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Dinner, Wednesday, February 10, 2016

Six La St. Simon oysters on the half shell with mignonnette sauce, $17

Local halibut tartare with shaved winter vegetables
and ginger vinaigrette, $16

Cauliflower and roasted beet salad with gribiche sauce, miner’s lettuce,
and mustard blossoms, $12

Bob chicories with avocado dressing, blood oranges, grapefruit,
and mint, $11

Garden lettuces, $9

Baked Andante Dairy goat cheese with garden lettuces, $12

Pizzetta with new onions, anchovies, and Niçoise olives, $17

Parsnip soup with black pepper and chives, $9

 
Menu du Jour
$31
Garden lettuces
Sunchoke pudding soufflé with leeks, fennel, crème fraîche, and sage
A bowl of Churchill-Brenneis Orchards Kishu tangerines
and Flying Disc Ranch dates

 

Sheep’s milk ricotta caramelle verde with wild mushrooms, thyme,
and Parmesan, $21

Spicy pork meatballs braised in the wood oven with tomato sauce,
garlic toast, and rocket salad, $24

Riverdog Farm chicken breast with black truffle butter, spinach,
and crispy potatoes, $31

Fried petrale sole with carrots, radicchio, Meyer lemon,
and chervil mayonnaise, $29

Sunchoke pudding soufflé with leeks, fennel, crème fraîche, and sage, $20

Pizza with wild nettles and ricotta salata, $20

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

 

A bowl of Churchill-Brenneis Orchards Kishu tangerines
and Flying Disc Ranch dates, $10

Pink Lady apple and sour cherry galette with vanilla ice cream, $12

Lindsey’s almond cake with Meyer lemon cream and huckleberries, $12

Tangerine sherbet meringata with candied kumquats and blood oranges, $12

Coconut-stracciatella ice cream with bittersweet chocolate sauce, $12

Service charge 17%

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.