Lunch, Saturday, November 18, 2017

Butter lettuce with mustard dressing, roasted beets, and tarragon, $13
Bob’s chicories with grilled persimmons, sherry vinaigrette, and spicy walnuts, $14
Local Dungeness crab salad with fennel, radishes, and ginger, $17
Baked Andante Dairy goat cheese with garden lettuces, $14
Garden lettuces, $10
Pizzetta with tomato sauce, brandade, and green olives, $22
Carrot-parsnip soup with yogurt and coriander, $10


Casarecci pasta with cauliflower, currants, saffron, anchovy, and marjoram, $22
Eggplant Parmesan baked in the wood oven with rocket salad and garlic toast, $21
Sonoma County duck confit with autumn squash purée, spinach, and sauce ravigote, $29
Grilled chicken breast with shoestring potatoes, leafy broccoli, and black olives, $26
Northern halibut with celery root, snap peas, and Meyer lemon relish, $33
Pizza with wild nettles and ricotta salata, $22

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


Sunny Slope Orchard Fuyu persimmons, Ed’s pomegranate,
and Flying Disc Ranch Barhi and Medjool dates, $12
Apple and sour cherry galette with vanilla ice cream, $12
Niloufer’s cardamom cake with red wine poached pears, pomegranate,
and crème Chantilly, $12
Crème fraîche panna cotta with huckleberry coulis, candied Meyer lemon peel,
and a ginger snap, $12
Caramel and coffee ice creams with bittersweet chocolate sauce,
toasted pecans, and a chocolate wafer, $12

Edible Schoolyard Project Donation for healthy and delicious school lunch, $5


The food we serve comes from farms, orchards, ranches, and fisheries
guided by principles of sustainability.
Dinnerware by Heath Ceramics, Sausalito, California.
Thank you for not using your cell phone or computer at the table.