Mustards Grill 7399 St Helena Hwy

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These non-traditional steamed sweet corn tamales with a sauteed mushroom mixture are complimented with tomatillo-avocado salsa, lime crema, & toasted pumpkin seeds.

Three pieces of seared black & white sesame encrusted Sashimi grade tuna on top of house made sesame crackers. The crackers are topped with a drizzle of San Bai Su, wasabi cream, fresh basil, chives & Fresno Chilies.

Monterey squid sliced into rings & tentacles submerged in buttermilk & fried crispy. The calamari are tossed with a curried slaw that is composed of cabbage, carrots, cilantro and arugula with a curry vinaigrette. Fresno chilies and a slice of lime to tie the dish together.

4 oz of Maryland Blue crab formed into two crab cakes fried crispy. The dish is completed with an arugula salad tossed in a dressing mainly composed of sherry vinegar & an Espelette Chili aioli to be placed on top of the crab cake.

Marinated grilled Laotian Quail that is complemented by a fresh daily pickled cucumber salad & a sweet & sour dipping sauce.

Smoked jumbo chicken wings brined for 12 hours & then smoked for 2 hours & fried to order. The wings are then dusted in fennel seed, chili flake, brown sugar, salt, pepper & coriander. Choose your adventure with both a blue cheese dip and BBQ sauce on the side.

Thinly sliced ribbons of onions dusted in flour then fried & finished with sliced scallion. The onion rings are accompanied by our house made tomato apple ketchup.

An organic blend of baby head lettuces tossed in a sherry-walnut vinaigrette with Cabecou goat cheese crumbles, & toasted walnuts in Herbs de Provence.

Little Gems tossed in a creamy Caesar dressing with black pepper croutons & grated Parmigiano-Reggiano.

A mixture of butter lettuce, arugula, & endive tossed in our house made creamy blue cheese dressing. Completed with fresh crumbled blue cheese & orange & thyme spiced pistachios.

An Asian inspired slaw composed of little gem lettuce, carrots, napa cabbage, cucumbers, cilantro, basil & mint dressed in a soy sesame vinaigrette. The slaw is resting on a bed of sesame noodles & finished with grilled chicken breast & a drizzle of cashew sauce.

A crispy tortilla with the seasonal vegetable nestled on a bed of our citrus black beans; followed by a drizzle of roasted tomatillo & guajillo salsa. The tostada is joined with a fresh slaw including watercress, Fresno chilies, jicama, red cabbage & lime vinaigrette. It is finished with half a grilled avocado & cotija cheese.

Call the restaurant to ask what we have created today!

A crispy tortilla with the daily fresh fresh nestled on a bed of citrus black beans; followed by a drizzle of roasted tomatillo & guajillo salsa. The tostada is joined with a fresh slaw including watercress, Fresno chilies, jicama, red cabbage & lime vinaigrette. It is finished with the chef's choice of cotija cheese, salsa or an aioli.

Our grilled herb marinated rabbit with Pancetta wrapped Loin paired with a spring vegetable ragout. The dish is completed with a roasted garlic aioli & crispy breadcrumbs.

Our duck is a true labor of love with different methods of preparation to reach the final result. The duck is brined for 12 hours, air dried overnight which allows for crispy skin, it is then smoked for 2 and a half hours. It will be paired with 100 almond sauce, steamed basmati rice, sauteed spinach, pickled mango, toasted almonds, and cilantro.

The ribs are dry rubbed overnight, smoked for 2 and a half hours then heated to order in the oven with BBQ sauce & finished on the wood burning grill. While they are not your traditional fall off the bone style rib they are packed with flavor. They will be served with creamy coleslaw & house made honey corn bread.

Our famous Pork Chop is marinated to perfection then grilled on almond wood. It will be served with garlic mashed potatoes, braised sweet & sour red cabbage, & finished with our house made Chinese mustard.

Marinated Hanger Steak is first tenderized then marinated and then grilled to your desired temperature. It is then served with crispy French fries, watercress sauce, & topped with an onion jam.

Always meat, often potatoes, rarely vegetables. Call the restaurant to ask what we have created today!

Call the restaurant to ask what we have created today!

Half of a free range chicken pan seared then oven roasted resting on mashed potatoes & a rotation of daily vegetables. The dish is completed with garlic lemon vinaigrette, skin on roasted garlic cloves and a half a grilled lemon.

100% beef meatloaf basted with our horseradish BBQ sauce, will be served with the daily vegetable & garlic mashed potatoes.

Aged Cheddar & Fontina with apple-fig chutney. Grilled red onions & sherry-roasted garlic aioli. Mixed green salad on the side

Grilled 4oz piece of pole caught Yellow Fin Tuna prepared to your desired temperature. The sandwich is paired with fresh arugula, basil aioli, house made pickled ginger and grilled red onion. A side of fresh hand cut fries and a wedge of lime to finish.

A 5 oz piece of grilled chicken breast with a slice of fontina cheese melted on top & slathered with spicy mustard bbq. The chicken breast is resting on a soft bun paired with arugula, sliced avocado, bacon, & garlic aioli. A side of spicy hand cut chips are included.

Half pound Niman Ranch patty resting in between a sesame seed bun with a slice of Wisconsin White Cheddar, mayo, lettuce, red onion, & house made pickles. A side of hand cut fries included.

Half pound Niman Ranch patty resting in between a sesame seed bun with mayo, lettuce, red onion, & house made pickles. A side of hand cut fries included.

Slow roasted pork pulled & chopped then prepared in a Carolina style sauce that will make you say OOO-EEE. The pulled pork is placed in a toasted Pain de mie bun & accompanied by a creamy coleslaw, bread & butter pickles, & house made potato chips.

Ridiculously tall brown sugar Italian meringue on top of our Lemon-Lime tart & finished with candied lemon zest.

A chocolate shortbread tart crust filled with a chocolate truffle filling, served with our house made espresso ice cream, hazelnut brittle & caramel sauce.

A refreshing combination of both coconut & deep dark chocolate sorbets with toasted coconut resting on top.

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Our take on a classic, using yellow cake with pineapple & caramel baked in. The cake is then finished with a scoop of vanilla ice cream, caramel sauce & toasted pecans.

Our citrus black beans paired with a quarter avocado, Fresno chilies, cotija cheese, scallions, cilantro and a warm tortilla.

Call the restaurant to ask what we have created today!

Warmed Cornbread that is finished with a honey butter glaze. It'll leave you wanting for more.

A mixture of Russet and Yukon Gold potatoes with just enough butter, garlic and cream.

Thinly sliced Kennebec potatoes fried and paired with our famous house made creamy blue cheese dip.