Food & Drink
The Dining Room
In-season, locally sourced with quality ingredients, and impeccably prepared. We are a gathering place for the community and guests in a fresh and new space that honors the legacy of the Lodge, while tantalizing the palette with flavors that celebrate the bounty that the area has to offer – from lush produce to the freshest catch. We aim to offer fair and approachable pricing – inviting locals regularly and inspiring visitors to make the trip – and to serve meals with the warmth and care of being in someone's home.
To learn more about our special dining events, please visit our Community Events page.
*Menus displayed below are Sample Menus and are subject to change.
Sample Dinner Menu
Bread + Castlevetrano Olives + Roasted Garlic & Balsamic Vinegar
$14
Halibut Ceviche + Jalapeno + Cilantro + Guacamole + Espelette + Housemade Tortilla Chips + Argumato Lemon Olive Oil Drizzle
$28
Farm Lettuces Salad + Mixed Greens + Watermelon Radish + Chervil + Green Goddess Dressing + Parmesan
$16
Farm Heirloom Tomato Salad + Little Gem Lettuces + Mozzarella + Stone Fruit + Farm Micro Basil + Marcona Almonds + Balsamic & EVOO
$18
Farm Oyster Mushrooms + Carnaroli Risotto + English Peas + Argumato Lemon Oil + Parmesan
$28
Dungeness Crab Cakes + Farm Mixed Green Salad + Aiolo
$42
Seared Diver Scallops + Grilled Corn Succotash + Bell Pepper + Asparagus
$42
King Salmon + Braised Endive + Green Beans + Heirloom Cherry Tomatoes + Chimichurri
$45
Akaushi American Wagyu Striploin + Roasted Cipollini Onions + Maitake Mushrooms + Asparagus + Cherry Tomatoes + Roasted Fingerling Potatoes + Rosemary Jus
$62
Sample Wine Menu
Vinyl, Wine, & Dine with Wild Hog - Sample Menu
Bacon Wrapped Dates
paprika honey
Sauteed Wild Mushrooms
sherry served over griddled polenta with mascarpone
Orrecchiette
garlic, chili, broccoli rabe (with or without sausage)
Olive Oil Cake
Appetizer
Seafood Chowder
clams, rock fish & trout, potatoes, bacon & chives
Parsnip & Sweet Potato Soup
apple, leeks, honey, sage & crème fraîche
Chicory Salad
shaved fennel, beets, avocado, toasted pepitas, candied walnuts & champagne vinaigrette
Lemon-Ricotta Gnudi
stewed tomatoes & roasted garlic, parmesan crisp, basil
Local Dungeness Crab Cakes
farm lettuces, orange supremes and aioli
Main Course
Diestel Turkey Dinner
mashed potatoes, rosemary & sage stuffing, yam gratin, broccolini, cranberry sauce, gravy, buttered roll
TRSL Red Wine Braised Beef Shortrib
garlic mashed potatoes, cippoloni onions, baby carrots, and horse raddish gremolata
Northern Halibut
braised endive, haricot vert and ginger buerre blank
Roasted Butternut Squash
TSRL oyster mushrooms, gigante beans, rainbow chard, burst tomatoes and chimichurri
Dessert
Pumpkin Pie
with whipped crème fraîche
John's Famous Cheesecake
with blackberries
Apple Crisp
with golden raisins, vanilla ice cream and caramel
Holiday Local's Night Sample Menu
blue cabrales cheese and sherry vinaigrette
berries
Amuse
Pomodorini with Toasted Focaccia
Marinated Olives and Marcona Almonds
A La Carte
Passmore Ranch Sturgeon Caviar
crème fraiche and pringles
Charcuterie and Cheese Board
First
Potato and Leek Soup
fried leeks and apples
Local Oysters on the Half Shell
red wine mignonette
Mixed Chicory Salad
d’anjou and asian pears, watermelon radish, shaved fennel and cider maple dressing
Fried Brussel Sprouts
walnuts and fresno pepper dressing
Crab Cake
shaved winter vegetable salad and old bay mayonnaise
Main
Spaghetti
dungeness crab, lemon, chili flake and mint
Deep Fried TSRL Quail
grits and roasted carrots
Roast Beef
yorkshire pudding and pan drippings
Baked Kombocha Squash
chickpeas, morrocan spices and yogurt
Dessert
Traditional Christmas Cake
hard sauce
Apple Crisp
vanilla ice cream and caramel
Double Chocolate Budino
christmas cookie
First
Sea Ranch Lodge Clam Chowder
oyster crackers and tabasco
Local Oysters on the Half Shell
champagne mignonette
TSRL Caesar Salad
romaine, croutons and parmesan
Baby Spinach Salad
pomegranate, persimmon, pickled onions and pecans
Suppli-Fried Tomato Risotto
stuffed with mozzarella
Amuse
Olive Tapenade with Rustic Crackers
Hoppin’ John
A La Carte
Passmore Ranch Sturgeon Caviar
crème fraiche and pringles
TSRL Shrimp Cocktail
Main
Beef Wellington
prosciutto, mushroom duxelle, dijon and puff pastry
Local Halibut cooked in Parchment
lemon, fennel, fingerlings and tarragon butter
Seared Diver Scallops
Duck Leg Confit
flageolet beans, celery root and sour cherries
Dessert
Croquembouche – Profiteroles filled
pastry cream and drizzled with caramel
Quatro Leches Cake
berries and abuelito chocolate sauce
Red Wine Poached Pears
crème anglaise