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About the Restaurant Executive Chef Alan Kantor Grey Whale Bar and Cafe Purveyors Events Recipes Chef Newsletter Chef Tasting Menu
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   – Menu Archive
CAFÉ

Printable Café Menu (PDF)

SMALL PLATES

a trio of artisanal cheeses from northern california
white truffle honey, spiced nuts, fruit, house made sourdough ... 12

select pacific rim oysters
six on the half shell with Bloody Mary granita
or broiled with Niman Ranch bacon, garlic butter, breadcrumbs and parsley ... 15

roasted beet salad
Humboldt Fog chevre, Meyer lemon, red onions, candied pecans, frisée ... 12

house made mozzarella
black olive tapenade, roasted peppers, balsamic reduction, Stella Cadente extra virgin olive oil,
grilled sourdough ... 12

grilled white clam flatbread
Trumpet Royale mushroom duxelles, garlic, Vella dry jack, oregano-chile gremolata ... 14

sesame seed encrusted kona kampachi
seared rare, Asian slaw, ponzu sauce, wasabi aioli ... 16

evening soup ... price as quoted

seasonal field lettuces
spiced hazelnuts, honey mustard vinaigrette ... 9
add Cowgirl Creamery Red Hawk cheese on hazelnut croûte ... 3


BIG PLATES

pan-fried cod cakes
hearts of romaine, red potatoes, Caesar dressing, roasted garlic croutons,
shaved Vella dry jack, dry cured olives ... 15

rosie organic chicken pot pie
Trumpet Royale mushrooms, sugar snap peas, sherry, carrot purée, potato mash, puff pastry ... 15

cochinita tacos (3)
traditional Yucatecan slow-roasted pork, house made corn tortillas, refried black beans,
cilantro rice, avocado, crema, salsa ... 15

macburger royale
Niman Ranch applewood smoked bacon, Vella soft jack, sun-dried tomato mayo,
toasted onion bun, shoestring potatoes with wasabi salt ... 14
add wild mushrooms ... 3

nightly noodles, risotto or gnocchi ... price as quoted


It is our mission to serve you the highest quality regional food in season. Our fruits, vegetables and 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.

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

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