Bardessono Hotel | Restaurant | Spa

Bar Food

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– Lucy’s Garden

HERB ROASTED ALMONDS 4

MARINATED OLIVES 4

HERB FRIES
house-made ketchup 5

MISO SOUP
cabbage & choi, mushrooms, tofu 8

KENNEBEC POTATO CHIPS “DIRTY CHIPS”
pt. reyes blue cheese dressing, house-made barbeque sauce 8

DUO OF CHICKPEA AND EDAMAME HUMMUS
herb flatbread, extra virgin olive oil, smoked paprika 8

LIBERTY FARMS DUCK BAO
hoisin sauce10

MARY’S ZAHTAR CHICKEN DRUMMETTES
deb’s pepper jelly 10

CARAMELIZED ONION & CHEESE PANINI
sweet onion, fontina, garden greens 10

MARY’S CHICKEN SLIDERS
pickled fennel, spinach, dijon mustard 10

LITTLE FARMS SUNCHOKE SOUP
marche truffle, crème fraiche, k&j apples, chervil 11

FRESHLY DUG CARROT SALAD
confit carrots, chips and fronds, shallot curry dressing 11

TOLENAS FARM QUAIL
lucy’s mole sauce 12

TEMPURA FRITTO MISTO
oysters, calamari, fennel, artichokes kale, togarashi lime aioli 12

LIBERTY DUCK CONFIT MAC-N-CHEESE
fontina and gruyère cheese, lemon thyme 12

GRILLED HAM & CHEESE
house-cured ham, gruyère, potato chips 12

GEORGIA TURTLE-FREE SHRIMP
court bouillon poached, house-made cocktail sauce 16

MASAMI RANCH BURGER
kobe beef, pickled vegetables, herb fries 18

CHARCUTERIE & CHEESE
cured meats and artisanal cheeses, whole grain mustard, cornichons 22

OYSTERS ON THE HALF SHELL
half-dozen, blood orange 21

Executive Chef Victor Scargle
Chef de Cuisine Alfredo Cortez
We use sustainable, organic and biodynamic products whenever possible. A service charge of 20% will be added to all parties of 6 or more.
*California State Food Code requires us to inform you that consuming raw or undercooked meats,
seafood and eggs may increase your risk of food borne illnesses