CAFÉ - Summer 2006

Printable Café Menu

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

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

CORIANDER ENCRUSTED AHI TUNA seared rare, roasted Little River shiitakes,
chile oil, frisée, mango coulis, toasted Mendocino sea palm . . . 16.

BAKED STUFFED CLAMS OREGANATO leeks, applewood smoked bacon,
breadcrumbs, garlic butter . . . 14.

CAJUN SPICE-RUBBED ROCK SHRIMP POPOVER buttermilk-celery root slaw,
lime aioli . . . 15.

GRILLED FLATBREAD roasted tomato sauce, house cured ham,
oyster mushrooms, hand pulled mozzarella, Stella Cadente
extra virgin olive oil drizzle . . . 13 *

NIMAN RANCH BAVETTE STEAK SOFT TACO adobo marinade
with North Coast Brewery Old Rasputin Russian Imperial Stout,
shredded cabbage, cilantro, crema, house made corn tortillas . . . 14.

EVENING SOUP . . . price as quoted

EVENING SALAD highlighting the season’s freshest produce
. . . 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, Fiscalini white cheddar,
heirloom tomatoes, whole grain mustard-mayo, toasted sesame seed bun,
frazzled onions . . . 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