We are excited to welcome you back to John Ash & Co. for Cocktails & Dinner Nightly, Tuesday-Sunday from 5:00 p.m. to 8:30 p.m.
Currently we offer dining in 50% of our indoor spaces, 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. We appreciate you wearing your mask when you’re not eating or drinking, and when you’re moving about the restaurant.
Seating is limited. Reservations are highly recommended.
HOUSEMADE PARKER HOUSE ROLLS (3) 5served warm, topped with melted butter and Maldon sea salt
½ DOZEN HOG ISLAND OYSTERS ON THE HALF SHELL 21 hogwash, cocktail sauce GF
BAKED OYSTERS WITH PARMESAN CUSTARD (5) 23 anisette infused spinach GF
TOM’S FISH SOUP 18 shrimp bisque, mixed fish filet, prawns, scallops, Parsons’ tomatoes, leeks, parsley GF
MIXED BABY LETTUCE 13 candied nuts, grapes, estate pear & vanilla vinaigrette
ENDIVE SALAD 13 chopped endive, dried cranberries, pine nuts, Valley Ford Creamery gorgonzola, balsamic vinaigrette GF
CALAMARI FRITTI 15 Asian slaw, peanuts, Thai basil dipping sauce
OLIVE CRUSTED PRAWN COCKTAIL 18 cocktail sauce, jalapeno stuffed olive
TIPS AND TOAST 17 Angus filet tips, mixed mushrooms a la crème, garlic roasted ciabatta
5 SPICE CURED PORK BELLY AND BEEF POTSTICKERS 14 hoisin, gochujang, green onions, ginger, tamari
HOUSEMADE AND JOURNEYMAN CHARCUTERIE WITH ARTISAN CHEESE 28 condiments, focaccia, crackers, pickled vegetables
SONOMA CARBONARA 22 Journeyman pancetta, English peas, black pepper, Shiloh Hill farm egg, Bellwether Farms pepato cheese
BELUGA LENTIL & BROWN RICE CAKES 23garlic sautéed garden greens, tofu aïoli, sun-dried tomato hummus GF, V
PORTOBELLO WELLINGTON 29 roasted portobello mushrooms with duxelles & piquillo peppers wrapped in phyllo, vegetable pearls, vegan beurre rouge V
½ ROCKY BRICK CHICKEN 28garlic-chili rapini, whipped potatoes, chicken jus GF
LIBERTY DUCK BREAST SCALLOPINI 37 baby carrots, spring onions, bread dumplings, duck jus, estate tangerine gastrique GF
PAN SEARED DIVER SCALLOPS 38 Beauregard yam purée, cipollini onions, arugula, estate saba, chili butter GF
ROASTED WHITE SEA BASS 39 Delta asparagus, wild rice cakes, Meyer lemon beurre blanc
BRAISED BONELESS PRIME BEEF SHORT RIBS BRACIOLE 36 panko, pine nut, egg and parmesan-topping, Journeyman pancetta, sautéed Bloomsdale spinach, soft Front Porch Farm’s red floriani polenta
STRAUSS FARMS VEAL OSSO BUCO 38 Strauss Farms veal sweetbreads, spring vegetables, risotto Milanese, gremolata, veal jus
AGED ANGUS BEEF FILET* 48 artichokes barigoule, potato gratin, sauce bearnaise GF
CHOCOLATE STOUT LAYER CAKE espresso chocolate mousse, coffee creme
LEMON CHEESECAKE lavender roasted almonds, lemon curd, meringue crumble
TRIO OF GELATO vanilla, chocolate, and salted caramel
EXECUTIVE CHEF Thomas Schmidt SOUS CHEF Dan Nielson SOUS CHEF Gino Guerrero PASTRY CHEF Casey Stone CULINARY GARDENER Chris Connell
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.