Lunch, Friday, September 21, 2018

Heirloom tomato and cucumber salad with purslane and feta, $14
Smoked California black cod with watercress, marinated beets,
and horseradish, $15
Little Gems lettuce with avocado dressing, cilantro, and radishes, $13
Garden lettuces, $10
Baked Andante Dairy goat cheese with garden lettuces, $14
Pizzetta with sweet peppers, Lucques olives, and anchovies, $23
Spicy eggplant and tomato soup with dill, $10

Casarecce pasta with chanterelles, shell beans, escarole,
and toasted breadcrumbs, $23
Roasted Riverdog Farm chicken with summer squash salad, grilled potatoes,
and black olives, $26
Scallops cooked in the wood oven with celery root purée, fennel, capers,
and Meyer lemon, $33
Rancho Llano Seco pork loin with creamed corn, romano beans,
and red pepper relish, $26
Local wild king salmon with green beans, cherry tomatoes, and aïoli, $34
Pizza with wild nettles and ricotta salata, $24

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

Frog Hollow Farm plum galette with vanilla ice cream, $12
Pistachio cake with strawberries, raspberries, and crème Chantilly, $12
Cardamom panna cotta with mulberry coulis, peaches, and langues de chat, $12
Caramel ice cream with toasted pecans, chocolate sauce, and a wafer, $12
A bowl of Lagier Ranches Bronx grapes, $6*

Edible Schoolyard Project Donation for healthy delicious school lunches, $5
*while available

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.