CAFÉ MENU


DINNER
THURSDAY, OCTOBER 23, 2014

FRESH CRANBERRY BEAN AND SHAVED FENNEL SALAD
WITH PARSLEY AND EGG, $10

BOB'S CUCUMBER AND RADISH SALAD WITH KING SALMON TARTARE,
GINGER, AND MEYER LEMON, $15

LITTLE GEMS LETTUCE WITH CREAMY ANCHOVY DRESSING,
CROUTONS, AND PARMESAN, $11

GARDEN LETTUCE SALAD, $9

BAKED ANDANTE DAIRY GOAT CHEESE WITH GARDEN LETTUCES, $11

PIZZETTA WITH COSTATA ROMANESCO, SORREL, AND BOTTARGA, $17

PIZZA WITH RAPINI, BLACK OLIVES, AND RICOTTA SALATA, $20

POLENTINA SOUP WITH KALE AND CHILE OIL, $9

MENU DU JOUR
$30
GARDEN LETTUCE SALAD
SHEEP'S MILK RICOTTA AND SPINACH RAVIOLI WITH WILD MUSHROOMS
AND GREMOLATA
MEYER LEMON SHERBET MERINGATA
WITH PISTACHIO NOUGATINE

SHEEP'S MILK RICOTTA AND SPINACH RAVIOLI WITH WILD MUSHROOMS
AND GREMOLATA, $12/$19

MONTEREY BAY SQUID ROASTED IN THE WOOD OVEN WITH FENNEL,
TOMATO CONFIT, AND TOASTED BREADCRUMB SALSA, $22

PAN-FRIED RIVERDOG FARM CHICKEN BREAST WITH CAULIFLOWER, CHICORIES
AND GREEN OLIVE RELISH, $27

BOURRIDE: NORTHERN HALIBUT AND HOG ISLAND CLAM STEW
WITH TOMATO, SAFFRON, AND LEEKS, $30

GRILLED JAMES RANCH LAMB LEG WITH GREEN RICE,
CANNARD FARM EGGPLANT,
AND CARROT RAITA, $28

EPICENTER ORCHARDS APPLE AND QUINCE GALETTE WITH CRÈME FRAÎCHE ICE CREAM, $12

CARAMEL-COFFEE CUSTARD WITH CRÈME CHANTILLY, TOASTED WALNUTS,
AND BISCOTTO, $12

MEYER LEMON SHERBET MERINGATA WITH PISTACHIO NOUGATINE, $12

TOASTED ALMOND ICE CREAM PROFITEROLE
WITH BITTERSWEET CHOCOLATE SAUCE,
AND ALMONDS, $12

 

Service Charge: 17%
Corkage: $25 per bottle. $45 per magnum.
Our produce, meat, poultry, and fish comes from farms, ranches, and fisheries guided by principles of sustainability.
The Café accepts advance reservations one month ahead to the calendar date.
510-548-5049
Thank you for not using your cell phone or computer at the table.