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DINNER
SATURDAY, AUGUST 30, 2014

HEIRLOOM TOMATO AND BEET SALAD
WITH BASIL AND AÏOLI, $10

BOB'S GREEN BEAN AND FRISÉE SALAD
WITH SQUAB LIVER CROSTINI, ROASTED FIGS, AND FRIED SAGE, $12

LITTLE GEMS LETTUCE WITH CREAMY ANCHOVY DRESSING,
PICKLED VEGETABLES AND HERBS, $10

GARDEN LETTUCES, $8

BAKED ANDANTE DAIRY GOAT CHEESEWITH GARDEN LETTUCES, $11

PIZZETTA WITH SHAVED ZUCCHINI, LEMON,
AND BOTTARGA DI MUGGINE, $17

SWEET CORN AND SQUASH SOUP
WITH ROASTED PEPPERS AND ANISE HYSSOP, $9

 

HAND-CUT NOODLES WITH WILD MUSHROOM RAGÙ
AND PARMESAN, $21

SHELLFISH STEW COOKED IN THE FIREPLACE WITH LEEKS, FENNEL,
AND ROMESCO SAUCE, $29

RIVERDOG FARM CHICKEN TIKKA MASALA WITH HERBED-RICE,
ROASTED EGGPLANT, AND CUMIN-SCENTED CARROTS, $27

CALIFORNIA WHITE SEA BASS WITH TOMATO CONFIT,
ROMANO BEANS, AND BLACK OLIVE TAPENADE, $30

BN RANCH SHORT RIBS BRAISED WITH CHILES AND ALE;
WITH SUMMER SUCCOTASH, FRIED ONION RINGS,
AND POUNDED MARJORAM, $29

PIZZA WITH WILD NETTLES AND PECORINO, $20

 

LAGIER RANCHES BRONX GRAPES, BOB'S BLACK MISSION FIGS,
AND A FLAVOR KING PLUOT, $10

BITTERSWEET CHOCOLATE PAVÉ WITH CARAMEL
AND CHOCOLATE SAUCES AND CANDIED PECANS, $12

FLAVOR KING PLUOT GALETTE WITH VANILLA ICE CREAM, $12

LEMON VERBENA PANNA COTTA WITH CAL RED PEACHES
AND BLACKBERRIES AND ALMOND OSSI DEI MORTI, $12

MEYER LEMON PROFITEROLES WITH DIRTY GIRL FARM STRAWBERRIES
AND RASPBERRIES, $12

Service Charge: 17%
Corkage: $25 per bottle. $45 per magnum.
Our produce, meat, poultry, and fish comes from farms, ranches, and fisheries guided by principles of sustainability.
The Café accepts advance reservations one month ahead to the calendar date.
510-548-5049