Salads
Market Salad
local baby greens, sugar snap peas, rainbow carrots, aged pecorino cheese & tarragon-buttermilk dressing, hand torn brioche croutons
Classic Caprese Salad
perfectly ripe local heirloom tomatoes, super soft fresh mozzarella cheese, hand torn sweet Italian basil, Olivos Del Mar extra virgin olive oil, course sea salt, freshly cracked black pepper
Butter Leaf with Creamy Avocado-Herb Dressing
blue cheese, crispy bacon, and shaved red onion
Zucchini-Arugula Salad
thinly shaved zucchini, wild arugula, toasted hazelnuts, sherry vinaigrette, and aged sheep’s milk pecorino cheese
Iceberg Wedge
Pickled onions, pancetta, tear drop tomatoes, aged gorgonzola dressing
Beet Root Carpaccio
roasted rainbow beats, pea tendrils, herb blossoms, fennel crystals, orange champagne vinaigrette
Chipotle Chopped Salad
shredded romaine and cabbage, roasted corn, sweet peppers, sliced radishes, toasted pepitas, creamy chipotle vinaigrette
Wild Rocket Salad
Pomegranate, persimmons, Point Reyes blue, Meyer lemon vinaigrette {seasonal}
Fresh Fig Salad
goats milk yogurt dressing, baby spinach, mixed lettuce
Roasted Beet Salad
butter lettuce cup, goat cheese, roasted shallot vinaigrette
Mixed Greens with Cambozola
fresh mixed salad greens, champagne vinegar and shallot dressing, sliced baguette with Cambozola cheese
Sugar Snap Salad
Napa cabbage, sugar snap peas, radishes, scallions, toasted sesame seeds, miso dressing
Kale Caesar
tender curly kale, pine nuts, bacon, parmesan, croutons, lemon Caesar dressing
Crisp Hearts of Romaine Caesar
oak grilled crostini, lemon Caesar dressing, parmesan
Carpentaria Butter Leaf Salad
candied pecans, goat cheese, teardrop tomatoes, balsamic vinaigrette
Baby Arugula Salad
slivered citrus, avocado, shaved radishes, Point Reyes blue, sherry vinaigrette
Forrest Mushroom Salad
frisse, goat cheese, mustard seed vinaigrette, and brioche crouton
Seasonal Baby Greens
red onions, pears, toasted walnuts, poppy seed dressing
Heirloom Tomato and Tomatillo Citrus Salad
wild arugula, lemon scented olive oil
Farm Salad
butter leaf lettuce, creamy herbed goat cheese vinaigrette, heirloom tomatoes, cucumbers
Wild Arugula and Baby Spinach
golden sautéed fingerling potato coins and caramelized shallots, blue cheese, and sherry vinaigrette
Charred Corn Salad with Basil and Tear Drop Tomatoes
butter leaf lettuce, lime vinaigrette
Bean Salad
green beans, yellow wax beans, haricot verts, frisee, toasted walnuts, pecorino fresco, Dijon shallot dressing
Shaved Winter Vegetable Salad
celery root, butternut squash, carrots, rainbow beets, pomegranate seeds, celery leaves (seasonal)
Starches
Green Goddess Potato Salad
garden radishes, scallions
Heirloom Tomato Tart
heirloom tomatoes, red onion, gruyere cheese, fresh thyme, flakey pastry crust
Wild Mushroom Tart
mascarpone and fontina cheese, fresh thyme, shallots, flakey pastry crust
Herbed Summer Squash and Potato Torte
scallions, thyme
Zucchini Gruyere Bread Pudding
Olive Oil Roasted Tomatoes & Fennel
with heirloom giant white beans
Crispy Purple Potatoes
aioli, pickled red onion, horseradish, dill, lemon
Sidney’s Mac & Cheese
fine cheeses, truffle oil
Edamame Succotash
corn, purple potatoes, red peppers
Creamy Vermont White Cheddar Polenta
crimini mushrooms
Chorizo Spanish Rice
saffron, cotija cheese, parsley
Cumin Scented Black Beans
feta cheese
Oven Roasted Root Vegetables
baby carrots, turnips, and parsnips
Mashed Washington Potatoes
roasted garlic, organic butter
Skillet Roasted Potatoes
duck fat, rosemary, garlic
Butter Braised Fingerling Potatoes
fresh herbs, Corsican sea salt
Classic Gratin Dauphinoise
scalloped potatoes, Gruyère cheese
Root Vegetable Mash
potato, celery root, and parsnip
Wild Rice & Farro
pinenuts, cucumbers, fresh herb dressing
Roasted Butternut Squash Hash
pumpkin seeds, molasses, brown butter
Sweet Corn & Poblano Pudding
Vermont white cheddar, fresh oregano
Campanelle with Artichokes
parsley pesto
Farfalline Pasta With Burrata
spinach, lemon, toasted almonds
Roasted Cauliflower Salad
orzo pasta, sliced almonds, parsley lemon vinaigrette, Calabrian pepper aioli
Lemon Herb Risotto Cakes
Parmigiano Reggiano
Asparagus Risotto
asiago and preserved lemon
English Pea Risotto
asiago and preserved lemon, corn and tomato confit
Butternut Squash Risotto
sage and brown butter, toasted pepitas
Veggies
Broccoli Rabe
red pepper flakes and lemon zest
Sautéed Summer Squash
shallots and tarragon
Charred Snap Peas
sofrito, red pepper, mint
Shaved Zucchini & Yellow Squash
parmesan and pinenuts
Emerald Greens
kale, sesame oil, carrots, rice vinegar
Oven Roasted Rainbow Baby Carrots
pasture raised butter, garlic, shallots, parley, lemon juice, and a hint of honey
Haricot Verts
shallot herb butter
Grilled Eggplant
caponata salsa
Grilled Asparagus
Meyer lemon butter
Roasted Beets
feta cheese and hand torn garden mint and basil
Roasted Beets
brown butter and sage
Roasted Brussels Sprouts
pancetta lardons, extra virgin olive oil, toasted hazelnuts
Grilled Market Vegetables
herb vinaigrette drizzle
