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Dinner, Saturday, May 19, 2018

Little Gems lettuce with creamy basil dressing and ginger-marinated beets, $12

Avocado, grapefruit, and radish salad with citrus vinaigrette and watercress, $15

Cannard Farm rocket with smoked duck breast and pickled spring vegetables, $16

Garden lettuces, $10

Baked Andante Dairy goat cheese with garden lettuces, $14

Pizzetta with wild mushrooms and gremolata, $24

Celery soup with chervil and croutons, $10

Casarecce pasta with sweet peas, prosciutto, mint, black pepper,
and Parmesan, $23

Grilled chicken breast with fried red fingerling potato chips, Tokyo turnips,
and tapenade, $27

Masala-spiced asparagus roasted in the wood oven with saffron rice, chard,
and cilantro chutney, $22

Wild California king salmon with fennel purée, artichoke salad, fava beans,
and Meyer lemon, $40

Grass-fed beef short ribs braised in red wine with glazed carrots, snap peas,
and horseradish, $35

Pizza with stinging nettles and ricotta salata, $23

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

 

 
Rhubarb galette with vanilla ice cream, $12

Flo’s buttermilk cake with strawberries and crème Chantilly, $12

Chocolate and coffee ice creams with caramel sauce, toasted walnuts,
and a chocolate wafer, $12

Meyer lemon panna cotta with wood oven-roasted blueberries,
candied Meyer lemon peel, and a crispy almond cookie, $12

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

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.