• Dining in the Main Dining Room

  • calamari

  • Roasted Beet Salad
  • Abalone Fritters
located on California's Mendocino Coast

Dinner Menu

Dinner is served nightly from 6 pm in summer and 5:30 pm in winter, 7 days a week.  Reservations are strongly recommended, so Book Your Dinner Reservations Now.  

CHEF’S SPECIALTIES

Please call for our seasonal specials.

LITTLE RIVER INN CLASSICS

PINENUT CRUSTED SALMON 30.00
with spinach puree, parmesan polenta and basil coulis

CONFIT PORK “OSSO BUCCO” 27.50
slow braised pork shank over soft polenta with fennel
marinara sauce, roasted garlic red chile broccoli

CHICKEN PAILLARD  24.50
pan seared lightly breaded chicken breast w/grilled
asparagus lemon parsley caper oil, and smashed red potatoes

NEW YORK STEAK or PEPPERED NEW YORK STEAK 33.00
charbroiled served with mushroom brandy au jus,
herb butter, smashed red potatoes and green beans almondine

“FLAT IRON” STEAK DIANE 31.00
green peppercorn Diane sauce, crispy red onions,
smashed red potatoes and green beans almondine

PARMESAN CRUSTED EGGPLANT 22.00
served over zucchini papparedelle with basil coulis and
marinara sauce

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

STARTERS & SMALL PLATES

ABALONE FRITTERS   18.00
farm raised red abalone with red onion, jalapeno & red
pepper w/creole remoulade sauce and arugula

BILLIONAIRES BACON SLIDERS   12.75
three mini B.L.T. sliders, roundmans billionaires bacon,
tomato coulis, arugula and herb aioli on toast

CALAMARI 14.00
rice flour dusted and flash fried with
Little River Inn mustard sauce

GREEN LIP MUSSELS 12.50
broiled with wasabi tobiko mayonnaise and ponzu sauce
over sesame seaweed salad

“STEAMERS” 17.00
clams with white wine,
garlic and a touch of basil

BAKED BRIE 12.75
with oven roasted garlic and fresh fruit

GULF SHRIMP COCKTAIL 14.00
with house made cocktail sauce, celery and crackers

OYSTERS ON THE HALF SHELL 15.75
1/2 dozen shucked to order with grapefruit chile mignonette

SOUP & SALADS

FRESH STEAMED CLAM CHOWDER 12.50
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 13.00
with Roundman’s bacon, tomatoes
and creamy bleu cheese dressing

ARUGULA & GRILLED PEACH SALAD  14.00
local “Laychee” soft goat milk cheese, candied bacon and
sherry ollalieberry vinaigrette

GULF SHRIMP SALAD 13.75
romaine hearts, tomato, parmesan
and tarragon vinaigrette

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

CAESAR SALAD   11.75
garlic croutons, capers, anchovies
and shaved parmesan cheese

SIDES

All sides to share 6.50

BILLONAIRES BACON
“Amazing you have to try it!”

GRILLED ASPARAGUS
with lemon oil

BROCCOLINI
with roasted garlic and red chili oil

SPINACH PUREE
with brown butter

GRILLED POLENTA
with marinara

CRISPY FRIED RED ONIONS

DESSERTS

WARM OLALLIEBERRY COBBLER 7.00
with vanilla ice creamsoup

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