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Dinner, Saturday, March 14, 2020

Fennel and blood orange salad with black olives and mint, $14
Star Route Farms escarole with mustard dressing, marinated beets,
and egg, $14
Little Gems lettuce with carrots, radishes, ginger, and crème fraîche, $13
Baked Andante Dairy goat cheese with garden lettuces, $15
Garden lettuces, $10
Pizzetta with tomato sauce, capers, and anchovies, $25
Parsnip soup with cumin, turmeric, and yogurt, $12

 

Casarecce pasta with rocket-walnut pesto, sun-dried tomatoes, and Parmesan, $23
Winter vegetable tagine cooked in the wood oven with lentils, couscous,
and chermoula, $23
Grilled Devil’s Gulch Ranch rabbit with crispy potatoes, artichokes, spinach,
and cardoon salsa, $27
Full Belly Farm lamb braised in red wine with butternut squash, broccoli,
and tapenade, $32
Buttermilk-fried rockfish with spicy red cabbage salad and tartar sauce, $37
Pizza with chicories, green olives, pecorino, and rosemary, $26

Side orders: A plate of olives or Spanish anchovies, $6 each

 

Apple and sour cherry galette with vanilla ice cream, $12
Lindsey’s almond cake with Cara Cara and navel oranges, candied kumquats,
and crème chantilly, $12
Coconut custard tartlet with crème chantilly and candied coconut, $12
Caramel and coffee ice creams with bittersweet chocolate sauce,
toasted pecans, and a chocolate wafer, $12
*Churchill-Brenneis Orchard Kishu tangerines and Flying Disc Ranch dates, $12
*while available

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



Chez Panisse adds a 17% service charge to every check. This 17% goes to the restaurant and is returned
to all hourly employees in the form of wages and benefits.
Any additional gratuity is at your discretion and goes directly to your server.


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


2020-03-14 16:53:02