There was a version of the Sherwood Restaurant & Bar menu that didn't ask many questions. You ordered the salmon. You got the salmon. It was good. Nobody thought much about where it came from.
We started asking the questions.
Over the past several years, the kitchen has built direct relationships with farms through the Farmers Marketplace, the Gold Country Food Hub, and producers across the Sacramento region. The goal was simple: fresher ingredients, shorter supply chains, and a menu that reflects what's actually growing in the foothills at this time of year.
That means the menu changes. Not dramatically, not every week — but meaningfully, seasonally, in response to what the farms have. The chanterelle mushroom gravy on the Cabbage Schnitzel exists because a local forager brings us chanterelles. The Cedar Plank Salmon preparation evolved because of a conversation with a supplier about Meyer lemons.
We're committed to non-GMO, non-toxic ingredients — without chemical or synthetic pesticides, fertilizers, or fragrances. It's a commitment that takes work and sometimes costs more. We think it shows up in the food.
The bistro menu, available Monday through Wednesday, was designed to showcase this approach in a more casual format. It changes more frequently and gives the kitchen room to experiment.
Come hungry. Ask your server what's new.