CAFÉ

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.
 

Enjoy the ocean and garden views while dining on local blackberries and huckleberries, wild chanterelles and porcini mushrooms, fresh seafood and regional produce and meats from neighboring farms and ranches. Savor one of the many award-winning wines from nearby Anderson Valley or enjoy a memorable Margarita. Don't miss the scrumptious house made ice creams and sorbets.

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