• 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 6pm, 7 days a week.  Reservations are strongly recommended, so Book Your Dinner Reservations Now.  

CHEF’S SPECIALTIES

Please call for Chef’s Seasonal Special Starters, Entrees, and Petite Portion Prix Fixe Dinner for availability and price

LITTLE RIVER INN CLASSICS

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

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

CHICKEN N’ GRAVY 24.00
sous-vide fried chicken thighs, trumpet mushroom gravy,
smashed red potatoes and grilled asparagus

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

BOUILLABAISSE  31.00
saffron fish stew with scallops, shrimp, clams, green lip mussels
and fish in a light saffron vegetable broth with garlic croutons

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

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

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

CHEF’S SOUP OF THE DAY 8.00

ICEBERG “WEDGE” SALAD 13.00
with Roundman’s bacon, tomatoes
and creamy bleu cheese dressing

STARTERS & SMALL PLATES

OYSTERS ON THE HALF SHELL  16.50
1/2 dozen shucked to order with grapefruit chile mignonette

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

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

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

ZUCCHINI “Pappardelle”  6.50
then zucchini ribbons with basil coulis, parmesan
and marinara sauce

BASKET OF CRISPY FRIED RED ONIONS  6.50

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

SMOKED COD RILLETTES   15.00
with arugula and crackers

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