Dinner, Friday, September 20, 2019

Heirloom tomato and cucumber salad with basil and aïoli, $16

Star Route Farm escarole with marinated beets, chives, and mustard dressing, $13

Cannard Farm summer squash and rocket salad with mint,

almonds, and pecorino, $14

Baked Andante Dairy goat cheese with garden lettuces, $15

Garden lettuces, $10

Pizzetta with gypsy peppers, rosemary, and ricotta salata, $25

Roasted tomato and pepper bisque with crème fraîche and anise hyssop, $12


Rigatoni with basil pesto, cherry tomatoes, and Parmesan, $23

Sonoma County duck confit with fennel purée, yellow filet beans,

sage, and figs, $32

Fried Devil’s Ranch rabbit with romano beans, chanterelle mushrooms,

and gremolata, $27

Braised Stemple Creek Ranch grass-fed beef with shell beans, sweet peppers,

and salsa verde, $34

Grilled California sea bass with sweet corn, zucchini, potatoes, and chile butter, $38

Pizza with tomato sauce, roasted eggplant, hot pepper, and fresh mozzarella, $26

Side orders: A plate of olives or Spanish anchovies, $6 each


Flavor King plum galette with vanilla ice cream, $12

Vanilla cream puffs with Swanton Farm strawberries, $12

Bittersweet chocolate custard with walnut cookies and crème chantilly, $12

Nectarine sherbet with red-wine zuppa di frutta, peaches, and raspberries, $12

* A Dashing Ranch Bartlett pear, Lagier Ranch Bronx grapes,

and Ross Cannard’s Black Mission figs, $12

*while available

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

2019-09-20 16:56:33