St. Orres Menu Sampler

THE DINING ROOM at ST. ORRES celebrated its 32th birthday in January, 2009, and, one way and another, we're going to spend the whole year celebrating. The public, our peers, and the press have been wonderful to us- criticizing us when we needed it, praising us when we deserved it, and always supporting us in our efforts bring joy and excitement to the table.

Farther down the page you'll find a sampler of Reviews and Comments about The Dining Room, but first I'd like you to look over a sampling of our Seafood and Nightly Specials followed by our basic menu.

While there is some variation in the basic menu based on seasonality, I change each evening's half dozen or so specials just about every time some farmer or fisher or processor or purveyor I deal with calls up and says, "Hey, Rosemary! I have something really special for you!" And while the basic menu will give you an idea of what I've christened North Coast Cuisine, you'll also notice that within the specials I've added a few flavors and fantasies to keep your taste buds busy and your imaginations engaged (or vice versa). Obviously, I hope this makes you hungry.

A Sampling of Seafood and Nightly Specials

Pan Roasted Fresh Wild Salmon with Zucchini Cakes, Grilled Green Onions and Wasabi Lime & Ginger /\ Fresh Swordfish Grilled and served with Coconut Rice andd Fresh Mango Salsa /\ Pan Roasted Fresh Escolar served with Mashed Potatoes Sautéed Spinach and Fresh Corn /\ Seared Sea Scallops with Fresh Arugula, Potatoes, Pancetta and Fresh Orange /\ Steamed Mussels atop Saffron Fettucine with Garlic, Wine, Butter and Fresh Tomato /\ Fresh Sonoma Duck Breast with Strawberry Orange Pancakes and Fresh Strawberries /\ Grilled New York Steak Wrapped in Italian Bacon with Lattice Potatoes and Creamy Cognac Sauce /\ Grilled Veal Chop with Garlic Mashed Potaotes, Foie Gräs and Truffle Madeira Sauce /\ Rack of Wild Boar with Rosemary's Spicy Apple Sauce and Apple Pancakes.

MENU

Pheasant Breast Stuffed with Andouille Sausage with Wild Mushroom Risotto Cakes

Grilled Quail with Yam Pancakes, Won Tons, and Orange Jalapeño Glaze

Wild Mushroom Tart with Porcini Fettucine

Eggplant Terrine with Fresh Tomatoes

Fillet of Beef with Cracked Black Pepper

Rack of Lamb with Roasted Garlic and Eggplant

Stuffed Wild Boar Hind with corn Beignets

Medallions of Venison with Yam Waffles and Wild Huckleberries

All dinners include a salad course and a choice of chilled or warm soup.

We offer a variety of seafood depending of the freshness, quality, and market availability.

$45.

Appetizers and Desserts, listed below, are a la carte.

Crab Cakes with Saffron Garlic Aioli

Baby Abalone with Seared Scallop

Grilled Portabello Mushroom with Fresh Salsa

Chiles Relleño with Fresh Mozzarella

Baked Goat Cheese with Smoked Wild Boar and Tomato

Stilton Cheese in Phyllo with Fresh Apple and Sugared Walnuts

Country-style Pheasant and Venison Pâté with a Huckleberry Glaze and Rosemary's Mustard

Garlic Flan with Locally-foraged Black Chanterelles

Appetizers are $10-$15.

Chocolate Decadence with Whipped Cream andd Raspberry Purée

A Praline Basket filled with Espresso Ice Cream and St. Orres Chocolate Sauce

Freshly Baked Individual Apple Pie with St. Orres Cinnamon Ice Cream

St. Orres Old-Fashioned Bread Pudding with Homemade Nutmeg Ice Cream and Caramel Sauce

Fresh Lemon Tarts with Fresh Blackberries

New York Style Cheese Cake

Jack Daniels Ice Cream and Whiskey Caramel Sauce

A Trio of Seasonal Sorbets

Crème Caramel

Desserts are $10.

The Dining Room accepts VISA and Mastercard.
Parties of 10-12 persons can be seated privately in the Solarium (right) with advance notice. (Please see Weddings and Celebrations page)
A 20% gratuity will be added for parties of five or more.
Beer & Wine only
No Smoking
Dinner only, 6-9:30 PM (Winter schedule varies)
Partially wheelchair accessible
Reservations encouraged

"Every year one meal transcends all others and becomes the standard by which all others are judged. More often than not, that meal is at St. Orres... This is easily the best restaurant on the Sonoma Coast."

Randolph Wolf, Sonoma Style Magazine

"Campiformio's energy and her passion for her work come through in every dish."

James Beard House Discovery Series

"...the meals we shared were exceptional. We satisfied more than our hunger, nourishing our other senses as we drove north along this scenic and spectacular Pacific coastline."

- Lee Klein, Australian Gourmet Traveler

If you'd like to read a full review that I think gives you a real sense of the St. Orres Dining Room experience, we've included one written by SonomaZone 'Zine's Food editor, Gregori Jakovina, and published by Sonoma Style Magazine (which also included us in its Dazzling Dozen Best Restaurants in Sonoma County on several occasions). Just follow this link and come back:

"Every year one meal transcends all others and becomes the standard by which all others are judged. More often than not, that meal is at St. Orres... This is easily the best restaurant on the Sonoma Coast."

"Campiformio's energy and her passion for her work come through in every dish."

Gregori Jakovina St.Orres Review

The Hotel

The Meadows Cottages

The Creekside Cottages

Weddings and Parties at St.Orres

Chef Rosemary Campiformio

Gifts from St. Orres

Our Links