Gravenstein Grill New Beginnings 2021 Winter Lunch Menu (11:30am-3:00pm Wednesday-Sunday) Appetizers Salads Burgers Oysters & Caviar (gf) 21 (To any salad, add: 8oz Smoked $8, come on a Fresh Baked Parker House Style Three Marin Miyagi Oysters topped with Uni Butter & Cali- Braised Chicken Leg $8, 5oz Seared Salmon $14) Bun with a choice of Fries or Side Organic Local Mixed fornia Sturgeon Caviar Newham Gems Caesar Salad 14 Greens Salad with Aged Balsamic Vinaigrette Caramelized Brussels Sprouts 11 Blue Leg Farm Organic Little Gem Lettuce, Parmesan, (*Add Avocado $3, Bacon $3, Cheese $2*) Crushed Toasted Hazelnuts, Roasted Aioli Boquerone & Roasted Garlic Crostini G.G. or Turkey Burger 18 Avocado Toast (vg) 13 Bloomdsdale Spinach Salad (gf) 15 House Ground Bodega Beef from Sonoma Mountain Beef House-Baked Whole Wheat Olive Sourdough topped with Radish, Beets, Toasted Almonds, Goat Cheese, Preserved Co., or Willie Bird Turkey , Organic Little Gems Lettuce, Avocado, Sea Salt & Dierke’s Microgreens Lemon Vinaigrette Tomato, , G.G. Sauce House Made Charcuterie & Local Cheese 32 Root Vegetable Salad (gf) 19 The Pimento 23 Country Pork Pate, Duck Rillettes, Local Cheeses, Marinated Honey Roasted Tokyo Turnips, Pork Fat Carrots, Pickled Rad- House Ground Bodega Beef from Sonoma Mountain Beef Co., and Pickled Vegetables, Eggplant Caviar, Local Honeycomb, ish, Salt Roasted Beets, Prosciutto, Bodega Blue Local Beef Chili, Pickled Heirloom Organic Local Pepper & Whole Grain Dijon, Warm Sourdough Crostini White Cheddar Pimento Cheese, Pickled Cabbage Slaw Mushroom Gratin 16 Entrees Vegetarian Tempeh Burger 15 Foraged & Sebastopol Mushrooms, Foraged Chanterelle Butter, Miso-Glazed Smoked Tempeh, Griddled Onions, Pickled Vege- Fingerling Potatoes, Roasted Fennel, Herb Breadcrumbs Seared Salmon 29 tables, Spicy Carrot Sauce Miso Glaze, Rosemary Dashi Broth, Soba Noodles, Pickled Ahi Poke 20 Carrots Citrus-Soy Glaze, Avocado Mousse, Lotus Chips, Sumac, Local Desserts Microgreens Chicken Cacciatore (gf) 28 Hazelnut Chocolate Pot de Crème (gf) 12 Braised Chicken Thighs, Tomato, Mycopia Mushrooms, Pep- Gianduja, Toasted Hazelnuts, Whipped Cream Smoked Gouda Orzo “Mac ‘n Cheese” 14 pers, Capers, Castelvetrano Olives, Creamy Parmesan Polenta Brioche Breadcrumbs, Bacon, Tomato Jam Wine Pairing: Carol Shelton’s 2017 “Black Magic” Late BBQ Tempeh (vg, gf) 24 Harvest Zinfandel, Sonoma County $12 Soups Smoked Tempeh, Ginger BBQ Sauce, Quinoa & Black Rice with Ginger, Garlic & , Pickled Green Beans Rum Cake 14 Tomato Soup 10 Caramel Sauce, Vanilla Gelato Carrot Green Pesto, Fresh Basil, Parmesan, Herb Focaccia Fried Chicken 19 Drink Pairing: Navarro 2016 Late Harvest Muscat Blanc, Croutons Braised & Fried Chicken Leg, Classic Coleslaw, Fries Anderson Valley $17 New England Clam Chowder 14 Petrale Sole Sandwich 20 Local Meyer Lemon Cheesecake 12 Carrots, , , Potatoes, Dill, Clams, Bacon, Cream, Coleslaw, Tartar Sauce, Side of Fries Meyer Lemon & Orange Curd, Whipped Cream Herbed Focaccia Croutons, Asian Chicken Salad 20 Wine Pairing: Bodkin 2013 Late Harvest Sauvignon Blanc, Cabbage, Red Onions, Carrots, Jalapeño, Red Bell Pepper, Dry Creek $12 100% of our menu is sourced from local purveyors Arugula, Mint, Strips, Pepitas, Sambaal Vinaigrette, Vanilla Ice Cream (gf) or directly from local farms and ranches. Braised Chicken Thigh (sub vegan Smoked Tempeh +$0, sub 8 Salmon +$6) by Screamin’ Mimi’s, Sebastopol Chef Simontacchi & Chef Garcia strive to bring the Seasonal Sorbet (vg, gf) 8 best of West Sonoma County to the table, with a by Screamin’ Mimi’s, Sebastopol focus on seasonality & a sense of place.

Gravenstein Grill, 8050 Bodega Ave, Sebastopol, CA 95472 phone: (707) 634-6142 Executive Chef Bob Simontacchi Sous Chef Alejandro Garcia