Salads:
Local Steak House Salad with Little Gem Lettuces, Baby Spinach, Roasted Beets, Herb Croutons, Sweet Onion Dressing (df/gf w/o croutons)
Bay Shrimp Louie Salad with Hardboiled Eggs, Cherry Tomatoes (gf/df)
Classic Tri Colore Salad with Shaved Radicchio, Belgian Endive, Wild Arugula, Shaved Grano Padano, Lemon Vinaigrette (gf/df w/o cheese)
Soups:
Potato Leek Soup with Chive Oil (gf)
Italian Wedding Soup with Vegetables, Pasta, Greens and Turkey Meatballs (df)
“Cream” of Broccoli Cheese Soup (gf)
Sides:
Delfina Smashed Potatoes with Garlic and Parsley (gf/df)
Our own “Rice – a – Roni” with Brown Rice (gf)
Housemade Rosemary and Roasted Garlic Focaccia Bread (df)
Steakhouse Style Creamed Spinach
Half Moon Bay Shaved Brussels Sprouts with Lemon Zest and Chopped Pecans (gf/df)
Roasted Fall Vegetables with Gremolata (gf/df)
Roasted Spaghetti Squash with Garlic (gf/df)
Mains:
Pan Roasted Local Petrale Sole with Sage Brown Butter
San Francisco Style Cioppino with Garlic Grilled Sourdough Toasts (gf w/o the toasts/df)
Celia Chang Inspired Chicken Lettuce Cups (gf/df)
Zuni Style Roasted Bone In Chicken with Arugula, Currants, Pinenuts and Roasted Chicken Jus (gf/df)
Vietnamese Pork Meatballs with Pickled Carrots and Daikon, Chili Garlic Sauce (gf/df)
Braised Boneless Short Ribs with Horseradish Cream and Pickled Red Onions (gf)
Lamb Bolognese **Pasta not included** (gf/df)
Vegetarian Lentil Bolognese **Pasta not included** (gf/df)
Tofu and Wild Mushroom Lettuce Cups (gf/df)
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