|
Menu
**This
is a sample menu, the cafe changes the menu daily to
reflect what is fresh and seasonal. We use local producers
that practice environmentally sustainable agriculture.
|
| warm
cerignola olives and toasted almonds and tangerine oil |
$4 |
|
| escarole
soup with aromatic vegetables and reggiano crouton |
$6 |
|
| monterey
organics farm lettuces with banyuls vinegar, olio verde,
and fines herbs |
$7 |
|
| arugula
with sherry-shallot vinaigrette, toasted almonds and basque
picon blue |
$8 |
|
| butterleaf
lettuce with mustard vinaigrette, bacon, chopped egg and
croutons |
$9 |
|
| local
halibut ceviche with greenleaf lettuce, english cucumber
and green goddess |
$9 |
|
| salt
cod and potato brandade with graden lettuces |
$9 |
|
| grilled
asparagus with toasted almonds and pimenton aioli |
$10 |
|
| mushroom
and gruyere tart wtih thyme and garden lettuces |
$15 |
|
| fresh
tagliarini with james ranch lamb bolognese and reggiano
parmesan |
$16 |
|
| hoffman
farms chicken normandy with apples, calfvados, cream and
fingerlig potatoes |
$18 |
|
| willis
ranch pork milanese with cavolo nero and lemon |
$19 |
|
| grilled
escolar with putanesca sauce, braised endive and iraeli
cous-cous |
$20 |
|
| sonoma
rabbit braised in mustard sauce with january king cabbage
and spatzle |
$22 |
|
| grilled
meyers natural angus coulotte steak with red wine-rosemary
butter, frites and watercress |
$23 |
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