DRY CREEK VALLEY CULINARY COOPERATIVE Connecting the best in local food and wine. MENU BOOK wdcv.com/culinarycooperative BARNDIVA DINNER 707.431.0100 first heirloom beets, endive, watercress, warm chèvre croquettes, baby radish 14 crispy quail, warm potato salad, frisee, smoked ham hock, quail egg 19 cauliflower soup, caramelized florets, raisin, fried caper, toasted almond, sage 12 beef carpaccio, thinly sliced filet mignon, hen of the woods tempura, horseradish 17 crisp butter lettuces, ruby red grapefruit, radish, citrus vinaigrette 11 shaved apple salad, baby lettuces, fennel, fines herbs, pomegranate, champagne vinaigrette 9 sliced raw yellowfin tuna, sticky rice, avocado, soy, pickled fresno chili 18 marin triple cream brie, poached apricot marmalade, warm brioche 16 main herb roasted filet mignon, olive oil smashed potato, spinach, caramelized onion jam, bone marrow “tater tot” 42 pan roasted john dory, mussels, chorizo, artichoke, broccolini, saffron tomato broth 34 crispy young chicken, roasted brussels sprouts, ricotta & egg yolk ravioli, serrano ham vinaigrette 26 sautéed pacific swordfish, fregola sarda, green goddess, cracked crab, olive, tomato confit 32 bacon wrapped pork tenderloin, stone-ground polenta, fennel, apple “relish,” crispy proscuitto 28 sonoma duck, crispy leg, sliced breast, caramelized endive, huckleberry, ricotta pierogi, scallion 36 “the vegetarian” this is a dish handcrafted daily by the chef according to the seasonal market 25 for the table bd frites, crisp kennebec potatoes, spicy ketchup 12 chèvre croquettes, wildflower honey, lavender 10 “the artisan”, handmade cheeses, charcuterie, seasonal accompaniments 39 chef ryan fancher 20% gratuity will be added to parties of 6 or more consuming raw or undercooked meat, seafood, shellfish, and eggs may increase the risk of food borne related illnesses 707.433.1380 BRAVAS BAR DE TAPAS | 707.433.7700 HAM & CHEESE BAR WHITE TAP WINES Fermin Jamón Ibérico - Spanish Cured Ham 15 5oz Glass / Half Liter / Liter Spanish & Local Cheeses, Fig Jam, Marcona Crackers 15 Simi Sauvignon Blanc Sonoma County 2010 5.5 / 13 / 26 J Chardonnay Russian River Valley 2010 9 / 25 / 52 Marinated Olives, Pickled Garlic, Idiazábal Cheese 5 Marcona Almonds, Rosemary, Pimentón Salt 5 WHITE WINES BY THE GLASS Pan Tomate - Tomato Toast, Arbequina Olive Oil, Sea Salt 4 SPARKLING 6oz Glass / Bottle TOSTADA Segura Viudas Extra Dry Penedes Spain NV 7 / 28 (Toasts) Juve y Camps Cava Catalonia Spain 2007 8 / 32 Roederer Brut Anderson Valley NV 11 / 36 Goat Cheese, Golden Onions, White Truffle Honey 5 Piper-Heidsieck Brut France NV 85 Crispy White Anchovies, Fennel Slaw, Alioli 5 LOCAL WHITES 5oz Glass / Half Bottle / Bottle CHILLED TAPAS Mauritson Sauvignon Blanc Dry Creek Valley 2011 6.5 / 15.5 / 27 Sbragia Sauvignon Blanc Dry Creek Valley 2012 8.25 / 19.5 / 35 Tortilla Española - Potato, Onion & Manchego Omelette with Alioli 6 Mac Murray Ranch Chard. Russian River Valley 2011 6.75 / 16 / 28 Salmorejo Soup - Chilled Tomato & Almond Soup 6 Ramey Chardonnay Russian River Valley 2010 12.5 / 30 / 56 Ferrari-Carano Bella Luce Blend Sonoma County 2011 6 / 14.5 / 25 Mussel Escabeche - Marinated Mussels with Chili Relish 9 Gordian Knot Albariño Russian River Valley 2011 8.5 / 20.5 / 37 Duncans’ Cremini Mushroom Escabeche with Pimentón 5 Seghesio Arneis Sonoma County 2011 9 / 21.5 / 39 Paul Mathew Rosé Russian River Valley 2012 8.5 / 20.5 /37 Tuna Belly Salad, Green Olives, Egg, Shaved Celery 10 Navarro Rosé Anderson Valley 2012 7.5 / 18 / 32 Spanish White Anchovies, Herb Oil 5 Roasted Red Beets, Cinnamon, Walnuts, Idiazábal 8 SPANISH WHITES Escarole Salad, Moscatel Dressing, Hazelnuts, Cabrales 8 Gessamí Gramona White Blend Penedès 2011 7 / 17 / 30 La Cana Albariño Rías Baixas 2010 7.5 / 18 / 32 Escalivada - Marinated Fire Pit Vegetables with Garlic Toast 8 Paco & Lola Albariño Meaño 2008 8.5 / 20.5 / 37 Protos Verdejo Rueda 2010 7.25 / 17.5 / 31 BOCADILLOS Itsas Mendi Bizkaiko Txakolina Txakolina 2011 8.25 / 20 / 36 (Little Sandwiches) Plácet Viura Rioja 2008 12.5 / 30 / 56 Duck Meatballs, Tomato Sofrito, Green Olive Purée 8 RED TAP WINES Serrano Ham and Manchego, Truffle Paste 6 5oz Glass / Half Liter / Liter Long Cooked Pork Cheeks, Salsa Verde 8 Silvertap Merlot Sonoma County 2010 5.5 / 14 / 28 Paul Dolan Pinot Noir Potter Valley 2010 8 / 23.5/ 47 WARM TAPAS RED WINES BY THE GLASS Patatas Bravas - Fried Potatoes, Spicy Tomato Sauce, Alioli 6 Bacon Wrapped Dates with Blue Cheese, Marcona Almonds 7 LOCAL REDS 5 oz Glass / Half Bottle / Bottle Creamy Chicken Croquetas 7 Hartford Court Pinot Noir Russian River Valley 2010 13.75 / 33 / 62 Cider Braised Chorizo and Shishito Peppers 7 Mueller Pinot Noir Russian River Valley 2010 13.75 / 33 / 62 Bacalao Fritters, Orange Alioli, Parsley Salad 9 Pezzi King Zinfandel Dry Creek Valley 2010 7 / 17 / 30 Unti Grenache Dry Creek Valley 2010 9.5 / 23 / 42 Fried Duck Egg, Chorizo Cracklings, Toast 5 Seared Scallops with Romesco & Leeks From the Fire Pit 13 SPANISH REDS Dungeness Crab Fideuá - Toasted Vermicelli, Tomato, Crab 10 Juan Gil Monastrell Jumilla 2010 6.75 / 16 / 28 Stewed Chickpeas, Morcilla, Greens, Fennel Sofrito 6 Mencos Tempranillo Rioja 2010 6.5 / 15.5 / 27 Steamed Clams in Cava with Garlic, Parsley, Chili Flakes 13 E-1 Red Blend Priorat,RD,Rioja 2011 7.5 / 18 / 32 Antidoto Tempranillo Ribera Del Duero 2009 9.25 / 22.5 / 41 Crispy Pig Ears, Anchovy Vinaigrette 9 AN/2 “Anima Negra” Red Blend Mallorca 2009 11 / 26.5 / 49 Roasted Local Asparagus, Orange Alioli, Manchego 7 Numanthia Termes Tempranillo Toro 2009 9.5 / 23 / 42 A LA PLANCHA RED WINES BY THE BOTTLE Fresh Gulf Prawns, Pimentón Salt & Pepper 14 Monterey Calamari, Salsa Verde, Lemon 10 Roth Pinot Noir Sonoma Coast 2010 52 “Three Valleys” Zinfandel Sonoma County 2010 Local Sardine, Black Olive Ink, Piquillo, Migas Salad 8 Ridge 48 Red Scarf Red Blend Sonoma County 2010 45 Crispy Skin Chicken Thighs, Garlic, Sherry & Bay Leaf 10 Nekeas Grenache El Chaparral Navarra 2010 26 Montecillo Reserva Tempranillo Rioja 2006 25 Lavender Quail, Sherried Grapes, Basque Honey 12 Can Blau Red Blend Montsat 2009 28 Sebastopol Maitake Mushrooms, Goat Cheese Fluff 10 Camins del Priorat Red Blend Priorat 2010 41 Skirt Steak, Red Onion Marmalade, Valdeón Cheese 13 DESSERT WINES Octopus, Fingerlings, Smoked Paprika, and Olives 16 POSTRES 3oz. Glass Deviation Rose Geranium, NV California 11 Olivares Dulce Monastrell, 2008 Jumilla 20 Strauss Family Organic Vanilla Soft Serve 6 Toppings- One Per Order Extra Virgin Olive Oil & Sea Salt Corkage fee is $15. per 750ml bottle of wine for first 2 bottles, Pedro Ximenez Chocolate $25 per bottle after that. We will waive fee for each bottle purchased. Apple Cookie Crunch 18% gratuity will be added for parties of 6 or more. Goats Milk Carmel Jamón Migas Additional toppings $1 each Nutella Toast, Olive Oil, Vanilla Bean Sea Salt, Orange Zest 5 Our lunch menu consists of salad and sandwich specials in addition to most of our dinner offerings. Below are a few highlights STARTERS CALDO VERDE Portugal’s national soup, potato thickened beef consommé, collard greens, linguiça CHOURIÇO CRUSTED DAY BOAT SCALLOPS pan seared, Japanese sweet potato puree, leek confit, molho cru BOLINHOS de BACALHAU cod cakes, cilantro alioli, Moroccan black olive coulis SARDINHAS ASSADAS grilled whole Monterey bay sardines, warm onion “cebolada” PAN ROASTED MUSSELS with CHOURIÇO tomato-lobster fumet, cilantro, garlic bread MAIN PLATES PACIFIC WILD CAUGHT BLUE NOSE SEA BASS FILLET oven roasted, grilled yellow corn, sautéed collard greens, molho cru PORK TENDERLOIN “RECHEADO” olive, fig and almond stuffing, São Jorge cheese potato “croquettes,” port wine sauce Just steps away from Healdsburg’s landmark BACALHAU no FORNO plaza, brother and sister team (Chef Manuel and traditional baked casserole of north Atlantic salt cod, Lucia as your host) serve Cozinha Nova potatoes, onions and olives Portuguesa — “new Portuguese cuisine”— the varied and complex flavors of their native FEIJOADA COMPLETA homeland using Sonoma County’s best Brazilian national dish, stewed beef, pork, smoked sausage, black beans ingredients. Local and Portuguese wine and beer. DESSERT TRIOS Port and Madeira bar. TRADITIONAL arroz doce with Madeira braised figs, malassadinhas with Patio Dining | Lunch and Dinner Daily “ovos moles”, and almond ice cream sandwich with fig cake Café Lucia CHOCOLATE 235 Healdsburg Ave., Suite 105 chocolate mousse with almond tuile, chocolate soufflé with Healdsburg, CA 95448 ruby port gelée, mint chocolate ice cream caramelized banana www.cafelucia.net | Tel. (707) 431-1113 CATELLI'S 707.857.3471 707.814.01111 phone: 707-473-8030 snacks raw soup & salad vegetables housemade pasta seafood meat 7 / 2 / 1 4 DRY CREEK KITCHEN 707.431.0330 FIRST COURSES Pistachio and Black Pepper Goats Milk Cheesecake-beets and asparagus tips in a crisp Phyllo shell-$12 Seared Sonoma Foie Gras with Rhubarb Tart-aged balsamic vinegar and black pepper scented honey-$19 Tomales Bay Miyagi Oysters with Pinot Blanc Mignonette- crisp black pepper chrackers-$12 Composed Salad of Smoked Trout with Potato Blini-hard cooked eggs, salmon roe, and quail egg-$9 Salad of Seasonal Field Greens and Herbs-champagne-shallot vinaigrette and pickled vegetables-$8 Warm Roasted Green Garlic Soup-toasted garlic chips and green garlic oil-$8 Yellow Tail Jack Sashimi with Dungeness Crab Timbale- tempura asparagus and cucumber consommé-$12 MAIN COURSES Polenta Crusted Salmon with Pea Shoots and Onion Sprouts-pearl onions and English peas-$21 Caramelized Organic Chicken Breast with Basil-fresh ricotta gnocchi and sautéed spinach-$20 Roasted, Braised, and Steamed Local Vegetables-preparation vary depending on availability-$18 Herb Roasted Veal Demonic with Crisp Sweetbreads-asparagus tips, spinach and charcoaled onions-$29 Olive Oil Poached Liberty Duck-black truffle polenta, roasted red onion vinaigrette-$26 Sautéed Skate Wing with Braised Ox Tail and Potato Hash-braised artichokes and sauce bordelaise-$23 Charcoaled Angus Beef Sirloin with Crisp Bacon and Potato Tart-stuffed onion with melted blue cheese- $28 707.433.3333 Crispy Buffalo Wings All Natural Chicken, House Made Spicy Wing Sauce, Blue Cheese Dressing, Celery ................