Welcome to my world

Thanks for visiting my web space. I’m typically going in so many directions that I don’t have time to create content for this site. However, I can offer some odds and ends that would otherwise be spinning cold and lonely in the black void of my hard drive. Feel free to look around. — Greg Raven

Today’s menu offerings

Downstairs Dining Room

First Courses

Consommé of Maine lobster with roast garlics

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New York state foie gras with Oak Glen cider and fried green apples

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Compote of rabbit with fresh herbs and a salad of mache


Salad of mixed California greens with citrus vinaigrette

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Hearts of romaine in a classic Cæsar dressing with parmesan cheese and croûtons

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A wedge of crisp Salinas iceberg lettuce with Maytag blue cheese

Main Courses

Grilled rack of American lamb in a rosemary jus with a tian of eggplant, squashes, and tomatoes

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Scallops of milk-fed veal in cream with three mustards

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Columbia river sturgeon with caviar and black noodles

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A pair of farm-raised Stockton quail with a wild mushroom risotto


Coachella grapefruit pie

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White chocolate mousse with caramelized pears

Service begins promptly at 5:30