DINNER MENU
“… 955 has come into its own as a must-do dining experience."
— Sunset Magazine
In our kitchen we are looking for taste and texture, focusing on sustainable and organic, free of antibiotics and added hormones. We have a long history with Mendocino’s local growers, gatherers and purveyors. Year-round, they bring in seasonal goods, both domestic and wild.”
— Jamie, Chef-Owner
SOUP OF THE DAY
Varietal harmonious GARDEN SALAD Point Reyes bleu cheese or
blended vinaigrette…...................................................$8
955’s CAESAR SALAD; romaine hearts, parmesan, capers, croutons and
toasted pine nuts….....................................$11
Roasted garlic, chevre, sun-dried tomatoes, hazelnut enriched WILTED GREENS SALAD….............................................................$12
Spinach, chard, ricotta and asiago RAVIOLO in tomatoes, mushrooms, red onion and oregano…......................................................$13
Mixed tomatoes, tossed in FETTUCCINE, basil, peppers, olives and
feta crumbles…..........................................................$15
Duck and chickpea WON TONS, vegetable-red miso broth, scallions and
smoked tofu….....................................................$15
Brown butter seared sliced whole CALAMARI, mixed chilies, tomatillo,
jicama and cilantro.....................................$14
Steamed HARDSHELL CLAMS, wine, cream, angel hair pasta, garlic,
bay and thyme…..........................................$17
Crisp VEGETABLE MEDLEY, wilted greens, quinoa, polenta and a coarse
tomato blend…................................................$17
Lime pesto stuffed PACIFIC RED SNAPPER, in golden
baked phyllo ….........................................................$26
Yogurt and scallion marinated jumbo wild PRAWNS flamed
in brandy…...........................................................................$29
SEAFOOD MENAGERIE; prawns, fish of the day, clams, oyster, calamari
and mussels…....................................................$30
CHECK OUR WEEKLY SEAFOOD ADDITIONS
Parsley, dill, oregano and garlic rubbed roasted boneless,
ROSIE CHICKEN thighs….................................................$26
Partially boned CRISPY DUCK pureed apples, ginger and
burned apple brandy…...................................................$28
Ham, chard, and provelone stuffed PORK CHOP, carmelized
red onion…...............................................................$26
Rosemary scented LAMB STEW; pearl onions, baby carrots, red potatoes
and peas…....................................................................$25
Braised thinly sliced CHUCK STEAK, pan gravy, sherried mushrooms, baked
in pastry…..................................................$25
Cracked peppercorn pressed into FLAT IRON STEAK, crimini
mushroom topping…...............................................................$29
To make a surf and turf with three jumbo prawns, add…$7.5
Pan-seared beef FILET STEAK, butter and
madeira glaze…................................................................$36
DESSERTS…...........$9
Look for our revolving dessert list which may include some standbys, such as:
“Grandma’s secret and Grandpa’s favorite bread pudding with huckleberry compote,
flourless chocolate-rum torte with lemon creme anglaise, strawberry-rhubarb pie, mango sorbet and
blackberry toasted hazelnut ice cream.
