Dinner, Tuesday, July 17, 2018

Little Gems lettuce with gingery avocado dressing, radishes, and mint, $13
Cucumbers and cherry tomatoes
with albacore tuna sott’olio and black olives, $17
Rocket salad with Cesare’s prosciutto, hazelnuts, and Pecorino, $15
Garden lettuces, $10
Baked Andante Dairy goat cheese with garden lettuces, $14
Pizzetta with marinated peppers, Monterey bay anchovies,
and Lucques olives, $23
Sweet corn soup with lime and cilantro, $10

Menu du Jour
Garden lettuces
Fettuccine with roasted eggplant, tomato, basil, and ricotta salata
Raspberry, noyau, and boysenberry ice cream bombe
with Sun Crest peaches

Fettuccine with roasted eggplant, tomato, basil, and ricotta salata, $22
Sonoma County duck tagine with couscous, chard,
harissa, and chermoula, $29
Elliott Ranch lamb leg with Mountain Rose potato chips, romano beans,
and salsa di dragoncello, $32
Grilled summer squash with shell beans, crispy polenta,
wild rocket, and tomato vinaigrette, $23
Northern halibut with green beans, chanterelle mushrooms,
and Meyer lemon butter, $37
Pizza with wild nettles and Parmesan, $23

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

A Mas Masumoto Sun Crest peach, Swanton Berry Farm strawberries,
and tayberries, $10
Clover Leaf Farm apricot galette with vanilla ice cream, $12
David’s ginger cake with Sun Crest peaches and crème Chantilly, $12
Bittersweet chocolate custard with pain d’amande and almond dragée, $12
Strawberry sherbet meringata with strawberries,
blueberries, and candied Meyer lemon, $12

Edible Schoolyard Project donation
for healthy and delicious school lunches, $5

The food we serve comes from farms, orchards, ranches, and fisheries
guided by principles of sustainability.
Dinnerware by Heath Ceramics, Sausalito, California.
We ask that you refrain from using your cell phone or computer at the table.