Dinner, Saturday, November 17, 2018

Butter lettuce with crème fraîche, radishes, and mint, $12
Cannard Farm chicories with persimmons, pistachios, and sherry vinaigrette, $14
Roasted cauliflower and beet salad with lime, sumac, and coriander, $13
Baked Andante Dairy goat cheese with garden lettuces, $14
Garden lettuces, $10
Carrot-sunchoke soup with pimentón, $10


Casarecce pasta with rocket pesto, sun-dried tomatoes, and Parmesan, $22
Full Belly Farm lamb braised in red wine with polenta, leafy broccoli,
and salsa verde, $30
Wolfe Ranch quail with snap peas, fingerling potatoes, chanterelles,
and Burgundy truffle butter, $34
Northern halibut with celery root purée, radicchio, and Meyer lemon, $38
Provençal fish and shellfish stew with fennel, leeks, saffron, and aïoli, $31

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


Pink Lady apple and huckleberry galette with vanilla ice cream, $12
Persimmon pudding with Fuyu persimmons and crème Chantilly, $12
Cardamom panna cotta with pomegranate caramel, pomegranates
and a langue de chat, $12
Hazelnut and caramel ice creams with bittersweet chocolate sauce
and a chocolate-hazelnut wafer, $12
* Sunny Slope Orchards Fuyu persimmons, Flying Disc Ranch dates,
and Ed’s pomegranate, $12
*while available

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