~STARTERS~
† Crab Cakes Remoulade
Celery Root Salad ~ Cajun Remoulade Sauce
† Chipotle Broiled Shrimp
Chipotle Tomato Sauce ~ Cotija Cheese
† California Cheese Sampler
A selection of four unique California Cheeses
Ciabatta Bread ~ Seasonal Chutney
Bruschetta Caponata
Lightly Toasted Ciabatta ~ Eggplant ~ Capers ~ Green Olives ~ Onion ~ Raisins
~SOUP & SALAD~
† Hand Selected Salinas Organic Greens
Seasonal Vegetables ~ House Balsamic Vinaigrette
Wawona Caesar Salad
Croutons ~ Grated Parmesan ~ Classic Dressing
Ground Pepper and Anchovies by request
Composed Beet Salad
Red and Yellow Beets ~ Pistachios ~ Arugula~ Goat Cheese ~ White Balsamic Dressing
† Organic Tuscan Chickpea and Tomato Soup
Or
Chef’s Soup of the Day
~ENTREES~
Choice 8 oz. Flat Iron Steak
Cooked to your request ~ Smashed Red Potatoes ~ Chimichurri Sauce
Ravenswood Zinfandel, Old Vine Sonoma
Mushroom & Leek Chicken Breast Roulade
Crispy Breading ~ Port Wine Sauce ~ Lundberg Farms Wild Rice Pilaf
Santa Christina Sangiovese Tuscany~Glass$6.25~Bottle
Slow Braised Pork Osso Bucco
White Bean Ragout ~ Gremolata
Echelon Pinot Noir Santa Lucia, CA
† Diestel Farms Turkey & Mushroom Ravioli
Pan Seared Breast Cutlets ~ Fresh Spinach ~ Mushrooms
Parmesan ~ Madera Cream Sauce
Fire Station Red Shiraz, Sonoma
† ‡ Hill’s Pioneer Pot Roast
Slowly Braised Grasslands Beef Shoulder
Carrots ~ Mashed Potatoes ~ Onions
Geyser Peak Cab Alexander Valley, CA
Prix Fixe Menu
Flat Iron Steak Dinner, House Salad, and
Choice of Dessert or a glass of Red Rock Merlot
~FISH AND VEGETARIAN ENTREES~
Salmon en Papillote
Fennel ~ Onion ~ Potatoes ~ Green Peppercorn Butter
Bonterra Chardonnay Mendocino, CA
† ‡ Fresh Cornmeal Breaded Pan Fried Trout
Wild Rice Pilaf ~ Roast Poblano Corn Salsa
Bollini Pinot Grigio, Italy
Eggplant Parmesan
Breaded Fried Eggplant ~ Mozzarella ~ Marinara ~ Parmesan
Badi a Coltibuono Chianti
Portabella Mushroom Ravioli
Shiitake and Button Mushrooms ~ Fresh Spinach ~ Garlic ~ Madeira Cream Sauce
Greg Norman Shiraz, Australia
Beverages
Tea, Soda, 8 oz. Milk Coffee
Corkage Fee applies
Wawona Hotel’s Chef de Cuisine, Robert Stritzinger, is pleased to accommodate our vegetarian and vegan guests. If the above choices do not meet your dietary needs, inform your server and we will strive to prepare an option that will suit you.
All entrees accompanied by appropriate vegetable side dishes, warm sourdough bread and sweet cream butter.
† Designates Organic and Sustainable food items
‡ Designated Wawona Hotel Favorite
A 17% gratuity will automatically be added to tables of 6 or more
“Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of food borne illness. Individuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked (FDA Consumer Advisory 3-603.11)”
