CAFÉ MENU


DINNER
WEDNESDAY, OCTOBER 22, 2014

BOB'S RADICCHIO WITH BANYULS VINAIGRETTE, SHAVED FENNEL,
APPLES, AND TOASTED HAZELNUTS, $12

ROASTED BEET AND AVOCADO SALAD WITH CITRUS DRESSING, $11

LITTLE GEMS LETTUCE WITH KING SALMON TARTARE,
CUCUMBERS, GINGER, AND DILL, $15

GARDEN LETTUCE SALAD, $9

BAKED ANDANTE DAIRY GOAT CHEESE WITH GARDEN LETTUCES, $11

PIZZETTA WITH BROCCOLI DI CICCIO, DELICATA SQUASH,
AND PROSCIUTTO, $17

PIZZA WITH GYPSY PEPPERS, STINGING NETTLES,
AND PECORINO, $20

POLENTINA SOUP WITH KALE AND CHILE OIL, $9

 

MENU DU JOUR
$29
GARDEN LETTUCE SALAD
RIGATONI WITH ROCKET PESTO, MARINATED ROASTED PEPPERS,
AND RICOTTA SALATA
WARREN PEAR SHERBET WITH QUINCE, POMEGRANATE,
AND RED WINE

 

RIGATONI WITH ROCKET PESTO, MARINATED ROASTED PEPPERS,
AND RICOTTA SALATA, $12/$19

CLAM AND SHRIMP CHOWDER COOKED IN THE FIREPLACE
WITH CELERY, NEW POTATOES, CRÈME FRAÎCHE,
AND BLACK PEPPER FLATBREAD, $23

GRILLED RACK OF LAMB WITH FRIED ONION RINGS, GLAZED CARROTS,
SPINACH, AND BLACK OLIVE TAPENADE, $34

NORTHERN HALIBUT WITH GREEN BEANS, WATERCRESS, RADISHES,
AND MEYER LEMON RELISH, $30

RIVERDOG FARM CHICKEN LEG BRAISED IN ROSÉ WITH EGGPLANT TIAN,
SHELL BEANS, LITTLE TURNIPS, AND BASIL, $26

 

A BOWL OF FLYING DISC RANCH BARHI AND MEDJOOL DATES
AND FROG HOLLOW FARM WARREN PEAR, $9

EPICENTER ORCHARDS APPLE AND MEYER LEMON GALETTE
WITH VANILLA ICE CREAM, $12

HACHIYA PERSIMMON PUDDING WITH BOSC PEARS
AND CRÈME CHANTILLY, $12

CRÈME FRAÎCHE PANNA COTTA WITH HUCKLEBERRY COULIS
AND LANGUE DE CHAT, $12

TOASTED COCONUT ICE CREAM MERINGATA
WITH BITTERSWEET CHOCOLATE SAUCE, $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.