Garden Scramble

A medley of seasonal vegetables, mostly from our garden, sauteed in our Stanford Tamari sauce, scrambled with tofu or eggs. Served with grilled red potatoes.

The Ravens Florentine

Poached eggs or tofu atop lightly steamed spinach and house-made English muffins or toast with our own Hollandaise or Lemon Tahini Sauce. Served with grilled red potatoes.

Daily Omelet

Fluffy French style omelet made with organic eggs from cage-free vegetarian fed hens and a selection of our seasonal garden vegetables, gourmet cheeses. Served with grilled red potatoes.

The Ravens Portabella

Poached eggs or tofu atop marinated portabella mushrooms and house-made English muffins or toast with our Hollandaise or Lemon Tahini Sauce. Served with grilled red potatoes.

Crepes (When Organic Strawberries are Available)

Sweet vanilla-scented crepes filled with our house-made strawberry and rose petal ricotta cheese. Topped with strawberry syrup.

Stanford Ranchero

Two corn tortillas with tofu or eggs, black beans, soy cheese or Vermont white cheddar cheese and our chipotle sauce topped with our salsa cruda. Served with grilled potatoes.

Egg White Ranchero

Lightly whipped egg whites prepared as an open omelet, topped with black beans, cheddar cheese (optional), our chipolte sauce and salsa cruda. Served with grilled potatoes.

Frittata

Lightly whipped egg whites blended with our garden’s fines herbes, topped with an oven-roasted tomato and garlic ragout. Served with grilled red potatoes

The Ravens’ Quesadilla

Flour tortilla, folded and filled with cheese and a choice of sauteed vegetables, tofu or scrambled eggs. Served with organic grilled potatoes

The Ravens’ Enchilada

Two organic corn tortillas steeped in chipolte sauce, rolled and filled with quinoa (the staple of the Incans) and steamed spinach and topped with salsa cruda. Served with grilled potatoes.

Citrus Polenta

Our signature brunch entree, created with grilled citrus polenta covered with fresh organic garden greens sauteed in our Stanford Braising Sauce. Served with our cashew “cream”.

Santa Fe Burrito

Scrambled eggs or tofu with black beans in a whole wheat tortilla served with house-made chipotle sauce and salsa cruda, Vermont white cheddar cheese or soy cheese, sour cream, and grilled potatoes.

Buttermilk Multi-Grain Pancakes

Organic oats, cornmeal, and whole wheat flour with seasonal fruit served with pure maple syrup. Full or half order.

Vegan Pancakes

Whole wheat vegan pancakes served with pure maple syrup and seasonal fruit compote. Full or half order

French Toast

House made cinnamon swirl egg bread served with orange-pecan butter and pure maple syrup.

Buttermilk Waffle

Light multi-grain crispy waffle served with pure maple syrup and seasonal fruit compote

The Ravens Potatoes

House grilled red potatoes with our house spice blend, green onions, Vermont White cheddar cheese, and salsa cruda.

Bowl of plain or vanilla yogurt

One organic egg & house potatoes

Two organic eggs & house potatoes

One organic egg

Sauteed vegetables

House made English Muffin

House Made Toast

Bowl of Citrus Sesame Granola

Christine & Rob’s hot oatmeal

Fresh seasonal fruit

Two organic eggs

House grilled red potatoes

Scone

Muffin

Futomaki Rolls*

Nori rolled with seasoned tofu, daikon radish, shiitake mushrooms, carrots and green tea infused brown sushi rice served with wasabi, pickled ginger and nama shoyu dipping sauce

Mediterranean Plate *

Pistachio and zucchini pate served with house made flax crackers, sprouts and sun dried olives

Tofu Brochettes*

Marinated grilled tofu on skewers served with tangerine-sesame slaw and Moroccan peanut sauce

Soup of the Day*

Made with the freshest organic ingredients

Roasted Beet Salad*

Garden beets and spring mix greens tossed in a Meyer lemon vinaigrette, topped with Point Reyes blue cheese and toasted walnuts

Asian Salad *

Bok choy, tat soi greens, and red cabbage with sugar snap peas, julienne carrots, cucumbers and Satsumas, tossed in a toasted sesame dressing and topped with almond slivers

Californian Salad*

Arugula and radicchio greens with julienne carrots tossed in a blood orange vinaigrette and topped with kumquats and toasted almonds

Caesar Salad *

Romaine lettuce lightly tossed with Caesar dressing topped with croutons and toasted nori powder. Parmesan cheese available upon request

Harvest Salad *

Fresh garden greens with julienne carrots, tossed in a raspberry vinaigrette, served with sliced organic Washington red delicious apples and topped with candied walnuts

Sea Palm Strudel*

Locally harvested sea palm and Japanese root vegetables baked in sesame phyllo accompanied by a stir-fry of broccoli, shiitake mushroom, bell pepper and cashews with Umeboshi plum and Wasabi plum sauces

Manicotti*

House made whole wheat manicotti stuffed with tofu ricotta with black beans and topped with a tomato chili sauce. Accompanied by greens braised in white wine

Wild Mushroom Crepe

Assorted wild mushrooms, squash, and chives sautéed and wrapped in an Anchor Steam Porter crepe, served atop quinoa and bell pepper coulis. Accompanied by seasonal vegetables.

Raw Napoleon*

Basil macadamia nut crust with layers of heirloom tomatoes, spinach with pine nuts and lemon, carrot mousse, topped with crushed nuts and served on a bed of watercress and cherry tomatoes ( In honor of the Living Light Culinary Institute )

Vegan Special*

A complete meal: Begin with your choice of Caesar salad or harvest salad followed by a special entree: Baked tempeh carpaccio served with Dijon dill sauce accompanied by scalloped potatoes and braised greens. Finish with your choice of vegan dessert

Cajun Stack*

Layers of cornmeal and Cajun spice encrusted tempeh, encrusted portabellas and roasted garnet yams with “dirty” rice pilaf, and steamed greens. Topped with pecan mousse and pickled peppers

Tofu Medallón a la Perigourdine*

Garlic chive and black pepper encrusted medallions served with Forbidden Black Rice and Perigueux sauce. Accompanied by steamed cauliflower

Pizza of the Moment*

Hand-tossed whole wheat and semolina crust topped with a basil pesto, leeks, crimini mushrooms, Monterey Jack and finished with dried tomatoes

Grilled Portabella Flatbread*

Grilled portabella mushroom with pepper jack cheese folded into char-grilled flatbread with lemon garlic sauce, baby lettuces, grilled red onion and tomato served with rosemary roasted potatoes and house made lime ketchup