The Olema Inn and Restaurant
Sample Menu

Soup & Salads

Candy Cap & Eggnog Soup  9.

Paradise Valley Mixed Green Salad, Pistachios, Pomegranates, Fromage Blanc, Kaffir Lime Vinaigrette  10. 

Bloomsdale Winter Spinach Salad, Pt. Reyes Blue Cheese, Roasted Pine Nuts, Persimmon Dressing  13. 

Warm Lobster Salad, Star Route Farms Frisee, Croutons, Pears, Fennel, Onions, Vanilla & Lavender Aioli  16.

Epic Mache, Grilled Asian Pear, Toasted Hazelnut, Cowgirl Creamery
Red Hawk Cheese, Hazelnut Vinaigrette  12.

Fresh Dungeness Crab Salad, Pancetta, Chicory, Citrus Segments, Truffle Citrus Vinaigrette 14.            

   Small Plates

Charcuterie & Local Cheese  14/16.
A Combination of Cured Meats, Rillette, Local Cheeses

Crab & Lobster Won Tons, Grilled Butternut Squash Relish, Tamarind Aioli  15.

Marconi Cove Mussels, Onions, Fennel, Garlic, Champagne, Garlic Toast  11

Bellweather Farms Ricotta Gnocchi, Butternut Squash, Chanterelles,
Candy Cap  & Sage Brown Butter  14.

Grilled Sea of Cortez Scallops , Annabelle’s Mixed Chicory, Butternut Squash, Crispy Leeks, Villa Mandori Balsamico Vinaigrette  15.

Tomales Bay Hog Island Oysters on the Half Shell with Toppings 16.00
8 in an order. Choose any combination of toppings
         Raw Toppings
Flying Fish Roe: Sauvignon Blanc Mignonette, Scallions, Tobiko
Felonius: Spring Peas, Lavender, Shallots, Champagne
Classic: French Champagne Vinegar, Shallots, Black Pepper
A la Russe: Sterling Sturgeon Caviar, Lemon Crème Fraiche
Oven Roasted Toppings
Dizzy: Bacon, Garlic, Fennel, Breadcrumbs
Serafine: Shallots, Shitake Mushrooms, Asiago Cheese
Royale: Lemon Béarnaise, Crispy Shallots
Rocker: Garlic, White Wine, Spinach

Entrées

Grilled Artic Char, Prawns, Sautéed Dungeness Crab, Roasted Roots, Baby Artichokes, Broccoli Romanesco, Candy Cap & Chanterelle Mushrooms, Shrimp & Vanilla Beurre Blanc  27.

 Grilled Niman Pork Chop, Maple Glazed Roasted Sweet Potato, Cauliflower, Peter’s Greens, Apple Soubise, Spiced Apple Butter 27.

 Grilled Niman Ranch New York Steak, Roasted Potatoes, Caramelized Onions, Starwort, Wild Mushroom, Demi Glace 29.

 Pan Roasted Sonoma Pheasant, Creamy Fresh Black Truffle Risotto,
Winter Squash 27.

 Duck Confit & Apple Ravioli, Onions, Fennel, Quince, Brussels Sprouts, Broccoli Shoots, Butternut Squash, Sherry Reduction 24.


Chef de Cuisine, James K. Wong

Our menu is almost entirely organic. Our produce is purchased
from local organic growers whenever possible. We use only
Niman Ranch meat & free range organic poultry.
We support sustainable farming practices.


The Olema Inn Awaits You
The Olema Inn