River's End Restaurant & Inn

manila clams steamed in white wine with house made chorizo, sautéed garlic, tomatoes, onions and herb compound butter

bigeye tuna prepared with cucumbers and avocados infused with an asian vinaigrette accompanied with crispy wontons

crispy wonton rolls (4) filled with duck confit, asian noodles, napa cabbage, carrot and water chestnuts served with our ginger plum dipping sauce

rock cod and shrimp prepared in citrus juices and served with cucumbers, bell peppers, cilantro and red onions

roasted multi-color beets layered with goat cheese, macadamia nuts and fresh basil with an orange balsamic reduction

tomatoes, mozzarella cheese, portabella mushrooms and fire roasted peppers all grilled on organic greens and almond garlic vinaigrette

our clam chowder is light and herbaceous

baby green and red lettuce and butter lettuce, all hand tossed with our almond garlic vinaigrette and shaved toasted almonds and pomegranates

grilled alaskan halibut set over forbidden black rice, red, green and yellow pepper confetti finished with a fragrant lemongrass broth

local lamb served with mint chimichurri, roasted fingerling potatoes finished with a delicate goat cheese cloud

organic usda prime filet mignon draped with pt. reyes blue cheese walnut butter accompanied with roasted fingerling potatoes and sautéed spinach finished with a port wine reduction

white gulf prawns, portabella mushrooms, overnight tomatoes, served over house made fettuccine pasta finished with truffle cream sauce

all-natural grilled elk racklette dusted with cacao nibs accompanied with mushroom spätzle and red wine poached pear with a sprinkle of cheese finished with a green peppercorn sauce

pan seared ahi tuna and set on organic mixed greens, thin slices of cucumber, avocado and mandarin oranges finished with asian vinaigrette and crispy wonton strips

layers of the season's freshest vegetables, overnight tomatoes, fresh basil, feta cheese, asian marinated tofu served over a bed of black rice and a citrus beurre blanc sauce

with Sonoma County butter, olive oil and black sea salt

Uniquely ours ... bourbon vanilla beans and fresh raspberries with a chocolate ganache surprise

layers of bavarian crème, fresh strawberries, blueberries, blackberries and olive oil cake finished with toasted almonds

a sinful combination of dark and silky chocolate mousse and dark rum

Black Tea, elegant black velvet infused with vanilla

Blend of Oolong and Green Tea, luscious peach finish enriched with red currants

Herbal Tisane (caffeine free), delicate blossoms and balanced aromas

Green Tea, aromatic with a delicate jasmine flavor

Black Tea, almonds and distinctive creamy lingering taste

Herbal Tisane (caffeine free), aromatic lemongrass and peppermint

coffee beans are roasted for us by Taylor Maid Farms our coffee beans are organically grown in Central America

manila clams steamed in white wine with house made chorizo, sautéed garlic, tomatoes, onions and herb compound butter

crispy wonton rolls filled with duck confit, asian noodles, napa cabbage, carrot and water chestnut served with a traditional plum dipping sauce

roasted multi-color beets layered with goat cheese, macadamia nuts and fresh basil with an orange balsamic reduction

our version of clam chowder is light and herbaceous

costeaux bakery seeded sourdough with butter, olive oil and salt

pacific cod and gulf shrimp prepared in citrus juices and served with cucumbers, bell peppers, cilantro and red onions

bigeye tuna prepared with cucumbers and avocados infused with an asian vinaigrette accompanied with crispy wontons

tomatoes, mozzarella cheese, portabella mushrooms and fire roasted peppers all grilled on organic greens and almond garlic vinaigrette

baby green and red lettuce, butter lettuce, and strawberries all tossed with our almond garlic vinaigrette and shaved toasted almonds

beer batter dipped pacific rock cod served with french fries, rémoulade and a refreshing cucumber dill garnish

bigeye ahi seared rare served over forbidden black rice and honey wasabi glazed baby carrots topped off with roasted coconut

house made fettuccine with white gulf prawns, portabella mushrooms, overnight tomatoes and fresh basil served with truffle cream sauce

all-natural beef valley ford smoked cheddar cheese, house bbq sauce, and crispy leeks served on a toasted bun and fries

grilled alaskan halibut set over forbidden black rice, red, green and yellow pepper confetti finished with a fragrant lemongrass broth

layers of the season's freshest vegetables, overnight tomatoes, fresh basil, feta cheese, asian marinated tofu served over a bed of black rice and a citrus beurre blanc sauce