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The Duck Club Restaurant at the Bodega Bay Lodge
Two local eggs, potatoes and toast: white, wheat, rye, sourdough, english muffin. Add: choice of applewood-smoked bacon, caggiano ham or aidells chicken-apple sausage $13.00
Seasoned buttermilk batter with a crunchy cornflake crust vermont maple syrup
Home style potatoes
House-made corned beef hash topped with two poached local farm eggs, fruit and toast
Coffee or tea, juice, fresh fruit, choice of: house-made muffin, toast or croissant choice of: cereal or clover yogurt. Substitute house-made duck club honey granola or organic steel cut oats $14.00
Vermont maple syrup
Smoked salmon, cream cheese, capers, sliced tomato and red onion
Topped with seasonal berries, whipped cream and vermont maple syrup
Brown sugar, raisins and toasted walnuts
Choice of sonoma jack, swiss or cheddar
Green onion, bell peppers and sonoma jack cheese
Avocado, chorizo, spring hill pepper jack, roasted tomato salsa
Crimini mushrooms, tomato, spinach and sonoma jack cheese
Baby spinach, swiss cheese and hollandaise sauce
Cranberry, grapefruit or tomato
Whole, low fat or skim
Vanilla, almond roca or hazelnut. Double shot add $1.50
Locally farmed, champagne mignonette
Spinach, green onions, apple-wood smoked bacon, bread crumbs, italian parsley, cayenne and pernod
Smoked balsamic onions, arugula, thyme and extra virgin olive oil
Tomato ginger chutney
Watercress, shaved red onion, english cucumbers, lemon vinaigrette and horseradish creme fraiche
New england style
Parsons home grown red and golden beefsteak tomatoes, avocado and pepitas
Dragon tongue radishes, organic carrots, english cucumber and lemon-champagne vinaigrette
Parmigiano-reggiano and croutons
Laura chenel chevre, mache, toasted hazelnuts and sherry vinaigrette
Edamame, carrots, micro bulls blood, dragon tongue radishes, crispy eggplant and osaka sauce
Fresh cranberry beans, braised fennel, leek, hearts of celery and herb salad, lemon vinaigrette and saba
Frisee, watercress and julienned sweet peppers, french fries and chimichurri sauce
Brentwood corn, parsons cherry tomatoes, arugula, roasted poblano peppers, fingerling potatoes and guajillo-ancho, tomato demi-glace
Organic quinoa with grilled summer vegetables, rocket and tart cherry duck sauce
Grilled broccolini, scallion and california almond couscous and summer peach chutney
Parsons cherry tomatoes, cipollini onions, slivered garlic, fresh basil, bloomsdale spinach, potato gnocchi and rich chicken jus
Organic golden beets, rainbow chard, maitake mushrooms, herbed butter and parmigiano-reggiano
Valley ford cheese, estero gold, cowgirl creamery, mt. tam bellwether farms, carmody, point reyes, original blue cowgirl creamery, wagon wheel
Bellwether farms, san andreas
Redwood hill, raw goat feta, laura chenel, chevre
Tomato ginger chutney
On half the shell
Watercress, shaved red onion, english cucumbers, lemon vinaigrette and horse radish creme fraiche
New england style
Parmigiano-reggiano, croutons. Add grilled herbed chicken $5.00
Specially seasoned ground chuck on an artisan roll choice of cheddar, pepper jack or swiss cheese. Add point reyes blue or carmody $2.00
Grilled herbed chicken, fresh mozzarella & pesto on housemade focaccia with garlic fries
Rich chocolate layer cake with cream cheese frosting
Shortbread cookies
Key lime pie coconut cream
Local wildflower honey ice cream
Extra shot of espresso add $1.50
Extra shot of espresso add $1.50
Menu for The Duck Club Restaurant at the Bodega Bay Lodge provided by Allmenus.com
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