Boonville Hotel

friday 1.18
small plates starting around 5
capital oysters with kumquat juice
smoked black cod with garden greens, shiitake, miso, red cabbage, wild radish
creme di lardo on toast with pickled mushrooms apple farm dried pears 
farro verde with pennyroyal boont corners cheese, garden beets, duck fat vinaigrette

pre-fix
creek raised trout tartare…
apples, quail egg, petite teton farm horseradish, celery 
rosemary gnocchi…
a walnut sauce, winter squash, shallot confit, wine braised radicchio
carolina gold rice pudding…
winter citrus, wild ginger, sorrel

saturday 1.19
bacon avocado’s & bottarga…
preserved lemon, chicharrones, pickled radish, fava leaf 
parsnip custard… matsuake broth, red russian kale, bronze fennel
roasted mendocino coast petrel sole… 
cauliflower, fried almond skins, brown butter crumble, miners lettuce, wild mustard
something sweet! 

sunday 1.13
a mid-day meal
oysters…on the half shell
medjool dates and pt. reyes blue cheese salad… charred little gems and sherry vinegar
winter citrus salad… shaved radish, pea shoots, avocado
smoked trout gillette… garden beets, arugula, pickled onions
roasted pork belly  creme fraiche polenta, brassica’s, prosciutto broth
something sweet!

During the colder months we are serving our family style prix dinners on Friday & Saturday evenings along with a Sunday mid-day meal. We cook by reservation, give us a call to save your table 707.895.2210

what’s cooking? find menus on facebook or sign up for our infrequent emails.

Table 128, the restaurant at The Boonville Hotel

room available? find out.