Lunch, Saturday, March 25, 2017

Little Gems lettuce with anchovy dressing, croutons, and Parmesan, $12
Blood orange, red onion, and black olive salad with marjoram, $13
Marinated beets and avocado with shaved fennel and ginger vinaigrette, $12
Baked Andante Dairy goat cheese with garden lettuces, $13
Garden lettuces, $9
Pizzetta with tomato sauce, local halibut brandade, capers, and parsley, $21
Spicy cauliflower soup with yogurt and cilantro, $9

House-made rigatoni with asparagus, cream, black pepper,
mint, and Pecorino, $22
Shellfish stew cooked in the fireplace with saffron, leeks,
garlic toast, and rouille, $27
Maiale al latte: Rancho Llano Seco pork braised in milk
with snap peas, lemon and sage, $25
Buttermilk-fried northern halibut with coleslaw, watercress, and tartar sauce, $31
Riverdog Farm chicken leg al mattone with butternut squash gratin,
broccoli di ciccio, and salsa verde, $26
Pizza with stinging nettles and ricotta salata, $22

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

A bowl of Churchill Brenneis Pixie tangerines
and Flying Disc Ranch Barhi dates, $10
Pink Lady apple and sour cherry galette with vanilla ice cream, $12
Niloufer’s cardamom cake with navel oranges, blood oranges,
and crème Chantilly, $12
Noyau panna cotta with candied kumquats, Pixie tangerines,
and almond ossi dei morti, $12
Walnut and chocolate ice creams with chocolate sauce,
candied walnuts, and a chocolate wafer, $12

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.