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Lunch, Tuesday, June 28, 2016

Marinated beets and avocado with purslane and citrus vinaigrette, $12
Spicy eggplant spread with grilled bread, green coriander, and cucumbers, $12
Little Gems lettuce with romano beans, Iowa prosciutto,
and Black Mission figs, $14
Garden lettuces, $9
Baked Andante Dairy goat cheese with garden lettuces, $12
Pizzetta with tomato sauce, halibut brandade,
capers, and wild fennel, $20
Cannard Farm carrot soup with crème fraîche and chives, $9

Menu du Jour
$32
Garden lettuces
Hand-cut noodles with short rib ragù, basil, and Parmesan
Strawberry ice cream
with Dirty Girl strawberries, blueberries, and blackberries

Hand-cut noodles with short rib ragù, basil, and Parmesan, $21
Crispy polenta with porcini mushrooms, cranberry beans,
sweet peppers, and salsa verde, $21
Buttermilk-fried petrale sole with fingerling potatoes,
red coleslaw, and rémoulade sauce, $28
Grilled Sonoma County duck breast with scallions, green beans,
corn, and sage, $28
California wild king salmon with Indian spices, cauliflower,
snap peas, and yogurt raita, $30
Pizza with wild nettles and ricotta, $20

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

A bowl of Kashiwase Farms plum,
Frog Hollow Farm July Red nectarine, and Bob’s boysenberries, $9
Santa Rosa plum galette with vanilla ice cream, $12
Chocolate-hazelnut custard
with crème Chantilly and candied orange peel, $12
Boysenberry-peach melba
with vanilla ice cream and almond ossi dei morti, $12
Strawberry ice cream with Dirty Girl strawberries,
blueberries, and blackberries, $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.