Café Menu - Spring 2004

Chef Alan Kantor showcases regional North Coast wines,
seafood, meats and produce with an emphasis on organics and quality purveyors

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

SELECT PACIFIC RIM OYSTERS six on the half shell with horseradish
verjus or broiled with Little River shiitake duxelles . . . 12.

AHI TUNA SASHIMI MARTINI tequila mango-lime salsa, toasted sea palm,
pickled ginger . . . 12.

STEAMED PRINCE EDWARD ISLAND MUSSELS sherry, shallots, chervil with
rouille croutons . . . 9.

GRILLED FLATBREAD STUFFED WITH ROSIE ORGANIC SMOKED CHICKEN*
caramelized onions, port-infused figs, Bellwether Farms Crescenza cheese . . . 12.

GRILLED ASPARAGUS AND RADICCHIO house made bocconcini,
Stella Cadente extra virgin olive oil, Meyer lemon gremolata . . . 11.

ADOBO LIBERTY FARM DUCK SOFT TACOS house made corn tortillas, grilled onions,
mole black beans, cilantro crème fraiche . . . 13.

MacTWINS two Niman Ranch burgers, caramelized onions, Point Reyes Farmstead blue cheese,
applewood smoked bacon and sun-dried tomato mayo on poppyseed buns with gaufrette chips . . . 11.

MacTWINS VEGETARIAN grilled Little River shiitake mushrooms . . . 11.

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

EVENING SOUP highlighting the season’s freshest harvest . . . price as quoted

SEASONAL FIELD LETTUCES sherry-hazelnut oil vinaigrette . . . 7.
add Cowgirl Creamery Red Hawk cheese-hazelnut croute . . . 3.

*Vegetarian version available

For parties of five or more an 18% gratuity is added.    •   All Major Credit Cards Accepted