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Dinner, Wednesday, June 28, 2017

Little Gems lettuce with marinated beets and creamy ginger dressing, $12
Cannard Farm rocket with toasted hazelnuts and Pecorino, $13
Ruby grapefruit and avocado with citrus vinaigrette, $13
Baked Andante Dairy goat cheese with garden lettuces, $14
Garden lettuces, $9
Pizzetta di Michele with prosciutto, goat cheese, and rosemary, $21
Carrot soup with Indian spices and mint yogurt, $9

Menu du Jour
$34
Garden lettuces
Hand-cut pappardelle verde
with porcini mushroom ragù and gremolata
Santa Rosa plum sherbet meringata with Flavor Crest peaches
and boysenberries

Hand-cut pappardelle verde with porcini mushroom ragù and gremolata, $24
Monterey Bay squid cooked in the wood oven with fennel salad,
fingerling potatoes, Meyer lemon, and aïoli, $25
Northern halibut with celery root purée, snap peas, spinach,
and fava bean relish, $35
Grilled duck breast with fried shoestring potatoes, sweet corn,
zucchini, and tomatillo salsa, $30
Braised Magruder Ranch beef short ribs with fresh cranberry beans,
romano beans, and cherry tomatoes, $32
Pizza with tomato sauce, local halibut brandade, capers, and parsley, $22

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

A bowl of Swanton Berry Farm strawberries, Lucero Farm raspberries,
and a Blossom Bluff Spring Brite nectarine, $12
Golden Sweet apricot galette with vanilla ice cream, $12
Flo Braker’s buttermilk cake with strawberry ice cream,
raspberries, and tayberries, $12
Bittersweet chocolate custard with crème Chantilly and langue de chat, $12
Santa Rosa plum sherbet meringata
with Flavor Crest peaches and boysenberries, $12

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.