Dinner, Saturday, April 20, 2019

Little Gems lettuce with green goddess dressing and radishes, $13
Roasted cauliflower and beet salad with yogurt, turmeric, and spicy pistachios, $15
Yellowtail jack tartare with endive, grapefruit, and ginger vinaigrette, $17
Baked Andante Dairy goat cheese with garden lettuces, $15
Garden lettuces, $10
Pizzetta with black trumpet mushrooms, chicories, and gremolata, $24
Carrot soup with rosemary and pimentón, $10


Fettuccine with asparagus, cream, black pepper, mint, and Parmesan, $22
Spring vegetable tagine with chickpeas, couscous, harissa, and chermoula, $23
Grass-fed beef braised with red wine, juniper, and bay;
with celery root purée, and snap peas, $33
Grilled Wolfe Ranch quail with shoestring potatoes, artichokes, and tapenade, $32
Northern halibut with fennel, peas, and tarragon beurre blanc, $38
Pizza with rocket salad, prosciutto, and Pecorino, $25

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

Rhubarb galette with vanilla ice cream, $12
Flo’s Meyer lemon buttermilk cake with roasted blueberries, huckleberries,
candied Meyer lemon peel, and crème Chantilly, $12
Chocolate glazed cream puff with caramel sauce, $12
Blood orange sherbet meringata with blood oranges and candied kumquats, $12
*A bowl of Churchill-Brenneis Orchard Pixie tangerines
and Flying Disc Ranch dates, $12
*while available

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

together with zero foodprint and with restaurants from around the world,
we are celebrating earth day by using a portion of today’s sales
to reduce ghg emissions in the food system.


2019-04-20 17:03:47