Menu
We welcome you to John Ash & Co. for Cocktails & Dinner Wednesday-Sunday from 5:00 p.m. to 8:30 p.m.
Our Front Room Bar & Lounge is open Wednesday-Sunday from 3 p.m. to 9 p.m.
We offer dining inside of our restaurant and al fresco dining in our open-air terrace and tented lawn areas. We do have heaters, but we ask that you please dress warmly, as Sonoma County evenings can get chilly.
All guests and staff in our restaurants are required to wear a face mask indoors when you’re not eating or drinking, and when you’re moving about the restaurant.
Seating is limited. Reservations are highly recommended.
Menu selections and prices are subject to change based on availability.
STARTERS
HOUSEMADE PARKER HOUSE ROLLS (3) served warm, topped with melted butter and Maldon sea salt $6
½ DOZEN HOG ISLAND OYSTERS ON THE HALF SHELL hogwash, cocktail sauce GF $21
BAKED OYSTERS WITH PARMESAN CUSTARD (5) anisette infused spinach GF $26
SAYRE FARMS BUTTERNUT SQUASH SOUP Estate apples, sweet onions, coconut milk, ginger, red curry, vegan yogurt GF, V $12
POACHED ESTATE QUINCES, ENDIVE & ARUGULA SALAD Valley Ford Creamery Grazin’ Girl gorgonzola, pomegranate, quince vinaigrette, candied pecans GF $13
ROASTED BEETS AND BERMUDA TRIANGLE CHEESE mixed baby lettuce, Gravenstein apple vinaigrette, balsamic reduction GF $15
Di STEFANO BURRATA caponata, arugula, pine nuts, EVOO, garlic roasted ciabatta $16
“CAUSA” PERUVIAN STYLE ROCK SHRIMP & POTATO SALAD aji Amarillo, Yukon potatoes, avocado, roasted red peppers, aioli, olives GF $19
CALAMARI FRITTI Asian slaw, peanuts, Thai basil dipping sauce $16
HOUSEMADE AND JOURNEYMAN CHARCUTERIE WITH ARTISAN CHEESE condiments, focaccia, crackers, pickled vegetables $28
MAIN COURSES
SEAFOOD RISOTTO prawns, lobster, halibut, crab, leeks, saffron, Vella Dry Jack GF $32
BELUGA LENTIL & BROWN RICE CAKES garlic sautéed garden greens, tofu aïoli, sun-dried tomato hummus GF, V $23
PORTOBELLO WELLINGTON roasted portobello mushrooms with duxelles & piquillo peppers wrapped in phyllo, vegetable pearls, vegan beurre rouge V $29
½ ROCKY CHICKEN TAJINE winter squash, crispy chickpeas, Moroccan cous cous, raisins, raz el hanout chicken jus $28
BLACKENED GULF PRAWNS & SEA SCALLOPS Carolina gold rice grits cakes, sofrito, parsley oil GF $39
OLIVE CRUSTED ALASKAN HALIBUT fregola, brassicas, Good Faith Farms olives, cherry tomatoes, buerre blanc $38
ANGUS BEEF NEW YORK OR FILET STEAK* brussel sprouts, pearl onions, Journeyman bacon lardons, porcini infused potato gratin, veal demi-glace GF $50
-add pan-seared gulf prawns (3) $9
ZINFANDEL BRAISED LAMB SHANK garden greens, mirepoix, Haricot coco, zin-lamb reduction, savory herb croquant GF $35
BRAISED BONELESS PRIME BEEF SHORT RIBS BRACIOLE panko, pine nut, egg and parmesan topping, Journeyman pancetta, sautéed Bloomsdale spinach & roasted garlic, Front Porch Farms red floriani polenta
DESSERT
SPICED MAPLE CHEESECAKE pear cranberry compote, salted caramel, candied walnuts $14
CHOCOLATE PB&J MOUSSE CAKE kettle chip caramel popcorn, estate pinot grape jelly, bourbon chocolate sauce $14
ICE CREAM TRIO- FEATURING DAVE’S GOURMET ICE CREAM butter pecan, apple a la mode, and triple chocolate $14
EXECUTIVE CHEF Thomas Schmidt SOUS CHEF Dan Nielson SOUS CHEF Gino Guerrero PASTRY CHEF Casey Stone CULINARY GARDENER Chris Connell
Menu selections and prices are subject to change based on availability.
Please note, we prefer not to handle cash payments at this time. We do, however, accept AMEX, VISA, MC & Discover. A 20% gratuity will be added for parties of 6 or more. For those wishing to split a dish, a $2 charge on appetizers and a $4 charge on entrées will be applied.
Our menu does not list every ingredient used in the preparation of our dishes. If you are allergic to or intolerant of specific foods, please tell your server when ordering. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.* GF denotes gluten free items; V denotes vegan items. Our kitchen is not gluten-free or vegan.
In consideration of others, please refrain from using cellular phones in the restaurant.