Walk-ins are welcome in Studio Barndiva, but reservations are encouraged.
Now Serving Dinner Thursday - Monday 5pm
for DINNER parties of 8+
Contact orders@barndiva.com or call (707) 431-0100
for DINNER Or cocktail parties of 20+
Contact susan@barndiva.com
The March Menu
Deviled Egg russian dressing, shallot, chive. white sturgeon caviar 14
White Bean Hummus fresh green herby citrus oil 14
Winter Salad blood orange, tangerine, pecans, goat cheese, orange vinaigrette 18
Mt Lassen Trout Tartare green tomato aguachile, avocado, radish 18
Goat Cheese Croquettes tomato jam, lavender 15
Onion Bhaji coriander & mint chutney 14
Potato Leek Soup black truffle crumble 12 can be (V)
Sunchoke Soup meyer lemon oil, chives, crouton, bd farm apple 12
Ichiban Oysters meyer lemon, shiro dashi 24- Half Dozen 48- Dozen
House-Extruded Bucatini Pasta broccolini, sun-dried tomato, mushrooms, pine nuts 30
Manila Clam Fettucine sungold tomato & vodka sauce, capers, peppadew peppers 33
Crispy Chicken green chermoula, tahini & garlic dressing 28
The Gallery Burger fresh thyme, gruyère, caramelized onions & bordelaise 24
Tikka Masala chicken, lemon rice, paratha, raita 38
Roasted Mt Lassen Trout soubise, shaved fennel & pea shoot salad 30
Steak Frites bearnaise, barndiva frites 38
Sides
Frites 12
Persian Cucumber Salad spicy garlic oil, fired shallots, dill 14
Paris-Brest hazelnut crème filled choux, candied golden hazelnuts 14
Chocolate Cheesecake 14
Carrot Cake walnuts, rum-soaked golden raisins, cream cheese frosting, vanilla ice cream
Chef’s Ice Cream Trio 10
Seasonal Sorbets 10
A service charge for living wage and health benefits of 20% will be added to each bill to support all are staff year-round. We thank you for your patronage!
