CAFÉ MENU

Dinner, Saturday, February 18, 2017
Half Moon Bay halibut tartare with butter lettuce, radishes, and ginger, $17
Cannard Farm rocket, carrot, and citrus salad with black olives, cumin, feta, and mint, $12
Grilled Belgian endive with roasted beets, mustard, and egg, $13
Baked Andante Dairy goat cheese with garden lettuces, $13 Garden lettuces, $9
Pizzetta with tomato sauce, spicy sausage, and rosemary, $20
Cardoon and Jerusalem artichoke soup with black truffle, $12

 


Fiorelli pasta with marjoram and walnut pesto, sun-dried tomatoes,
and Parmesan, $20
Grilled Sonoma County duck breast with crispy parsnips, kale,
and green olive relish, $30
Lamb shoulder braised with anchovies, chiles, and rosemary;
with polenta and broccoli di ciccio, $28
Fish and shellfish fritto misto with shaved fennel, radicchio,
and Meyer lemon mayonnaise, $32
Cauliflower, squash, and chickpea stew with saffron rice
and cilantro-coconut raita, $21
Pizza with wild nettles and Pecorino, $21

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

 

 
A bowl of Churchill-Brenneis Orchards Kishu tangerines and Barhi dates, $10
Pink Lady apple and sour cherry galette with vanilla ice cream, $12
David’s ginger cake with Page mandarins, Cara Cara oranges,
and Meyer lemon cream, $12
Toasted coconut ice cream with bittersweet chocolate sauce and a chocolate wafer, $12
Blood orange sherbet with crispy meringue and candied orange peel, $12