The Menu

We’ve posted the menu to the website.  Here is the line up:

Gourmet Grilled Cheese $8

Four local cheeses: smoked gouda, mozzarella, cheddar cheese, and pepper jack melted together on your choice of grilled sourdough or wheat  bread with roasted garlic aioli.

Little Grilled Cheese $4

3 slices of american cheese on wheat.

Thai Peanut Tempeh Sandwich vegansymbol (PEANUT ALLERGEN)$13

Ginger tamari marinated local organic tempeh on a grilled ciabatta roll with our thai peanut sauce, sliced cucumber, avocado, and our house made shitaki mushroom coleslaw.

O.G. P.B. and J. (PEANUT ALLERGEN) $3

Peanut butter and jelly on wheat

Portobello Cheesesteak $12

large portobello caps marinated in red wine and rosemary, sliced and grilled with onions and green peppers with pepper jack cheese melted in on a grilled sweet deli roll with our house made sun dried tomato aioli, lettuce and tomato.

Sonoma Cheesesteak $13

12 hr. slow roasted brisket grilled with onions, green peppers, crimini mushrooms, and pepper jack cheese melted in on a grilled sweet deli roll with our house made garlic aioli.

Cluckin Chicken Club $13

Grilled cilantro lime chicken with green peppers, onions, crimini mushrooms, and pepper jack cheese on a grilled sweet deli roll with our house made garlic aioli, lettuce, tomato, arugula topped with a fried egg.

O.G. B.L.T. $12

Bacon, Lettuce, Tomato on your choice of grilled sourdough or

B.A.L.A.T.O. $14

Bacon, Lettuce, Tomato, Arugula, Avocado, and grilled Onions wheat with our house made garlic aioli. on your choice of grilled sourdough or wheat with our house made sun dried tomato aioli

BBQ Pulled Pork Sandwich $10

Slow roasted pork butt grilled with our house made Carolina style bbq sauce topped with our fresh coleslaw all on a grilled beer bun sauced with our garlic aioli.

BBQ Brisket Sandwich $11

12 hr. slow roasted brisket grilled with our Carolina style bbq sauce,and grilled onions on a grilled beer bun with our house made garlic aioli topped with our fresh coleslaw.

BBQ Chicken Sandwich $10

Grilled cilantro lime chicken grilled with our Carolina style bbq sauce on a grilled beer bun topped with our fresh house made coleslaw and our garlic aioli.

West County Club $14

12 hr. slow roasted brisket with grilled onions and smoked gouda on a grilled ciabatta with our house made sun dried tomato aioli, lettuce, tomato and arugula.

Korean BBQ Chicken Sandwich $13

Grilled cilantro lime chicken with our house made korean bbq sauce, a fried egg, topped with kimchi on a grilled ciabatta bun with our garlic aioli.

Local Sausage

Loaded $10

Grilled local sausage, cheddar cheese, diced tomato, onion, and arugula on a fresh grilled bun with our house made garlic aioli.

Plain $7

Grilled local sausage on a fresh grilled bun with our house made garlic aioli.

Housemade coleslaw $4

Creamy southern style Shitaki mushroom (PEANUT ALLERGIN)

Housemade chips $3

Local Potatoes

Chef Jenni Emory

Chef Jenni grew up in a small town in Northern California, where her family grew a large garden, raised their own meat, and grew a vast majority of their food themselves to include their own milk and cheese.  She understood local, organic, and sustainable at an early age.

Shortly after graduating high school, Jenni started a career as a Wildland Fire Fighter.  It was during this period that she traveled often in the off-season.  This is where she experienced cuisine from nearly every nook and cranny of the U.S.

After five years of fighting fire, she realized that some of her fondest moments were cooking amazing food for her fellow fire men and women when it was her turn to cook.  It was this realization that led her to choose a life in the Culinary Arts.

She then attended Western Culinary Institute in Portland, Oregon.  During culinary school, her skills and palate stood out enough that she was immediately offered a position at the famous Emeril Legasse’s in New Orleans.  While at Emeril’s, she learned the fine arts of Seafood, Southern, Creole, and Fine Dining Cuisine.

Once she had spent several years at Emeril’s, Jenni chose to make a transition and chose to accept a position with the Hyatt Regency in the Cayman Islands.  Here she learned even more about seafood and the diverse Carribean cuisine, while working in a larger scale fine dining setting.

After some time there, Jenni returned stateside and back California where she accepted a position at The Farallon in San Francisco.  Over the next few years, Jenni worked under several other award winning chefs and critically acclaimed establishments during her stay in San Francisco.

After a brief vacation to Yosemite National Park, she returned unexpectedly with a new job.  She then moved to Yosemite to be the Garde Manger at the Ahwahnee Hotel in Yosemite National Park.  She stayed for several years in the Yosemite Valley.  Here, she worked in everything from fine dining at the Ahwahnee Hotel and Evergreen Lodge, to working deep in the Yosemite High Country receiving all of her food and supplies by a pack of mules that carried it to camp via mule train.

After Yosemite, she moved to Southern California to be closer to family where she managed alarge catering company in Santa Barbara that specialized in grand wedding ceremonies.

She then again moved north to the North Bay Area, working for the Culinary Institute of America Special Events Department, as a Private Chef, a Consultant, and as a class instructor.

Jenni then decided to expand her culinary resume into specialized cuisine to include Vegan, Vegetarian, Gluten-Free, and Low Glycemic Cooking.  She located to Sebastopol, California and accepted a position as the Executive Chef for a Chocolate Shop that was looking to create a healthy food program to add to their company.  It was here in Sonoma County that Jenni really began to return to her roots of using local, sustainable, and organic ingredients to create the amazing, wholesome comfort food that was raised on.

Over her travels, Jenni has gathered an extensive and diverse culinary experience that she loves to share and expand on!  She truly enjoys teaching and sharing her love and passion for food with others.  In addition to being our Catering and Special Events Executive Chef, she shares her love of food with others by teaching farm-to-table cooking classes to the public with her own company, Cooking with Chef Jenni.  Find out more about Jenni at www.chef-jenni.com