• Dining in the Main Dining Room

  • Pancakes
  • Pot Pie
located on California's Mendocino Coast

Dinner Menu

Dinner is available beginning at 6:00 p.m.

CHEF’S SPECIALTIES

Please call for our seasonal specials.

LITTLE RIVER INN CLASSICS

PINENUT CRUSTED SALMON 31.00
with spinach puree, parmesan polenta and basil coulis

SLOW SMOKED ROCKY JR. CHICKEN  27.00
semi-boneless 1/2 chicken with honey pomegranate BBQ sauce,
smashed red potatoes and grilled asparagus

LAMB SHANK 29.50
slow braised and served over garlic rosemary bread pudding,
with oven roasted beets, crispy red onions and natural pan jus

NEW YORK STEAK or PEPPERED NEW YORK STEAK 32.00
charbroiled served with mushroom brandy au jus,
herb butter, smashed red potatoes and green beans almondine

BBQ PORK RIBS 28.50
St. Louis style pork ribs grilled with molasses BBQ sauce,
smashed red potatoes and grilled asparagus

FLAT IRON STEAK DIANE 30.00
green peppercorn Diane sauce, crispy red onions,
smashed red potatoes and green beans almondine

VEGETABLE TORTA 21.00
layered with spinach, portabello mushrooms,
artichoke hearts, roasted red pepper, feta and marinara sauce

SOLE ALMONDINE 29.00
pan seared sole with gulf shrimp, almonds and brown butter sauce
served with toasted orzo pilaf and sugar snap peas

OLE’S WHALE WATCH BAR MENU

SALADS & BAR FAVORITES

ASIAN CALAMARI SALAD 17.00
Asian vegetable sesame slaw, tossed with
flash fried calamari and sweet spicy chile sauce

60/40 SLIDERS  12.50
three mini burgers 60% natural ground beef, 40% Roundman’s bacon,
roasted onion, pickle and herb aioli on a toasted roll.

CHOPPED SALAD 15.00
grilled chicken, bay shrimp, romaine, olives, bacon,
green beans, snap peas and creamy bleu cheese dressing

“BETTER THAN MOM’S” MEATLOAF 17.00
with smashed red potatoes, vegetables, marinara sauce and crispy red onions

FISH & CHIPS 14.50
with Little River Inn tartar sauce, steak fries and seasonal slaw

FISH TACOS 14.25
two tacos with lettuce, guacamole, sour cream and salsa

ENTRÉE CAESAR SALADS
classic Caesar topped with capers and shaved parmesan cheese
with a grilled chicken breast 18.00
with flash fried calamari 17.00
with local grilled salmon filet  21.00

CHILE VERDE CHICKEN QUESADILLA 15.00
with jack cheese, guacamole, sour cream and salsa

BURGERS Our burgers are custom ground Roundman’s natural
ground sirloin served on a toasted Ft. Bragg Bakery bun with steak fries.

OLE’S CLASSIC BURGER 14.00
with Roundman’s smoked bacon and gruyere cheese 16.00
with bacon, guacamole and crispy red onions 16.00
with chile verde and jack cheese 14.50
with sautéed mushrooms and gorgonzola 14.50

SANDWICHES  Our Sandwiches are served on toasted
Ft. Bragg Bakery bun with steak fries.

FLAT IRON STEAK SANDWICH 18.00
with crispy red onions

CAJUN FISH SANDWICH 13.00
blackened served with Little River Inn tartar sauce & seasonal slaw

GRILLED CHICKEN BREAST SANDWICH  14.00
with Monterey jack cheese or
Little River Inn mustard sauce and gruyere cheese

STARTERS & SMALL PLATES

DUNGENESS CRAB CAKES 14.50
pan seared with mustard dill aioli
“Multiple Award Winner Mendocino crab cake cook off”

BBQ RIB BITES 11.00
bite sized pork ribs with molasses BBQ sauce and seasonal slaw

ARANCINI 9.00
crispy risotto balls stuffed with fresh
mozzarella cheese and fennel marinara sauce

CALAMARI 13.50
rice flour dusted and flash fried with
Little River Inn mustard sauce

GREEN LIP MUSSELS 12.00
broiled with wasabi tobiko mayonnaise and ponzu sauce
over sesame seaweed salad

“STEAMERS” 16.00
clams with white wine,
garlic and a touch of basil

BAKED BRIE 12.00
with oven roasted garlic and fresh fruit

GULF SHRIMP COCKTAIL 13.00
with house made cocktail sauce, celery and crackers

OYSTERS ON THE HALF SHELL 15.00
1/2 dozen shucked to order with grapefruit chile mignonette

SOUP & SALADS

FRESH STEAMED CLAM CHOWDER 12.00
traditional chowder with fresh steamed clams (yes, in the shell),
smoked bacon, potatoes, onion, celery and a touch of cream

CHEF’S SOUP OF THE DAY 8.00

ICEBERG “WEDGE” SALAD 12.50
with Roundman’s bacon, tomatoes
and creamy bleu cheese dressing

ROASTED BEET SALAD 12.00
with baby spinach, “Midnight Moon” aged goat cheese
and cilantro ginger vinaigrette

GULF SHRIMP SALAD 13.00
romaine hearts, tomato, parmesan
and tarragon vinaigrette

SPRING GREENS 9.00
crumbled bleu, tomato,
cured red onions and balsamic vinaigrette

CAESAR SALAD   11.25
garlic croutons, capers, anchovies
and shaved parmesan cheese

SIDES

All sides to share 6.25

MAC’N FOUR CHEESES

SPINACH PUREE
with brown butter

GRILLED POLENTA
with marinara

BROCCOLINI
with roasted garlic and red chili oil

CRISPY FRIED RED ONIONS

DESSERTS

WARM OLALLIEBERRY COBBLER 7.00
with vanilla ice cream

HOT FUDGE SUNDAE 6.50
with vanilla ice cream, hot fudge, whipped cream,
nuts and a cherry

FRUIT SORBET 5.00
your choice of raspberry, lemon or strawberry

NIGHTLY DESSERT SPECIALTIES