CAFÉ - Spring 2007

It is our mission to serve you the highest quality regional food in season. Our produce & grains are organic; the meats are sustainably raised. In selecting ingredients for our menus, we look to partner with those committed to environmental and social responsibility.
 

Printable Café Menu

A TRIO OF ARTISANAL CHEESES FROM NORTHERN CALIFORNIA
white truffle honey, fruit, house made sourdough . . . 12.

OLIVE OIL TASTING a selection of extra virgin olive oils from Northern California –
Stella Cadente, McEvoy, DaVero – served with house made sourdough . . . 6.

SELECT PACIFIC RIM OYSTERS six on the half shell, Bloody Mary dipping sauce . . . 14.

PAN SEARED SEA SCALLOPS endive, shaved fennel, roasted golden beets and
candied citrus zest salad, Stella Cadente Meyer lemon oil, hibiscus reduction . . . 16.

DUNGENESS CRAB GNOCCHI GRATIN Cypress Grove Lamb Chopper cheese,
house cured ham, sugar snap peas* . . . 15.

“BACON N’EGGS” SALAD butter lettuce, applewood smoked bacon vinaigrette, quail egg,
baby baked red potato with crème fraîche and Arpeggio’s alderwood smoked salmon caviar . . . 12.

GRILLED FLATBREAD ground Niman Ranch lamb, garam masala, caramelized onions,
toasted pine nuts, cilantro, turmeric oil, mango chutney* . . . 14.

LIBERTY FARM DUCK TAMALES banana leaf wrapped, adobo sauce, crema . . . 15.

FRIED OYSTER TACOS habanero aioli, buttermilk celery root slaw, house made corn tortillas . . . 14.

EVENING SOUP . . . price as quoted

SEASONAL FIELD LETTUCES sherry-hazelnut oil vinaigrette . . . 8.
with Cowgirl Creamery Red Hawk cheese on hazelnut croute, add 3.

MacBURGER ROYALE Niman Ranch, Vella Jack cheese, horseradish and sun-dried tomato mayo,
toasted sesame seed bun, frazzled onions . . . 12.

NIGHTLY NOODLES, RISOTTO, OR GNOCCHI* . . . price as quoted

Executive Chef Alan Kantor • Sous Chef Michael Gordon

*Vegetarian version available
For parties of five or more an 18% gratuity is added • All major credit cards accepted