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John Ash & Co.
John Ash & Co.
4330 Barnes Rd., Santa Rosa
Lunch Menu
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Starters, Soups & Salads
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| Hog Island Oysters from Tomales Bay Served on the Half-Shell cold with a trio of sauces | |
| Crispy Fried Calamari with a green papaya salad, butter lettuce and a Thai basil dipping sauce | |
| Pan-Seared, Pepper-Coated Ahi Tuna with a niçoise and eggplant tart | |
| Roasted Sonoma Duck Confit warmed potato, apple and fava bean salad with a whole grain mustard sauce | |
| Soup of the Day ask your server for today's selection | |
| Sonoma Onion Soup topped with a housemade croûte and gruyère cheese | |
| Grilled Asparagus and Fresh Mozzarella wrapped in prosciutto with frisée and an egg mimosa | |
| Roasted Beet Salad with arugula, frisée, Pt. Reyes blue Cheese, candied walnuts and a walnut oil vinaigrette | |
Executive "Quick Lunches"
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| Roasted Beet Salad with arugula, frisée, Pt. Reyes blue Cheese, candied walnuts and a walnut oil vinaigrette | |
| "From the Earth" Cup of Soup of the Day 1/2 Wedge of Iceberg Lettuce Salad 1/2 Grilled Portobello Sandwich | |
| "From the Sea" Cup of "Soup of the Day" 1/2 Caesar Salad 1/2 Seared Ahi Sandwich | |
| "From the Range" Choice of "Soup of the Day" Green bean salad 1/2 "Sandwich of the Day" | |
Lunch Specialties
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| "From the Range" Choice of "Soup of the Day" Green bean salad 1/2 "Sandwich of the Day" | |
| Pepper-Coated Ahi Sandwich braised leeks, boiled egg, kalamata olive tapenade on housemade focaccia bread | |
| Grilled Portobello Sandwich roasted red peppers, eggplant and provolone cheese with artichoke aioli, served with housemade potato chips | |
| House-Ground Tri Tip Burger on a housemade poppy-seed crusted brioche bun with Laura Chenel goat cheese, grilled portobello mushroom, caramelized red onions and Yukon Gold fries | |
| Roasted Crab-Stuffed Bacon-Wrapped Red Trout Salad with a green bean, red endive and hazelnut brown butter sauce and baby lettuce | |
| Mediterranean Grilled Lamb Salad romaine, potato rösti, kalamata olives, tomatoes, feta cheese and a Mediterranean vinaigrette | |
| Asian-Grilled Steak Salad napa cabbage, bell peppers, sesame slaw, wonton chips and a sweet sesame dressing | |
| Willie Bird Smoked Chicken Cobb Salad with romaine, avocado, Applewood bacon, tomatoes and gorgonzola cheese vinaigrette | |
| Roasted Pork Carnitas Quesadilla topped with avocado salsa and cilantro crème fraîche | |
| Rock Shrimp Frittata corn, green onions and creamy jack cheese with an arugula and frisée salad | |
| Roasted Pork Carnitas Quesadilla topped with avocado salsa and cilantro créme fraîche | |
| Roasted Pork Carnitas Quesadilla topped with avocado salsa and cilantro créme fraîche | |
Dinner
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| Roasted Pork Carnitas Quesadilla topped with avocado salsa and cilantro créme fraîche | |
Starter Plates
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| Roasted Pork Carnitas Quesadilla topped with avocado salsa and cilantro créme fraîche | |
| Hog Island Oysters from Tomales Bay Served on the Half-Shell cold with a trio of sauces | |
| Sonoma Onion Soup with housemade croutons and gruyére cheese | |
| Cream of Asparagus Soup topped with lemon crème fraîche and shaved parmesan cheese | |
| Classic Caesar Salad romaine lettuce, Caesar dressing and kalamata olive tapenade, shaved parmesan cheese, housemade croûtes | |
| Roasted Beet Salad with arugula, frisée, Pt. Reyes blue cheese, candied walnuts and a walnut oil vinaigrette | |
| Deep- Fried Calamari with a green papaya salad, butter lettuce and a Thai basil dipping sauce | |
| Seared Scallop Salad with an almond-cucumber dressing | |
| Roasted Sonoma Duck Confit warmed potato, apple and fava bean salad with a whole grain mustard sauce | |
| Rock Shrimp Raviolis topped with grilled prawns, chive cream, sun-dried tomato oil and reggiano parmesan | |
| Three Milks, Three Cheeses Gold Medal Rouge et Noir triple brie, Laura Chenel Chevre, Cypress Grove Lamb Chopper with dried fruit and nuts | |
Larger Plates
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| Three Milks, Three Cheeses Gold Medal Rouge et Noir triple brie, Laura Chenel Chevre, Cypress Grove Lamb Chopper with dried fruit and nuts | |
| Asparagus and Shiitake Mushroom Risotto with a carrot and asparagus jus | |
| Pappardelle Primavera with local spring vegetables, extra virgin olive oil and shaved Romano cheese | |
| Roasted Crab-Stuffed Bacon-Wrapped Rainbow Trout Salad with frisee, butter lettuce, endive, roasted red potatoes, green beans and a hazelnut-brown butter sauce | |
| Star Anise Poached Chicken Breast jasmine rice, grilled scallions, baby bok choy and a miso broth | |
| Pesto Crusted Alaskan Halibut wrapped in feuilles de brick atop mushroom raviolis with a wild mushroom broth and truffled frsée salad | |
| Grilled Pork Tenderlion with pork sausage posole and an avocado, onion and roasted tomato relish | |
| Duck Done Two Ways grilled duck breast and confit of duck leg with a sweet and sour sauce of olives and capers over Pt. Reyes blue cheese polenta | |
| Grilled Filet of Beef with gorgonzola mashed potatoes, Cipollini onions, arugula salad with a fig and red wine reduction | |
| Grilled 14oz. New York Steak grilled asparagus wrapped with prosciutto and mozzarella, polenta fries and blue cheese butter | |
| Dons's Grilled Cowboy Steak Jack Daniel's reduction, matchstick fries and creamed spinach | |
| Dons's Grilled Cowboy Steak Jack Daniel's reduction, matchstick fries and creamed spinach | |
Sunday Brunch
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| Dons's Grilled Cowboy Steak Jack Daniel's reduction, matchstick fries and creamed spinach | |
Starters
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| Dons's Grilled Cowboy Steak Jack Daniel's reduction, matchstick fries and creamed spinach | |
| Hog Island Oysters Served on the Half-Shell cold with a trio of sauces | |
| Apple Fritters with cinnamon créme fraîche, apple brandy syrup and palm sugar | |
| Roasted Beet Salad with arugula, frisée, Pt. Reyes blue cheese, candied walnuts and a walnut oil vinaigrette | |
| Roasted Sonoma Duck Confit warmed potato, apple and fava bean salad with a whole grain mustard sauce | |
| Sonoma Onion Soup housemade croûte and gruyére cheese | |
Brunch Specialties
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| Sonoma Onion Soup housemade croûte and gruyére cheese | |
| Blueberry Cornmeal Pancakes with blueberry-ginger compote, Applewood smoked bacon and maple syrup | |
| Cream Cheese & Chive Scrambled Eggs or eggs any style with grilled sweet italian sausage and roasted country potatoes | |
| Steak and Herbed Scrambled Eggs with country potatoes, broccoli rabe, brioche and béarnaise sauce | |
| Eggs Benedict orange-scented biscuits, Martindale's gourmet ham, poached eggs and hollandaise sauce | |
| Asian Grilled Steak Salad napa cabbage, bell peppers, sesame slaw, wonton chips and a sweet sesame dressing | |
| Roasted Crab-Stuffed Bacon-Wrapped Red Trout Salad with a green bean, red endive and hazelnut brown butter sauce and baby lettuce | |
| Rock Shrimp Frittata corn, green onions, creamy jack cheese with an arugula and frisée salad | |
| Pan-Seared, Pepper-Coated Ahi Tuna with a niçoise and eggplant tart | |
| Pepper-Coated Ahi Sandwich braised leeks, boiled egg, kalamata olive tapenade on housemade focaccia bread | |
| Willie Bird Smoked Chicken Cobb Salad romaine, avocado, Applewood bacon, tomatoes and gorgonzola cheese vinaigrette | |
| Roasted Pork Carnitas Quesadilla topped with avocado salsa and cilantro créme fraîche | |
Cross Streets:
(River Rd.)Neighborhood:
Santa RosaPhone:
707-527-7687Location(s)
- John Ash & Co.
- 4330 Barnes Rd.
- Santa Rosa, CA
- United States
