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Dinner, Wednesday, July 29, 2015

Sheep’s milk ricotta, Jimmy Nardello peppers, roasted fig toast,
and watercress, $12

Wild rocket and shaved zucchini salad with pine nuts, lemon,
and mint, $10

Local halibut tartare with Little Gems lettuce, radishes,
and green coriander vinaigrette, $15

Garden lettuces, $9

Baked Andante Dairy goat cheese with garden lettuces, $11

Pizzetta with gypsy peppers, hot pepper, and rosemary, $17

Heirloom tomato and garlic soup with grilled bread, $9

Menu du Jour
$30
Garden lettuces
Hand-cut green noodles with Riverdog Farm chicken ragù, savory, and Parmesan
Plum sherbet with Flavor King pluots, peaches, and pain d’amande

Hand-cut green noodles with Riverdog Farm chicken ragù, savory,
and Parmesan, $13/20

Grilled eggplant with sweet corn polenta, fresh shell beans, peperonata,
and black olive salsa, $19

California wild king salmon baked in a fig leaf with green beans, red beets,
and cucumber-yogurt sauce, $32

Fried Monterey Bay squid with fennel and frisée salad, cherry tomatoes, basil,
and aïoli, $22

Llano Seco Ranch pork braised in the wood oven with chiles and cumin;
with carrots, mustard greens, and marjoram, $25

Pizza with Star Route Farm stinging nettles and ricotta salata, $20

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

 
A bowl of Bob’s mulberries, a Flavor King pluot,
and Sunny Slope Black Mission fig, $9

Black Mission fig and raspberry galette with crème fraîche, $12

Plum sherbet with Flavor King pluots, peaches, and pain d’amande, $12

Strawberry, blueberry, and blackberry shortcake with mascarpone, $12

Coffee-stracciatella and caramel ice creams
with bittersweet chocolate sauce, $12

Our produce, meat, poultry, and fish come from farms, ranches,
and fisheries guided by principles of sustainability
Dinnerware by Heath Ceramics, Sausalito, California
Water provided upon request