CAFÉ MENU


Dinner, Wednesday, July 17, 2019
Little Gems lettuce with marinated beets and creamy avocado dressing, $14
Cannard Farm rocket and fennel salad with toasted hazelnuts and Pecorino, $13
Heirloom tomato and cucumber salad with herbs and aïoli, $15
Baked Andante Dairy goat cheese with garden lettuces, $15
Garden lettuces, $10
Pizzetta with wild mushrooms and nepitella, $26
Sweet corn soup with crème fraîche, Marash pepper, and sage, $11

Menu du Jour
$35
Garden lettuces
Fazzoletti pasta with summer chanterelle mushroom ragù, gremolata,
and Parmesan
Santa Rosa plum sherbet meringata with Sun Crest peaches and raspberries

Wood oven-roasted summer vegetables with saffron rice, cranberry beans,
and green coriander yogurt, $22
Fazzoletti pasta with summer chanterelle mushroom ragù, gremolata,
and Parmesan, $24
California wild king salmon with sweet corn, zucchini,
and squash blossom butter, $38
Chicken al mattone with Mountain Rose potato chips, haricots verts,
and Meyer lemon, $27
Grilled James Ranch lamb with eggplant and tomato gratin, wild rocket,
and tapenade, $33
Pizza with tomato sauce, halibut brandade, capers, and marjoram, $26


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

Goldensweet apricot galette with vanilla ice cream, $12
Blueberry upside-down cake with crème Chantilly, $12
Bittersweet chocolate tartlet with Armagnac caramel and almond nougatine, $12
Santa Rosa plum sherbet meringata with Sun Crest peaches and raspberries, $12
A Mas Masumoto Sun Crest peach, Kashiwase Farms Santa Rosa plum,
and Swanton Farm tayberries, $12

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



2019-07-17 16:53:57