CAFÉ MENU

Dinner, Monday, April 27, 2015

Avocado and marinated beet salad with toasted almond salsa, $10

Little Gems lettuce with radishes, dill, and creamy garlic dressing, $11

Cannard Farm rocket and shaved fennel salad with shell beans, egg,
and bottarga de muggine, $11

Garden lettuces, $9

Baked Andante Dairy goat cheese with garden lettuces, $11

Pizzetta with artichokes, rosemary, and ricotta salata, $17

Tokyo turnip soup with chile oil and sage, $9

 
Menu du Jour
$30
Garden lettuces
House-made campanello pasta with morel mushrooms, mint, peas,
and Parmesan
Strauss yogurt sherbet with strawberries and candied kumquats
 

House-made campanello pasta with morel mushrooms, mint, peas
and Parmesan, $13 / $20

Fish and shellfish all’ aquapazza cooked in the wood oven
with torn herbs, grilled bread, and aïoli, $29

Northern halibut with asparagus, new potatoes, and ginger butter, $32

Buttermilk-fried Devil’s Gulch Ranch rabbit with fava beans,
stone-ground polenta, and wild fennel agrodolce, $27

Grilled BN Ranch sirloin with spinach, fried new onions,
and horseradish, $34

Pizza with mistencanza di campo, green olives, and pecorino, $20

Side orders: A plate of olives, anchovies, or olive oil, $5 each

 

A bowl of Churchill-Brenneis Orchards Pixie tangerines, $8

Rhubarb galette with vanilla ice cream, $12

Bittersweet chocolate pavé with caramel-stracciatella ice cream, $12

Strauss yogurt sherbet with strawberries and candied kumquats, $12

Affogato: espresso over vanilla ice cream with almond biscotti, $12

Our produce, meat, poultry, and fish
come from farms, ranches, and fisheries
guided by principles of sustainability.

Dinnerware by Heath Ceramics, Sausalito, California

Please refrain from cell phone use at the table

Water available upon request