CAFÉ MENU

Lunch, Monday, February 18, 2019

Fennel and citrus salad with mint and black olives, $15
Cannard Farm chicories with anchovy dressing, croutons, and Parmesan, $14
Winter vegetable salad with butter lettuce, crème fraîche, and ginger, $13
Baked Andante Dairy goat cheese with garden lettuces, $15
Garden lettuces, $10
Pizzetta with stinging nettles and ricotta salata, $24
Cauliflower soup with rosemary and chile oil, $10

Menu du Jour
$32
Garden lettuces
Casarecce pasta with cauliflower, currants, walnuts, saffron, and marjoram
Meyer lemon sherbet and ice cream with huckleberries and a gingersnap

Casarecce pasta with cauliflower, currants, walnuts, saffron, and marjoram, $22
Sonoma County duck leg confit with delicata squash gratin, rocket, and sage, $29
Grilled chicken breast with shoestring potatoes, garlicky greens,
and cardoon salsa verde, $26
Scallops roasted in the wood oven with celery root purée, radicchio,
and Meyer lemon, $37
Buttermilk-fried rockfish with spicy cabbage salad and Creole remoulade sauce, $34
Pizza with wild mushrooms and gremolata, $25

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

Pink Lady apple and sour cherry galette with vanilla ice cream, $12
Bittersweet chocolate-hazelnut cake with crème Chantilly, $12
Honey panna cotta with Page mandarins, Cara Cara oranges,
and almond biscotti, $12
Meyer lemon sherbet and ice cream with huckleberries and a gingersnap, $12
A bowl of Churchill-Brenneis Orchards Kishu tangerines, Page mandarins,
and Flying Disc Ranch dates, $12

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

The food we serve comes from farms, orchards, ranches, and fisheries
guided by principles of sustainability.
Dinnerware by Heath Ceramics, Sausalito, California.


2019-02-18 11:26:52