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Dinner, Saturday, March 25, 2017
Little Gems lettuce with anchovy dressing, croutons, and Parmesan, $12
Blood orange, red onion, and black olive salad with marjoram, $12
Marinated beets and avocado with shaved fennel and ginger vinaigrette, $13
Baked Andante Dairy goat cheese with garden lettuces, $13
Garden lettuces, $9
Pizzetta with wild mushrooms and gremolata, $22
Spicy cauliflower soup with yogurt and cilantro, $9

 


Sheep’s milk ricotta and sweet pea ravioli with asparagus, mint, and Pecorino, $23
Clams and smoked Bolinas black cod chowder cooked in the wood oven with leeks,
thyme, and black pepper flatbread, $26
Sonoma County duck breast with celery root purée, Belgian endive,
and kumquat relish, $30
Grilled Boudin Blanc sausages with braised red cabbage, fried shoestring potatoes, and mustard, $28
Northern halibut with spinach, carrots, and wild fennel butter, $35
Pizza with stinging nettles and ricotta salata, $22

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

 

 
A bowl of Churchill Brenneis Pixie tangerines
and Flying Disc Ranch Barhi dates, $10
Pink Lady apple and sour cherry galette with vanilla ice cream, $12
Niloufer’s cardamom cake with navel oranges, blood oranges,
and crème Chantilly, $12
Noyau panna cotta with candied kumquats, Pixie tangerines,
and almond ossi dei morti, $12
Walnut and chocolate ice creams with chocolate sauce,
candied walnuts, and a chocolate wafer, $12