Stuffed with Point Reyes blue cheese and wrapped with bacon. Garnished with a balsamic reduction.
Served on Bordenave's sourdough toast and garnished with watermelon radishes, sprouts and urfa.
Spanish anchovies served on house-made bread with pickled red onions and garnished with Calabrian chili oil
Manchego cheese, almonds, quicos, roasted garbanzos and cranberries
Sautéed with Calabrian chilis and orange peel
Sautéed with Togarashi spice blend
Aged English cheddar, Comte, Petit Basque, local honey and candied mix nuts
Point Reyes blue cheese, cherry tomatoes, bacon and red onions with a creamy white balsamic vinaigrette
Asian pears, goat cheese, candied nuts and local honey with a white balsamic vinaigrette
Cherry tomatoes, basil, chimichurri sauce, EVOO and balsamic
Gold & red beets, Cara Cara oranges, feta cheese, & toasted almonds, served over curly mustard greens with an orange vinaigrette
Shitake mushrooms & asparagus, in a truffle oil cream sauce
Sweet pork sausage, white beans, radicchio, breadcrumbs, chili flakes & grated Pecorino Romano cheese
Bacon, egg and Parmesan Reggiano
Braised pork sugo in Far Diavolo sauce with shaved Pecorino cheese
Sautéed Prawns & Chorizo Sausage with Parmesan Reggiano Cheese
Beet hummus, sautéed kale, currants, duqqa and persillade
Sautéed spinach, farro and a caper cherry tomato butter
Seared in brown butter & garlic, over bulgar & seasonal greens with kalamata olives & currants
Wing and breast with sautéed winter vegetables and mashed Kennebec potatoes
Spicy green lentils, sautéed baby kale, figs, dates, pistachios, mandarin oranges
Crispy potatoes, brocciolini, crimini mushrooms and chimichurri sauce
With house-made vanilla ice cream, whip cream and chocolate sauce
With a berry compote
Vanilla, chocolate cayenne, coffee
Espresso with house-made vanilla ice cream
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