We welcome you to John Ash & Co. for Cocktails & Dinner Wednesday-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) served warm, topped with melted butter and Maldon sea salt $5
½ DOZEN HOG ISLAND OYSTERS ON THE HALF SHELL hogwash, cocktail sauce GF $21
BAKED OYSTERS WITH PARMESAN CUSTARD (5) anisette infused spinach GF $23
TOM’S FISH SOUP shrimp bisque, mixed fish filet, prawns, scallops, Parsons’ tomatoes, leeks, parsley GF $18
MIXED BABY LETTUCE candied nuts, grapes, estate pear & vanilla vinaigrette $13
ENDIVE SALAD chopped endive, dried cranberries, pine nuts, Valley Ford Creamery gorgonzola, balsamic vinaigrette GF $13
CALAMARI FRITTI Asian slaw, peanuts, Thai basil dipping sauce $15
OLIVE CRUSTED PRAWN COCKTAIL cocktail sauce, jalapeno stuffed olive $18
SMOKED SALMON RILLETTES house made crème fraîche, garlic toasted bread $16
5 SPICE CURED PORK BELLY AND BEEF POTSTICKERS hoisin, gochujang, green onions, ginger, tamari $14
HOUSEMADE AND JOURNEYMAN CHARCUTERIE WITH ARTISAN CHEESE 28 condiments, focaccia, crackers, pickled vegetables $28
SONOMA CARBONARA Journeyman pancetta, English peas, black pepper, Shiloh Hill farm egg, Bellwether Farms pepato cheese $22
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 garlic-chili rapini, whipped potatoes, chicken jus GF $28
PHEASANT BREAST SALTIMBOCA Hobbs’ prosciutto, orzo, Parsons’ tomatoes, roasted garlic, Spinach, Achadinha feta cheese, , brown sage butter $38
PAN SEARED DIVER SCALLOPS Beauregard yam purée, cipollini onions, arugula, estate saba, chili butter GF $38
ROASTED WHITE SEA BASS Delta asparagus, wild rice cakes, Meyer lemon beurre blanc $37
BRAISED BONELESS PRIME BEEF SHORT RIBS BRACIOLE panko, pine nut, egg and parmesan-topping, Journeyman pancetta, sautéed Bloomsdale spinach, soft Front Porch Farm’s red floriani polenta $36
STRAUSS FARMS VEAL OSSO BUCO Strauss Farms veal sweetbreads, spring vegetables, risotto Milanese, gremolata, veal jus $38
AGED ANGUS BEEF NEW YORK* artichokes barigoule, potato gratin, sauce bearnaise GF $48
CHOCOLATE STOUT LAYER CAKE espresso chocolate mousse, coffee creme $12
LEMON CHEESECAKE lavender roasted almonds, lemon curd, meringue crumble $12
TRIO OF GELATO vanilla, chocolate, and salted caramel $12
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.