Menu

John Ash & Co.
We take great pride in bringing you the bounty of our own gardens, local farms and purveyors using sustainable, seasonal and organic products for our inspired wine country cuisine.

STARTERS
HOUSEMADE PARKER HOUSE ROLLS (3) 5
served warm, topped with melted butter and Maldon sea salt

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

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

ORGANIC MIXED BABY LETTUCES  13
shaved carrots, grapes, braised farro, za’atar-lemon vinaigrette  V  GF

ENDIVE SALAD  13
chopped endive, dried cranberries, pine nuts, blue cheese, balsamic vinaigrette  GF

MOROCCAN CARROT SOUP   12
toasted cumin, candied cashews, pomegranate molasses, vegan yogurt, cilantro  V GF

SONOMA ONION SOUP  13
sweet onions, thyme, fennel seed, port, sherry, Costeaux Bakery sourdough croûte, Hwy 1 cheese

CALAMARI FRITTI  15
Asian slaw, peanuts, Thai basil dipping sauce

DI STEFANO BURRATA  17
Hobbs’ prosciutto, frisée, red wine vinaigrette, garlic grilled ciabatta

5 SPICE CURED PORK BELLY AND BEEF POTSTICKERS  14
hoisin, gochujang, green onions, ginger, tamari

LOCAL AND HOUSE MADE CHARCUTERIE  18 / 28
grain mustard, marinated Good Faith organic olives, focaccia, pickled vegetables, cornichons

ARTISAN 3 CHEESE BOARD  21
Cowgirl Creamery Mt. Tam, Cypress Grove Midnight Moon and Bohemian Creamery Twist and Shout with quince paste, housemade crackers and croûtes

LARGER PLATES
MUSHROOM RAVIOLI IN PORCINI CREAM  29
Mycopia beech and hen of the woods mushrooms, Vella dry jack

ROASTED WINTER SQUASH RISOTTO  29
carnaroli rice, leeks, pepitas, brown butter sage leaves, Bellwether Farms carmody cheese  GF

BELUGA LENTIL & BROWN RICE CAKES  23
garlic sauteed garden greens, tofu aioli, sun-dried tomato hummus  GF, V

ROSIE’S CHICKEN CORDON BLEU  28
wrapped in Hobbs’ prosciutto, stuffed with Valley Ford Creamery Hwy. 1 cheese, Carolina Gold rice grits cakes, roasted delicata squash and poblano peppers, chardonnay chicken velouté  GF

CONFIT OF ROSIE’S CHICKEN THIGHS  28
wild mushrooms, chicken fat sautéed fingerling potatoes, garlic, stinging nettle pesto  GF

PAN SEARED DIVER SCALLOPS  39
Beauregard yam purée, cipollini onions, arugula, estate saba, chili butter  GF

ALASKAN HALIBUT CATAPLANA  37
fennel, sweet onions, Good Faith Farms sevillano olives, fregola, saffron broth

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

WIENER SCHNITZEL  36
Strauss Farms veal loin, herb spaetzle, roasted beech mushrooms,  baby carrots, garden thyme, madeira demi-glace

CHEF TOM’S LAMB TRIO  39
grilled chop; braised boneless shank; house made sausage;
eggplant, carrots, zucchini, chickpeas, cous cous, golden raisins, raz el hanout

AGED ANGUS BEEF FILET* 48
kennebec “potato bone”, port wine onion jam, grilled garlic broccolini, demi glace GF

DESSERT 12
CHOCOLATE PECAN PIE
bittersweet chocolate sauce, pretzel brittle, sweet cream gelato

PUMPKIN CHEESECAKE
whiskey caramel, toasted pumpkin seeds, whipped crème fraîche

PEAR MAPLE BREAD PUDDING
walnut oatmeal crunch, vanilla gelato, estate pear butter

EXECUTIVE CHEF Thomas Schmidt
EXECUTIVE SOUS CHEF Danielle Aarreberg
SOUS CHEF Dan Nielson
SOUS CHEF Gino Guerrero
PASTRY CHEF Casey Stone
CULINARY GARDENER Chris Connell

Please note, we are unable to accept 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 $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.