The Redwood

☀️ More new dishes!

🥕First up, our house made whipped ricotta tartine with Meyer lemon carrot marmalade, carrot ribbons and greens, olive oil and maldon on grilled sourdough

🫒Second, available during dinner hours only
Spice rubbed pork tenderloin ( think cumin, fennel, long pepper), bulgur jeweled with the first of the local apricots , pickled fennel, and caramelized fennel, a mustard frills salad , and a castelvetrano olive salsa verde

On the menu now! See you soon 😘

This is our kinda brunch set up. Beef manoushe, olives, crudo, a salad perhaps, and a bottle of wine. But don’t worry we have plenty egg dishes too if that’s more your Sunday vibe.

Sunday Brunch 12-3
Happy Hour 3-6
Dinner starts at 5!

📸

What a week! Opening at 3pm today. Cant wait to see you for happy hour and dinner! 🌷

🍇SAVE THE DATE: May 1st, 5:00-8:00
Come taste a mixed flight of off-the-beaten-path Italian varietals with and winemaker Sam Bilbro! A Sonoma County native and 4th-generation winemaker, Sam highlights grapes native to Northern Italy and the results are fantastic. Chef Geneva will be cooking up some Italian-Americana specials that you can pair with a glass, flight, or bottle! We hope you can join us!

Sunday special tomorrow! 🌷

Cara cara cured Mt. Lassen rainbow trout, whipped crème fraiche, house made “vadouvan everything spice”, pickled fennel, capers, radish, mandarin zest, dill & fennel fronds on grilled sourdough

There’s still time for a brunch reservation 😘

Mark your calendars for Friday, March 27th, an evening you won't want to miss! From 5-8, we're excited to have Michael from joining us to pour a selection of exceptional wines from Diana d'Alba producer Campàro. As an added bonus, the kitchen will be cranking out some not-so-authentic BBQ specials that you can pair with these pours! We’ll see you then!

Next up!

Calabaza Upside Down Corn Cake. Our take on calabaza en tacha or calabaza enmielada, local winter squash gets simmered until tender in piloncillo, guava, and spices then get baked with its caramel into an upside cake made with blue corn masa from
Served warm with its caramel, sarsaparilla whipped cream, & lime zest

Cabbage au Poivre. Cabbages from & are seared to get some good char, then roasts with our au poivre butter made with black, white, and green peppercorns and Dijon. Served with caramelized onions cooked down for hours with nutmeg, green and red Szechuan peppercorns ( we’re at 5 diff peppercorns now), tomato paste, tamari, and Sherry vinegar. Topped with pickled tart cherries, crushed pepitas, and fresh tarragon

On the dinner menu now 💕

🌹Brisket & Mole Rojo🌹
Mole rojo made in house with 4 different types of chiles, almonds, seeds, dried tart cherries, spices, plantains- over 20 ingredients- truly is a labor of love. Yes, it is spicy. Served with heirloom corn hominy that we cook from its nixtamalized dried form with lots of bay. Beef brisket from slow braised with our house tepache that we make from the leftover pineapple skins after making our “tepache” pineapple pickles. Made with piloncillo and all the spices you know from tepache, it’s tepache in a bite instead of a sip. Finished with a crunchy fennel and lime salad.

Over the past few years Chef Geneva has become more and more consumed with loving, cooking, and diving into her Mexican heritage and culture so don’t be surprised when more dishes like this pop up ❤️

On the dinner menu now!

Just a peaceful moment in our lounge captured by 🌱
. . Also our books are starting to fill up for our Valentine’s Day dinner with . Reminder to book soon before you miss your chance! We highly recommend buying tickets to for the tasting menu. Chef Geneva smuggled in some very rare and special chiles from Mexico City just for this menu 🌶️🌹❤️🤫
To say we are really excited about this dinner is a huge understatement ❤️

We stand in solidarity with those participating in tomorrow’s strike. The brutal acts of violence and indignity ICE is committing have no place in our or any community. We will be keeping the doors open tomorrow, but we will be donating a portion of our flight sales to tomorrow. We stand with our immigrant community. Abolish ICE!