CAFÉ - Fall 2006

 

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 sourdough . . . 6.

SELECT PACIFIC RIM OYSTERS six on the half shell, pear verjus
horseradish mignonette . . . 14.

PORCINI DUSTED SCALLOPS creamed leeks, Arpeggio’s alderwood
smoked salmon caviar . . . 16.

GRILLED FLATBREAD cornmeal encrusted fried oysters, spinach, brie,
sun-dried tomato pesto*. . . 16.

HOUSE CURED HAM POPOVER wilted arugula, Elk Creamery
Camembert, apple mustard sauce . . . 14.

LIBERTY FARM ADOBO DUCK SOFT TACO refried black beans,
Vella Jack cheese, shredded cabbage, smoked habanero crema, house made corn tortillas . . . 14.

ROSEMARY BRAISED RABBIT WITH OLIVES creamy soft polenta, salad of parsley,
chanterelles and house made mozzarella . . . 15.

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, Point Reyes Farmstead blue cheese,
applewood smoked bacon, chipotle mayo, toasted sesame seed bun, buttermilk
celery root slaw . . . 12.

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

*Vegetarian version available

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