We love the idea of shared plates: food that cultivates socialization and conviviality. The Ravish menu of simple and shared plates is built around thoughtfully sourced ingredients.
 
Our cuisine is seasonal and sustainable with flavors combined simply and elegantly. The menu changes frequently based on what's freshest and in season; the following is a recent example.

BITES
Ravish bites are designed to be shared (but you certainly don’t have to!) & are served tapas-style.

Artisan Breads & Croccantini Crackers   4
with extra virgin olive oil, balsamic, pink peppercorn-seasoned butter & Murray River pink salt

Olives 8.5
today’s selection of artisan olives

Spread Trio 7.5
kalamata olive tapenade, sun-dried tomato pine nut dip, creamy Cypress Grove herbed chevre served with La Panzanella croccantini crackers & fresh breads

Applegate Farms Organic Pigs in a Blanket 6.75
pork sausages wrapped in puff pastry and served with spicy ketchup & maple-honey mustard

Roasted Organic Potatoes 9
roasted in herbs de Provence and garlic, served with spicy ketchup & remoulade

Seasonal Vegetables 9
ALSO AVAILABLE VEGAN
roasted in an orange-mint compound butter, see our chalkboard for today’s selection.

Pan-Seared Sweet-Potato Latkes 9.5
with Carlton Farms bacon, crème fraiche, blue cheese, chives

Flank Steak Satay Skewers 9.5
served with orange-coconut curry sauce

Yogurt Masala Chicken Skewers 8.5
Draper Valley Farms breast meat marinated in yogurt, lime, honey, Indian spices & served with masala sauce

Dungeness Crab Cakes one 5, two 9, three 13
served with sweet chili sauce

BBQ Pulled Pork Sliders two 9, three 12.5
Carlton Farms Pork, house-made BBQ sauce & apple-cabbage slaw on a brioche bun OR try them bunless

Chorizo-Burger Sliders two 9, three 12.5
with lime-chili aioli, crisp cabbage, fresh cilantro, on a brioche bun

SALADS

Caramelized Pear Salad 8.75
organic mixed greens, caramelized pears, Rogue Creamery Oregon bleu cheese, & pistachios, tossed in a cranberry white-balsamic vinaigrette

Roasted Squash Salad 8.75
organic mixed greens, roasted squash, goat cheese, pumpkin seeds & cranberries, tossed in an apple-cider vinaigrette

CHARCUTERIE & CHEESES
Chef's seections served with breads, crackers, fruit mostardas & geleés, grainy mustard & house-made candied walnuts

Three artisan cheeses 17

Three artisan cheeses & two cured meats  23

“daly” specials
Created by Chef Kelly Daly

Soup du Jour 5.5
check the chalkboard or ask your server for today’s selection, served with bread

Baked Brie 11
wrapped in puff pastry, topped with salted caramel & sliced apples & served with Panzanella croccantini crackers & fresh breads

Panini du Jour 9
check the chalkboard or ask about today’s panini

Pancetta-3 Cheese Mac & Cheese 11
ALSO AVAILABLE VEGETARIAN
with rosemary cheddar, parmesan & blue cheese topped with breadcrumbs & a truffle oil drizzle (please allow 20-30 minutes… definitely worth the wait!)

Harissa Quinoa 13
ALSO AVAILABLE VEGAN
black & white quinoa, garbanzo beans, spinach, roasted red peppers, mint & cilantro sautéed in a smoky & spicy North African harissa sauce and topped with feta

SWEETS

Theo Chocolates & Caramels
70% dark chocolate shards & sage, vanilla, ghost chili chocolate-covered caramels

Procopio Gelato
cinnamon chocolate, ginger, blackberry or coconut served with a shortbread cookie

NON-DRINKY DRINKS

Caffe Vita Coffee ~ Theo blend

Assorted Luxe Teas

Classic Coke in the Bottle

Mexican Coke in the Bottle

Fresh Juiceworks ~ apple, cranberry & orange

San Pellegrino Sparkling Water

Top photo: Red Fish Blue Fish Photography; All other photos this page: Kathryn Barnard Photography