DINNER MENU
“… 955 has come into its own as a must-do dining experience."
— Sunset Magazine
In our kitchen we are looking for taste and texture, focusing on sustainable and organic, free of antibiotics and added hormones. We have a long history with Mendocino’s local growers, gatherers and purveyors. Year-round, they bring in seasonal goods, both domestic and wild.”
— Jamie, Chef-Owner
Dinner Menu
beginning at 6:pm
Thursday ~ Sunday
SOUP OF THE DAY
Varietal harmonious GARDEN SALAD Point Reyes bleu cheese or
blended vinaigrette…...................................................$9
955’s CAESAR SALAD; romaine hearts, parmesan, capers, croutons and
toasted pine nuts….....................................$12
Roasted garlic, chevre, sun-dried tomatoes, hazelnut enriched WILTED GREENS SALAD….............................................................$13
Spinach, chard, ricotta and asiago RAVIOLO in tomatoes, mushrooms, red onion and oregano…......................................................$15
Mixed tomatoes, tossed in FETTUCCINE, basil, peppers, olives and
feta crumbles…..........................................................$17
Duck and chickpea WON TONS, vegetable-red miso broth, scallions and
smoked tofu….....................................................$16
Brown butter seared sliced whole CALAMARI, mixed chilies, tomatillo,
jicama and cilantro.....................................$15
Steamed HARDSHELL CLAMS, wine, cream, angel hair pasta, garlic,
bay and thyme…..........................................$18
Crisp VEGETABLE MEDLEY, wilted greens, quinoa, polenta and a coarse
tomato blend…................................................$18
Lime pesto stuffed PACIFIC RED SNAPPER, in golden
baked phyllo ….........................................................$28
Yogurt and scallion marinated jumbo wild PRAWNS flamed
in brandy…...........................................................................$30
SEAFOOD MENAGERIE; prawns, fish of the day, clams, oyster, calamari
and mussels…....................................................$31
CHECK OUR WEEKLY SEAFOOD ADDITIONS
Parsley, dill, oregano and garlic rubbed roasted boneless,
ROSIE CHICKEN thighs….................................................$27
Partially boned CRISPY DUCK pureed apples, ginger and
burned apple brandy…...................................................$29
Ham, chard, and provelone stuffed PORK CHOP, carmelized
red onion…...............................................................$27
Rosemary scented LAMB STEW; pearl onions, baby carrots, red potatoes
and peas…....................................................................$27
Braised thinly sliced CHUCK STEAK, pan gravy, sherried mushrooms, baked
in pastry…..................................................$27
Cracked peppercorn pressed into FLAT IRON STEAK, crimini
mushroom topping…...............................................................$30
To make a surf and turf with three jumbo prawns, add…$8.5
Pan-seared beef FILET STEAK, butter and
madeira glaze…................................................................$37
DESSERTS…...........$9
Look for our revolving dessert list which may include some standbys, such as:
“Grandma’s secret and Grandpa’s favorite bread pudding with huckleberry compote,
flourless chocolate-rum torte with lemon creme anglaise, strawberry-rhubarb pie, mango sorbet and
blackberry toasted hazelnut ice cream.
MENU CRAB WINE DAY EVENT
CRAB & WINE DAYS SPECIAL EVENT 955 Restaurant and Scharffenberger Cellars All Inclusive
CRAB & SPARKLING WINE Chef Jamie Griffith and Winemaker Tex Sawyer 5 Course Pairing
January 25th, 2013 $95.00
6pm seating
1st course Brut Rose
Ricotta and DUNGENESS 2nd course Cremant
CRAB filled puff pastry, White bean, butternut squash
roasted scallion and radicchio and leek soup
3rd course Blanc de Blancs 4th course Brut NV
Fresh picked CRAB meat and Slivered fennel and local CRAB
poached wild WHITE PRAWN topping pan fried, almond encrusted
over orange and walnut PETRALE SOLE, Scharffenberger Brut beurre blanc
seasoned wilted winter greens
5th course coffee
Tiramisu and huckleberry sorbet
