Dinner Menu

The Groveland Hotel
Cellar Door Restaurant

think global eat local

(Menu changes frequently based on fresh/seasonal ingredients)

Salads

Grovers Wedge –  romaine, apple wood bacon, bleu cheese, buttermilk dressing       6

Classic Caesar – romaine, parmesan, anchovies       6

Spinach Salad – candied pecans, goat cheese, dried cherries, raspberry vinaigrette       7

Soup

Cup         3

Bowl       5

Starters

Grilled Thai-style Pork ribs, ground peanut and coriander       8

Beef and pork meatballs, creamy polenta       8

Puff pastry baked brie with green walnut jelly       8

Range chicken parmesan with fresh mozzarella, marinara       9

Grilled tiger prawns, marinated hearts of palm, chipotli aioli       9

Spicy crab cakes over a bed of greens with lemon dill aioli       10

Lollipop lamb chops, garlic, olives, garden oregano, lemon       14

 

California Cheese Plate-choose (2) – $8 (4) – $16 – all cheeses are organic and local

Served with house-made raisin bread, honey, crackers

Point Reyes bleu (cow) – Point Reyes Farmstead

Red Hawk (cow) – Cow Girl Creamery

Purple Haze (goat) – Cypress Grove

Pepato (sheep) – Bellweather Farms

Cameo (goat) – Redwood Hill Farm

Devil's Gulch (cow) – Cowgirl Creamery

Mt. Tam (cow) – Cowgirl Creamery

Two Year White Cheddar (cow) – Shelburne Farms

 

Pasta

Seafood Pasta, white wine and roasted garlic cream sauce over linguini       22

Portobello Mushroom Ravioli, white truffle, parmesan cream, roasted red pepper       18

Linguini Marinara, kalamata olives, artichoke hearts, broccoli       14

Country-Style Penne, tossed in a hearty veal, pork and grass-fed beef tomato sauce       17

Penne Cabonara, prosciutto, asparagus, garlic parmesan cream sauce       18

 

Entrees

served with two sides

8 oz Flat Iron Steak, brand blue cheese peppercorn sauce       23

12 oz Ribeye – cabernet mushroom sauce       27

Memphis-Style Baby Back Ribs – ½ rack 18 | full rack 24

Mustard and Herb-Roasted Rack of Lamb, garlic olives, oregano, lemon       35

Grilled Salmon – smoked paprika and lemon butter       19

Range Chicken Breast Diavlo, local walnut salsa verde       19

Grilled Heritage Pork Chop with sofrito and port-braised figs       24

 

Sides

Linguine and 3-cheese Alfredo

Creamy Polenta

Seasonal Vegetables

Penne Marinara

Sweet Potato Fries

French Fries

Organic 3-grain Pilaf

Garlic, Olive Oil, Parmesan and Thyme Mashed Potatoes

 

Desserts

Caramel Apple Tart       7

Warm Berry Cobbler with Ice Cream     7

Cheesecake       7

Vanilla Bean Crème Brûlée     8

Tiramisu       8

Chocolate Molten Cake       8

~

split plate charge,  5

corkage fee,  15

we strive to provide our guests with organic and sustainable meat, fish, produce and dairy, utilizing local ingredients whenever possible.