Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:
BREAKFAST
Good Morning!
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.
A La Carte Items
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
Sample Dinner Menu
STARTERS
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
ENTREES
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