Roasted creamy tomato with house-made croutons
Stuffed with Point Reyes blue cheese and wrapped with bacon. Garnished with a balsamic reduction.
Sautéed with Calabrian chilis and orange peel
Sautéed with Togarashi spice blend
Spanish anchovies served on house-made bread with pickled red onions and garnished with Calabrian chili oil
Served on Bordenave's sourdough toast and garnished with watermelon radishes, sprouts and urfa.
Served on Bordenave's sourdough, arugula, basil, crushed pistachio nuts & honey
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Point Reyes blue cheese, cherry tomatoes, bacon and red onions with a creamy white balsamic vinaigrette
Strawberries, goat cheese, candied nuts and local honey with a white balsamic vinaigrette
Heirloom tomatoes, buffalo mozzarella, basil, chimichurri sauce, EVOO and balsamic
Mushroom medley, zucchini & sweet corn, in a truffle oil cream sauce
Sweet Italian pork sausage, white beans, radicchio, breadcrumbs, chili flakes & grated Pecorino Romano cheese
Bacon, egg and Parmesan Reggiano
Braised pork sugo in Fra Diavolo sauce with shaved Pecorino cheese
Sautéed Prawns & Chorizo Sausage with Parmesan Reggiano Cheese
Beet hummus, sautéed kale, currants, duqqa and persillade
Sautéed with spinach, farro and garnished with 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 and a pan jus
Spicy green lentils, sautéed baby kale, fresh pluots, dried figs, pistachios nuts with a plum sauce
Crispy potatoes, sautéed 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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