We welcome you to John Ash & Co. for Cocktails & Dinner Wednesday-Sunday from 5:00 p.m. to 8:30 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.
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
GRAVENSTEIN APPLE & BRIE SOUP Sebastopol Gravenstein apples, sweet onion, celery, spicy candied almonds GF $13
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
ESTATE HEIRLOOM TOMATO AND BURRATA SALAD Di Stefano burrata, estate cucumbers, garden basil, red onion, golden balsamic, EVOO, grilled ciabatta $16
MIXED BABY LETTUCE Achadinha feta, Stony Point Farm strawberries, toasted pistachios, lemon poppy seed dressing GF $13
CALAMARI FRITTI Asian slaw, peanuts, Thai basil dipping sauce $16
OLIVE CRUSTED PRAWN COCKTAIL cocktail sauce, jalapeno stuffed olive $19
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
TAGLIARINI PASTA Hobbs’ prosciutto, roasted Sayre Farm corn, Estate pea sprouts, garden savory, Vella Dry Jack $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 creamed corn and leeks, whipped potatoes, chicken jus GF $28
PAN SEARED DIVER SCALLOPS Beauregard yam purée, cipollini onions, arugula, estate saba, chili butter GF $39
SEARED SESAME CRUSTED AHI TUNA baby bok choy, spicy pickld vegetables, sticky rice, guava puree, taro root chips $38
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
AGED ANGUS BEEF NEW YORK* garden ratatouille, Vella dry jack potato gratin, chili hollandaise GF $48
add pan-seared gulf prawns (3) $9
HOBBS’ BACON WRAPPED PORK TENDERLOIN garden radicchio, fingerling potatoes, grilled Dry Creek peaches, Blue Lake green beans, bourbon balsamic glaze GF $38
BITTERSWEET CHOCOLATE POT DE CRÈME IPA candied nuts, salted caramel pretzel brownies $14
STRAWBERRY RHUBARB VANILLA CHEESECAKE Vanilla Cheesecake passion fruit poppy seed shortbread, fresh local strawberries $14
ICE CREAM TRIO- FEATURING DAVE’S GOURMET ICE CREAM Mexican hot cocoa, lemon bar, and peach with orange hazelnut biscotti $14
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.