The Restaurant at Stevenswood

Name: The Restaurant at Stevenswood
Address: 8211 Shoreline Hwy./N. Hwy. 1, 95456, CA, 95456
Telephone: 707-937-2810

8211 Shoreline Hwy./N. Hwy. 1, Little River, CA 95456, US

• Monday: 8:30AM-10:00PM •Tuesday: 8:30AM-10:00PM •Wednesday: 8:30AM-10:00PM •Thursday: 8:30AM-10:00PM •Friday: 8:30AM-10:00PM •Saturday: 8:30AM-10:00PM •Sunday: 8:30AM-10:00PM •

Reviews 0

be the first to leave a review...

Leave a Review
signup | login

Deals & Coupons

Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Breakfast

Breakfast Menu

Three Berry Stuffed French Toast

Challah bread french toast, sliced thick and stuffed with a wild berry filling. Served with 2 links organic, free-range, maple smoked pork sausage.

Quiche Choices

Crab Quiche made with all organic greens, sauteed estate grown mushrooms, capers, local fresh Dungeness crab and imported Mozerella. | or | Spinach Quiche, made with fresh garden spinach, maple smoked freerange bacon & swiss cheese.

Buttermilk Fluffy Pancakes

Pumpkin Spice Pancakes Served with 2 links organic, free-range, maple smoked pork sausage.

California Baked Scramble

Eggs scrambled and baked with free-range, black forest ham and imported organic mozzarella cheese. Served with fresh baked dried fruit & cream scone.

Granola Plate

Organic granola served with a side of dried fruit, candied walnuts,choice of milk and dollup of vanilla yogurt.

Sharffenberger Champagne Mimossa

Soju Bloody Mary

Illy Capuccino or Latte

Dinner Menu

Starters

Dungeness Crab Martini

Served with asparagus and avocado mousse

Indonesian Scallops

Marinated, then served over soba noodles with spicy peanut sauce.

Poblano Pepper Cheesecake

Savory cheesecake of poblano and chipotle peppers and three cheeses. Served with Mango Salsa.

Oysters

Local oysters saut•ed in Chardonnay, lime, shallot, basil and cr •me.With a dash of tobikko caviar.

From the Garden

Asparagus Soup Looking Ahead to Spring

French asparagus soup with a touch of crem• & finished with sauteed wild mushrooms.

California Salad

Mixed seasonal greens with Humbolt Fog Ch•vre goat cheese, toasted pi•olas and Calamata olives. Sundried Tomato Vinaigrette.

Caesar Hearts of Romaine

with pine nuts, Maytag blue cheese brushetta and our blue cheese caesar dressing.

Seafood Salad

Grilled Prawns & Crab with Jicama, Mizuna and arugula in a pepperccini vinaigrette

Plat Principal

Prime Lamb Shanks

Slow simmered with vegetables. Served over kasha and gremolata.

Neuva Latina Tuna

Grilled ahi with a spicy rub of red and golden pepper mole served over a roasted poblano pepper filled with 7 varieties of Spanish brown rice.

Certified Black Angus Filet Mignon

Grilled with a Zinfandel sauce, over roasted portabella mushrooms and roasted garlic.

Swordfish grilled

Served over basil infused polenta With putanesca relish Topped with pesto, accompanied by saut•ed Commanche creek winter greens

Duck Breast

Prepared with an apricot dijon glaze, toasted macadamia nuts , sweet potato puree and sugar snap peas.

DESSERT

Chocolate Souffle Cake

with fresh raspberry coulis and gan•che du chocolat.

Wild Berry Shortcake

Fresh blueberries and strawberries with an orange scented pastel. Served with vanilla ice cream and blueberry port sauce.

Cashew Crusted Key Lime Pie

with whipped cr•me fruit coulis and chunk of semi-sweet Scharffen Berger Chocolate

Ginger Cake

served with carmelized apples and whipped cream

Espresso Cr•me Brulee`

With Fresh Berries | Grahams, late bottled vintage, port

Homemade Ice Cream Sandwich

with Chocolate Sauce and Whipped Cream