Saturday, June 24, 2017, 10 am – 5 pm
Stanford Inn by the Sea
Choose from three gourmet vegan lunch entrées
click picture to enlarge
Garden Entrée Salad
Summer Vegetable Lasagna
Dessert: Fruit Tartlet
Choice of Entrée:
1. Garden entrée salad with grilled seasonal vegetables, cashew ranch dressing. Served with focaccia. (Gluten-free option: Corn Bread)
2. Eggplant cannelloni with a vodka marinara sauce, braised greens. Served with focaccia. (Gluten-free option: Corn Bread)
3. Summer vegetable lasagna with Zucchini noodles served in boat, with a side salad of garden greens and a Meyer Lemon-White Balsamic dressing.
On Garden Tour day, the Ravens Restaurant at the Stanford Inn by the Sea, the north coast's premier organic vegan restaurant, will host a special gourmet lunch. The meal is not the only sensory pleasure, with a breathtaking view from the dining room extending from the Big River Estuary to the Pacific Ocean.
Nestled on a Mendocino Coast hillside, the Stanford Inn sits atop a meadow overlooking Mendocino Bay. Embodying the best of the rugged Mendocino Coast, this Mendocino Resort is a haven ... an exquisite opportunity to reconnect with nature.
The rambling lobby, guest rooms and suites of this boutique hotel in Mendocino are paneled in pine and redwood. Every detail is attended to, from wood-burning fireplaces set and ready to light to the sumptuous chef-prepared organic breakfasts.
Real Organic Cuisine. Conscientiously Prepared.
The Award Winning Ravens is celebrated for:
Local - Dishes based on locally harvested products from seaweed to chanterelles.
Organic - Our ingredients are sustainable and organic and most produce is from regional organic growers or the Stanford Inn’s California Certified Organic Farm.
Conscious - Vegan cuisine – Products carefully selected and prepared to support sustainability.
Regard for the Land - Wine list comprised primarily of wines produced from certified organic vineyards, biodynamic vineyards, or those using sustainable, traditional farming practices.
Recycling - All food wastes are composted and the compost dug back into garden beds. All glass, papers, and cardboard are sent to recycling.
Ravens' Restaurant is independently owned and lovingly cared for by Jeff and Joan Stanford.