Basil and Dehydrated Walnuts
12
  Seasonal Raw Chopped Salad
Raw Tahini Dressing, Fresh Herbs
11
  Hemp Seed Crusted Tofu Salad
Asparagus, Shusito Peppers, Mizuna, Miso Rice Wine
13
 
from land and sea
Served with a Small Seventh Ray Salad or a Small Caesar Salad
  Seventh Ray Burger
Grilled Lightly Seasoned Seitan With Soy Cheese And Avocado.
Served With Seasonal Vegetables
13
  Roast Market Vegetable Flatbread
Arugula and Piquillo Pesto
With Goat Cheese
13
14
  Wild Seabass Sandwich
Horseradish Aioli, Caramelized Onion, Coleslaw and Paprika
Dusted Vegetable Chips

16
  Pan Seared Loch Duart Salmon
Tangerines and Olive Cous Cous, Brown Butter and Balsamic

18
  Buffalo Burger
Heirloom Tomatoes, Rocket salad and Paprika Dusted Vegetable Chips
15
     
Entrées
  Warm Brown Rice Avocado, dried sea vegetables, garlic chips, sesame seeds, Braggs liquid amino acids 12
  Pan Seared Sockeye Salmon Roast market vegetables, olives, capers, tomato sauce and a fennel walnut herb salad 20
     
Appetizer
  Goat Cheese Stuffed Portobello Mushroom
Red cabbage marmalade and apricot puree
12
  Carpaccio Of White Button Mushrooms And Jumbo Artichoke
Fresh Black Truffle Vinaigrette, Wild Arugula, Beet and Peas
14
  Seared Blue Fin Tuna And Watermelon
Avocado Cream, Kumquats, Himilayan Red "Rice Crisp"
16
  Roast Baja Scallop And Langoustines
Tomato Tartare and Black Garlic, Verbena Emulsion
17
     
  Artisan Cheeses
Selection of four artisinal cheeses. Prepared as Appetizer or After Dinner
16
     
 
Seventh Ray Soups
Created Daily Upstairs
Using the freshest of locally farmed organic vegetables
  Non dairy Soup of the Day ...by Chef's inspiration 9
  Velouté Of Heirloom Baby Carrots And Coconut
9
 
Salads
 
  Coleman Farms Organic Green Salad And Fresh Herbs
Lemon Thyme and Pear Vinaigrette, Grain Mustard
10
  Baby Arugula, Whipped Laura Chenel Goat Cheese Salad
Roast baby Beets and Vanilla
13
     
 
Entrées
  Farro Risotto
Eggplant Velouté, Wild Mushrooms, Alfalfa Sprouts
25
  Provencal Vegetables Casserole
Toasted Baquette, Olive Tapenade, Bitter Greens Pesto
26
  Local Striped Bass
Parsnip and Vanilla, Braised Leeks, Dark Cherry Vinegar,
Non Dairy “Tarbais” Bean Cream, Aromatique
Lemon Thyme Infusion
27
  Shetland Organic Salmon
Snap Peas Purée, Pea Sprouts, Daikon Cubes, Vandouvan
30
  Pan Seared Scallops From Baja
Fried Angel Hair Pasta, Lobster and Clams
34
  Naturally Raised Chicken Breast
Oregon Morels, Fig Chutney, Baby Corn, Cooking jus
29
  Roast Breast Of Duck
Duy Puy Lentils, Local Corn, California Cherries
31
  Duo Of Sonoma Lamb, Braised And Roasted
Wheat Noodls, Bitter Greens, Baby Onion Bulbs, Young Grape Mustard
33
  Filet Of Naturally Raised Beef
Young Carrots, Oregonzola Tart, Shallots in Skin, Watercress and Apples
35
     
Raw Food
  Flax and Hemp Seed Crackers
Olive Tapenade, Bitter Greens Pesto and Macadamia Nut “Cheese”
11
 
Heirloom Tomato Terrine And Thai Basil
Fermented Sweet Garlic, Mâche, Dark Cherry and Rawmesan
13
 
Velouté Of Heirloom Baby Carrots And Coconut
  9
 
Watermelon And Citrus Salad
Micro Shiso and Chervil, Grated Horseradish, Fresh Passion Fruit,
Organic Olive Oil
11
 
Pavé Of Portobello Mushrooms
Mint, Soy with a White Asparagus “Cream”, Sweet Corn
20
 

Gnocchi And Truffle
Red Baby Beets Gnocchi, Black Truffle, Spaghetti, Mangoes 22

22
 
Carob Ganache Dessert
In
Cinnamon With A Powdered Almond Coconut Crust And Fig Fool
  9
     
 
A day of reflection
......a time for sealing the past and creating anew. To be refreshed and
energized by the universal spirit of Nature, to feel lifted within the music
and nourished by the cosmic energy within the food


Sunday Buffet

Vegetarian

Gourmet Vegetarian, Vegan and Raw Food Salads, including Watercress Daikon Salad • Corn Cilantro Pearl Pasta Salad • Green Papaya Salad • Asparagus Salad • Cucumber Salad with Non Dairy Feta • Endive Salad with Roasted Walnuts • Oyster Mushroom and Fennel Salad • Corn Asparaus Salad with Rosemary Oil • Pickled Beet Salad • Brussel Sprout Salad with Sun Dried Tomato • T ofu Rice Pasta Salad • Green Bean Salad • Penne Pasta Salad • Marinated Eggplant Salad with Roasted Bell Peppers • Broccoli Salad • Broccoli Almond Quiche • Assorted Pates & Spreads including Yogurt Ollaliberry Wine, Fresh Berry Sauce • Tofu Quiche • Hummus • Cocktail Sauce • Dill Sauce and Caesar Dressing • Tofu and Real Cream Cheese • Pure Maple Syrup • Our Own Granola with Regular or Soy Milk • Organic Seasonal Fruits • Homemade Sweet Breads • Cinnamon Buns • Apple Crisp • Carob Brownies • Hazelnut Torte • Strawberry English Triffle • Traditional Scones and Vegan Scones • Poppyseed Cakes • Apple Persimmon Cake, Assorted Bagels   31.00

Full Buffet

All of the Vegetarian PLUS Belgian Waffle Bar • Buddha Salad with Chicken • Fresh Scrambled Eggs with Gravlox • Snow Crab Quiche • Poached Irish Salmon • Dungeness Crab • Lox and Naturally Raised Chicken Rosemary 35.00

The buffets as shown is representitive of the items we may be serving but is subject to change, especially with the change of seasons

 

     
 
 .
 
     
From the Downstairs Kitchen
Served with your choice of whole wheat sticky bun
or whole wheat fat free scone
Spinach Aumlette Fresh spinach and Portobello
11
Duck Bacon Aumlette Chives, apple, shallot, Brie cheese
12
Shrimp Aumlette Lentils, tomato, fennel, saffron and creme fraiche
12
Frittata With seasonal roast vegetables
10
Scramble With lox, scallions, goat cheese
12
Poached EggsTwo range free and range fed eggs, kale, white bean stew, grilled bread, shaved Mohama tuna
12
Seasonal Fruit Salad With a yogurt berry dressing
10
Vegetarian Quiche By Sundays sunrise, and chefs inspiration
10
Goat Cheese Quiche Naturally good with fresh goat cheese
11
Warm Brown Rice Avocado, dried sea vegetables, garlic chips, sesame
seeds, Braggs liquid amino acids
11
Marinated Grilled Portobello Sandwich With Inn cured pepperoncini, arugula, aiol
11
Wild Seabass Sandwich Horseradish Aioli, Caramelized Onion, Coleslaw and Paprika Dusted Vegetable Chips
15
Belgian Waffles With pure Vermont maple syrup, yogurt/berry sauce
With fruit and whipped cream Add
With fruit and vanilla ice cream Add 
8
3
3
     
From the Upstairs Kitchen
  Organic Hot Cereal Dairy Free with cinnamon and pure maple syrup,
Inn dried fresh raisins, roast almonds, soy or whole milk
With seasonal fruit topping Add
4.50
2.00
  Bagels With traditional cream cheese or our own tofu cream cheese
With Gravlox, tomato and onions
2.50
7.50
  Cinnamon Rolls Made with pure Vermont maple sugar 2.00
  Traditional English and Vegan Scone 2.00
  Poppy Seed Cake 2.00
  Fruit and Nut Breads 2.00
  Vegan Apple Persimmon Cake 2.00
  Basket Assorted Rolls and Bagel 6.00
     
Dessert
All desserts made with fruit sweetener, pure maple
sugar or other natural sweeteners
  Mascarpone Cheesecake Strawberry balsamic sorbet and black
pepper strawberry soup
11
  Pineapple Three Ways Pineapple polenta upside down cake. Pina Colada and pineapple in the raw 12
  A Study in Sweet White Corn White corn ice cream, cornmeal cake,
cracker jacks and sweet baby corn
12
  Roasted Banana Apple calvados ice cream, banana chips and caramel 12
  Ice Cream Sandwich Three Ways Lavendar, Pistachio, Rum Raisin 10
  Chocoless Cake Espresso Ice Cream, hazelnut biscotti and
Irish cream foam
10
  Almond Milk Brulee * 9
  Raw Carob Ganache * In cinnamon with almond coconut crust 9
  Organic Fruit Crisp *Seasonal fruit crisp with soy vanilla
ice cream topping
9
  Soy Vanilla Ice Cream * 9
  Sorbets * Passion fruit and Blackberry Champagne 9
 
* Indicates Vegan
 
Dessert in a Glass
  Graham Six Grapes Porto 8
  Bargetto Fruit Wine and Mead 6
  Bonny Doon Vin de Glaciere Muscat 28
  Grgich Hills Violeta  (375 ml) 58
     
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Tasting Menu


Traditional


Sashimi Of Baja Scallops

On a Stack of Marinated Portobello Mushrooms
Alvarinho, Quinta do feital ‘07 “Auratas” Vino Verde

Heirloom Tomato And Goat Cheese
Tomato Tartare, Roast Baby Beets and Valencay Goat Cheese
Sauvignon Blanc, Sancerre, Hippolyte Reverdy ‘06

Langoustine
Fried Pasta with Lobster and Manila Clams
Chardonnay, Ceago ‘06 “Del Lago”, Mendocino

Shetland Organic Salmon
Parsnip Vanilla Purée and Vadouvan Spices
Pinot Noir, Michaud ‘03 Chalone AVA Monterey County

Duck Breast
Green Lentils Morels and Blood Orange Cherry Sauce
Cabernet Franc, Saumur-Champigny, Antoine Sanzay ‘05

Selection of Todays Cheese

Cookie Pudding
Salted Caramel and Calvados Apples
Nicolaysen, Late Harvest Gewurtztraminer ‘02


Seventy Five Dollars

 

Vegetarian

Carrot Velouté on Ice

Watermelon and Rose Water Foam
Sauvignon Blanc Kingston ‘05 “Tobiano” Casablanca, Chile

Roast Baby Beets
Laura Chenel Goat Cheese, Truffle and Vanilla
Sauvignon Blanc, Sancerre, Hippolyte Reverdy ‘06

Heirloom Tomato terrine
Dark Garlic, Dark Cherry, Mint
Brut NV, Graham Beck, South Africa

Pressed Portobello Mushrooms
White Asparagus Coulis, Snap Peas,
Macadamia Crème Fraîche
Rubissow-Sargent ‘00 “Trompettes” Mt. Veeder

Farro’sotto
Farro Grains Cooked in a Tofu Cream and Vadouvan Spices
pinot Noir, Saint-Aubin, Domaine Larue, France

Harry’s Farm Stone Fruit Soup
Almond Financier Cake , Inn Made Crème
Fraîche Sorbet
Chateau Roustit ‘03 Sainte-croix-du-mont

Sixty Dollars



Raw Foods

Velouté Of Heirloom Baby Carrots And Coconut
Heirloom Tomato Terrine And Thai Basil
Watermelon And Citrus Salad
Pavé Of Portobello Mushrooms
Dessert Chef’s Choice

Fifty Five Dollars


Wine Flight

Thirty Five Dollars

 

.

 
 

Featuring Food and Wines from Organic,
Biodynamic and Sustainable Farmers

 
 

Krista Conley will be presenting American Artisinal and Farmstead Cheeses from “The Big Cheese Shop”.

Executive Chef Jacob Rojas of the Inn of the Seventh Ray will present hors d’oeuvres especially prepared for this event.

The wines will be presented from the Inn’s award winning wine list by Travis Brazil, Wine Director.

January 17, 2008

6:00 to 7:30

$125 per person

If you can stay for dinner, Chef Jacob Rojas will have a Prix Fixe three course dinner for $60

Gift baskets will be available if you would like to
make individual selections

For Reservations
310.455.1311