Menu

John Ash & Co.

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.

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

MINI JALAPEÑO PEPPER JACK CORN MUFFINS (5)
tequila lime butter (10 minutes) $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

FOUR OAK FARM SUNCHOKE SOUP  garden herb pistou GF, V  $12

BELGIAN ENDIVE & ARUGULA SALAD  Valley Ford Creamery Grazin’ Girl gorgonzola, dried cranberries, toasted pine nuts, Estate quince vinaigrette GF  $12

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

LIBERTY DUCK LIVER PÂTÉ  estate pear butter, croûtes, frisée salad  $17

CALAMARI FRITTI  Asian slaw, peanuts, Thai basil dipping sauce  $17

AHI TUNA POKE wakame, tamari, ginger, green onion, furikake, black sesame shrimp rice crackers  GF $18

ANGUS BEEF CARPACCIO parmesan foam, fried capers, EVOO, gaufrette potatoes  GF  $18

HOUSEMADE AND JOURNEYMAN CHARCUTERIE WITH ARTISAN CHEESE  condiments, focaccia, crackers, pickled vegetables  $28

 

MAIN COURSES

PAPARADELLE PASTA WITH ASPARAGUS & PEAS onion, garlic, crème fraîche, Parmigiano Reggiano  $23

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 BRICK CHICKEN   Castroville artichokes, sun-dried tomatoes, sweet onions, fingerling potatoes, chicken reduction  GF $28

BLACKENED GULF PRAWNS & SEA SCALLOPS Carolina gold rice grits cakes, sofrito, parsley oil  GF  $39

ROASTED CORVINA SEABASS Good Faith Sevillano olives, oven-dried Parsons’ tomatoes, fennel, orzo, “Bloody Mary” butter sauce  $38

ANGUS BEEF NEW YORK OR FILET STEAK*  bacon & cheese twice baked potato, grilled asparagus, cabernet demi  GF  $49 

-add pan-seared gulf prawns (3) $9

GRILLED BONE-IN PORK CHOP  Estate fig balsamic glaze, brussel sprout leaves with pancetta, Front Porch Farms red floriani polenta, pork jus  GF $39

LIBERTY DUCK LEG CONFIT  French green lentils, mushrooms, vegetable mirepoix, housemade pork-fennel sausage  GF (1) $28 (2) $36

GARLIC & HERB CRUSTED RACK OF LAMB green beans, onion, potato gratin, lamb demi  $49

 

DESSERT 

BANOFFEE CHEESECAKE  butterscotch swirl, brulee’d bananas, speculoos crumble  $14

MEYER LEMON MOUSSE  poppy seed chiffon, huckleberry jam, lemon meringue, sugar frosted almonds  $14

APPLE FIG CRUMBLE cashew-coconut milk ice cream, salted coconut caramel V GF  $14

ICE CREAM TRIO- FEATURING DAVE’S GOURMET ICE CREAM  vanilla bean, Valrhona chocolate, salted caramel, hazelnut anise biscotti  $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.

Reserve Dining – John Ash & Co.