STARTERS & ENTREES
Southern Fried Pickles Dr. Ruth Westheimer approved! Gluten free flour, and organic stone-ground cornmeal. $8 Served with Buck's own Aioli, or choose: Ranch, BBQ sauce, or Catsup for $1 Each
Buck’s Mater Bowl Our Tomato Bisque - Served in a homemade bread bowl with Tater Tot croutons, sautéed Bells, and Jack Cheese. $11 (Vegetarian)
Mixed Fresh Fruit tossed with honey & cinnamon. $8
Crab Cakes and Salad $12 Your choice of dressing: Berry Vinaigrette, Ranch, BBQ, Thousand, or Aioli. Crab Cake A La Carte $6
Toasted Salad Jasmine rice with spring peas, scallions, red onion, baby spinach, fresh local mint, toasted sliced almonds and our berry Vinaigrette. Served hot or cold. $9 (Vegan)
Salad Medley Fresh seasonal salads on a bed of sweet and crunchy organic Romaine. Your choice of Dressing. $9
House Salad fresh local lettuces with seasonal veggies. $5 Dressings: Berry Vinaigrette, Ranch, BBQ, Thousand, or Aioli.
Mac and Cheese with Chicken and Bacon Just one word...Amazing! Nuff said. $10
BBQ Coleslaw Tangy and crunchy $4
Mountain Hashbrowns Chicken and cheese stuffed bacon hashbrowns with more cheese and bacon. $10. Add a fried local organic egg for $2 Each
Oh Hell Ya! Rosemary skewered free range chicken with bell peppers, red onions, and tomato. Grilled or fried in our gluten free batter. Comes with BBQ sauce, or sauce of your choice. $10
LGBTQ Grilled rosemary bread stuffed with crispy smoked bacon, lettuce, tomato, garlic aioli and served with warm Queso Dip $11
Buck’s Smoked BBQ Plate Choice of pulled pork or chicken and your choice of side: red beans and rice or Southern fried taters. $11 A la carte: BBQ $6. Additional sides $5 Each
Buck’s Burger 8oz ground sirloin patty on our homemade yeast roll or lettuce wrap. Comes with lettuce, Tomato, Onion and Fries. $10. Add Bacon or Cheese. $2 Each
Meatless Burger moistly seasoned black bean patty with organic lettuce, tomato, and red onions on a yeast roll or lettuce wrap, with fried taters, soup or house salad. $12 Dijon, Mayo, or Catsup on request. (Vegan)
Steaks hand cut in house, dry-aged and marinated. Please ask your server for selection. Price varies.
Mama's Creamy Peanut Butter Pie Topped with a dark chocolate ganache and whipped cream. $8
Summer Berry Rice Pudding Warm and cozy with Vanilla Ice Cream. $7
Chocolate and Caramel Strawberry Shortcake $8
Campfire Pie Think S'mores, hot dark fudge, soy custard, organic gluten-free marshmallows and chocolate covered bacon. $8. Flambéed at your table $10
Brava Bacon Batons Dark chocolate covered candied bacon and fresh fruit with brandied dark fudge for dipping. $8
Summer Berries & Vanilla Ice Cream $6
Buck's is honored to work with De La Montanya as our exclusive house wine. Small batched and hand crafted, Buck's is the only restaurant in Guerneville to offer this beautiful wine. Stop by for a taste, stay for a glass and a sumptuous meal created for you with love.
ABOUT OUR CHEF
Chef Diz Struffles; "Having grown up in a single parent household, with three kids, we learned to cook by necessity." Diz took it to extremes. At the ripe age of eight he cooked with Angie Reno, a talented and delightful Italian Goddess, for two years. Angie then gave him his own apron and he began fusing his own culinary creations. "We were very fortunate to live in the San Francisco Bay Area. A cornicopia of foods and cuisines were available."
Diz's recipes were first published in The Daily Review when he was eleven, and he continued to feed family and friends until attending the California Culinary Academy. After graduation he interned at Disneyland, then landed a cooking job in NYC where he worked his way up to the Executive Chef position at 'Seaport Lines'. Two 400 passenger Dining Ships and one restaurant 'The Wine Bar' were his to feed. He personally cooked in the VIP rooms and became a favorite of hungry celebrities and the rich and famous. "I've cooked in seven countries, corporate dining rooms, toured with arena rock bands, theatre companies, dance troops, then went back to school for a Horticultural degree." "I try to never stop learning and there's no greater joy than to hear the gasps of delight after a diners first bite." His return to the bay area in 2006, wrote two full length musicals, a half dozen One Acts and two comedies. He's performed at ACT, the Victoria Theatre, Spreckles, SF Music Center, YBCA (as a designer for Project Nunway) Pegasus and Curtain Call Theatres' and Barn Dinner Theaters across the country as the Singing Chef. He is very happy to return to that role at Buck's River Mill Dinner Theater, and has settled down with his life partner John Rowan in, what he calls, the most beautiful part of the world, West Sonoma County. Diz's first time eating at Bucks was in 1979 with his Boy Scout Troup.