CAFÉ MENU

Dinner, Thursday, September 21, 2017

 
Fresh mozzarella, basil, and heirloom tomato salad, $14
Little Gems lettuce with cucumbers, anise hyssop,
and smoked King salmon rilettes, $15
Cannard Farm rocket with marinated beets,
cauliflower, and toasted hazelnuts, $13
Baked Andante Dairy goat cheese with garden lettuces, $14
Garden lettuces, $10
Pizzetta with tomato sauce, spicy sausage and marjoram, $21
Roasted tomato bisque with chives and crème fraîche, $10

 
Menu du Jour
$33
Garden lettuces
Sheep’s milk ricotta ravioli with chanterelle mushrooms and Parmesan
Strawberry sherbet with Dirty Girl Farm strawberries, raspberries, and meringue

 

Sheep’s milk ricotta ravioli with chanterelle mushrooms and Parmesan, $22
Hog Island clams cooked in the wood oven with bacon, sweet peppers,
garlic toast, and chile oil, $25
Northern halibut cooked in a fig leaf with ratatouille, roasted potatoes, aïoli, $35
Grass-fed beef sirloin with potato purée, carrots, watercress, and tapenade, $35
Grilled chicken paillard with fried onion rings, green beans,
and Meyer lemon butter, $28
Pizza with wild nettles and feta, $22

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

A Dashing Ranch Bartlett pear and Bob’s Black Mission figs, $10
Emerald Beaut plum galette with raspberry ice cream, $12
Niloufer’s cardamom cake with Last Chance peaches and mulberry sauce, $12
Stracciatella ice cream with bittersweet chocolate and caramel sauces, $12
Strawberry sherbet with Dirty Girl Farm strawberries, raspberries, and meringue, $12

Edible Schoolyard Project donation for healthy and delicious school lunch, $5
Please ask your server how to donate.

The food we serve comes from farms, orchards, ranches,
and fisheries guided by principles of sustainability.
Dinnerware by Heath Ceramics, Sausalito, California.