Dinner, Saturday, May 18, 2019

Fennel and citrus salad with mint and Lucques olives, $14
Little Gems lettuce with green goddess dressing, cucumbers,
and radish blossoms, $13
Roasted cauliflower and beets with yogurt, turmeric, and pistachios, $15
Baked Andante Dairy goat cheese with garden lettuces, $15
Garden lettuces, $10
Pizzetta di Michele with prosciutto, goat cheese, and rosemary, $25
Carrot soup with dill and crème fraîche, $10

Rigatoni with basil pesto, sun-dried tomatoes, and Parmesan, $22
Riverdog Farm chicken braised in red wine with polenta, carrots,
fava beans, and sage, $27
Spicy pork and lamb meatballs cooked in the wood oven
with rocket salad and garlic toast, $25
Grass-fed beef sirloin with shoestring potatoes, watercress,
artichokes, and horseradish sauce, $37
Wild California king salmon with sweet peas, Tokyo turnips,
and tarragon beurre blanc, $38
Pizza with tomato sauce, black olives, capers, and anchovies, $26

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

Rhubarb galette with vanilla ice cream, $12
Chocolate pavé with coffee ice cream, bittersweet chocolate sauce,
and toasted walnuts, $12
Lemon-buttermilk panna cotta with roasted blueberries
and a gingersnap, $12
Strawberry sherbet meringata with Swanton Berry Farm strawberries, $12
*Churchill-Brenneis Orchard Pixie tangerines
and Flying Disc Ranch Medjool dates, $10
*while available

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.
Thank you for not using your cell phone or computer at the table.

2019-05-18 17:05:03