Boonville Hotel

friday 3.22 small plates starting around 5
grilled Miyagi Oysters
fermented & pickled vegetables
radishes with salted black lime yogurt, olive oil, garden herbs
grilled cabbage, sea urchin sauce, brown rice vinegar, shiitake
greens and blue cheese, walnuts, dried apple and sorrel

grilled Monterey squid,
green garlic, oregano, citrus and red onions
Devils Gulch roasted chicken
creamed cardoons, olives, wild nettles and brassicas
something sweet by joansey

saturday 3.23
spring blossoms, chives, preserved lemon, oyster vinaigrette
black trumpet mushrooms
duck pate, croutons, fennel
Williams Ranch Lamb
grilled kumquats, spring onions, mint, fava greens
something sweet by joansey

sunday 3.24
a mid-day meal… a la carte menu
oysters... on the half shell
white bean soup… croutons, wild mushrooms
garden greens & duck confit salad… parsley, radishes, poached egg
chickpeas and eggs… lamb broth, piment d’ville, alliums

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? take a look at our menus or sign up for our infrequent emails.

the restaurant at The Boonville Hotel