CAFÉ MENU


Lunch, Thursday, May 5, 2016
Cinco de Mayo

Little Gems lettuce with avocado dressing, cucumbers,
roasted beets, and chives, $11
Ensalada de nopalitos: grilled nopal cactus salad with jalapeños,
lime, and queso fresco, $12
California halibut tartare with shaved spring vegetables,
purslane, and ginger, $12
Garden lettuces, $9
Baked Andante Dairy goat cheese with garden lettuces, $12
Pizzetta with tomato sauce, anchovies, black olives, capers,
and marjoram, $18
Carrot soup with sage and smoky paprika, $9

 
Menu du Jour
$32
Garden lettuces
Rigatoncini with asparagus, cream, basil, black pepper, and Parmesan
Strawberry sherbet meringata with strawberries
and candied Meyer lemon peel

 

Rigatoncini with asparagus, cream, basil, black pepper, and Parmesan, $20
Clams and shrimp cooked in the wood oven with leeks, tomato,
saffron, and aïoli, $25
Sonoma County duck confit with shoestring potatoes, little turnips,
and mint-fava bean relish, $26
Local king salmon with sweet peas, fennel, cress,
and citrus beurre blanc, $31
Poached eggs with polenta, pork ragù, wild rocket, and chile oil, $23
Pizza with rocket salad, prosciutto, and aged Pecorino, $20

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

 

A bowl of Frog Hollow Farm Brooks cherries and Triple Delight Blueberries, $10
Rhubarb galette with vanilla ice cream, $12
Vanilla flan with Pixie tangerines, candied kumquats,
and crispy almond-cinnamon cookie, $12
Strawberry sherbet meringata with strawberries and candied Meyer lemon peel, $12
Bittersweet chocolate pavé with caramel ice cream and toasted pecans, $12

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.