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Trading Post is a warm, modern gathering place for locals and visitors to Cloverdale.  We offer dinner Wednesday through Sunday, featuring locally sourced produce, meats & fish by Chef/Owner Erik Johnson. 

Winter 2017

Chef/Owner Erik Johnson

Trading Post Bread Basket | 6
A daily selection of Aaron’s fresh baked bread served with cultured butter

Deviled Eggs | 6
Farm eggs with pickled mustard seeds

Ronnie’s Garden | 8
This morning’s vegetables from the Post garden, prepared on a whim

Crudo | 15
Kona Kompachi sashimi, pickled green tomato, preserved limes & rice cracker

Duck Fat Potato Tots | 9
Confit potato seasoned with dill served on an aioli, topped with shaved fennel

Mushroom Escabeche | 8
Mix of roasted and pickled Duncan’s mushrooms, topped with orange peel and rye bread crumb

Farm Salad | 11
Garden lettuces tossed in sorrel-buttermilk dressing, roasted beets and mandarinquats

Daily Toast | 6
Pork paté with pickled pepper and olive tapenade and house-smoked espelette

Greens & Grains | 14
Preston Farms kale dressed in roasted winter squash vinaigrette, pepitas & pumpkin rye crumble

Creamy Mushroom Dashi Soup | 11
Roasted mixed mushroom, sesame-marinated cremini duxelle & shungiku

Fried Chicken Thighs | 14
Mary’s free-range chicken, coated in housemade spices and fried golden, with greens and house made pickles

Post Burger | 17
House-ground local beef served on the Post Bakery bun with smoked onion sauce, pickles & mild cheddar

Fresh Pasta | 17
Handmade tagliatelle, mixed heirloom squash with Parmesan and prosciutto

Dungeness Crab Tartine | 27
Marin county crab warmed in bay laurel beurre blanc and topped with a winter vegetable slaw

Petrale Sole | 23
Local petrale sole on New Family Farm quinoa with braised rainbow chard

Liberty Farms Duck Legs | 25
Crispy confit duck with roasted root vegetables & cherry jus

1/2 Roast Chicken | 24
A4 Farm chicken roasted in cast iron served with seasonal vegetables & spicy greens

Grilled Pork Chop | 26
Walnut Keep pork on Preston Farms polenta with broccoli di cicco and roasted root vegetables

Cowboy Cut Ribeye | 49
22oz steak for two with duck fat potatoes and a side of spigarello