Sequoia Woods, a private country club and elegant public restaurant located in the Sierra foothills, offers you unparalleled quality, gracious service and a year-round 18-hole, par 70 course which challenges players from scratch to the high handicapper. The four-hour round still exists. At 4,000 feet there's no rush, no hurry. You'll have blue jays, quail and squirrels as your playing partners. A peaceful mountain getaway from the city's rush where you capture all four seasons in one location.

THE RESTAURANT

The Restaurant at Sequoia Woods offers an eclectic dining experience. Its unique location for dining in Arnold is situated away from the bustling highway. The setting is casually elegant, with a menu that is both contemporary and familiar. Our excellent cuisine and service continue to satisfy and impress our guests, whether loyal repeat customers or new visitors to the area. The restaurant features an enticing assortment of fine wines including many from local foothill wineries.

The great flavors from the kitchen are visually enhanced by the ambience of the dining room. Light and airy in design, the view of the greens and the trees provides a perfect natural backdrop for enjoying delicious cuisine.

Open to the Public
Serving Dinners Only
Friday & Saturday: 5:30 p.m. until 9:00 p.m.
Sunday:                   5:30 p.m. until 8:00 p.m. 
Reservations recommended.
209-795-1000 ext. 1

SPRING 2017 MENU 
(the menu changes regularly, to take 
advantage of seasonal offerings)

APPETIZERS
Crispy Calamari
 with tzaziki sauce and gremolata
13.
Grilled Crispy Flatbread "Pizza"
with mozzarella, applewood-smoked bacon, tomato chutneyand arugula 
12.
P.E.I. Mussels
with garlic, ginger, roasted tomatoes and grilled bread
15.
Duck Confit Spring Roll
with pesto slaw
12.
Togarashi Prawns
with a lime-coconut sauceand grilled pineapple slaw
15.
Beer-Battered Artichoke Hearts
with a garlic aioli, pork belly and parmesan
11.

Seared Carpaccio
with horseradish aioli, parmesan chip and pickled shallots

12.

SOUPS AND SALADS
French Onion Soup
with gruyere, crouton
9.
 Soup du Jour
6.5
Grilled Romaine Salad
with anchovy bread crumbs, shaved parmesan, caesar vinaigrette
7.50
  add grilled chicken 14.   add grilled salmon  21.

Baby Iceberg Wedge Salad
with roquefort, bacon, roasted tomatoes and blue cheese dressing
7.50

  add grilled chicken 14.   add grilled salmon  21.

Small Mixed Greens Salad 
with beets, walnuts and a honey citrus vinaigrette  5.50
 
  add grilled chicken 14.   add grilled salmon  21.

MAIN COURSES

Basil-Ricotta Raviolis
with brown butter, peas, shallots and asparagus
    25.      

Grilled Salmon
with a sweet potato-orange puree, cauliflower rice and a citrus fennel salad
29.

Parmesan-Crusted Pork Chop
with red potatoes, arugula and a whole-grain mustard cream sauce
26.

Pan-Roasted Duck Breast
with a fondant potato, pine nuts, sun-dried cherries and a maple balsamic sauce
27.

Macadamia Nut-Crusted Halibut
with a mango salsa, sweet chile glaze and coconut rice

30.

Grilled Filet Mignon
with au gratin potatoes, horseradish chive sour cream and balsamic tomatoes
33.

Grilled Rack of Lamb
with a potato puree, pickled bell pepper vinaigrette, crispy spinach and
fingerling potato chips
33.

Friday and Saturday Night Special: Roasted Prime Rib 
with pork belly and cheddar-stuffed baked potato
14 oz. - 30.
 10 oz. - 26. 

Specials
Announced as Available
*market price*