CAFÉ MENU


LUNCH MENU

Monday, January 26, 2015

Six La St. Simon oysters on the half shell with mignonnette sauce, $17

Citrus and shaved fennel salad with ginger vinaigrette, $9

Sheeps milk ricotta with rocket, farro, lemon, and mint, $10

Grilled Devils Gulch Ranch rabbit salad with artichokes, chicories,
and sage, $12

Half of a Dungeness crab cooked in the wood oven with watercress,
and chile oil, $17

Baked Andante Dairy goat cheese with garden lettuces, $11

Garden lettuces, $9

Pizzetta with potatoes, steelhead roe, crème fraîche, and chives, $17

Rutabega soup with yogurt and marash pepper, $9

Menu du Jour
$30
Garden lettuces
Winter vegetable tagine with spicy chickpeas, couscous, and chermoula
Blood orange sherbet with Moscato dAsti gelée and langue de chat

House-made linguine with saffron, clams, white wine, wild fennel,
and hot pepper, $20

Pan-fried rockfish with roasted potatoes, Tokyo turnips, snap peas,
and green olive tapenade, $25

Grilled duck breast and leg with winter squash purée, cardoons,
and hazelnut salsa, $26

Winter vegetable tagine with spicy chickpeas, couscous,
and chermoula, $18

Pizza with sorrel, new onions, and egg, $20

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

A bowl of Churchill-Brenneis Orchards Kishu tangerines
and Flying Disc Ranch Dates, $10

Pink Lady apple and Meyer lemon galette with vanilla ice cream, $12

Hachiya persimmon pudding with crème Chantilly
and candied walnuts, $12

Blood orange sherbet with Moscato dAsti gelée and candied kumquats, $12

Espresso ice cream with bittersweet chocolate sauce
and almond biscotti, $12

Service charge: 17%
Corkage: $30 per bottle. $50 per magnum.
Our produce, meat, poultry, and fish come from farms, ranches, and fisheries guided by principles of sustainability.
Dinnerware by Heath Ceramics, Sausalito, California

The Café accepts advance reservations one month ahead to the calendar date. 510-548-5049